Mimosa

Year by year

Inspections

1. Oct 7, 2025 Routine · 1 priority, 2 priority foundation, 4 core, 1 repeat
   • Serious Priority Repeat Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The Zap No Rinse Sanitizer in the warewash sinks are not being used according to EPA registered label use instructions and is at 0 PPM. Staff called for service on chemical dispenser and switched to using a bleach sanitizer until repairs can be made.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Salmon is being improperly thawed by not removing from the ROP packaging.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS - NOT MARKED

     Potatoes using time as a public health control for 4 hours is not properly marked or identified with a discard time.

     Correction: Food items shall be marked or otherwise identfied with a time that is 4 hours past the point in time when the food was removed from temperature control. Discard food item.

     Code 3-501.19 (B) (2)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Some meats and potatoes were observed to be unwrapped or uncovered in the walk in cooler.

     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 Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on multiple counters/shelves and in buckets without sanitizer. Sanitizer was replaced with bleach solution at 100PPM and cloths stored in proper solutions during inspection

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Wiping cloth noted under cutting board on prep line.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The step near the handwash and prep sink in the prep area is noted in disrepair and not smooth and easily cleanable.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

2. Mar 12, 2024 Routine · 6 priority, 3 priority foundation, 6 core, 2 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     Raw animal foods such as chicken, beef and pork are stacked atop one another and are touching each other in the walk-in cooler. Meats were moved to separate areas during the inspection.

     Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

     Code 3-302.11 (A) (2)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Cooked sausage links hot held at 127-140°F and cooked potatoes are at 93 degrees F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Foods reheated during inspection. If cooked potatoes will be sitting out at room temperature, consider implementing a Time as a Public Health Control plan. Handouts were provided on what is needed to do a plan.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Corned beef near cookline is up to 45°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Food was moved during the inspection.

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

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Homemade ranch and other dressings have a date of February 11, and have exceeded their date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark. Foods discarded during the inspection.

     Code 3-501.18 (A)

   • Serious Priority Repeat

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The quat sanitizer is measuring too strong at 500 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Use testing strips to ensure correct concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - MEDICINE - LABELED AND STORED

     Employee medicine located on top shelf above portioned open cups of butter .

     Correction: Label all employee medicine and properly store the medicine to prevent contamination of food and equipment. Medication was moved.

     Code 7-207.11 (B)

   • Not serious Priority Foundation Corrected on site

     ASSIGNMENT

     There is no designated person in charge (PIC) available at the time of inspection.

     Correction: A person in charge shall be provided on premises at all times during hours of operation. Perrson in charge arrived after inspection started.

     Code 2-101.11

   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Extra containers of cooked/prepared foods such as cooked chicken, cooked onions, sauces, and chorizo in the prep coolers are not datemarked.

     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. Foods datemarked during inspection.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring bleach sanitizer concentration for dish machine.

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

     Code 4-501.116

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     A plate is being used to scoop potatoes.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. During the inspection, the plate was replaced with a scoop with a handle. Corrected.

     Code 3-304.12

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Wiping down cloths are lining trays for containers of food in the prep cooler and on bananas in a different prep cooler .

     Correction: Discontinue using absorbable materials to hold foods and food containers. Corrected during the inspection by removing towels.

     Code 3-307.11

   • 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

     SURFACE CHARACTERISTICS - INDOOR AREAS

     Some of the floor tiles in the kitchen are beginning to crack and be in disrepair.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

   • Not serious Core

     TOILET FACILITIES - ENCLOSED

     Both mens and women's restrooms near the banquet side of the restaurant do not have a tight fitting, self-closing door.

     Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting, self closing door.

     Code 6-202.14

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at bar handwashing sink.

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

     Code 6-301.14