MIMOSAS BRUNCH & BUBBLES

On the stove, frijoles measured at 109F and green salsa measured at 117F. Per Owner, food items were cooked approximately 20 minutes prior to measurement. Stove top burners observed turned off. On the flat top grill, carne asada measured at 125F and sausage measured at 105F- 112F. Per staff, carne asada was cooked approximately 30 minutes prior to measurement and sausage was cooked approximately 4 hours prior to measurement. [CA]: Potentially Hazardous Food shall be hot held at 135F or above at all times. [COS]: Frijoles re-heated to 169F, green salsa reheated to 177F, carne asada reheated to 171F. Sausage voluntarily discarded.

Small flies observed around prep line coolers at cook line. [CA]: Remove small flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility. For very ripe fruits such as bananas, Specialist recommends storage within a secure container to prevent attraction of flies.

1. Multiple open bags of food stored at dry storage areas. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid. 2. Multiple food containers stored directly on the floor. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)

Wet wiping cloth stored on work surface without placing back into a sanitizer bucket in between usage. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

*REPEAT VIOLATIONS* 1. Back door near the restroom propped open. No active delivery during inspection. [CA]: Facility shall be fully enclosed. 2. Unsecured personal beverage cups stored with food in prep line cooler and on shelving above prep line cooler. [CA]: Personal food and personal items shall be stored separate from food for the public and food contact surfaces.

*REPEAT VIOLATION* 1. Food Safety Manager Certificate not provided. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. 2. Missing food handler training for all employees. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.

*REPEAT VIOLATION* 1. Missing Food Safety Manager Certificate. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. 2. Missing food handler training for all employees. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.

Multiple Potentially Hazardous Food (PHFs) measured between 51F - 53F at the prep line unit (right side). Unit's ambient temperature measured at 56F. Per Staff, unit has been turned on all night. [CA]: PHFs shall be cold held at 41F or below at all times. Assess/monitor/repair right side prep line unit as needed. Discontinue use for PHFs until it is able to properly cold hold PHFs at 41F or below. [COS]: PHF's that have been in the unit for more than 4 hours were voluntarily discarded by staff. PHFs that have been in the unit for less than 4 hours were relocated to the 2 door reach in unit.

1. Back door near the restroom observed open. No active delivery during inspection. [CA]: Always construct, equip, maintain, and operate the facility to prevent entrance and harborage of vermin at all times. Keep doors closed when there's no active delivery. 2. Personal food stored with food for the public at both prep line coolers. Personal items stored with food and food contact surfaces at the dry storage rack. [CA]: Personal food and personal items shall be stored separate from food for the public and food contact surfaces.

Quat ammonium dispenser was dispensing 0 ppm of sanitizer. Sanitizer's container observed empty. No active ware-washing observed. [CA]: Ensure 200 PPM of Quat Ammonium sanitizer is provided when conducting manual ware-washing and sanitizing at all times. [SA]: Facility has Chlorine to use as sanitizer. Discussed with staff that 100 PPM of Chlorine sanitizer shall be provided when conducting manual ware-washing and sanitizing.

No paper towels provided at the hand sink near the prep sink and reach in units. [CA]: Ensure hand sink stations are provided with single use towels at all times to facilitate proper hand washing. [COS]: Staff re-stocked paper towel dispenser.