Momma Ann'z

MFC 3-501.16

Product in the tall reach-in cooler had internal temperatures of 46-49*F. (Examples - Coleslaw - 49*F, In-house tarter sauce - 48*F, Mayo - 46*F). Ambient temperature of unit was at 46-54*F. All potentially hazardous products out of temperature were discarded. Product still in temperature (potato salad) and the raw fish thawed 2 hours previous were moved to the freezer. Note - Remaining items in reach-in cooler were stated to be personal foods/drinks. Inspector suggested discarding personal food items in reach-in cooler.

MFC 3-501.19

(A), (B)(2), (D) Rice on the make line was not time-stamped. CORRECTED. (Cook was unsure what time rice was made. Rice was discarded. Inspector discussed ensuring rice is time-stamped for 4 hours once removed from heat. New rice was made and was time-stamped).

MFC 3-501.13

1. Chicken wings thawing in the sink had internal temperatures of 68*F. Chicken wings had been thawing for about an hour and were moved to the freezer to cool back down to 41*F. 2. Fish in tub that had just been thawed was at 70*F. Fish was placed in sink to begin thawing 2 hours previous. Fish was placed in the freezer to cool back down to 41*F. Inspector suggested thawing products in a reach-in cooler. Inspector discussed ensuring that raw meats thawed under running water do not exceed 41*F for more than 4 hours - including the time meats are exposed to running water and the time it takes to get product back to 41*F.

MFC 4-302.12

Establishment was unable to locate probe thermometer.

MFC 4-602.13

Observed dust/debris build-up on ansul pipes above fryers.

MFC 6-501.12

The inside of the cabinet under the soda fountain drink station in lobby area had a build-up of syrup residue.