Mamas Kitchen

Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 20 dead flies in uv trap in dry storage, glue traps cleaned and replaced Corrected On-Site

Basic – Accumulation of debris inside warewashing machine.

Basic – Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first

Cook line Repeat Violation

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

A/C vents over steam table on cook line soiled nWalls soiled on cook line

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee keys over prep table next to convection oven, removed Corrected On-Site Repeat Violation

Basic – Equipment and utensils not properly air-dried – wet nesting

Plastic cups next to soda machine

Basic – Equipment in poor repair

Burnt/melted cutting boards next to steam table on cook line

Broken door handle on microwave on cook line

Cooler gaskets torn on cook line

Basic – Floor tiles missing and/or in disrepair

Rear prep room Repeat Violation

Basic – Food stored on floor

Boxes of green beans on floor of walk-in freezer, placed on shelf Corrected On-Site

Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handles in coleslaw in glass cooler at wait station, removed Corrected On-Site Repeat Violation

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

Accumulation of grease on gas lines behind cook line Repeat Violation

Basic – Unclean building components, attachments or fixtures

Knife magnet next to freezer on cook line soiled nFan covers in walk-in cooler soiled

Basic – Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in dishwashing area handled dirty dishes then proceeded to stack clean cups

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw beef steak fritters and raw shrimp over onion rings and fries in reach in freezer on cook line

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

Produce walk-in cooler-garlic in oil (45F – Cold Holding); coleslaw (45F – Cold Holding), items moved to other walk-in cooler Corrective Action Taken

High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles

Chlorine sanitizer bucket 200ppm, corrected 100ppm Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting boards stained on cook linenCan opener blade soilednIce chute on soda machine soiled Repeat Violation

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in walk-in cooler, date added Corrected On-Site