Mochinut

Year by year

Inspections

1. May 8, 2026 Routine · 2 priority, 2 priority foundation, 2 core, 3 repeat
   • Serious Priority

     COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE

     Pastries shaped like fruits were bought by owner from 'Chicago' without any labels or receipts available upon request.

     Correction: Discard foods from unapproved source.

     Code 3-201.11 (A)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Pastries in the display cooler were cold held above 41°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. CORRECTED: Foods discarded.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Display Pastry Cooler - TCS pastries shaped like fruits were not date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink at the front food prep area was also used to rinse utensils and equipment.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Fruit pastries are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of a shelf used to store clean dishes are soiled with dust debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

2. May 8, 2025 Follow Up · No items found

   No violations cited.

3. Apr 15, 2025 Routine · 4 priority, 9 priority foundation, 2 core
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after switching soiled gloves.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Diced potatoes, hot dogs and cheese sticks on the prep table is cold held at 64 and 44°F respectively.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - SEPARATION

     Multi-purposed cleaner spray bottle was stored with ready-to-eat foods.

     Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.

     Code 7-201.11 (A)

   • Serious Priority

     TOXIC SUBSTANCES - SANITIZER CRITERIA

     Keystone Orange Multi-Surface cleaner used in the food establishment is not approved.

     Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020.

     Code 7-204.11

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - SANITIZATION

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper sanitization methods for utensils and food contact surfaces.

     Correction: The person in charge shall obtain training or training materials in the areas of sanitization so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (11)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - TOXIC MATERIALS

     The Person in Charge (PIC) is unable to demonstrate knowledge regarding the storage, use and disposal of toxic or poisonous materials in the food establishment.

     Correction: The person in charge shall obtain training or training materials on the use, storage and disposal of toxic or poisonous materials used in the food establishment so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (13)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - TCS FOODS

     The Person in Charge (PIC) is unable to demonstrate knowledge regarding the importance of maintaining the time and temperature control and the prevention of foodborne illness. TCS Foods are held at room temperature.

     Correction: The person in charge shall obtain training or training materials in the areas of time and temperature contol so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (4)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding refrigeration storage, hot holding, reheating and cooling.

     Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (7)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HANDWASHING

     The Person in Charge (PIC) is not monitoring the handwashing activities of employees. One employee was wearing gloves but touched everything, another one was prepping foods without wearing gloves.

     Correction: The person in charge shall ensure that employees are effectively cleaning their hands.

     Code 2-103.11 (D)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Foods in the reach in coolers are not date marked. - Breadings - Sauces - Time/Temperature Control for safety foods

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink at the back area is unavailable for proper handwashing. There were carts blocking access to the sink.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink at the front area is also used to rinse drink shakers.

     Correction: Keep handwashing sink for ONLY hand washing.

     Code 5-205.11 (B)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Ramen container was uncovered and stacked under a different food container. The container above was touching the ramen.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Foods are stored on the floor throughout the facility.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

4. Dec 27, 2024 Pre-inspection Follow Up · 1 priority, 2 core, 1 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     In the Atosa 2 Door Upright Reach in Cooler, there are containers of raw shell eggs, and a pitcher of pooled raw eggs, stored above ready to eat/consume coffee mixes.

     Correction: Items were rearranged to store shell eggs and pooled eggs on the bottom shelf with coffee drinks above, and corrected during the inspection. Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core Corrected on site

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Various syrups and flavoring ingredients were stored in unlabeled squeeze bottles, corndog topping were stored in unlabled containers.

     Correction: Food containers were labled and corrected during the inspection. Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

5. Dec 23, 2024 Follow Up · 2 core, 1 repeat
   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Large quantities of single use food containers and boxes are improperly stored on the floor behind the front counter and in the rear kitchen area.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

6. Dec 11, 2024 Pre-inspection · 1 priority foundation, 6 core
   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The three compartment sink faucet is not installed correctly and has a significant leak/spray at the junction and needs to be repaired.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

   • Not serious Core

     GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK

     No waste receptacle provided at any handwashing sinks.

     Correction: Handwashing sinks using single-use paper toweling for hand drying shall be provided with a waste receptacle. Provide a waste receptacle at the handwashing sink.

     Code 5-501.16 (C)

   • Not serious Core

     TOILET FACILITIES - RECEPTACLES - COVERED

     Female bathroom is not provided with a covered waste receptacle.

     Correction: Provide a covered waste receptacle in female bathroom for use with sanitary napkins.

     Code 5-501.17

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at employee food prep handwashing sinks.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

   • Not serious Core

     PUBLIC RESTROOMS - HANDWASHING FACILITES - EQUIPPED

     Handwashing facilities in public restrooms do not have employee handwashing signage

     Correction: Provide signage in all restrooms reminding employees to wash hands before returning to work.

     Code 8-301.11