Mama's Fried Chicken

What the inspector found on May 30, 2019

• 🐭

  Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.

  Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.

  Critical
• 🐭

  Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.

  Evidence of mice or live mice present in facility's food and/or non-food areas.

  Critical
• 🐭

  Signs of pests (like mice, rats, roaches, or flies) or conditions that could attract them.

  Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

• 🔀

  Raw and ready-to-eat foods were not kept separate, risking contamination.

  Toxic chemical improperly labeled, stored or used such that food contamination may occur.

  Critical
• 🔀

  Raw and ready-to-eat foods were not kept separate, risking contamination.

  Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

  Critical
• 📦

  Food was not stored, covered, labeled, or dated properly.

  Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

  Critical
• 🍽️

  An issue with how food is prepared, protected, or handled during service.

  Food Protection Certificate not held by supervisor of food operations.

  Critical
• 🧼

  A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.

  Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.

  Critical
• 🌡️

  Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.

  Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.

  Critical
• 🌡️

  Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.

  Hot food item not held at or above 140º F.

  Critical
• 🧼

  A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.

  Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.

  Critical
• 🧽

  A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

  Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

• 🧽

  A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

  Proper sanitization not provided for utensil ware washing operation.

• 📌

  A general health-code issue noted during the inspection.

  The original nutritional fact labels and/or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.

Inspection history