Famous Amos Nmain

Basic – Dead roaches on premises

Two dead roaches on floor in prep area. Dead roaches discarded. Corrected On-Site Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee water bottle on shelf with clean utensils near dish area. Bottle moved and stored correctly. Corrected On-Site

Basic – Floors, walls, and/or ceilings soiled/has accumulation of debris

Floor in side prep area of kitchen. Repeat Violation

Basic – Old labels stuck to food containers after cleaning

Clean storage pans stored on rack/shelf near dish area.

Basic – Raw fruits/vegetables not washed prior to preparation

In back prep area, employee cutting yellow squash that was not washed first. Operator explained proper prep procedures for unwashed produce. Corrective Action Taken

Basic – Time/temperature control for safety food thawed in an improper manner

At end of cook line near stand up reach in cooler, raw chicken thawing on prep table at room temperature. Chicken moved to reach in cooler to thaw properly. Corrected On-Site

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength

Red sanitizer bucket in server station by pass through window tested 0ppm. Operator added chlorine sanitizer to solution – retested 100ppm. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

In prep area on prep table, container of milk 69F. Milk pulled out approximately 20 minutes prior. Milk moved to reach in cooler to cool. nIn walk in cooler, container of pot roast 47F. Operator states door was constantly opened during food delivery. Door kept closed to cool. Corrective Action Taken

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

No written plan available. Inspector emailed Form 5030-104. Corrective Action Taken

Intermediate – Handwash sink used for purposes other than handwashing

At hand washing sink near dry storage area, employee filling up a blue container. Manager coached employee on proper hand sink procedures. Corrective Action Taken

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

Establishment has written plan, but some items that are controlled by time are not indicated in plan. Operator added items missing on plan. Corrected On-Site