MOHI FARMS, INC

Observed potentially hazardous foods located in the food prep cold hold unit adjacent to the pizza oven to measure in the temperature danger zone (cooked beets 52F-54F) and in the display case (quiche 73F). Per PIC, the beets were placed into the unit from the walk-in cooler at approximately 8:15am and the quiche in the display case at 7:30am. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary to properly cold hold at 41F or below. [SA/COS] PIC time-marked the cooked beets to be used within 4 hours (discard at 12:15pm). PIC voluntarily discarded the quiche at 11:30am.

Observed gnats in bar area and kitchen warewash area. [CA] Eliminate vermin from facility; recommend working with professional pest control.

No soap at bar handwash station. [CA] Ensure handwash stations are stocked with soap and paper towels at all times. [COS] Employee refilled soap dispenser during time of inspection .

Observed open cup of orange juice on lid of ice bin in the bar area. [CA] Keep employee beverages covered and stored away from food prep and food storage areas.

Observed broken glass on mats where wine and water glasses are stored. [CA] Remove/clean broken glass and keep areas free of physical contaminants.

Hot water in bar warewash machine measured at 154F for the final rinse cycle. [CA] Ensure hot water measures at a minimum of 160F for mechanical warewash machines.

Observed brown staining on ceiling and walls above pizza ovens and dust on the fan. [CA] Clean fan, replace or paint ceiling panels white and monitor for ventilation issues. If equipment is having ventilation issues, facility must relocate pizza oven to under a Type 1 hood.

Observed new dishwasher in kitchen and facility has not submitted to Plan Check. [CA] Ensure new equipment is submitted to Plan Check and approved; facility must submit by 9/25/2025.

Observe large puddle of water under dishwasher machine. Per PIC, the discharge pipe isn't directing all the wastewater into the floor sink. [CA] Adjust discharge pipes so that all liquid waste dispenses into the floor sink.

No soap at the bar handwash station. [CA] Ensure all handwash stations are supplied with soap and paper towels at all times. [COS] PIC provided soap during inspection.

Observed potentially hazardous food that measured in the temperature danger zone located in the small food prep cold hold unit (aioli 45F-46F), in the large food prep unit (sliced cheese above the chill line 49F), drawer cooler (bacon 74F), and in an ice bath (mozzerella cheese 47F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. [COS] PIC put PHFs back into refrigeration (they had been out for less than one hour per PIC).

Observed an employee carrying a tray of open baked goods being transported to a sister property. [CA] Keep food covered and protected.

Observed oysters in remote refrigerated storage unit that did not have shellfish tags. [CA] Raw shucked shellfish shall bear a legible label that identifies the name, address and certification number of the shucker-packer or repacker and a "sell by" date or "best if used by" date. Tag/label must be kept with the shellfish until all used up or discarded; then the tag must be kept on site in chronological order for at least 90 days. [COS] PIC discarded the oysters.

Final rinse temperatures in kitchen and bar warewash machines did not meet minimum requirement. Kitchen warewash measured at 155F and bar warewash measured at 156F. [CA] Ensure final rinse temperature is at least 160F.

Observed prepackaged baked goods and juices that did not have a label. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Observed par-cooked salmon filets cooling directly on top of raw fish in drawer cooler. [CA] Discontinue cooling potentially hazardous foods in drawer cooler; use top shelf of walk-in cooler or reach-in cooler. [COS] PIC had staff remove the cooling fish to a different refrigeration unit.

Observed flies in the kitchen area. [CA] Eliminate flies from facility.

The outdoor wood burning oven is not separated from public access to prevent food contamination or injury to public. The oven is located on the sidewalk. [CA] Facility must provide SOPs by 8/23/24 detailing how the unit is kept separate from the public for food safety and public safety. Observed facility doors and garage doors wide open with open food exposed. [CA] Keep doors and garage doors closed. Observed 2 large storage containers located one block away from the facility. One container is refrigerated and has open, perishable food, and the other container has non-PHF food. [CA] Discontinue use of these storage containers. Relocated all food to approved food facilities by 8/23/2024

Observed potentially hazardous foods that measured in the temperature danger zone located next to the cookline (bacon 80F), in an ice bath (yogurt sauce 72F), in the small food prep cold hold unit (aioli 56F), and in the grab n go cooler (raw milk 64F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. [COS] PIC voluntarily discarded the bacon, yogurt sauce, and aioli during time of inspection.