THE MYNT

Per employee, all food items served at the buffet are subject to time as a public health control using the facility's operating hours. Written procedures for use of time are not available. [CA] When potentially hazardous foods are subject to time rather than temperature, written procedures shall be available to outline how the food is time-marked or tracked to be discarded if not used within a 4 hour period. TPHC handout and procedures provided and discussed wtih manager

Fried vegetables (pakora) observed holding on shelf by the cook line and measured at 59F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Per employee, the item was taken out within the hour and was relocated into the walk-in cooler.

Spoons placed out at the buffet line for consumer self-service are not protected from contamination. [CA] Utensils placed out for consumer self-service shall be protected with a cover, sneeze guard, or stored in a manner where only the handles are exposed.

Rubber gasket on door of upright reach-in cooler by the beverage station is in disrepair. [CA] Replace damaged gaskets on refrigeration units and maintain in good repair.

Nonfood contact surfaces in the kitchen are observed with accumulation of debris. Gaskets on refrigeration units and shelves used for food in the walk-in cooler and storage room. [CA] Frequently clean nonfood contact surfaces to prevent the accumulation of debris.

1) Flies observed in the kitchen area of the facility. [CA] Food facility shall be kept free of flies and fly activity. 2) One dead adult cockroach observed on shelf above the ice machine. [CA] Food facility shall be kept free of vermin and vermin debris. Clean and sanitize affected area. Did not observed other evidence of vermin or vermin activity in the facility. Facility's pest control reports were not available for review at time of inspection. Operator will email a copy of most recent or next pest control service to district specialist.

1) Black mold-like substance observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine. 2) Chlorine sanitizer for the dishwasher was measured at 0 ppm. [CA] Maintain chlorine sanitizer for the dishwasher at 50 ppm. [SA] Dishwasher was not in use at time of inspection, employee was instructed to complete the sanitizing step using the quat sanitizer at the three compartment sink.

1) Back door of the facility is kept open at time of inspection. [CA] Keep back door closed when not in use to prevent entrance of vermin. 2) Holes, gaps, and crevices on walls, cove bases, and around equipment was observed throughout the kitchen. [CA] Seal and eliminate holes and gaps to prevent the harborage of vermin.

Knife observed stored with the blade in crevice between shelving and the wall. [CA] Food contact utensils and surfaces shall be stored in manner or location that is clean.

Containers and boxes of food observed stored on the floor inside the walk-in cooler and walk-in freezer. [CA] Food shall be stored a minimum of 6 inches off the floor.

Back door of kitchen is kept open at time of inspection. [CA] Keep back door closed when not in use to prevent the entrance of vermin.

Potentially hazardous foods measured at improper cold holding temperatures. Inside the food prep unit insert: cut tomatoes and chickpeas measured at 46F. Inside the upright reach-in cooler: cooked vegetables and vegetable curry measured at 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.

Flies observed in the facility near the back of the kitchen and the beverage prep area. [CA] Food facility shall be kept free of flies and fly activity.

Black and brown mold-like substance observed on the inside panel of the ice machine and on the ice scoop. [CA] Frequently clean and sanitize the ice machine and ice scoop. [COS] Employee removed the ice scoop to be washed, rinsed, and sanitized.

Lacking chemical test strips to measure quat sanitizer used at the three compartment sink. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).

1) Bulk containers of food inside the dry storage room do not have lids available. [CA] Open foods stored inside of bulk containers shall have a tight fitting lid. 2) Containers and boxes of food are stored on the floor inside the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off the floor.

Employee observed coughing into hand and then proceeded to the cook line to handle food. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels as required prior to handling food. [COS] Employee was stopped and instructed to properly wash hands prior to contaminating and food or food contact surfaces.

Gaskets on reach-in coolers are in disrepair. [CA] Replace rubber gaskets on refrigeration units and maintain in good repair

1) Food Safety Certificate for manager is not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available. 2) Employees' food handler cards are not available. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Accumulation of black mold-like substance on the fan cover inside upright reach-in cooler where open food is stored. [CA] Frequently clean and sanitize nonfood contact surfaces or as needed.