Fat Mamaz

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

At steam table counter, employee drink on counter. Employee moved drink. Corrected On-Site

Basic – Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food

In dining area by service window, sweet potato pies in display case for self service have no labels. Operator moved pies to kitchen area for employees to give to customers. Corrected On-Site

Basic – No conspicuously located ambient air temperature thermometer in holding unit

At cook line, reach-in cooler drawers missing ambient thermometer.

Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable

In storage room, shelf unit has unsealed wood shelves.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

In kitchen, stand up reach-in cooler gaskets have build up

Ac unit by back door, cover soiled. Repeat Violation

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

In kitchen, reach-in cooler drawers at cook lien and bottom section of flip top reach-in cooler soiled.

Basic – Single-service articles improperly stored

In storage room, open case of styrofoam cups stored on floor.

Basic – Wet mop not stored in a manner to allow the mop to dry

In storage room, mop stored in mop bucket wringer.

Basic – Working containers of food removed from original container not identified by common name

On prep table by ice machine, plastic container identified as sugar, not labeled.

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

In reach-in cooler drawers at cook line, sausage (72F – Cold Holding); cooked pepper onion mix (61F – Cold Holding); shell eggs- ambient temperature on inspectors thermometer, 63f. Operator stated items in cooler less than 4 hours. Items moved to stand up reach-in cooler. Operator called for service.n Admin Complaint

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking

At shelf by kitchen handwash sink, salmon mix held on time with no time marked. Operator stated salmon has one hour left, marked time

Also, items on top section of flip top reach-in cooler have no time marked. Operator moved these items to time on last inspection. Items in cooler less than four hours, operator marked time. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing

Handwash sink a cook line, whisk in sink. Operator removed. Corrected On-Site

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Two employees present with no proof of employee responsibilities. Operator discussed with employees and had DBPR form signed. Corrected On-Site