TERESA'S MOSAIC CAFE

Violations (9)

• 73c6baac-6b5a-4d98-93ad-b527c37f23caCriticalCorrected on site

  Hands clean and properly washed

  2-301.12 (A) Except as specified in (D) of this section, FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a HANDWASHING SINK that is equipped as specified under § 5-202.12 and Subpart 6-301. Cook line Per item #9, facility did not have gloves available to use for handling RTE foods during the beginning of the inspection. Observed cook wash their hands, only after inspector informed PIC that frequent hand washing was not occurring as stated up front by PIC; cook then washed hands for less than 5 seconds before returning to work with foods.

  Preventing Contamination by Hands

• 73c6baac-6b5a-4d98-93ad-b527c37f23caCriticalCorrected on site

  Hands clean and properly washed

  2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE­SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; Cook line Per item #9, facility did not have gloves available to use for handling RTE foods during the beginning of the inspection. PIC stated up front that staff were to take extra precautions with hand hygiene. Observed cook touch their head/face at least 2 times then proceed to continue working with food without proper hand washing.

  Preventing Contamination by Hands

• 1f5537db-ee41-4435-893d-9163e989b075CriticalCorrected on site

  No bare hand contact with RTE foods or a pre-approved alternative procedure properly followed

  3-301.11 (B) Except when washing fruits and vegetables as specified under §3-302.15 or as specified in (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT. Kitchen Upon meeting with PIC at start of inspection, PIC stated the facility ran out of gloves the night before and were waiting on more to arrive. PIC stated they were taking extra precautions during the period of not having gloves available. Facility's cuisine features many items on the hot/cold make lines that can be dispensed with utensils. At least 2 observations were made where RTE foods were handled with bare hands. Per items noted in #8 above, observed no handwashing when required and only observed improper hand washing after an employee was directed/reminded to wash hands.

  Preventing Contamination by Hands

• 14dfbdde-d3cb-4677-ae2a-226bea8b7566Corrected on site

  Proper hot 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: (1) At 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54°C (130°F) or above; Stove top Observed several sauce/bean type TCS foods holding in a pan of water placed on the stove top. Two of the items were holding below 135F when measured with a probe thermometer. PIC stated they were reheated just prior to the inspection for hot holding. 4/3/2026 10:21:13 AM -07:00 - Salsa verde: 123 °F

  Time Temperature Control for Safety Food (TCS Food)

• 97c94d0e-d697-438c-9ad5-a1218d5f6264

  Insects, rodents, and animals not present

  6-202.15 (A) Except as specified in (B), (C), and (E) and under (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. Back door/dish area upper wall windows Observed gap in bottom of both the back door and screen door adjacent the main back door when shut. Observed 2 windows above the 3 compartment sink that were propped open for air circulation without an alternate barrier (ie screens).

  Prevention of Food Contamination

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  Contamination prevented during food preparation, storage, and display

  3-305.12 FOOD may not be stored: (I) Under other sources of contamination. Ice machine Observed upper inner portion of the ice machine to have cracking/peeling material hanging from it; material did not appear to be any mold-like substance and appeared dry. PIC stated the ice machine is broken and turned off; they fill it from the bottom with bags of ice and just use the machine to store it.

  Prevention of Food Contamination

• 7f963d9d-e1ba-4343-a756-63cea1968388Corrected on site

  Personal cleanliness

  2-302.11 (B) Unless wearing intact gloves in good repair, a FOOD EMPLOYEE may not wear fingernail polish or artificial fingernails when working with exposed FOOD. Cook line Per item #9, facility did not have gloves available during the beginning of the inspection. Observed one cook employee with artificial fingernails handling exposed foods without gloves.

  Prevention of Food Contamination

• 50474248-41ad-46aa-8131-0a2725540cbd

  Garbage/refuse properly disposed; facilities maintained

  5-501.15 (A) Receptacles and waste handling units for REFUSE, recyclables, and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids, doors, or covers. Exterior dumpster Observed no lid on the main exterior dumpster.

  Physical Facilities

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  Physical facilities installed, maintained, and clean

  6-501.12 (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Make line/dish area Observed accumulation of dust on the ceiling vents and surrounding ceiling tiles.

  Physical Facilities