MIRAGE RESTAURANT Inspection – March 12, 2024

High Priority 2

#7High Priority50-17-3

High Priority – Operating with an expired Division of Hotels and Restaurants license.

#8High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (113F – Hot Holding), staff increased temperature of crock pot on cook line **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#9Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled

Basic 6

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Portioning cup in seasoning bins

#2Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over chest freezers in prep area

#3Basic14-33-4

Basic – Equipment shelves with rust that has pitted the surface.

#4Basic38-07-4

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over triple sink and prep areas

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled

#6Basic25-32-4

Basic – Reuse of single-service or single-use articles. Seasoning bins reused to hold dressing in reach in cooler

Florida Food Watch