MAMAS COUNTRY COOKING health score and inspection history

ADPH 420-3-22-.03(1)(a) Cease the sale of commercially processed TCS food requiring refrigeration when past the date limit placed by the manufacturer or packager.//9 bottles of chocolate milk and whole milk with expiration dates ranging from August 4 to August 18.

3-304.14. 4-501.114 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment.//Chlorine solution at 0ppm in sanitizer bucket.

(A)(2) Maintain TCS food at 41 F or below.//Ambient air temperature of 46F in WI cooler. Cooked hamburgers, soup, fried chicken, sausage links, shredded cheese, raw chicken, and raw porkchops at 46-48F. COS PIC voluntarily discarded all out of temperature items.

Clean interiors and door seals of microwaves at least every 24 hours.

Store raw animal products below and away from produce and ready to eat foods. (preventive)//Raw chicken and pork and beef stored over RTE produce.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).//Employee with ServSafe certification was not present. JCDH 2.2 Provide food safety training for all food handlers as required.//All employees had expired food handler training.

Store raw shell eggs below and away from ready to eat food. (preventive)//Raw shell eggs stored above drink cans and small bottles of milk in customer RI cooler.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.//Flies, gnats, and roaches present in kitchen.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Ice build up throughout WI freezer.

6-403.11(B) Locate lockers or other suitable facilities for storage of aprons and personal belongings so that they do not contaminate food, equipment, utensils and single service/single use articles.//Employee personal items stored on dry good shelf.

Keep dumpster doors and lids closed.

5-205.15(B) Repair condensate leak in refrigeration units.//Condensate leak in WI freezer.

Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).//Multiple employees observed donning gloves without washing hands.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)//Black residue in nozzles on pepsi soda fountain.

5-205.15(B) Repair condensate leak in refrigeration units.//Condensate leak WI freezer.

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.//Employee drink on prep table. Employee drinks in make table cooler with pizza ingredients.

4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations.//Encrusted grease deposits on baking trays.

3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation.//Butter beans and soup cooked on Saturday (4/11/26) were not date marked.

Provide water under pressure.//Hot water completely turned off in employee restroom.

(A) Use shallow pans that facilitate heat transfer when cooling food.//TCS foods such as cooked butter beans and grits cooling in deep pans covered in plastic wrap.

Allow utensils to air dry before stacking.//Wet stacking of metal pans.

Resurface or discard cutting blocks and boards that are subject to scratching and scoring if they can no longer be effectively cleaned and sanitized.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.//Gnats found in back of kitchen near drains.

5-205.15(B) Repair condensate leak in refrigeration units.//Condensate leak in WI freezer.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)//Food residue found on clean metal pans. Items were placed in the 3-compartment sink.

Use toxic items according to the law, the Food Code, and manufacturer’s directions.//Sanitizer solution in bucket was above recommended 50-100 ppm.

Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).//Employee changed tasks and donned new gloves without washing hands. COS employee was instructed to wash hands and then don new gloves.

5-205.15(B) Repair condensate leak in refrigeration units.//Condensate leak in WI freezer. 5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.)//Leak coming from front hand sink.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.//Clean ventilation hood over fryer to remove grease buildup.

Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).//Employees observed donning gloves without washing hands. COS

Store raw shell eggs below and away from ready to eat food. (preventive)//Raw shell eggs stored over bologna in WI cooler.

3-501.16(A)(1) Maintain TCS food at 135 F or above.//Fried chicken, fish, pork chops, and burgers held between 101-128F in hot holding cases.

Thaw TCS food: 1) under refrigeration at 41 F or lower; 2) completely submerged under running water at 70 F or below; 3) as part of the cooking process; or, 4) if for immediate cooking, in the microwave.//Frozen whole cuts of beef and pork thawing at room temperature.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Storage shelves for clean fryer baskets were soiled.

3-304.14. 4-501.114 Provide chlorine solution at 50 to 100 ppm for storing cloths used to wipe counters and equipment.//chlorine solution in bucket under hand sink registered at 0ppm.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.//Clean ventilation hood above fryer to remove dust and grease.

Clean hand sinks as often as necessary to keep them clean.//Food debris in hand sink.

Keep dumpster doors and lids closed. 5-501.115 Remove unnecessary items from the refuse storage area.