Mammy's Kitchen

8-2B: .07(6)(g)Observed sanitizer squeeze bottle stored in the lobby area containing a concentration of 200ppm. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: PIC (Person in charge) diluted the sanitizer spray bottle.

2-2D: .03(5)(d)Observed food employee wash hands in the vegetable 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: Food employee washed his hands at the hand sink. ***SECOND REPEAT OF CODE VIOLATION. VIOLATION OBSERBED ON NEXT ROUTINE MAY RESULT IN PERMIT SUSPENSION. ****

2-2D: .03(5)(d)At the beginning of the inspection, observed food employee wash her hands at the three compartment sink. Observed another food employee wash hands in the three compartment sink after handling raw chicken. 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: Both employees washed their hands at the hand sink.

12D: .04(4)(g)Observed a pan of raw chicken and a metal strainer of raw chicken stored in the vegetable sink. 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. (Pf) Corrective Actions: Food employee removed both raw chickens to the three compartment sink and sanitized the vegetable sink.

18: .07(2)(m)At the beginning of the inspection ,observed the back exit door propped open by a small trash can. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: PIC had food employee close the back exit door. ****THIS IS THE THIRD REPEAT OF CODE VIOLATION. PERMIT SUSPENDED. PERMIT REINSTATED AFTER TRAINING. ****

6-1C: .04(6)(d)Observed beef mac and cheese, sausage links, and cut ham not cooling down properly in the reach-in-cooler. Reach in cooler was leaking, but held ambient air of 40.7F. 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: PIC (person in charge) discarded the beef mac and cheese, and uncovered the sausage links and cut ham.

11A: .04(6)(e)Observed beef mac and cheese cooling uncovered in the reach-in-cooler not cooling down properly in the reach-in-cooler. Observed sausage links, and ham cooling with lids on in the reach-in-cooler. Reach in cooler was leaking and held ambient air of 40.7F. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: PIC (person in charge) discarded the beef mac and cheese, and uncovered the ham and sausage link.

15A: .05(6)(a)Observed reach-in-cooler was leaking. 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)

18: .07(2)(m)At the beginning of the inspection, observed the back exit propped open by a small trash can. Observed on two occasions, the drive thru wind left open while no customer was being served. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: Trash can was removed to an approved location and the back exit door was closed. The drive thru window was closed. THIS IS SECOND REPEAT OF VIOLATION, A THRID REPEAT MAY RESULT IN PERMIT SUSPENSION.

1-2B: .03(3)(c)Observed an expired CFSM posted into public view. CFSM expired on 12/13/2023. A list of approved CFSM and business cards were given to the PIC (person in charge) Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate. (Pf) Corrective Actions: FAILURE TO CORRECT VIOLATION BY INFORMAL DATE WILL RESULT IN PERMIT SUSPENSION. PERMIT WILL BE REINSTATED WHEN AN APPROVED CFSM IS POSTED INTO PUBLIC VIEW.

18: .07(2)(m)Observed the back exit door does not self close. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)