MOM'S KITCHEN

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged open box of raw fish stored directly above non commercially packaged bags of tater tots, discussed with operator who corrected storage of products. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2026-01-07: In walk in freezer non commercially packaged open box of raw shrimp stored directly above non commercially packaged bags of tater tots, discussed with operator who corrected storage of products. Admin Complaint Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs into metal bowl and whisked with fork after without washing hands employee handled clean and sanitized plate to assemble customer meal, discussed with operator employee washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled soiled dishes to load into machine and without washing hands employee unloaded clean and sanitized dishes, discussed with operator employee washed hands, and placed dishes back into machine to re sanitize. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged portioned raw chicken stored directly above bags of bread, discussed with operator who corrected storage of products. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cooked ground beef (57F - Cold Holding); cooked spinach (59F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 3 hours, discussed cold holding with operator who moved products to walk in cooler. Corrective Action Taken Repeat Violation 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 and the time removed from temperature control cannot be determined. See stop sale. Raw shell eggs held on time is a public health control not time marked, discussed with operator who time marked eggs. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink behind restaurant no vacuum breaker installed, discussed with operator to install vacuum breaker.

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. Sanitizer Bucket (Quaternary 400+ppm) discussed with operator who corrected to Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site

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. Provided operator email copy of clean up poster.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler large sealed plastic tub of pancake batter with egg (69F - Cooling) at 9:30 since 9:10 to 68F at 9:55, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who removed lid and moved product to walk in freezer to rapid chill. In walk in cooler plastic wrapped metal pan of cooked pasta (70F - Cooling) at 9:30 since 9:15 to 72F at 9:55, at this current rate of cooling product will not reach 41F within 6 hours, discussed with operator who removed plastic wrap to allow adequate air flow cooling. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee handled and cracked open raw shell eggs to be cooked and without washing hands employee grabbed a clean plate and began to touch ready to eat food such as English muffin and cooked eggs. Discussed with operator employee washed hands. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher loaded and placed dirty dishes onto tray and placed into machine; without washing hands the employee removed clean and sanitized dishes from machine. Discussed with operator employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw beef steak patties stored over ice cream. Operator corrected storage of items. In walk in cooler non commercially packaged raw veal steak patties stored over bread. Operator corrected storage of items. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk in cooler mahi mahi not removed from reduced oxygen packaging and not frozen. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at cook line sliced cheese (47F - Cold Holding) per operator product not portioned or prepared today and placed in flip top approximately 2 hours before. Discussed cold holding with operator who removed top portion of overfilled sliced cheese to be placed in walk in to cool down. Corrective Action Taken 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. In steam table at cook line chicken gravy (120F - Hot Holding) per operator product made approximately 2 hours ago operator moved product to stove to reheat to 165F Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. In dry storage room in back of restaurant container of chemical sealant stored above cooking oils. Operator removed sealant. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler larger container of pancake batter with egg (64F - Cooling) at 9:05 per operator product prepared at 7:00 to 62F at 9:45. At this current rate of cooling product will not reach 41F within 4 hours discussed with operator who removed lids from container to facilitate faster cooling. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. In kitchen reach in cooler under flat top a plate with no handle being used to scoop and portion potatoes. Discussed with operator who removed. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk in cooler mahi mahi not removed from reduced oxygen packaging and not frozen. See stop sale

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen on table next to cutting boards and containers of food products employee drink. Operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In kitchen employee jacket stored above clean and sanitized dishes. Operator removed. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Containers of cooking oil stored on floor in dry storage room. Operator moved containers to shelf. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands...employee cracked eggs and changed gloved without washed hands and then cooked eggs ,place in plate to serve . Employee washed hands after discussion Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw shell eggs above tater tots in reach in cooler at kitchen. Employee properly stored. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition...single serve butter took it out from the customers table and stored in reach in cooler .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....single serve 68-56F in flip top reach in cooler , operator not determined how long food being held out temperature. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....single serve 68-56F in flip top reach in cooler , operator not determined how long food being held out temperature. Stop sale issue . Employee discarded food. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food re-served to customers... single serve butter took it out from the customers table and stored in reach in cooler . Stop sale issue . Employee discarded butter . Corrective Action Taken

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...lasagna date marked 7/17/24 , operator stated food pulled from walk in freezer yesterday. Operator date marked. Corrected On-Site

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit... whole turkey breast cooked temperature 137° to 163° . Operator stated that he will cooking again over 165° .

High Priority - Employee washed hands with cold water and without soap . Operator educated employee. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw sea food above Tater Toats at reach in cooler at kitchen, raw chicken above beef base at walk in cooler . Employee properly stored food. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....single serve butter 58° in flip top reach in cooler at front line being held less than 4 hours . Employee time marked. 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... butter 74° at front line being held less than four hours . Employee time marked. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink...dishwasher washing hand in dishwashing sink . Operator educated employee. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...bean soup was cooked Friday at walk in cooler. Employee date marked. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish ( both Mahi and Salmon) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Exterior kitchen door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor of the walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment on cook line. Operator removed, clean and sanitized.

Intermediate - Spray bottle containing blue toxic substance not labeled in dish room.

Basic - Employee with no hair restraint while engaging in food preparation. Observed all line cooks without hair restraints.

Basic - Equipment in poor repair. Gaskets torn on front counter cooler.

Basic - Ice buildup in reach-in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on wait stand, Butter patties (49°F - Cold Holding). Per operator, less than 1 hour. Operator relocated to reach in cooler. Corrective Action Taken

Basic - Food stored on floor in walk-in freezer. Operator relocated to shelves. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler raw veal above cooked meat. operator place raw veal on lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed At cook line Canadian bacon (47 - Cold Holding); sliced tomatoes (45 - Cold Holding); due to overfilled containers Operator removed overfilled food. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container in hand wash sink by cook line. Operator removed.

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 and the time removed from temperature control cannot be determined. Observed eggs not time marked. Operator labeled time as 7-11. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed sausage defrosting in standing water. Operator turn on water. Corrected On-Site