MAMIE'S KITCHEN & BISCUITS

Observed grease build up on the ventilation hood not in contact with TCS foods. Advised to have deep cleaned and increase cleaning frequency.
Corrective Action: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed fryer with heavy grease debris build up. Corrective Action: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised to have deep cleaned and increase cleaning frequency.

Observed floors near grill, walls behind grill and ceiling tiles unclean with grease build up. Corrective Action: 11-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Advised to have deep cleaned and increase cleaning frequency.

Observed floors near grill, walls behind grill and ceiling tiles unclean with grease build up. Corrective Action: 11-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Advised to have deep cleaned and increase cleaning frequency.

Observed dishes stored as clean on unclean shelf. shelf has dust build up and unclean to sight. Advised to have deep cleaned. COS- all dishes were moved to dish pit.

Observed floors near grill, walls behind grill and ceiling tiles unclean with debris build up. Advised to increase cleaning frequency.

Observed heavy dust build up on fan in rear storage area. Advised to have deep cleaned.

Observed single use gloves stacked in front of hand sink. COS- single use gloves were removed. Advised PIC that hand sink shall remain clear at all times.

Observed 3 compartment sink sanitizer reading 200+ Cl. COS- sink was emptied and remade to read 100ppm Cl. Advised dish washer to use test strips while preparing sanitizer for sink.

Observed employee with watch on wrist while handling ready to eat food COS- Employee removed watch washed and sanitized hands before returning to work. Advised no arm jewelry is allowed while handling ready to eat food.

Observed inside of 2 door reach in cooler and reach in freezer unclean with food debris on the bottom shelf. Advised to increase cleaning frequency

Observed floors, walls behind grill and ceiling tiles unclean with debris. Advised to increase cleaning frequency.

Observed hole in wall near employee storage area and hand sink. ADvised to have repaired.

Observed employee pepsi bottle stored in main kitchen near warmer drawers.COS- bottle was removed and advised Areas designated for employees to eat, drink, and use tobacco shall be located so that food,equipment, linens, and single-service and single-use articles are protected from contamination.

Protective shield not available for light fixture in storage area. Advised to have repaired.