MIMOSAS MEXICAN KITCHEN

Ice bin in the front service area does not have a cover/lid to protect front contamination. [CA] Provide a tight fitting lid/cover to protect the ice from contamination.

1. Observed an unlabeled chemical bottle in the front service area. [CA] Chemicals once removed from original container shall be labeled with common name. 2. Observed RAID insect spray stored in the front service area. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

Large container with white power does not have a label. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

Food debris is observed on storage shelves and food residue is observed inside the refrigeration units. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

1. Observed 1 knife in disrepair on the magnetic knife holder. [CA] Discontinue using knife if it is no longer in good repair/condition. 2. Observed bowl inside the bean bulk food container. [CA] Discontinue using bowls to scoop foods, use a utensil with a handle to prevent contamination. 3. Observed kitchen utensils stored in container of stagnant room temperature water at 90F and ice cream scoops at 70F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. 4. Ambient temperature for left prep table is 61F; unit was being used to cold hold potentially hazardous foods. [CA] Repair refrigeration unit and ensure it is able to hold PHFs at 41F or blow before using. Use 3 door reach in of walk-in cooler to cold hold PHFs.

1 CO2 tank is not secured to a rigid structure. [CA] Properly secure all pressurized tanks to a rigid structure.

Several potentially hazardous foods (see food item list) are held above 41F inside the preparation units in front of the cook-line and in the top well; per staff, all food has been in unit since the day before; ambient temperature of left preparation unit is 61F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] all foods were voluntarily discarded by employee (see VCD); PHFs foods below 41F were relocated to the upright 3 door reach in.

Observed corner of wall panel missing/broken near the dry food storage. Observed 2 refrigerators, 1 stove and undercounter prep table stored outside behind the facility. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. ] [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Relocate equipment inside the facility or remove from the premises.

Observed dry encrusted food residue on meat slicer blade and table mounted can opener blade; observed food debris inside the table stand dough mixer; all equipment was not in use. [CA] Wash, rinse and sanitize equipment prior to using; disassemble meat slicer to thoroughly wash and sanitize all compartments.

Ambient temperature of the walk-in refrigerator measured at 48F. Ambient temperature of the two-door drawer refrigerator under the griddle measuring at 45F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Observed undercounter dish machine directly plumbed into the ground. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.

Walls behind the counter where beverages will be prepared composed of exposed wood. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. Observed floors throughout the kitchen and restrooms lacking continuous coved base. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Ceiling above the front bar area is exposed. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.

Facility has installed brand new hand wash sink and food preparation sink inside the kitchen without prior plan approval. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Submit plans by comply-by date.

Observed outside on the side of the facility with numerous inoperable refrigeration and cooking equipment. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Employee locker storage not provided. [CA] Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions.

Facility does not have a valid Food Safety Certificate. PIC stated he has enrolled in an FSC class. REPEAT VIOLATION. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Observed utensils stored in standing water next to handwash sink. [CA] Ensure utensils are stored in ice water (41F or below) or hot water (135F or above) OR time mark the utensils to be washed and sanitized every 4 hours. CO2 tanks not chained to a rigid structure (located under handwash sink). REPEAT VIOLATION. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

Observed brown and pink mold like substance on inside panel of ice machine dripping onto consumable ice. REPEAT VIOLATION. [CA] Facility must dispose of ice, thoroughly clean and sanitize the ice machine. Chlorine in warewash machine measured at 25ppm. [CA] Ensure chlorine concentration in mechanical warewash machines measure at 50ppm.

Observed an insect in the condiment containers. Did not observe any other evidence of vermin in facility. [CA] Eliminate pests from facility; recommend working with professional pest control.

Observed potentially hazardous food that measured in the temperature danger zone located in an ice bath on a food prep surface (raw shell eggs 65F). Per staff, the eggs have been out for 1 hour. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Facility may consider using time control (TPHC- Time as a Public Health Control) which involves filling out the Department's TPHC form, time marking the food for 4 hours and discarding the food at the end of the 4 hour mark. [COS] Staff put the eggs back into refrigeration.

Observed floor sink under 3 comp to be slow draining. [CA] Unclog floor sink and ensure it is draining properly. Observed condensation from beverage refrigerator dripping into pan. [CA] Beverage refrigerators are not suitable for food/PHF storage. Discontinue storing food in the unit, only non-PHF drinks allowed to be stored in the unit. Ensure wastewater is discharged into an approved receptacle such as a floor sink.

Observed cracked and missing floor tiles throughout facility. [CA] Repair/replace flooring. Observed heavy staining on ceiling and walls. [CA] Thoroughly clean and sanitize walls and ceiling (repaint with white if necessary) and monitor for ventilation issues.

Observed cooking equipment not fully under the ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Observed large garbage can blocking the only handwash sink in the kitchen. [CA] Keep handwashing station clear and accessible at all times. Batteries for paper towel dispenser in women's restroom are not working properly. [CA] Ensure dispenser is working properly; replace batteries if necessary.

Per deadlines from previous inspection reports from 2/20/23 and 11/02/23, facility has failed to submit plans and install a food preparation sink. Facility will be subject to further enforcement action by the Department.

Observed raw shell eggs stored over ready to eat foods such as ham and turkey. [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.

Observed soiled wiping cloths stored directly on top of 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).