MOJO BAR B QUE
1607 W UNIVERSITY BLVD
Overall Food Safety Rating
★★★☆☆ (3.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 11/1/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/1/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/31/2024
High Priority
3
Intermediate
1
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler / make table opposite grill not hold foods to 41° or below.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on box of utensils. Moved by manager **Corrected On-Site**
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light shield on ceiling light. Kitchen.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior nor reach in cooler / make table.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Collard greens at 52°. (Overnight temperatures). Walk in cooler. **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Collard greens at 52°. (Overnight temperatures). Walk in cooler. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach in cooler / make table. Opposite grill. Shredded cheese 47°, 48°, 45°, cooked potato 46°. Cut tomato 47°. Slaw 46°. 47°. Per Person In Charge items were placed about noon. Items moved to another cooler. **Warning**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Collard greens at 52°. (Overnight temperatures). Walk in cooler. Large , stacked pans.
Food safety inspection conducted on 10/31/2024 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).
Inspection on 7/31/2024
High Priority
0
Intermediate
0
Basic
6
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers and oven handles. Multiple. **Repeat Violation**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation drip from ac vent by Dish machine line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of cookline cooler. Standing water.
Food safety inspection conducted on 7/31/2024 revealed 6 total violations (0 high priority, 0 intermediate, 6 basic).