Mamies Kitchen

2-1B: .03(5)(c)Observed a food service employee take orders and money at the drive thru window and plate customers orders without washing their hands before handling food. The drive thru window is also outside of the kitchen. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Education was provided to the person in charge discussing after hands are contaminated before handling any food they must wash their hands.

6-1B: .04(6)(f)Observed fried chicken and shredded chicken with an internal temperature below 135 degrees F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: The fried chicken was discarded as it was out of temperature for more than 2 hours and the shredded chicken was reheated.

6-1A: .04(6)(f)Observed county ham and creamer cold holing at a temperature greater than 41 degrees F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The items were discarded as there was not a definite time of when the items were placed in the cooler to determine if the item could be cooled.

6-1C: .04(6)(d)Observed potato salad and coleslaw that was cooked yesterday not reachable minimum temperature of 41 degrees F within 6 hours. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: All items were discarded.

6-1D: .04(6)(i)Upon arrival into the facility there were not a start or end time marked for the items placed on time control for the items on the back prep table. Once I walked into the facility an employee marked the start time and end time for 8:00 AM - 12:00 PM; it was not 8:00 AM yet. The other time control labeling for the items on the side prep table had a time control marking with a date of 11/11/25; the date marking had not been changed since that date. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Education was provided to the person in charge to ensure the start and discard time for time control are truthfully marked daily and updated when required. The person in charge was sure of the times the time control started; and time control start and discard times were updated.

15C: .05(7)(a)2,3Observed a heave accumulation of debris on the shovels and walls in the front kitchen cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: the cooler must be removed from the facility by the indicated time frame. The facility has had multiple opportunities to properly clean and fix the unit. Per the person in charge the cooler will be removed.*

6-1A: .04(6)(f)Observed multiple temperature control for safety food items such as, ham, red links, deli meat, milk, shelled eggs, potato salad, and salmon mixture cold holding at temperatures greater than 41 degrees F. See the temperature log below. All items were cold holding for more than 4 hours. See the temperature chart on page 2. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Education was provided to the person in charge discussing the responsibility to assess cold holding temperatures through the day and abide by the proper corrective actions. All food items were discarded.

15A: .05(6)(q)1&3The cooler at the front kitchen area that is designed to hold pre packed items was cold holding the ham, red links, deli meat and other TCS items. The ambient air temperature of the cooler was greater than 41 degrees F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: Education was provided with the person in charge discussing the minimum required ambient temperature of any cooler holding any temperature control for food safety item is 41 degrees F. Education was also provided explaining the unit is not designed to hold these foods and if replaced it must be replaced with a commercial reach in cooler. All items were removed and the unit will not be used to store TCS items moving forward.

15C: .05(7)(a)2,3Observed a heave accumulation of debris on the shovels and walls in the front kitchen cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: An employee removed the shelves and started cleaning them as well as inside the uniit

2-1B: .03(5)(c)Observed a food employee handling raw meat and processed to rehydrate hash browns without washing their hands between the change in task. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Education was provided to the food employee discussing washing hand in between the change in tasks. The hash browns were discarded. The food employee washed their hands

2-1B: .03(5)(b)Observed a food employee wash their hands without using hand soap. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms in a handwashing sink that is properly equipped, including food employees must clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using warm water and a cleaning compound followed by using a hand drying provision at a handwashing sink that is properly equipped. (P) Corrective Actions: Education was provided to the food employee discussing how to wash hands and ensuring to use hand soap.

2-2D: .03(5)(d)Observed a food employee wash their hand in the rinse section of the three compartment sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: Education was provided to the food employee discussing that the handwashing sink is the only place employees can wash their hands.

4-2B: .05(7)(a)1Observed black mold like substance in the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: the ice machine must be properly cleaned to the sight and touch by washing rinsing and sanitizing all parts of the machine.

12B: .03(5)(g)Observed a food employee handling food items with rings on. The employee was prepping raw meats without gloves. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Education was provided to the food employee and all rings were removed.

6-2: .04(6)(g)Observed multiple items in the reach freezer without dates marked to indicate the date the item was cooked and/or frozen. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Education was provided to the person in charge; discussing to ensure all cooked frozen food items are marked with the date they were prepared and the date they were frozen to remain in compliance with the 7-day date marking. A food employee properly placed the date the food was cooked on the bags as that was also the same day the items were placed in the freezer.

12C: .04(4)(m)Observed several wiping clothes stores sitting out and not in a sanitizer bucket. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: All wiping clothes were removed and stored in a sanitizing bucket with the proper sanitizing concentration.