MOCHINUT

1. The tiles in front of the large fryer are in disrepair. 2. The cove base tiles under the drink station are in disrepair. 3. The walls of the facility are dusty. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Repair or replace the tiles. Clean the walls.

Refrigeration units lack internal thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

The paper towel dispenser was empty. A roll of paper towels were available nearby. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Facility had an entire basin of the three compartment sink air drying. Observed staff skip the sanitize step of ware washing and only wash with soap. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] A sanitizer solution was made to sanitize the dishes. Dishes were sanitized.

A Reduced Oxygen Packaged bag of raspebrry puree was found in the upright cooler. Per PIC, they buy the fruit purees from Restaurant Depot and package them at home. [CA] Food must be from an approved source or properly documented. The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. [COS] Items were VC&D. See VC&D report.

Facility has a non ANSI microwave. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Facility had an entire basin of the three compartment sink air drying. Per staff they did not sanitize dishes and only wash with soap. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] A sanitizer solution was made to sanitize the dishes. Dishes were sanitized.

Facility lacks testing materials for their choice of sanitizer, quaternary ammonia. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Numerous Reduced Oxygen Packaged bags of frozen fruit purees were found in the under counter freezer. Per PIC, they buy the fruit purees from Restaurant Depot and package them at home. [CA] Food must be from an approved source or properly documented. The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. [COS] Items were VC&D. See VC&D report.

Repeat Violation: In the prep area, at the only hand washing station, a purifying pitcher of water was obstructing the basin of the hand washing sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Staff relocated the pitcher at time of the inspection.

Facility uses blue shop towels that are not food grade in contact with food. [CA] Cease the use of non-food grade materials in contact with food. Use food grade approved equipment.

In the prep area, at the only hand washing station, a purifying pitcher of water was obstructing the basin of the hand washing sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Staff relocated the pitcher at time of the inspection.

The exterior door of the microwave has an accumulation of food debris and is dirty. [CA] Ensure to maintain non-food contact surfaces of equipment clean to both sight and touch. Clean the microwave.