Mint To Be Mojito Bar

Observed containers of liquid eggs and egg whites cold-holding above 41°F in the reach-in cooler located in the main kitchen.

CA/COS: All liquid eggs were discarded.

RCA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Observed food debris in the front food service hand sink.

RCA: PIC shall ensure hand sinks are only used for handwashing. Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.
2. A handwashing facility may not be used for purposes other than handwashing.

Observed ice machine baffles to have a buildup of black-like substance.

RCA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed multiple food items cooked pork, chicken, rice, liquid eggs, egg whites, etc.) within reach in units, to have no date-marking labels on items and held for more than 24 hours. In discussion with PIC food product made yesterday (all appeared fresh and in good condition). Rice, pork, chicken, etc.

RCA: 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

Observed pork empanadas exceeding 41F in the main kitchen reach-in cooler. Observed fruit in the front pre-top cooler exceeding 41F.

CA: Pork empanadas were discarded. Fruit items are still in SAFE zone and covers were placed over the items. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Observed pans stored in the main kitchen hand sink at the start of the inspection. Observed food debris in the front food service hand sink.

CA: Kitchen staff removed the pans from the sink.

RCA: PIC shall ensure hand sinks are only used for handwashing. Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.
2. A handwashing facility may not be used for purposes other than handwashing.

Observed the hand sink in the back bar with the hot water handle stripped and unable to turn on the hot water.

RCA: PIC shall hand sink repaired as soon as possible, before weekend operations. A handwashing sink shall be maintained so that it is accessible at all times for employee use.

Observed there to be no chlorine test strips for checking the sanitization levels at the 3-compartment sink.

RCA: PIC shall obtain and maintain test strips.

Obserevd pans stored in the main kitchen hand sink atthe start of the inspection. Observed food debris in the front food service hand sink.

CA: Kitchen staff removed the pans from the sink.

RCA: PIC shall ensure hand sinks are only used for handwashing. Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.
2. A handwashing facility may not be used for purposes other than handwashing.
3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions.