MIMOSAS OF WILLOW GLEN

Sanitizer bucket stored inside kitchen hand wash sink. [CA] Hand wash sinks shall be clean, unobstructed, and accessible at all times.

No mop rack available at janitorial sink. [CA] Provide a mop rack and maintain in good condition.

Chlorine sanitizer measured 0ppm in mechanical warewash machine. (Actively in use) [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Note: Employees were instructed to manually wash utensils in the 3 compartment sink. Work order will be placed to service mechanical warewash machine.

Multiple refrigeration units are lacking thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature.

2 compartment preparation sink is being used as a warewashing sink. 3 compartment sink is available for use. [CA] Ensure preparation sink is used for food preparation only to prevent contamination.

1) Ambient temperature of True 2 door preparation cooler measured 45F. 2) Ambient temperature of True 4 drawer cooler measured 46F. 3) Heavily worn gasket observed on True drawer cooler (bottom right drawer). Bottom left drawer has been taped shut, appears to be broken. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Replace gasket and maintain unit in good condition. Repair taped drawer.

Major: 1) In the True 2 door preparation cooler: numerous potentially hazardous foods measured between 45-47F. Food employee stated that all food items were stored in unit over night. 2) In the electric steam table: refried beans, pork chile verde, hollandaise sauce, and salsa measured between 115-123F. Food items were removed from temperature control 2 hours prior. Minor: 3) In the True 2 door preparation cooler top inserts: raw shell eggs and tomatillo salsa measured between 46-47F. Food employee stated that items were stored in unit less than 3 hours prior. 4) In the True drawer cooler: raw ground beef patties, raw beef, and raw salmon measured between 45-47F. [CA] Potentially hazardous foods shall be held at 41°F or below or at 135°F or above. [SA] 1) Food items stored in preparation cooler over night were voluntarily discarded. 2)Steam table food items were reheated to 165F, steam table temperature was adjusted. 3) Food items stored in top inserts of prep cooler were relocated to the walk in cooler. 4) Drawer cooler food items were relocated to the walk in cooler.

1) No hot water available in the womens restroom hand wash sink. 2) No cold or hot water available at the janitorial sink. [CA] Hand wash sinks shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times.

Sewage / wastewater is overflowing and all drains throughout the kitchen are backing up into the food facility whenever a faucet is turned on. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.

Measured the following PHFs at improper holding temperatures: Beans, Salsa held in steam table (110F-120F), turkey slices held inside prep table (47F). Per PIC the items that are held hot were reheated to above 165F less than an hour ago and placed in the steam table. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC reheated the PHfs inside the steam table to 165F and kept them on the stove top for hot holding.

Food container stored directly on the floor inside walk in refrigerator and walk in freezer [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Mold like buildup inside ice machine. [CA] Clean and sanitize routinely to prevent buildup and potential contamination.