Momo Factory

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

NOTED EMPLOYEES DRINKING AND PREPARING FOOD AT THE KITCHEN PREP AREA. INSTRUCTED MANAGEMENT TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO DRINK AND EAT AND NOT AT THE PREP AREAS.

THERMOMETERS PROVIDED & ACCURATE

NOTED NO THERMOMETERS INSIDE REFRIGERATION UNIT CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS.

IN-USE UTENSILS: PROPERLY STORED

NOTED SOME SERVING PLATES AND BOWLS ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED IN TIN CANS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

NOTED ICE BUILD UP INSIDE THE WALK IN FREEZER ON THE FLOOR AND SHELVES. INSTRUCTED TO REPAIR AND MAINTAIN THE CONDENSATION UNITS.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

NOTED STANDING WATER INSIDE THE SERVICE PREP COOLER AT THE KITCHNE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN DRY.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE BASEMENT FRY STORAGE AND BY DISH WASHING AREA.

PROPER COLD HOLDING TEMPERATURES

FOUND COOKED CHICKEN IN WALKIN COOLER AT 51.9F AND COOKED SPINACH IN WALK IN COOLER AT 53F. BOTH ITEMS COOKED ON YESTERDAY. DISCARDED 18LBS VALUE $175.OO. INSTRUCTED ON PROPER COOLING OF TCS FOODS AND SUPPLIES THAT COULD BE USED FOR COOLING FOODS ...

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

FOUND BULK STORAGE CONTAINERS IN BASEMENT FOOD STORAGE AREA NOT LABELED; INSTRUCTED TO LABEL ALL CONTAINERS WITH NAME OF PRODUCT INSIDE OF CONTAINER.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

INSTRUCTED TO CLEAN THE INTERIOR BOTTOM OF THE FRYER TO REMOVE GREASE, CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT AND INTERIORS OF REFRIGERATION UNITS IN KITCHEN WHERE NEEDED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO CLEAN THE FLOOR UNDER COOKING EQUIPMENT AND IN BASEMENT AREA IN CORNERS.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

INSTRUCTED THAT ALL FOOD HANDLERS THAT ARE NOT MANAGERS MUST OBTAIN THE REQUIRED FOOD HANDLER TRAINING.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

THE RESTROOM DOES NOT HAVE A TIGHT-FITTING AND SELF-CLOSING DOOR. ALL TOILET ROOMS LOCATED WITHIN A FOOD ESTABLISHMENT MUST BE ENCLOSED WITH A TIGHT-FITTING AND SELF-CLOSING DOOR.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

FOOD HANDLER CERTIFICATION NOT PROVIDED ON SITE. ALL FOOD EMPLOYEES MUST OBTAIN A VALID FOOD HANDLER CERTIFICATION AND PROVIDE ON SITE