Malabar Mo's Improves its Sanitary Rating

Basic - Ice scoop handle in contact with ice. **Corrected On-Site**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**

Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**

Basic - Single-service items for customer self-service not properly protected to prevent contamination.- straws and stirrers at bar **Corrected On-Site**

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses.- at bar **Corrected On-Site**

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. **Corrected On-Site**

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.- today first day serving raw oysters, forgot to post sign **Corrected On-Site**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.- light fixtures have debris in them

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

Basic - Gaskets with slimy/mold-like build-up.- one door reach in

Basic - Ice buildup in reach-in freezer.- freezer 3 **Repeat Violation**

Basic - No conspicuously located ambient air temperature thermometer in holding unit.- in cook drawers **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees.- men's room **Corrected On-Site**

Basic - Raw fruits/vegetables not washed prior to preparation. **Corrected On-Site**

Basic - Reach-in cooler gasket torn/in disrepair.- one door cooler

Basic - Reach-in cooler shelves with rust that has pitted the surface.- double door unit by hand wash sink

Basic - Silverware/utensils stored upright with the food-contact surface up.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Fish dip opened 1/25, mgr date marked **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food.- in bulk flour container **Corrected On-Site**

Basic - Build-up of soil/debris on the floor behind grills **Corrected On-Site**

Basic - Food stored on floor.- bulk container of sugar **Corrected On-Site**

Basic - Ice buildup in reach-in freezer. - unit in storage area

Basic - Old labels stuck to food containers after cleaning.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Fish in packaging that states needs to be removed from package prior to thawing

Basic - Single-service articles not stored inverted or protected from contamination.- unwrapped straws and stirrers in bar

Basic - Wall soiled with accumulated grease, food debris, and/or dust.- behind grills

High Priority - Raw animal food stored over cooked food.- eggs over sauces **Corrected On-Site** **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- diced tomatoes 47°f, shredded cheese 45°f, cole slaw 47°f, items in double door cooler 49-62°f, see stop sale **Warning**, CALL BACK- double door cooler - raw hamburger 43°f, sliced tomatoes 40°f, reach in cooler- ambient 47°f, diced tomatoes 47°f, - this violation was sent for administrative complaint on 6/23

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. - small reach in 51°f, double door coolers 55°f, cooler in bar that milk is stored in **Warning**- CALL BACK- double door cooler 42°f, small reach in 47°f, establishment had southern aire check units, was 35°f at 9:00, advised problem is heat load in kitchen.- this violation was sent for Administrative complaint on 6/23

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- diced tomatoes 47°f, shredded cheese 45°f, cole slaw 47°f, items in double door cooler 49-62°f, see stop sale **Warning**, CALL BACK- double door cooler - raw hamburger 43°f, sliced tomatoes 40°f, reach in cooler- ambient 47°f, diced tomatoes 47°f, sour cream 47°f

Intermediate - Hot water not provided/shut off at employee handwash sink.- sink in bar, employee states being repaired tomorrow **Warning**- water temp 81°f

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. - small reach in 51°f, double door coolers 55°f, cooler in bar that milk is stored in **Warning**- CALL BACK- double door cooler 42°f, small reach in 47°f, establishment had southern aire check units, was 35°f at 9:00, advised problem is heat load in kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees.- kitchen and bar **Repeat Violation** **Warning**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Warning**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.- touched cooked chicken to put on wrap, stopped employee, put on gloves **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- diced tomatoes 47°f, shredded cheese 45°f, cole slaw 47°f, items in double door cooler 49-62°f, see stop sale **Warning**

High Priority - Raw animal food stored over ready-to-eat food.- raw chicken over salad dressings in double door cooler in kitchen **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.- see stop sale **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink.- sink in bar, employee states being repaired tomorrow **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**

Intermediate - No probe thermometer provided to measure temperature of food products.- in cooler in bar that half and half is stored in **Warning**

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. - small reach in 51°f, double door coolers 55°f, cooler in bar that milk is stored in **Warning**

Intermediate - Spray bottle containing toxic substance not labeled.- multi purpose cleaner **Corrected On-Site** **Warning**

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Garbage on the ground and/or pad around dumpster. **Corrected On-Site**

Basic - Gaskets with slimy/mold-like build-up.- small reach in

Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**

Basic - No handwashing sign provided at a hand sink used by food employees.- bar hand sink

Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**

High Priority - No vacuum breaker on fitting/splitter added to hose bibb.

High Priority - Raw animal food stored over cooked food.- she'll eggs and raw gator over rte **Corrected On-Site**

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.- black beans dated 1/29, manager discarded

High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold, exceeds 7 days. See stop sale. Black beans dated 1/29

Basic - Build-up of grease/dust/debris on hood filters.needs cleaned

Basic - Accumulation of food debris/soil residue on handwash sink.

Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Carbon dioxide/helium tanks not adequately secured.- tank to left of upstairs storage room

Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. - storage area upstairs

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**

Basic - Raw fruits/vegetables not washed prior to preparation. **Corrected On-Site**

Basic - Wall soiled with accumulated grease.- white kitchen walls

Basic - Working containers of food removed from original container not identified by common name.- buckets of sugar andflour

High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Sour cream 54°f, homemade ranch 53°f, sliced tomatoes 52°f, cooked peppers/onions 54°f, shredded cheese 53°f, provolone 53°f in reach in overnight with ambient temp of 55°f

Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. - grill reach in ambient 55°f

Intermediate - Spray bottle containing toxic substance not labeled.- degreaser **Corrected On-Site**

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment./ baseboards in kitchen

Basic - Cutting board has cut marks and is no longer cleanable/ on reach in cooler **Repeat Violation**

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers./fixture in kitchen

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler gasket torn/in disrepair./ double door unit by hand sink **Repeat Violation**

Basic - Stored food not covered in walk-in cooler./ pitchers of iced tea

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ milk in beer cooler 50°f, operator discarded it, recommended holding in coolers in kitchen

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers./ chicken behind beef that had potential on drip on beef when removed from drawer **Corrected On-Site**

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.

Basic - Cook line Cutting boards has cut sever marks and badly stained **Repeat Violation**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Reach-in cooler gasket torn/in disrepair. 2 door upright in kitchen

Basic - Silverware/utensils stored upright with the food-contact surface up.kitchen

High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.Beans 53° sour cream 52° raw chicken 50° blue cheese dressings 51° manager states they just had a beer delivery.recommend operator to rapidly chill items. Placed all time/temprature contol for safety foods on ice. Checked again at 11:05am found chicken wings at 40° beans 45° sour cream 45°

High Priority - Raw whole shelleggs stored over ready-to-eat food. **Corrected On-Site**

Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Found at 50° at 10:20 checked again at 10:50 at 38° **Corrected On-Site**

Basic - Carbon dioxide/helium tanks not adequately secured.storage room and outside by walk in cooler

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.cook line

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**

Basic - Interior of microwave moderately soiled with encrusted food debris.

Basic - Salad cooler found at 55° this unit is not to be used till maintaing 41° or below

Basic - Well water testing report/documentation is not available upon request.6-4-13 **Corrected On-Site**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cook states stocked station at 11am. Recommend to rapid chill.

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**

Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**

Intermediate - Interior of reach-in coolers and reach in freezers moderately soiled with accumulation of food residue. **Repeat Violation**

Intermediate - Manager lacking proof of food manager certification.manager came in **Corrected On-Site**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.Mitchell Flannery 2-20-13 **Corrected On-Site**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.lettuce bread and tomatoes.applied gloves **Corrected On-Site**

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site**

Intermediate - Cutting board(s) stained

Intermediate - Interior of reach-in freezer moderately soiled with accumulation of food residue.

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.84 cook line. Found at 103 tankless hot water tank. **Corrected On-Site**

Basic - Floor tiles cracked, broken or in disrepair.kitchen

Basic - Dusty ceiling tiles and/fan covers.kitchen

Basic - Hood soiled with accumulated grease.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Less than 60 days

No Violations Were Observed

Critical - Observed cheese and carribbean sauce cold held at greater than 41 degrees Fahrenheit.found 56F to 57F.pic willingly discarded items.

Critical - cook line RIC incapable of maintaining potentially hazardous food at proper temperatures.found at 60F No next day warning issued.has another unit on cook line maintaining 41F or below

Critical - Observed raw beef and chicken stored over burritto shells in RIC

Critical - Observed sugar stored on floor.must be complued by 10-1-12

Critical - Observed interior of microwave soiled.for call back due on 10-1-12

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.cook line 10-1-12

Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.has 65 seats licensed for 50 seats

Critical - Manager lacking proof of Food Manager Certification.Willie Carmine. must be complied by due on 10-1-12.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.must be complied by 10-1-12

Critical - Observed bag of sugar stored on floor. Corrected On Site.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.washing to sanitizing.Corrected On Site.

Critical - Observed interior of microwave moderately soiled.

Critical - Observed interior of all cook line reach-in cooler soiled with accumulation of food residue.

Observed light sheilds in kitchen heavily soiled with accumulated dust.

Carbon dioxide/helium tanks not adequately secured.

Critical - Manager lacking proof of Food Manager Certification.Wiilie Carmine

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - Observed potentially hazardous food thawed in an improper manner./fish defrosted in the cryovac package educated Corrected On Site.

Observed equipment in poor repair./reach in cooler.not utilizes at this time

No Violations Were Observed

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Food contact surfaces of equipment and utensils clean

Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles

Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean

Floors properly constructed, clean, drained, coved

Walls, ceilings, and attached equipment, constructed, clean

Critical - Food management certification valid

Food protection during storage, preparation, display, service, transportation

Food protection during storage, preparation, display, service, transportation

Critical - Establishment not maintaining shellstock tags for 90 days.

Critical - Observed an ice machine with only small amount of overhead protection.

Critical - Observed food stored on floor./salt for water softner

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink./sanitizer in middle sink

Critical - Observed heavy,heavy buildup of slime in the interior of ice machine.

Critical - Observed evidence of mop/cleaning waste water dumped onto ground./mop sink disconnected due to upgrade.maintance re-connecting today

Observed open dumpster lid.

Floors not maintained smooth and durable./behind bar

Critical - No conspicuously located thermometer in holding unit./sandwich line reach in cooler

Observed cutting board heavily grooved/pitted and no longer cleanable.

Critical - Observed interior of microwave moderately soiled.

Critical - No recent bacteria logical water reportCorrected On Site.9/24/10 no discrepancy

No Violations Were Observed

Critical - Observed raw animal food stored over ready-to-eat food.raw fish,gator,and chicken are stored over ice tea

No Violations Were Observed

Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. the facility has 80 seats at this time. The Brevard County Health Department has limited the facility to 50 seats only. A 7 day warning is being issued to comply This violation must be corrected by : 5-12-09.

Critical - No handwashing sign provided at a handsink used by food employees. men's restroom

Critical - Observed raw animal food stored over ready-to-eat food. in the reach freezer

Critical - Observed soiled reach-in cooler gaskets.

Critical - Violation: 27-15-1No water system approval reports on-site.

Critical - Violation: 32-05-1Observed bathroom facility in disrepair.

Violation: 51-16-1No plan review submitted and renovations in progress.see comments

No plan review submitted and renovations in progress.see comments

Critical - No water system approval reports on-site.

Critical - Observed bathroom facility in disrepair.

No Violations Were Observed

Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.the in use kitchen cold holdmake box is holding potentially hazardouse food at 43 degree fahrenheit

Violation: 14-33-1Observed equipment in poor repair.the lid on the outside ice machine is broken and not able to protect the ice Repeat Violation.

Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable.Repeat Violation.

Violation: 14-38-1Observed utensils in poor condition.many in use utensils are repair with a non smooth/cleanable surface . duct tape is in use.

Critical - Violation: 22-22-1Observed encrusted material on can opener.heavy build up on the blade Repeat Violation.

Critical - Violation: 28-14-1Observed evidence of mop/cleaning waste water dumped onto ground.

Violation: 29-08-1Plumbing system in disrepair.the mop sink has no supply of cold or hot water

Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees. In the mens restroom

Violation: 33-11-1Missing drain plug at dumpster.

Violation: 33-16-1Observed open dumpster lid. Repeat Violation.

Critical - Violation: 35A-01-1Observed non-service animals in the food establishment or on premises. Two small unleashed dogs are on the outside dinning deck Corrected On Site.

Critical - Violation: 35B-05-1Outer openings not protected and vermin and/or environmental cross-contamination present mens restroom screen window has a large holeRepeat Violation.

Violation: 36-12-1Floors not constructed easily cleanable. Broken and missing tile othe kitchen floor Repeat Violation.

Violation: 37-10-1Observed attached equipment soiled with accumulated grease.heavy build up of grease on the hood filters

Violation: 37-20-1Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. Repeat Violation.

Critical - Violation: 50-09-1Hotel and Restaurant license not properly displayed.

Critical - Violation: 53A-01-1Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/23/08.This violation must be corrected by : 12/23/08.

Critical - Violation: 53A-09-1No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 12/23/08.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.the in use kitchen cold holdmake box is holding potentially hazardouse food at 43 degree fahrenheit

Floors not constructed easily cleanable. Broken and missing tile othe kitchen floor Repeat Violation.

Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. Repeat Violation.

Critical - Hotel and Restaurant license not properly displayed.

Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/23/08.This violation must be corrected by : 12/23/08.

Missing drain plug at dumpster.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 12/23/08.

Critical - No handwashing sign provided at a handsink used by food employees. In the mens restroom

Observed attached equipment soiled with accumulated grease.heavy build up of grease on the hood filters

Observed cutting board grooved/pitted and no longer cleanable.Repeat Violation.

Critical - Observed encrusted material on can opener.heavy build up on the blade Repeat Violation.

Observed equipment in poor repair.the lid on the outside ice machine is broken and not able to protect the ice Repeat Violation.

Critical - Observed evidence of mop/cleaning waste water dumped onto ground.

Critical - Observed non-service animals in the food establishment or on premises. Two small unleashed dogs are on the outside dinning deck Corrected On Site.

Observed open dumpster lid. Repeat Violation.

Observed utensils in poor condition.many in use utensils are repair with a non smooth/cleanable surface . duct tape is in use.

Critical - Outer openings not protected and vermin and/or environmental cross-contamination present mens restroom screen window has a large holeRepeat Violation.

Plumbing system in disrepair.the mop sink has no supply of cold or hot water