MOZART BAKERY & CAFE

6-1D: .04(6)(i)Observed a new item (bread with feta cheese and sliced tomatoes) on time control that was not labeled with start and end time. There were also items that were labeled with a check but they were not on time control chart in the back. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC (person in charge) labeled item and updated chart in back.

4-2B: .05(8)(a)Observed front staff washing and rinsing a spatula but did not sanitize prior to placing with other clean dishes. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: PIC had employee wash, rinse and sanitize spatula.

6-2: .04(6)(h)Observed canned olives (made 9/19), chopped canned olives with olive oil (made 9/14) and banana pudding (made 9/19) all being held past 7 days. A food that requires datemarking shall be discarded if it is appropriately marked with a date or day that exceeds 7 days. (P) Corrective Actions: PIC (person in charge) discarded items.

8-2B: .07(6)(g)Observed the only bucket of sanitizer (stored with cloth in it) with a concentration that well exceeded 100ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: PIC diluted sanitizer to correct concentration.

8-2B: .07(6)(c)Observed butane lighter stored over stove. Poisonous or toxic materials shall be stored and displayed for retail sale so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: PIC relocated lighter to store appropriately.

12A: .04(4)(q)Observed boxes (at least 10) of cookies and three other boxes of bread stored on floor on walk-in freezer. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: PIC relocated food to store appropriately.

1-2A: .03(2)Upon arrival there was no person in charge (PIC). There were only 2 employees that clearly stated they were not in charge. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Peter, the person in charge, arrived during inspection.

6-1A: .04(6)(f)Observed an entire upright cooler of TCS (time/temperature control for safety) items that were holding above 41F. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (person in charge) discarded items.

8-2B: .07(6)(g)Observed the only two buckets of sanitizers (with cloths stored in them) with chlorine concentrations that well exceeded 100ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: PIC diluted sanitizer to correct concentration.

15A: .05(6)(a)Observed the upright cooler holding above 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: Could not correct on-site. Please correct by 6/16/2025.

17D: .07(4)(b)Observed employee items (2 lunch boxes, two different closed lid thermos and one cell phone) stored on prep counters. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: PIC relocated items to store appropriately.

6-1A: .04(6)(f)Observed several time/temperature control for safety (TCS) food items holding temperatures above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was discarded. Reach in cooler temperature was adjusted to below 41F//