MINI MOMO

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of creamer in reach-in cooler next to kitchen entrance. Manager stated creamer was opened two days earlier. Manager placed proper date on creamer. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine and no quaternary test kit for three compartment sink. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in dish area. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on reach-in cooler next to cook line. Manager removed phone during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf at end of three compartment sink.

Basic - Equipment in poor repair. Gasket for reach-in freezer next to kitchen prep table.

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Sponge stored in cleaning solution on cook line.

Basic - Food stored on floor. Case of cooking oil stored on floor across from back door.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored in office. Manager turned containers over. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee was in office doing paperwork then proceeded to go in kitchen and handle container of beef without washing hands. Manager had employee wash hands before continuing to handle food.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair removing ear buds and proceeded to grate cucumbers without washing hands. Manager had employee wash hands before handling more food. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over spring mix in reach-in cooler next to kitchen entrance. Manager placed beef on bottom shelf of reach-in cooler. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Creamer stored in reach-in cooler next to kitchen entrance. Manager stated cream was open two days earlier.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make line reach-in cooler stained. Front counter ice machine deflector plate. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available for dish machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper hand towels, handwashing sign and soap at hand washing sink next to dish machine.

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dish machine next to three compartment sink, 109F.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in dish area. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottles of water on shelf above kitchen prep table. Manager removed bottles of water during inspection. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Cutting board on kitchen prep table. Repeat Violation

Basic - Soiled floors/carpeting. Floor underneath fryers and grill greasy.

Basic - Stored food not covered. Pajun mix stored on kitchen shelf. Manager placed lid on pan. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel lining sprout container in cook line reach-in cooler.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked up marker from floor and proceeded to handle floured shell without washing hands and changing gloves. Inspector stopped employee and had employee wash hands and change gloves. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Sanitizer tablets stored above to go coin office.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient temperature of reach-in cooler next to kitchen entrance, 43F. Thermometer for cooler reading 50F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board of reach-in cooler across from cook line grill.

Intermediate - Handwash sink used for purposes other than handwashing. Container of soapy water stored in cook line hand washing sink. Employee removed container from hand washing sink. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer.

Intermediate - No soap, hand towels, and hand washing sign provided at handwash sink. Hand washing sink in ware wash area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kimchi stored in cook line reach-in cooler. Manager stated kimchi was prepared two days earlier.

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle in wait station.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling cracked in dish area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table above clean dishes in wait station. Employee removed drink from area. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee eating in wait station area. Employee discarded food and stopped eating. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf in dish area.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on side of cook line prep sink.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water on kitchen prep table, 76F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of oven greasy.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table across from cook line grill.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink behind building.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank next to three compartment sink.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine behind front counter.