MOSA BRUNCH

Observed no soap available at the hand sink in the main kitchen during time of inspection.

CA: (3) Numbers and Capacities.

(a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

COS: PIC provided soap to the hand sink at the time of inspection.

Observed no hand drying provisions available at the hand sink during time of inspection.

CA: (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

COS: PIC provided paper towels to the hand sink at the time of inspection.

Observed reach-in cooler in main kitchen holding at 45°F during time of inspection.

CA: (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Advised PIC to ensure all cold holding equipment is maintained at 41°F or below at all times. Advised PIC to monitor ambient temperatures routinely and repair or service unit if unable to maintain proper temperature.

Observed shelled eggs stored at 48°F.

CA:(f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C)

COS:PIC voluntarily discarded the eggs.

Observed expired food service permit. Permit fees for 2025 have not been paid.

CA: 1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Provided PIC with NOV and advised that fees must be paid by the due date listed on the NOV.

Aluminum foil was observed lining multiple shelves and the inside of the oven

CA:1) Materials.

(a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Advised PIC to remove aluminum foil from shelves

Raw shrimp (46°F) was observed cooling at room temperature

CA:Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

COS: Employee placed shrimp in cooler

Two coolers were out of temperature, with one holding TCS dairy items at 44°F and the other at 43°F.

CA:1. Ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5ºC in the intended range of use. Pf

Advised PIC to ensure all coolers maintain proper cold holding temperatures at or below 41°F.

During the inspection, packed salmon was observed in the vegetable sink

CA:(t) Food Preparation. During preparation, unpackaged food shall be protected from environmental sources of contamination.

COS: Employee removed fish from vegetable sink

Permit not posted during time of inspection

CA:1. Post the permit in a location in the food service establishment that is conspicuous to consumers

PIC was advised to post a copy of the permit, provided during the inspection, in a visible location for public view.

Aluminum foil was observed lining multiple shelves and the inside of the oven

CA:1) Materials.

(a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Advised PIC to remove aluminum foil from shelves and the inside of the oven

A partially consumed personal bottle of Pepsi was observed stored in the prep top cooler, a speaker was observed on top of the dish machine, and a phone was charging on a food contact surface.

CA:b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.