Motw Coffee Pastries

Year by year

Inspections

1. Jun 30, 2026 Routine · 2 priority, 6 priority foundation, 9 core
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Dubai chocolate desserts in undercounter refrigerator is up to 46°F.

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

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

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - FIRST AID SUPPLIES - STORED

     First aid supply kit stored above box of disposable gloves for handling food.

     Correction: First aid supplies shall be kept in a container and stored to prevent contamination of food and equipment. Gloves were moved during the inspection.

     Code 7-208.11 (B)

   • Not serious Priority Foundation

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Empanadas in the refrigerated units are 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

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine test kit is not available for checking sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Interior of ice machine is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying in back kitchen.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working containers of different cleaners are not labeled with common name of product.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • 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

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

     Wiping cloth used for wiping surfaces stored on counters and prep tables without any sanitizer.

     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

     FOOD LABELS - BULK FOODS LABELED

     There are no ingredients listed on the boxes of muffins and other baked goods.

     Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens. Keep ingredient information on site for all food/drink items being sold.

     Code 3-602.11 (C)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     True single door refrigerator for cakes/desserts is not equipped with an integral or permanently affixed temperature measuring device.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Undercounter refrigerator for desserts is not ANSI certified or approved by the department and is running at 46 degrees F.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     WAREWASHING - DRAINBOARDS

     No adequate sized drainboard is available for soiled or clean items.

     Correction: Provide self draining tables with utensil racks or drainboards that are large enough to accommodate all soiled and cleaned items.

     Code 4-301.13

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean utensils are being stored or stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

   • Not serious Core

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

     Disposable cups, plastic wrap and clean dishes are stored on the floor in the back room underneath shelving units.

     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)

   • Not serious Core Corrected on site

     DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

     Employee jackets and personal items are stored with aprons on a storage rack for clean items/single-use items.

     Correction: Relocate employee storage to prevent contamination of food, equipment, linens, single-use and single service articles. Personal items were moved to a different location during the inpection.

     Code 6-403.11 (B)

2. Jun 24, 2025 Pre-inspection · 2 priority foundation, 1 core
   • 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

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • 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)