MONTYS AT COCONUT GROVE

Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours.

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed at prep area walk in cooler, mahi mahi (50F - Cooling) as per operator items were prepared at approximately 9/10am. Operator removed trays and discarded. **Corrective Action Taken**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler raw oysters stored over ham croquettes. Operator removed. **Corrected On-Site** **Repeat Violation**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed at prep area walk in cooler, mahi mahi (50F - Cooling) as per operator items were prepared at approximately 9/10am. Operator removed trays and discarded.

High Priority

Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezers **Repeat Violation**

Basic

In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line prep cooler. Operator removed. **Corrected On-Site**

Basic

Standing water in bottom of reach-in-cooler.

Basic - Standing water in bottom of reach-in-cooler. Observed at fry area cook line standing reach in coolers unit. **Repeat Violation**

Basic

Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed chef unable to provide instructions on proper calibration. Coached chef.

Intermediate

Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed at prep area sink frozen packages of mahi not removed from packages prior to being thawed. **Repeat Violation**

Basic

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee begin to rinse spatulas with food debris at cook line hand sink.

Intermediate

Floor area(s) covered with standing water.

Basic - Floor area(s) covered with standing water. Observed throughout kitchen and interior bar **Repeat Violation**

Basic

Floor tiles missing and/or in disrepair.

Basic - Floor tiles missing and/or in disrepair. Observed throughout establishment. **Repeat Violation**

Basic