MAMA'S DAUGHTER'S DINER.

SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (

SAUSAGE PATTIES 130'F

CHECK LWATER EAK FROM CEILING

CLEAN DIRTY WALLS, CEILING , FROM WALK IN COOLER / FREEZER

CLEAN REACH IN COOLERS OF FOOD DEBRIS, CAN OPENER

KITCHEN

KEEP MIXER AREA HAND SINK IN WORKING CONDITION WITH SOAP AND PAPER TOWEL.

NOT ON SITE

KEEP FOOD HANDLER CERTIFICATES ON SITE

FEMALE KITCHEN EMPLOYEE

CLEAN DIRTY WALLS, CEILING , LIGHTS FROM KITCHEN AND WALK IN COOLER / FREEZER. DEICE WALK IN FREEZER FLOOR

CLEAN REACH IN COOLERS OF FOOD DEBRIS

CLOSE ANY OPENING FROM WALLS AND CEILING. REPLACE ALL LOOSE TILES FROM FLOOR

ALL LIGHTS FROM KITCHEN

COVER ALL FOOD PRODUCTS FROM WALK IN COOLER AND FREEZER

SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (

LABEL ALL FOOD CONTAINERS

FRIED CHICKEN 120'F

DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS

UNLABELED CHEMICAL SPRAY BOTTLES IN DISH WASHER AREA

EXCESS WATER ON THE BOTTOM OF THE REACH IN COOLER ( GRILL AREA )

UNLABELED BULK FOOD INGREDIENT CONTAINERS

COOKED FOOD ITEMS NOT DATE MARKED ( WALK IN COOLER )

BACK HAND SINK ( NEAR THE LARGE MIXER ) NOT LOADED WITH SOAP

SANITIZING TOWELS NOT STORED IN SANITIZING BUCKET AFTER USE

DUSTY INTAKE VENT

EXCESS WATER ON THE FLOOR OF THE WALK IN COOLER

ICE SCOOP RESTING INSIDE THE ICE BIN

Raw meat stored cooked salsa

Can opener

03-05-19 LES

Pie case temperature at 44.5 degrees Cole slaw at 54.5 degrees

Vents stuffed with rags

Rock leg for the stove

Heating equipment non enclosed with holes in the ceiling

Single service cup used as a food scoop

Cooling Time controlled for safety foods with in 6 hours Beef at 43.6 degrees Beef stew at 43.1 degrees

Sterno stored over toothpicks

Hand next to the oven

Raw cracked shell eggs stored over ready to eat blue dressing

Tuna held for more than 7 days

Bakery hand sink missing waste water plumbling

Two drain boards needed

Jalepeno's held at 73.1 degrees

Hand sink next to the oven

Cook

Holes in the ceiling

Ice maker in need of an air gap Attached hose at the three compartment sink

Rock used for a stove leg Duct tape the handle Wood directly on the floor

Cooks area vents filled with paper and cloth towels

Dough room and hot food line

Foil lined surfaces A rock used as a leg tot he stove

Missing drain boards at the manual dish washing sink

Roaches

Sic inch pan of stew at 54.4 cooling in the refrigerator over night Six inch pan of stew at 46.4 degrees cooling in the refrigerator over night Six inch pan at 46.0 degrees cooling in the refrigera

Fluid milk held at 48.0 degrees Egg wash at 53.5 degrees Top of the cook's point of usage refrigerator boiled eggs at 58.2 degrees

Gravy cooling ont he counter at 109.1 degrees Cooked sweet peas cooling on the counter at 109.1 degrees Roast beef cooling to 47.8 degrees for more than 6 hours Chicken and dumpling cooling in a 4

HAVC equipment needs to be enclosed

Peanut butter and windex stored together

Bare hand contact on salmon patties

Wiping rags not stored in the wiping rack water

Broken refrigerators - Walk n refrigerator and point of usage refrigerator

Ice machine missing an air gap

Cooks area without a hand sink

Egg wash at 61.9 degrees

Duct tape Rock used for stove leg

Foil lined surfaces on top of the stove

Sausage patties held at 127.9 degrees

Water leak on the drain pipe at the front ice maker

Kitchen hand sink inaccessible Bakery mixing hand sink - blocked by the bowls

Missing one attached drain board

Single service non inverted

Bakery and prep sink areas

Air temperature of 45.0 degrees - restaurant theromter Air temperature of 46.8 degrees - Dallas therometer

Sterno over tooth picks

Cleaning vents over the grill stuffed with news paper

Cooked stew at 48.9 degrees from the night before in a 6 inch full pan filled to the top

Lack of date marking on cooked foods, specifically: Sliced ham Cooked meat loaf Stew

Reusage of pie plates and jugs that were used for orange juice

Front ice maker in need of an air gap Broken backflow device at the attached hose for the mop sink

Cooked sausage held in the warmer at 94.9 degrees

Raw pancake batter containing raw shell egg is sotored over salad dressing

The drill with a mixer blade was used on the mashed potatoes made with milk, then super rinsed without soap or sanitizer and put back in it's storage placed

Observed cook handle raw shell hands without gloves and continue to prepare food without washing his hands

Stainless steel cleaner stored next to mustard

Foil lined surfaces Duct tape on the spray hose at the dishstation A rock is used as the stove leg

Whole boiled eggs on the top of the point of usage refrigerator at 46.6 degrees Pickles at 46.8 degress on the top of the point of usage refrigerator

Missing beard nets

Two of the four hand sinks were inaccessible

hair and beard nets needed

raid

Egg wash for the chicken fried steaks held without a refrigeration source at 58.4 degrees

Dishwasher

Cooked sausage held at 107.3 degrees

Raw fish stored over ready to eat vegetables(carrots) Raw breaded chicken fried steaks stored over cooked beef Raw cracked eggs stored over salad dressing

Easy eggs in a quart container dated 12-07-2017

Front air maker drain Backflow device at the utility sink with the attached hose is broken

Stew from yesterday cooled to 47.2 degrees after speeding the night in the walk in refrigerator

Observed employee washing a pan lid with a super rinse without soap and lack of a sanitizing solution

Cooks hand sink in the next room and blocked by equipment Mixing room hand sink blocked by the mixing bowls

Disposal pie plates reused

Crazed lexan

Rag in the door way

Rock used for a table leg

Lack of covers on prepared foods

Total lack of date marking

Front ice maker

Water leak at the front ice maker Kitchen water leak from the ceiling

Missing both drain boards from the three compartment sink

Observed employee's rinse their hands in the three compartment sink instead of washing their hands in the sink two feet away

Cooling cooked onions under the prepration counter at 85.8 degrees - repeat Cooling tomato sauce for meat loaf under the prepration counter at 85.9 degrees

Raw shell eggs stored over ready to eat cooked chicken

Dishes from the dishwasher were contaminated by the employee's Burnt on grease on pans Food contact work surfaces were in need of visible soil removal

Two hand sinks were blocked including but not limited to the dish washing hand sink

Cooked chicken fired steaks held at 112.4 degrees under the glow ray Cooked mashed potatoes held on the unlit stove at 108.6 degrees Cooked meat loaf held at 102.7 on a shelf above the stove

Cole slaw held at 52.6 degrees Chicken wash held 51.8 degrees

Raw chicken stored over raw meat Raw shell eggs stored over raw meat

Cooks line

4th time in a row

More than one flat of egg -held at 60.9 degrees Cream pies held at 45.2 degrees

Liquid easy eggs expired 12-17-2017

Observed employee super rinsing sheet pans - lack of soapy water and sanitizer water

Mechanical dishwasher station

Using broken refrigerators

A rock is used as a stove leg

Repeated

Repeat

The back door was blocked open (Double repeat)

Rim dented canned foods mixed with non dented cans of food

Cooked bacon and onions held under the counter at 110.8 degrees

Raw bacon stored over chopped lettuce (Triple Repeat)

Repeat

Triple repeat

Total lack of date marking- (Triple repeat)

Rubbing alcohol and hydrogen peroxide stored above food (Repeat)

Over leg is a rock with a 2x4 on top

Cottage cheese and pineapple held at 55.8 degrees, with ice on the bottom only Egg wash for chicken fried product held at 51.4 degrees without a source of refrigeration Cream pies held at 52 degrees

Three hand sinks in the kitchen were blocked -( Triple repeat)

Two drain boards are needed

Chicken fried steak at 125.2 degrees

Plumbing leak at the three compartment sink, repaired with plastic wrap

Chicken wash at 52.0 degrees French dressing at 52.2 degrees Potato salad at 61.3 degrees

Raw shell eggs stored over cooked eggs - refrigerator in the side beverage area

Raid

Beard nets missing

Observed cook crack raw shell eggs and then to ready to eat foods without washing his hands

Bread mixing area and rear preparation hand sink

Lack of a quick cool method on the five gallon of liquefied dressing

Raw bacon stored with cooked ham

Electrical juction boxes with exposed electrical wire are in need of covers

Cooked sausage held at 116.3 degrees

"Clean" pans with old labels, and food particles

Delivery - doors held open

Raid and hot shot in the kitchen

Pot and pan sink needs two drain boards

Ice machines

clean the ice machine

all employees that work directly with food preparation must obtain a valid food handler card

utensils stored inside the handwash sink

sliced ham measured at 67 degrees F;raw meat measured at 45.7 degrees F

onions stored on the floor inside the storage area

raw steak stored next to ready to eat ham in the ric.

utensils inside the handwashing sink