Mama's Chicken - Inspection Report

Inspection Information:

Definition of critical and non critical violations

Violations:

Code	Observation / Corrective Action
43.1-3-3(a)	Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection. It is unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. Failure to have a certified food manager present during ALL hours of food preparation and related tasks will result in closure
2-201.11(A)(1)-(5)	Corrected During Inspection Critical One or more of the required elements of an effective employee health policy is missing A complete employee health policy must have the following elements: 1) Employee training on foodborne illness, particularly symptoms of foodborne illness and prevention ("The Big Five Foodborne Illnesses); and 2) Documentation that employees have been instructed of their responsibility to report foodborne illness symptoms or diagnosis (Employee Health Agreement); and 3) A management plan to restrict or exclude symptomatic or diagnosed employees (Employee Illness Decision Guide). All three references provided.
2-301.12(A)-(B)	Corrected During Inspection Critical Observed one employee who washed hands very rapidly and another who did not use soap Food employees shall wash their hands by: 1) discarding used gloves; 2) rinsing under warm running water; 3) applying soap; 4) rubbing together for at least 10-15 seconds; 5) rinsing under running water; and 6) drying with paper towels or air drying device.
5-205.11(B)	Corrected During Inspection Observed the handsink at back of store used to rinse utensils. Handsinks are to be used only for washing hands to encourage proper hand washing
3-302.11(A)(1)	Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Eggs and Chicken shelved over pulled chicken meat. Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. See posted chart for reference.
3-501.16(A)(2)(a)	Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: - bucket stored chicken observed at 45F and - pulled chicken in upright display refrigerator found at 44F Potentially hazardous foods shall be held cold at a temperature of 41°F or below per discussion
3-305.11(A)(3)	Corrected During Inspection Commercially processed bulk sauce in 5 gallon bucket found stored on floor Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units
2-402.11(A)	Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints. Food employees shall wear hair restraints such as hats, visors, hair nets etc.to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items.
4-903.11(C)	Repeat A la carte containers were observed stored unprotected Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units
4-502.13(A)	Corrected During Inspection Repeat Manufacturer containers were observed reused for the storage of seasonings that were not labelled Manufacturer containers were not designed for reuse for secondary storage of other foods
4-601.11(C)	Corrected During Inspection The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust - shelving Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt etc maintain a sanitary work environment
5-205.15(B)	Critical Men's room toilet observed broken and covered with plastic sheet. Repair toilet and fax confirmation from technician within 7 days to 703-385-9568
6-501.12(A)	Repeat Observed that the floors are in need of cleaning. Clean the physical facilities at a frequency necessary to ensure the compliant sanitation and absence of harborage conditions
6-303.11(C)	Observed one light bulb was found non-functional and reduced lighting to below required 50 foot candles over grill Replace bulb to ensure a minimum of 50 foot candles at all cooking stations

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