MOJITOS BISTRO

14B: .05(10)(e) 1,2,4Observed several metal containers stacked wet and stored as clean.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were washed, rinsed, sanitized, and stored in a position that allows for air drying.//

15A: .05(6)(a)Observed glass door dessert/beverage cooler unable to maintain proper cold holding temperatures. Minimum ambient temperature was 43.9F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

15B: .05(3)(h),(i)Person in charge could not provide a temperature indicator device for testing high-temperature sanitizing warewashing machine.// In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. (Pf)

16A: .06(1)(g),(h)No hot water is available in facility (except for at both warewashing machines and one sink at the bar).// Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf)

18: .07(2)(m)Observed front door is not fully self-closing. Door catches on frame and a gap of several inches exists when door is left to self-close.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)

2-2D: .06(2)(o)Observed a pitcher stored in sink and tongs hanging on splash guard of handwashing sink across from grill. Observed a metal container stored in handwashing sink next to walk-in cooler. Observed an employee rinsing out a pitcher at handwashing sink.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Items were removed from handwashing sinks. Informed employee and person in charge that handwashing sinks may not be used for purposes other than handwashing.//

4-2B: .05(6)(n)Observed facility attempting to sanitize equipment and utensils in both warewashing machines that do not dispense at least 50ppm chlorine.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Items were washed, rinsed, and sanitized in three compartment sink. Facility must manually sanitize items at three compartment sink until machines are repaired.//

18: .07(2)(m)Observed front door is not fully self-closing. Door catches on frame and a gap of several inches exists when door is left to self-close.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)

6-1A: .04(6)(f)Observed several time/temperature control for safety foods cold 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: Food were discarded.//

6-1D: .04(6)(i)At 3:42pm, observed melted butter and garlic/oil mixture on prep table labeled with 4-hour time control periods of 11:30am to 3:30pm. At 4:35pm, observed another container of garlic/oil mixture in front service area labeled with a 4-hour time control period of 11am to 3pm.// When using time without temperature control (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 when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Foods were discarded.//

12A: .04(4)(q)Observed a container of sauce stored on a wet floor being used to hold walk-in cooler door open. Observed ice accumulation on several food containers in standing freezer by back door.// 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: Sauce was moved off the floor.//

15A: .05(6)(a)Observed ice accumulation on gaskets, door, and condenser of two-door standing freezer in main cooking area (gasket is ripped and falling off on top left door). Observed ice accumulation on area between gaskets on reach-in freezer in main cooking area. Observed ice accumulation on door of right standing freezer next to back door. Observed glass door dessert cooler unable to maintain proper cold holding temperatures. Minimum ambient temperature was 44.6F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Do not use glass door dessert cooler until repaired.//

15B: .05(6)(d),(e)Observed accumulation of white substance on interior surfaces of warewashing machine.// A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. (C)

15B: .05(6)(d),(e)Observed both warewashing machines (one in main dishwashing area and one at bar) dispensing less than 50ppm chlorine sanitizer.// A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions; and its conveyor speed or automatic cycle times shall be maintained accurately and timed in accordance with the manufacturer's specifications. (C)

15C: .05(7)(a)2,3Observed fuzzy mold-like accumulation on top shelf in walk-in cooler.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

16A: .06(1)(g),(h)No hot water is available in facility (except for at both warewashing machine and one sink at the bar).// Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf)

2-2B: .03(5)(j)1&2Observed employee drink with no straw on prep table in kitchen. Observed employee drink in approved cup (single use with lid and straw) stored directly next to single use items above prep table.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drinks were discarded.//

2-2D: .07(3)(a)Observed handwashing sink in main prep area with no soap.// Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was supplied to handwashing sink.//

2-2D: .06(2)(o)Observed tongs propped on top of splash guards at handwashing sink in main prep area. Later observed pitcher stored in handwashing sink in main prep area.// A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Items were removed and sent to be washed, rinsed, and sanitized.//

6-1D: .04(6)(i)Observed butter and garlic/oil mixture intended to be placed on time control with no label to indicate the start or discard time. Person in charge could not provide written procedures for time control.// 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: Foods were discarded.//

16B: .06(2)(r)Observed handwashing sink in warewashing area with no water supply.// A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)