- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On shelving and milk crates used to stor pots, faucet handles, lower shelves at prep area,
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Stored in open container above dirty dish drop off
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.observedcraw hamburger tubes and beef in pot of standing hot water at back prep sink, flushed with cold water and added running water to pot **Corrected On-Site**
- Basic - Wall soiled with accumulated food debris.at dish area, behind handsink , at cookline by door, shelving at dry storage
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.observed cook touching foods while plating, adjusting foods on plate with bare hand, **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours ., must reheat all products on stove to 165°F for 15 seconds before placing on xsteamtable for hot hold
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.observed foods on steam table reheating, foods found from 137°F to 156°F not reaching 165°F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.observed breakfast potatoes stored at room temp under cookline and reheated on order. Cooked at 6 am , must be discarded by 1000am
- Intermediate - Accumulation of food debris/grease on food-contact surface.in reachin coolers
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.no date marking throughout. Owner went through and labeled foods during inspection , no foods over 2 days old. **Corrected On-Site**
|
4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair.reachin cooler at cook line door does not completely close allowing cold air to escape.
- Basic - Food stored in a location that is exposed to splash/dust.observed bag of sugar stored under wet dripping pans, pans drying over sugar at dish dry rack, chicken base container stored near pot wash sink , old food debris on container
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.observedlate used to scoop cooked hash browns from container .
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter blend individual containers stored on counter and tables, 67°F, all butters on tables and container at wait station must be discarded by2:00pm. Any butter containers not held at 41°F or colder must be used within 4 hours after removing from cold hold or discarded
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Pre Cooked meatballs opened and sitting on top of raw steak wrapped onsite in dessert upright freezer at center kitchen **Corrected On-Site**
- Intermediate - Soil residue in food storage containers.salt container at drying rack container covered in old grease **Corrected On-Site**
|
1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.on hand sink faucet handles
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed 3 tubes of burger and a late frozen meat thawing at room temp **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface.on dish machine racks
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.wet cloth stored on slicer
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice found at 53°F cooked/ cooled day before
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook break eggs then wash hands touching faucet handles wash and then retouch dirty sink handles to turn off then dry hands and return to cook line, handles of faucets also encrusted with old food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Rice from day before at 53°F
- Intermediate - Handwash sink used for purposes other than handwashing. Observed cook use hand sink to add water to food during preparation
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.rice
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.turkey breast, meatloaf
|
8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in a location that is exposed to splash/dust.observed opened reseated packages of dry beans and pasta stored under drying dripping dishes on dish dry shelves
- Basic - Old food stuck to clean dishware/utensils.observed mixing pitcher with batter still in handle at clean dish dry rack
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Single-service articles not stored inverted or protected from contamination.to go clam shells on cookline
|
3/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.observed large area of killed grass and white water marks in grass at low wall/ walkway at back door, mop strings/ straws and other debris present
- Observed food debris accumulated on kitchen floor.at dishwasher area. Debris encrusted at baseboards at 3 bay
- Critical - Observed food/ice received from unapproved source. Observed large gulf plastic Crocker Type sacks lined with garbage bags filled with flour, sugar, 3 bags approximately 25 lbs each. At dry storage area. Owner says they are from Walpole which is a feed mill in Okeechobee. No labels and no invoices for products. Stop sale issued. May not use these products in food service establishment. Discard or remove from premises.
- Observed ice scoop with handle in contact with ice.
|
12/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.observed cook touch burger bun with bare hands Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.obser ed foods on steamtable aat 125 degrees F . manager states foods were heated to boiling on stove then placed on steamtable . turned up heat on steamtable meatballs and sauce at 140 at end of inspection Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.brown sugar and salt contaiiner not labeled at dry storage rack
|
8/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable.papertowels used at cookline as liner for surface where in use utensils are stored.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.observed egg crates used as surface pot holders when cooling foods. Corrected On Site.
- Observed ceiling soiled with accumulated dust over food prep area.
- Critical - Observed food stored in a prohibited area.observed bread stored with used egg crates. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.creamers and butter spread held on tables at room temperature Corrected On Site.discard at 12:00pm
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw bacon found at 70 degrees F , held at room temp over cookline Corrected On Site.will use timevas a public health control. must use all bacon held out of temp by 1:00pm or discard
- Critical - Observed uncovered food in holding unit/dry storage area.ice bin at waitstation opento above contamination no cover available .
|
3/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08B-04-1 Observed hand towels at handsink stored wedged between shelf bracket and wall.staff must touch whole roll with wet hands to obtain a towel for drying ,subsequently next person must touch paper towels wet from last person handling them. No dispensing mechanism for paper towels. cross contamination possible from one to next or from wall to towels.
- Critical - Violation: 31-13-1 Observed less than 1 handwash sink or number required by law for employees.one handsink at dishmachine. not convenient to cookline , no handsink at waitstation where ice is scooped and drinks are made and silverware is rolled.
|
1/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Observed cook chop salad contents,eggs,ham,vegetable and place on plate for service touching all pieces with bare hands. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.observed staff clear tables carrying and scraping dirty dishes then go to front and handle wrapped silvrverware and place on tables, handle clean utensils and napkins make drinks and deliver to tables. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.observed cook breaking raw shell eggs on grill then move to cutting salads with bare hand contact for immediate service without washing hands or putting on gloves . Corrected On Site.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed hand towels at handsink stored wedged between shelf bracket and wall.staff must touch whole roll with wet hands to obtain a towel for drying ,subsequently next person must touch paper towels wet from last person handling them. No dispensing mechanism for paper towels. cross contamination possible from one to next or from wall to towels.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.observed ice scoop stored in standing slimy water at waitstation Corrected On Site.
- Critical - Observed less than 1 handwash sink or number required by law for employees.one handsink at dishmachine. not convenient to cookline , no handsink at waitstation where ice is scopped and drinks are made and silverware is rolled.
- Critical - Observed potentially hazardous food thawed in standing water.shrimp standing in 64 degrees F water at prepsink. Corrected On Site.
- Critical - Observed soil residue in storage containers.observed clear plastic squirt bottles of salt and pepper that were blackened with debris/dust at waitstation
|
11/3/2011 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.found at 10ppm Corrected On Site. to 50ppm
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.dessert 2 door upright cooler at handsink area of kitchen . ambient air temp found at 46 degrees F . May not use to store potentially hazardous foods until able to maintain foods at 41 degrees F or colder
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.milk at dessert cooler foound at 46 degrees Corrected On Site.remived to another cooler.
|
7/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of black dust/debris in the interior of ice machine.
- Critical - Observed uncovered food in holding unit/dry storage area.observed open container of flours on top of refrigerator not protected from above contamination
|
5/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/21/2011 | Routine - Food | Call Back - Complied |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.3 cooks 2 prep
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - Observed buildup of dirt/dust in the interior of ice machine.
- Critical - Observed employee eating in a food preparation or other restricted area.obserfed waitstaff eat9ng bacon off plate standing at waitstation Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.waitress dekivered dirty dishes then retuned to waitstation to prepare drinks. Corrected On Site.
- Observed employee with no hair restraint.cooks
|
2/21/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
11/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.reachin preptop cooler at cookline ambient temperature at 50 degrees F
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.observed pan of raw pork togeather with raw beef sitting on and touching ; and over raw shell eggs.meats were plastic wrapped Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.observed cook handle breakfast ham slab portion with bare hands. while cutting to size; with bare hands sliced off portions and put into reachin for later use and put larger portion on grill.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.observed employee walk to sink after touching raw bacon, handsink was blocked by pans grabbed papertowel and returned to cookline Corrected On Site.
- Critical. Observed employee improperly washing hands.observed employee take soap rinse from hands then towel dry and walk back to cookline. took approximately 2 seconds to wash hands.
- Observed employee with no hair restraint.observed cooks and dishwasher no headcovering or hair restraints .
- Observed cutting board grooved/pitted and no longer cleanable.at slicer
- Wet wiping cloth not stored in sanitizing solution between uses.observed wet cloth in use and stored on counter at cookline and at slicer. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.observed pans for prewash stored in handsink. employee walked to sink took paper towel wiped hands and walked away. Corrected On Site.
|
11/4/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.2 gallon container of white powder at dry storage area
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.meatsauce at steamtable Corrected On Site.reheat on stove to 165 degreesF for 15 seconds
- Observed old food stuck to clean dishware/utensils.blender pitcher greasy with old food debris
- Critical. Observed soil residue in storage containers.plastic 2,3,and 5 gallon containers at dry storage covered in food and grease residue . Corrected On Site.
- Critical. Observed buildup of soiled material on mixer head. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.on base of blender
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.clean pans stored at dishrack with buttermilk pancake mix stored over them. pancake mix visible on pans Corrected On Site.
- Equipment and utensils not properly air-dried.wet nested at dishrack storage area Corrected On Site.
- Observed grease accumulated under cooking equipment.at cookline and steamtable.
- Observed wall soiled with accumulated food debris.at 3 bay potwash area.
- Observed ceiling in disrepair.ceiling tiles water damaged in kitchen at dry storage area and over hood and over reachin cooler at kitchen
- Observed dusty ceiling tiles and/or air conditioning vent covers.
|
8/24/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb.at ice machine outside
|
7/21/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.turkey breast/grits/ham/pulled chicken /mash potato /green beans/pasta/cooked ground beef/sausage gravy-no date marking throughout Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Equipment and utensils not properly air-dried.beverage glasses at waitstation wet nested
- Critical. Water supply for ice machine -not maintaing adequate records -filters not date marked to show that filters\are changed at leat every 12 months as required
- Critical. Vacuum breaker mising at hose bibb.at ice machine outside
- Observed garbage can lid open.5 gal container of grease outside back door open to insects
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
|
5/17/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
4/14/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food thawed in standing water. whole turkey Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.cases of raw shell eggs beside cases of single serve butter containers in reachin cooler
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw tubes of hamburger over case of raw shell eggs
- Critical. Observed encrusted, soiled material on slicer.
- No mop/service sink installed/available at establishment.
|
2/11/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. coffee creamer individual portions kept on tables-product NOT labeled UHT -package marked keep refrigerated. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.pan of hamburger stored over raw shell eggs in reachin cooler Corrected On Site.
- Critical. Observed raw animal food stored with ready-to-eat food. raw hamburger with cooked ham and chopped onions in cookline prep reacin
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.salad plates chilled in reachin cooler -raw eggwash/french toast batter stored over plates Corrected On Site.
- Observed single-service articles improperly stored.not stored protected from qbove contamination -not inverted Corrected On Site.
- Observed food debri accumulated under cooking equipment.
|
11/18/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.WHITE POWDER IN PITCHER at waitstation no label
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.brown gravy Corrected On Site.discarded
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.beans Corrected On Site.discarded
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.brown gravy found at 57 degrees started cooling on 8/23/09 Corrected On Site.discarded
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.beans in large white bucket with lid tightly closed-started cooling on 8/23/09 Corrected On Site.discarded
- Critical. Observed employee improperly washing hands.observed employee wash hands -in cold water only at kitchen handsink
- Critical. Observed encrusted, soiled material on slicer/grinder.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Observed interior of reach-in freezer at kitchen doorsoiled with accumulation of food residue.
- Observed garbage on the ground and/or pad around back door-egg shells and paper/plastic in ass and on walkway
- Observed grease accumulated on kitchen floor.at floor/wall moulding
|
8/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/20/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/14/2009 | Routine - Food | Warning Issued |
| No report available. | 9/16/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Mom's Kitchen, 909 S Hwy 441, Okeechobee, FL »