MAMA B'S DINER

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee touched patty melt with bare hands while cutting sandwich in half and plating food.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sour cream cups 45-46F in reach in cooler at server station. Stop sale issued for 12 cups. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream cups 45-46F in reach in cooler at server station. Stop sale issued. Butter cups 45F in reach in cooler at server station. Employee stated they were placed inside from the walk in cooler recently. Butter placed back in walk in cooler.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Male employee tested dish machine with chlorine sanitizer with quaternary ammonium test strip. Inspector educated employee. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Several pitchers with water in hand sink in ware wash area. Removed during this inspection. Corrected On-Site Repeat Violation

Intermediate - Well water testing report/documentation is not available upon request. Unable to provide Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler in server station has an ambient tempurature of 45F. All Time/Tempurature Control for Safety food removed from unit and placed in walk in cooler during this inspection.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water on shelf over lemons in walk in cooler. Removed. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees wearing bracelets and hair ties on wrist while preparing food.

Basic - Food stored on floor. Bucket of ice on floor in walk in cooler. Picked up during this inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with mold like substance around reach in chest freezer gaskets. Hood filters over cooking equipment soiled with grease. Handle of oven soiled with grease.

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. One wet towel on cookline. Placed in bucket. Corrected On-Site Repeat Violation

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Multiple times, employee touched apron and continued to cook. Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 1.) Ham in reach in cooler near hand sink at frozen 7/20 then placed in cooler 7/24. Discard date 7/29. 2.) Chili in reach in cooler near microwave on cookline date marked 7/26. Discard date 8/1. 3.) Taco meat in walk in cooler from 7/26. Discard date 8/1.

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. Potatoes on cookline. Employee added time stamp of 10:35 at 11:20AM. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Ice in front sink from employee dumping drink. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. In walk in cooler: corned beef pulled from freezer today lacking second date. Manager added. Corrected On-Site

Intermediate - Well water testing report/documentation is not available upon request. Bacteriological report not available. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several ceiling tiles are soiled in kitchen. Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Plates used for bread on front counter with no overhead protections. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food bin on shelf over case of lemons in walk in cooler. Moved during this inspection. Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Two male employees with beards. One male employee no hair restraint.

Basic - Equipment in poor repair. Handle of microwave on cookline detached. Repeat Violation

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster positioned over grass.

Basic - Old food stuck to clean dishware/utensils. Lids and dishes on shelf under prep table soiled with food. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on prep table.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler: pan of raw ground sausage patties on shelf over fish. Moved during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets 57F. In reach in cooler near soda machine. Employee stated butter packs were placed in cooler after being held in ice bath. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter: home fries 75F. Hashbrowns 71F. Employee stated they were pulled out of walk in cooler thirty minutes prior and placed back in cooler. Corrective Action Taken

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In reach in cooler at front counter: ham date marked 3/7, manager stated ham was removed from freezer yesterday and added date. In walk in cooler: chicken and ham with date prepared and frozen lacking Sundays date removed from freezer. Manager added. Also, in reach in make table on front line tuna with a date of 3/13 and sour kraut with a date of 3/17. Manager stated items were made two days ago and added date. Corrected On-Site

Intermediate - Well water testing report/documentation is not available upon request. Last report available 10/2022. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom located in kitchen has no self closure.

Basic - Old labels stuck to food containers after cleaning. On tuna and sour kraut pans in make table, old labels on pans.

Basic - Open dumpster lid. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in make table on cookline: French toast mix containing raw shell eggs on shelf over bucket of strawberries. In walk in cooler: pan of French toast mix containing raw eggs on shelf over bread. All were moved. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In reach in make table on cookline: turkey with a date mark of 11/20, discard date 11/26. Employee discarded. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yellow American Cheese 51F. Cheese was on top of make table load limit, cook placed inside reach in cooler. Corrective Action Taken

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. Home fries and hash browns on cookline pulled one hour prior have no time mark.

Intermediate - Well water testing report/documentation is not available upon request. Report provided from 10/2022.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in foam cup on top of make table at end of cookline.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bin with personal food on shelf over onions in walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket hanging on side of dry storage shelf. Moved. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Male and female employee on cookline with no hair restraint.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf over egg cooking station soiled with food debris. Exterior of reach in cooler containing eggs soiled with dust and food debris. Hood filters soiled with grease.

Basic - Open dumpster lid. One lid open on dumpster closest to building.

Basic - Outer openings not protected with self-closing doors. Door near ware wash area not self closing.

Basic - Unclean building components, attachments or fixtures. Floor under cooking equipment soiled with grease. Two tiles soiled with water stains above bread shelf on cookline. Wall in egg station on cookline soiled with food debris.

Basic - Wet mop not stored in a manner to allow the mop to dry. Several mops stored mop head down next to ice machine. Moved during this inspection. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Board over storage shelf in kitchen not sealed. Manager stated scales are set on top of board to weigh product.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Reach-in cooler at the cook line ham dated 5/26/23, steak ham dated 5/11/23, also in walk-in cooler, home fries potatoes dated 5/23/23, Per manager items were prep no more than two days ago.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, dice tomatoes dated 5/22/2023.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, chili 128F, employee moved to microwave to reheated to 165F. Corrective Action Taken

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the cook line, scoop handle in direct contact with hash browns, Employee moved. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At the server station, milk date marked 3/15/22

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At the server station, milk date marked 3/15/22

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, sausage gravy placed at 6:30am in steam table to reheated to 165F , at 9:30am temperature 158F.

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 the cook line, home fries no time marked, manager time marked. Corrected On-Site

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At the cook line, sausage gravy placed at 6:30am in steam table, at 9:30am 158F.

Intermediate - Handwash sink used for purposes other than handwashing. At the server station, sink used to dumped drinks.