MIMOSAS GOURMET

Chlorine in mechanical warewash machine measured at 0ppm. [CA] Ensure chlorine in mechanical warewash machines measure at 50ppm. [COS] PIC fixed mechanical warewash machine during time of inspection.

Observed potentially hazardous food located in the small food prep cold hold unit that measured in the temperature danger zone (housemade buttermilk dressing 49F). Per PIC, the dressings were in the unit since the morning time (over 4 hours). Observed dressing in individual sauce containers to be overfilled in the insert, above the chill line. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. Discontinue overfilling the inserts above the fill line. [COS] PIC voluntarily discarded the compromised dressings stored above the chill line (10 dressing containers).

Observed unused equipment in the kitchen (large flat top grill with drawer cooler unit). [CA] Repair or remove unused equipment.

Alcohol and other food related equipment were found stored in the staff restroom. [CA] Remove all food and food related equipment from the restroom. Store items in approved areas only.

The waste pipe for the soda gun dispenser is draining directly into the ice bin with ice meant for consumption. [CA] ) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Ensure the liquid waste is dispoed to an approved drain.

Observed soiled wiping cloths on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observed potentially hazardous foods that measured in the temperature danger zone located in the food prep cold hold unit (raw chicken 50F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [COS] PIC voluntarily discarded the raw chicken.

Chlorine measured at 0ppm in the mechanical warewash machine. [CA] Ensure chlorine measures at 50ppm for the final rinse cycle in the warewash machine.

Observed equipment that has been removed and equipment that has been added (deep fryer). [CA] Submit all additional equipment that has been added to Plan Check for approval by 9/26/2025.

Observed a dead mouse in a trap under the bar. Observed droppings in back kitchen area by food prep sink, along back bar table and under microwave. Observed dead insects in light fixture. [CA] Eliminate pests from facility; work with professional pest control. Recommend setting a minimum of 20 monitoring traps along walls throughout facility. Clean and sanitize floors walls and ceilings. Patch hole in dry storage room ceiling.

Observed CO2 tanks to not be attached to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

Observed open bulk food and spices in dry storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Observed potentially hazardous foods that measured in the temperature danger zone located in 2 of the 3 food prep cold hold units (see measured observations). Per PIC and cook, the food was loaded into the units around 9. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust, relocate, or replace units if necessary. [SA] PIC will discard compromised PHFs at 1:00pm. Observed chile verde in a warmer unit that measured at 89F. Per PIC and cook, the food is reheated on the stove and then transferred to the warmer. Once the chile verde was stirred, the temperature reached 141F. [CA] Ensure PHFs are properly hot held at 135F or above.

Observed meats thawing on cart. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Observed a bowl with raw liquid egg stored directly on top of ready to eat food (ham). [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Both warewash machines are not dispensing proper chlorine sanitizer concentration (chlorine measured at 0ppm). [CA] Repair warewash machines to provide chlorine concentration of 50ppm. [COS] PIC will have staff manually warewash.

None of the handwash stations (including restrooms) had working paper towels dispensers; only a roll of paper towels nearby. No soap at handwash station by cookline. Soap dispenser at bar was not working properly. [CA] Ensure all handwash stations are stocked with soap and single use paper towels are stocked at all times inside working dispensers. [COS] PIC stocked soap at all stations and will ask owner to repair paper towel dispensers.

Observed an open employee beverage on meat slicer; observed phone on top of food prep cold hold unit. [CA] Keep drinks covered and away from food prep area and food storage; same with personal belongings.