MAMA NEM SOUTHERN KITCHEN health score and inspection history

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Staff personal drink stored above prep line.

4-501.11(A) Maintain equipment in good repair (general).// DD RI cooler is not holding proper temperature.// Temperature gauge reading is 70F.

(A)(2) Maintain TCS food at 41 F or below.// Four pans of cooked pasta for mac n cheese 65F- 68F, and four pans of raw fish 59F-63F were all stored in DD RI cooler with temperature gauge reading of 70F.// All were voluntarily discarded.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Damaged walls near breaker box and above door entry to kitchen.

3-501.16(A)(1) Maintain TCS food at 135 F or above./// Meat loaf 90F stored in warmer. Black eye peas, cabbage, rice and yams (71F-126F) on the serving line and steam table in the kitchen.--COS, food items were returned to the oven and stove top to continue cooking. Do not store food on the steam table until it has reached the required temperature.

(A)(2) Maintain TCS food at 41 F or below./// Raw shell eggs sitting on countertop at room temperature./// Raw chicken, pork chops (52F), fish (51F) stored in make table cooler. Ambient temperature 47F.--COS, food items were returned to RI cooler to chill. Do not use this make table cooler to store TCS food until it has been serviced and can maintain a temperature of 41F and below.

Provide separation between packaged raw and ready- to- eat food.(preventive)/// Raw chicken, pork chops and fish is stored above potato salad and sauce in the RI cooler in the back of the kitchen.

Allow utensils to air dry before stacking./// Several pans thorughout the kitchen are stacked wet. 4-903.11 Store clean equipment and utensils covered or inverted./// The rack of utensils stored next to the RI cooler handles are turned multiple ways.