MOCHINUT

Violations (8)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line single door flip top cooler; half and half (45F - Cold Holding); milk (45F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 4 hours. Advised Operator to return items to 41F or discard within a total of 4 hours.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line single door flip top cooler; half and half (45F - Cold Holding); milk (45F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 4 hours. Advised Operator to return items to 41F or discard within a total of 4 hours.

  High Priority

• 03E-03-5Critical

  Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. At front line; cooked tapioca boba (82F - Reheating). Operator stated reheating for 2 hours, did not reach 135F within 2 hours, increased temperature as to rapidly heat to 165F held at 135F or above.

  High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. At front line; cooked tapioca boba (82F - Reheating). Operator stated reheating for 2 hours, did not reach 135F within 2 hours, increased temperature as to rapidly heat to 165F held at 135F or above. **Corrective Action Taken**

  High Priority

• 12A-16-4CriticalRepeat

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked behind counter/entered kitchen from dining room and began handling clean equipment, clean utensils and prepared food for customers without washing hands. Advised Operator/employee to wash hands properly.

  High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked behind counter/entered kitchen from dining room and began handling clean equipment, clean utensils and prepared food for customers without washing hands. Advised Operator/employee to wash hands properly. **Repeat Violation** **Admin Complaint**

  High Priority

• 12A-29-4CriticalRepeat

  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator picked up dead roach from floor with bare hands and then handled clean equipment, clean utensils and containers of prepared food without washing hands. Advised Operator to wash hands properly.

  High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator picked up dead roach from floor with bare hands and then handled clean equipment, clean utensils and containers of prepared food without washing hands. Advised Operator to wash hands properly. **Repeat Violation** **Admin Complaint**

  High Priority

• 31B-02-4RepeatCorrected on site

  No paper towels or mechanical hand drying device provided at kitchen hand wash sink. Operator provided paper towels.

  Intermediate - No paper towels or mechanical hand drying device provided at kitchen hand wash sink. Operator provided paper towels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  Intermediate

• 29-08-4

  Plumbing system in disrepair. Drain line from kitchen hand washing sink leaking onto floor. Advised Operator to repair/replace drain line to stop leak.

  Basic - Plumbing system in disrepair. Drain line from kitchen hand washing sink leaking onto floor. Advised Operator to repair/replace drain line to stop leak.

  Basic

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line/prep area; batter containing milk (72F - Ambient Cooling 12:45/72F 1:15); cut/prepped hotdogs on sticks (52F - Ambient Cooling 12:50/52F 1:20). Operator stated batter reconstituted and hotdogs cut/prepped at/cooling since 10:00, held at room temperature/removed from refrigeration at this rate will not reach 41F within 4 hours, moved to reach in cooler(s) to facilitate faster cooling.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cook line/prep area; batter containing milk (72F - Ambient Cooling 12:45/72F 1:15); cut/prepped hotdogs on sticks (52F - Ambient Cooling 12:50/52F 1:20). Operator stated batter reconstituted and hotdogs cut/prepped at/cooling since 10:00, held at room temperature/removed from refrigeration at this rate will not reach 41F within 4 hours, moved to reach in cooler(s) to facilitate faster cooling. **Corrective Action Taken**

  Intermediate

• 35A-03-4RepeatCorrected on site

  2 dead roaches on floor in hallway leading to rear exit door. Operator removed dead roaches, cleaned floor.

  Basic - 2 dead roaches on floor in hallway leading to rear exit door. Operator removed dead roaches, cleaned floor. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  Basic