MAMA J RESTAURANT

Observed 7 trays of fried turkey wings, 8 containers of tomato stew, turkey broth, and boiled turkey wings cold holding above 41F on countertop in prep kitchen. Observed corn on the cob and a corn mixture cold holding below 41F on countertop in front food buffet line.

CA: All TCS items shall be maintained at 41F or below when cold holding.

COS: All items from prep kitchen were discarded. The corn on the cob and corn mixture was taken out of the walk-in at 11:00 AM and was put on time. Facility will discard both items at 3:00pm.

Observed goat meat and turkey wings hot holding below 135F in warmer cabinet in cooking kitchen. Observed turkey wings and stewed fish hot holding below 135F on front food buffet line.

CA: All TCS items shall be maintained at 135F or below when hot holding.

COS: Warmer cabinet items were hot holding for 40 minutes and facility was allowed to reheat them. Front line items were hot holding for 40 minutes and facility was allowed to reheat them. All items were reheated to over 165F.

Observed several portioned containers of bean sauce holding above 41F in the walk-in cooler. Observed rice and chicken broth holding above 41F in the walk-in cooler. C/A: TCS foods shall be maintained at 41F or below when cold holding. COS: Items discarded.

Observed tripe and cube beef cooling at a rate that will not reach 41F or below within 4 hours. C/A: Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Items placed in deep freezer to rapidly cool to 41F.

In the walk-in cooler observed: cooked fish, cooked rice, tomato stew and turkey with discard date of 8/15. C/A: A food that requires datemarking shall be discarded if it Is inappropriately marked with a date or day that exceeds 7 days. COS: EHS recommended discard.

Facility does not have a thin top probe thermometer that can be used to take the temperature of cold holding items. C/A: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures

Observed several TCS foods cold holding at above 41F in WIC in main kitchen (see asterisks).

C/A: All TCS foods must be maintained at 41F and below.

COS: All food moved to refrigerator with adequate refrigeration or discarded.

Observed several food items not cooling at proper rate along counter in cook area of main kitchen (see asterisks). Food items were not cooled from 135F to 70F in 2 hours; all prepared an hour before EHS arrival per PIC.

C/A: Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.

COS: All food reheated to 165F.

Observed hand-wash sink in cook area of main kitchen blocked with step stool over sink.

C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use.

COS: Step stool removed.

Observed no paper towels at hand-wash sink in cook area of main kitchen.

C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels;

2. A continuous towel system that supplies the user with a clean towel;

3. A heated-air hand drying device;

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

COS: Paper towels supplied.

Observed WIC in main kitchen cold holding at 51F; 46F at 3:35pm.

C/A: Service WIC to maintain 41F and below; Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Follow-up will occur for WIC on 1/18/24 at facility owner's request due to holiday.

COS: WIC observed at 34F (see temperatures in file).

Observed no test strips available to test chlorine sanitizer used for sanitizer buckets.

C/A: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided