MOSAIC CAFE DOS

Adequate handwashing sinks, properly supplied and accessible

5-205.11 (B) A HANDWASHING SINK may not be used for purposes other than handwashing. Handsink prep area Upon entering the kitchen and conducting a walkthrough of the facility, observed cloth towels hanging on the basin of the handsink (partly stored inside the basin itself). Shortly after, observed employee wet the towels and place soap onto them (from the handsink faucet and handsoap dispenser), then proceed to wipe down a prep sink and prep table.

Preventing Contamination by Hands

Proper cooling time and temperatures

3-501.14 (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. Walk in freezer Observed two large/deep plastic tubs holding cooked menudo within the walk in freezer. Per PIC, cooling began at 12PM on 6/30 (cooks measure with thermometer and move to freezer when product reaches 130F). Observed the items fail to reach 70F from 135F within 2 hours during inspection.

Time Temperature Control for Safety Food (TCS Food)

Proper cold holding temperatures

3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Walk in cooler Observed several TCS foods in the walk in cooler holding above 41F. Measured ambient air temperature in several locations with a MIN/MAX thermometer for 10 minutes each time; measured above 41F. Owner PIC arrived later during the inspection and stated they will have a technician service the unit as soon as possible.

Time Temperature Control for Safety Food (TCS Food)

Proper cooling methods used; adequate equipment for temperature control

3-501.15 (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Walk in freezer Observed two large/deep plastic tubs holding cooked menudo within the walk in freezer. Per PIC, cooling began at 12PM on 6/30 (cooks measure with thermometer and move to freezer when product reaches 130F). Per item #20, the items failed to reach 70F from 135F within 2 hours.

Food Temperature Control

Proper cooling methods used; adequate equipment for temperature control

4-301.11 EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. Walk in cooler Observed several TCS foods in the walk in cooler holding above 41F. Measured ambient air temperature in several locations with a MIN/MAX thermometer for 10 minutes each time; measured above 41F. Owner PIC arrived later during the inspection and stated they will have a technician service the unit as soon as possible.

Food Temperature Control

Contamination prevented during food preparation, storage, and display

3-305.11 (A) Except as specified in (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Walk in cooler/freezer Observed several foods, not currently under a cooling process, holding in the walk in cooler/freezer either exposed (not covered) and/or stored directly on the floor.

Prevention of Food Contamination

Certified Food Protection Manager

2-102.12 (A) At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. FOOD PROTECTION MANAGER CERTIFICATION PIC stated they are still working on getting the CFPM. Obtain by next routine inspection.

Supervision

Wiping cloths; properly used and stored

3-304.14 (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under 4-802.11(D). Handsink prep room Per item #10, observed cloth towels stored on the handsink basin that were used to wipe a prep sink and prep table.

Prevention of Food Contamination