MOSA BRUNCH

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: 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.

Adequate handwashing facilities supplied & accessible — Inspector Note: 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.

Adequate handwashing facilities supplied & accessible — Inspector Note: 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.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: 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.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: 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

Proper cold holding temperatures — Inspector Note: 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.