Mama's Soul Food Diner

Observed residue build up on can opener blade.511-6-1.05(7)(a)(1)Equipment food contact surfaces shall be clean to sight and touch.

Observed that there was no CFSM certificate.

Observed food residue buildup on can opener blade.

Observed employee switch task of tending sales window for orders and payments, handle trash, and prepare food without washing hands between tassk. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. The employee was informed that she needed to wash hands and prior to putting on gloves.

Observed raw meat items stored above ready to eat food and juices. Food shall be protected from cross contamination by storing and separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables PIC will rearrange items in the reach-in refrigerator.

Observed white rice, turkey wings, and yams stored under the hot holding table without temperature control at a temperature below 135F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC consolidated items and moved others to oven.

PIC was not able to provide proof of a CFSM certificate. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. PIC will obtain a current CFSM and will provide proof of certification via posting the certification.

PIC was not able to provide proof of employee health agreement forms or acknowledgement. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee. PIC will provide verification at next inspection.

The restroom did not have a dryer or paper towels available. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. PIC will restock the bathroom.

PIC could not supply procedures or items needed for a vomit/fecal clean up incident. . A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf PIC will obtain procedures and items necessary for an event.

Observed macaroni in freezer, and smothered porkchops and batter stored uncovered in the refrigerator. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC will cover all items prior to storing unless they are in cooling process.

Observed build up on blade of can opener, observed soiled stored pots and pans. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC will have all food contact surfaces cleaned.

Observed buckets of paint stored along side food items in storage area. Observed rodent bait sticks stored on shelf along side food items. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. PIC will have items relocated and or removed.

Observed multiple food items stored in vegetable prep sink along with raw vegetables. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. PIC will remove all unnecessary items and only use the sink to wash vegetables.

Observed dead pest behind door of restroom. Observed rodent droppings on shelves of storage area. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. PIC will have areas cleaned and facility treated for pest/rodent issues.

Observed light coming from edges and underneath front door and styrofoam along the top edge. Observed back door shared by barber shop open. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. PIC will keep back door closed and will have front door repaired/replaced.

The most recent inspection report was not posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. PIC will post inspection report so that it is visible for customer at walkup counter.

Facility did not have current permit posted. Post the permit in a location in the food service establishment that is conspicuous to consumers Post the permit in a location in the food service establishment that is conspicuous to consumers PIC will post permit so that it is visible to customers placing orders.

Observed build up inside of refrigerator, on counters and other non-food contact surfaces. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC will have areas cleaned.

Observed multiple items stored through out the facility that did not pertain to the daily operation of the facility. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. PIC will have all items removed.

Observed hot holding rice at 118 F, Hotdog at 129 F, chicken at 115 F, and sweet potato at 122 F and not held at 135 degrees Fahrenheit or above. Time/Temperature Control for Safety Food, Hot and Cold Holding, except during preparation, cooking or cooling or when time is used as the public health control, shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC discarded food.

Manager lacking proof of Food Manager Certification and no one is certified at this location. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. Provide a CFSM. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals.

Observed live roaches in the restroom. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions. PIC will contract with pest control company to be treating the facility regularly.

Observed facility has no test strips nor sanitizer solution. 511-6-1.05(3)(h),(i) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.

1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf

2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf

(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PIC placed order for chlorine test strips

Observed Floors not maintained cleanable and durable, although it is still work in progress. Observed hole on the ceiling and walls. 511-6-1.07(2)(b) - Floor, Walls, & Ceiling, Cleanability; Utility Lines (C) Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors, walls, or ceilings.

3. Exposed horizontal utility service lines and pipes may not be installed on the floor. Advise to clean floors regularly.

Observed failure to separate raw from ready to eat foods in establishment RIC. (Raw eggs stored above RTE bread in RIC) C/A: Advised PIC to separate raw foods from RTE foods to prevent contamination. COS:PIC started rearranging foods according to cook temperature.

Observed hot holding rice at 120 F, Hotdog at 118 F, chicken at 105 F, and Turkey at 109 F and not held at 135 degrees Fahrenheit or above. Time/Temperature Control for Safety Food, Hot and Cold Holding, except during preparation, cooking or cooling or when time is used as the public health control, shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC discarded food.

Observed establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. PIC will ensure facility has procedures for employees to follow when responding to vomiting or diarrheal events.

Observed various food items (chicken, milk, and ham) stored in reach-in cooler uncovered and are subject to contamination. Keep food covered in storage: When cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled should be protected from overhead or other sources of contamination. PIC covered foods

Observed Floors not maintained cleanable and durable, although it is still work in progress. 511-6-1.07(2)(b) - Floor, Walls, & Ceiling, Cleanability; Utility Lines (C).

2. Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors, walls, or ceilings.

3. Exposed horizontal utility service lines and pipes may not be installed on the floor. Advise to clean floors regularly.