MOSAIC RESTAURANT & LOUNGE

1. Glassware was dirty to sight. 2. Soda nozzles had an accumulation of organic growth. [CA] All food contact surfaces of utensils and equipment shall be clean and sanitized. [COS] Items were washed, rinsed, and sanitized at the upright dishwasher.

Surfaces of refrigeration and cooking equipment, floors, walls, and ceilings still have accumulation of food debris, grease, and grime. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Clean non food contact surfaces of equipment as well.

Several pieces of equipment are not in good repair and do not maintain 41F or below. - The 4 drawer prep cooler #2 was not maintaining temperature at 41F or below. - The 4 drawer prep cooler #4 is not in good repair. - The 3 door prep cooler is not in good repair. [CA] Ensure to maintain equipment clean and in good repair.

1.The cold hold refrigeration units at the cookline are not functioning. 2. The walk in cooler is not functioning properly. One of the two condenser units (the one closest to the entrance) are in disrepair, with ice build up and dripping. [CA] Ensure to maintain equipment clean and in good repair. Repair, replace, or service the the equipment. Remove any equipment no longer needed for the operation of the facility.

The menu lacks disclosure for food items served raw or undercooked such as ahi tuna tartare. [CA] Ensure to provide both a disclosure and reminder for undercooked or raw foods. Disclosure means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” (2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients. (c) “Reminder” means a written statement that identifies the animal-derived foods by an asterisk that denotes a footnote that includes either of the following disclosure statements: (1) Written information regarding the safety of these food items is available upon request. (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions.

1. All potentially hazardous foods in the cold hold units at the kitchen were meaured between 45-50F. Except for thawing proteins that measured at 30F. Ambient air of units measured around 50F. 2. Potentially haarouds foods in the walk in cooler were measured between 45-50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Items at the cold hold units were discarded. Thawing foods were moved to the only upright refrigerator working in the server station. [COS] 2. PHFs were discarded except for unopened pasteurized dairy products and raw shelled eggs that measured at 45F or below. Note: The interior walk in freezer was functioning properly and the alcohol walk in cooler was functioning properly.

A container of sugar was found to be adulterated with a dead insect. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately.

Facility had the lights and hoods off while the grill was on. [CA] Mechanical exhaust ventilation shall be on while cooking is taking place. In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.

Wastewater found overflowing from floor sink at cook line and food preparation area. [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.

Numerous foods items were either not in containers or lacked tight fitting lids. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

1. Repeat Violation: The left handwash sink at the cookline with the tandori oven is in disrepair. 2.The right handwash sink at the cookline with the tandori oven has a leak at the waste pipe. [CA] Repair plumbing fixture and maintain in clean and good repair.

Facility had no operable handwash station in the kitchen area. All 4 handwash stations had issues. 1. Both handwash stations directly across the cookline were blocked off with no soap or paper towels. they were both taped shut from the handle.The right handwash sink has no hot water running to it either. 2. The handwash sink around the corner from the main cookline is taped off and does not function. 3. The handwash sink around the other corner is clogged and would overflow. Note: PIC proposed using the handwash station at the bar or warewash area, however, both sinks are too far to support handwash requirements at the cookline as they are roughly 30-40 feet away. [CA] All food facilities shall provide an operable handwashing station.

There were numerous flies at the bar three compartment sink. [CA] Ensure to maintain the facility free of animals, pests, and vermin.

The right handwash sink in the cookline area lacks hot water. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

1. Second Repeat Violation: There is no Food Safety Certificate available upon request. [CA] 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. 2. Second Repeat Violation: No Food Handler Cards are available upon request. [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.

Surfaces throughout the facility have an accumulation of grime and are dirty. [CA] Ensure to maintain the floors, walls, ceilings, and non food contact surfaces of equipment clean. Clean the facility and maintain in good repair.

Checklist items were not completed. Equipment still had grease and food deposits. Dead cockroaches were found throughout the facility. [CA] Each food facility shall be kept free of vermin: rodents, cockroaches, flies, and other animals/pests. Complete the checklist for reopening after closure due to vermin infestation and email to District Specialist.

1. Repeat Violation: There is no Food Safety Certificate available upon request. [CA] 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. 2. Repeat Violation: No Food Handler Cards are available upon request. [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.

In the kitchen area, in the prep cooler, sliced tomatoes in a plastic container were measured at 59°F. Per PIC, they close at 9:30 am and open at 4:00 pm in which the facility is empty. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Sliced tomatoes were discarded.

Dumpster area had a collection of upright coolers and several green waste (tree branches and leaves) on the floor. [CA] Outside refuse enclosure shall be kept clean and free of debris. Note: Per Robi, permitholder, they share the dumpster area with nearby buildings.

1. Observed Vermin: Documented in the following areas: Cockroaches of all life stages were found in the ware washing area under the drainboard of the dishwasher near an electrical plug and in the bar on a glue trap. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Daniel and Robi, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

In the bar area, at the floor sink that the three compartment sink and one of the hand sinks dispense to, the floor sink is draining slowly and levels out with standing water. [CA] Ensure all drains are properly functioning.

Staff had painted nails and were not wearing gloves. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Inspector educated staff on when gloves should be used. Staff washed their hands and donned gloves.

1. Repeat Violation: Two three door refrigeration equipment are not functioning. 2. Repeat Violation: The tandori oven does not work. [CA] Ensure to maintain equipment clean and in good repair. Repair, replace, or service the the equipment. Remove any equipment no longer needed for the operation of the facility.

Repeat Violation: The ceiling tile above the walk in cooler is in disrepair. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

Repeat Violation: In the walk in cooler raw bacon was found stored above ready to eat foods. [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.

The hand sink in the back kitchen area is in disrepair. [CA] Repair plumbing fixture and maintain in clean and good repair.

1. In the dry storage area, numerous foods (pasta, flour, sugar)were found adultered with insects. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Food items were discarded. See VC&D report. 2. In the walk in cooler raw tuna was found thawing in ROP package. Per packaging, the tuna should be opened and removed from the packaging prior to thawing. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Tuna was discarded. See VC&D report.

In the back of the facility there are several pieces of personal effects and furniture that are not organized. [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.

Water was turned off due to a burst pipe at the hand sink near the back of house cook line. Note: There is another hand sink in the area working properly.

The menu does not indicate which foods the consumer advisory correlates to (tuna tartare). [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.

1. In the walk in cooler, raw shell eggs were found stored above Ready to Eat foods. [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. 2. In the walk in freezer food was stored on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

One of the hand sinks in the bakc of house area lacked paper towels in the dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Staff restocked the dispenser at time of the inspection.

1. The ceiling tile above the walk in cooler is in disrepair. 2. Cove base near the dry storage area is in disrepair. 3. Floors and edges of floors/walls have an accumulation of dust and grime. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

There is a large stock pot burner range that does not have 6" over hang from the exhaust hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

In the back of house area, on a prep table, two ice baths were found with numerous PHFs stored in them . PHFs (cooked chicken, shrimp, etc) were found above 50°F . Per kitchen staff the foods had been out for less than an hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Ensure to properly prepare ice baths and have pans submerged into the ice to effectively cold hold foods. [COS] Staff remade the ice bath to rapidly cool and hold the PHFs.

In the bar area, one whiskey bottle was found adulterated. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Staff discarded the bottle. See VC&D report.

1. Two three door refrigeration equipment are not functioning. 2. The tandori oven does not work. 3. The wok grill water supply does not work. [CA] Ensure to maintain equipment clean and in good repair. Repair, replace, or service the the equipment. Remove any equipment no longer needed for the operation of the facility.

1. There is no Food Safety Certificate available upon request [CA] 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. 2. Some staff do not have food handler cards. [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.

Upon entering the facility staff stated there was no PIC. Front staff called a manager on the phone. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.