Health Inspections: Mom’s Restaurant

Restaurant inspections.

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Restaurant inspections.

Address: 1111 William C. Good Blvd., Franklin

Date of inspection: July 13

Violations: The person in charge was unable to demonstrate proper knowledge of food safety and prevention. Observed no person in charge. At the time of inspection there was a cook, and waitress who could not answer questions regarding facility. To prevent or correct factors that may cause foodborne illness, based on the risks inherent to the food operation, during inspections and upon request, the person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. Correct By: 21-Jul-2017.

Observed food that was not properly protected from contamination by separation, packaging, and segregation. Observed uncover food such as hamburgers in walk-in freezer. To prevent contamination, food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. Correct By: 21-Jul-2017.

TCS foods were not being held at the proper temperature. Observed butter requiring refrigeration left out on front counter. To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130F), or at 41F or less.

Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Observed sanitizer bottle in need of a label by dishwasher and water bottle on grill line. To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Correct By: 21-Jul-2017.

In-use utensils are improperly stored. Observed scoops with and without handles in contact with bulk food. Such as salt and sugar, and flour in dishroom area. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored as described in this rule.

Cold or hot holding equipment did not contain a thermometer, or the thermometer was not correctly placed. Observed front prep cooler in need of a thermometer for storing butter and milk. A properly designed temperature measuring device as specified in this rule shall be located in the warmest part of a cooling unit or the coolest part of a food warming unit.

Fixed equipment did not appear to be properly sealed or spaced for cleaning. Observed prep sink and 3 compartment sink in need of re-sealing. Equipment that is fixed shall be installed so that it is spaced to allow access for cleaning, from adjoining equipment, walls, and ceilings a distance of not more than one thirty-second inch or one millimeter; or sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage; Counter-mounted equipment shall be installed to allow cleaning of the equipment and areas underneath and around the equipment as specified in this rule.

Comments: Inspection was in response to complaint. Facility did not have a person-in charge present at time of inspection. All TCS foods cooked to proper temperature. Please correct critical violations by July 21, 2017.

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