Mochinut

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

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.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Thermometers provided, accurate

Inspector’s notes

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.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

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.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Proper hot and cold holding temperatures

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

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.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food obtained from approved source

Inspector’s notes

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.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

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).

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

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.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

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.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food obtained from approved source

Inspector’s notes

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.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

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.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.