Eateries lacked employee hair restraints, hot water: inspector

The state Department of Agriculture conducts annual inspections of food-serving businesses to ensure public safety and safe food-handling practices. Schools are inspected twice per year, according to the Bureau of Food Safety and Laboratories.       

Whether an establishment is considered compliant or non-compliant is the discretion of the inspector.  

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There are, however, several violations for which inspectors should automatically consider establishments non-compliant. Called "critical violations," they include food temperature issues, employee hygiene and issues with chemicals and how they're handled.   

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Depending on the severity of the situation, inspectors and their supervisors could file citations or close an establishment. 

Inspection Violations: 1/31/2024  

MAMA D'S BAKERY & CAFE - 801 DELTA ROAD - RED LION 

• The Person in Charge did not demonstrate adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection. 
• Food employee observed donning single use gloves without a prior hand wash. 
• Food employees observed in kitchen prep area, not wearing proper hair restraints, such as nets, hats, or beard covers. 
• Raw eggs were stored above cooked chicken breasts in the refrigerator unit. Corrected. 
• Observed wet wiping cloths in food prep area, not being stored in sanitizer solution. 
• Observed blueberry scones and an open can of apple juice stored uncovered and unprotected in a reach in freezer that had severe ice accumulation that was discolored and was subject to potential contamination. 
• BBQ ham, which was cooled, was not reheated to 165°F within two hours, for hot holding. Corrected. Facility heated food to 165 degrees on stove top prior to placing into hot holding. 
• BBQ Ham was held at 94 °F, in the service area, rather than 135°F or above as required. Corrected. 
• Commercially processed refrigerated, ready to eat, time/temperature control for safety food- lunch meat and cheeses, located in the refrigerator unit, and held more than 24 hours, is not being marked with the date it was opened. 
• Refrigerated ready to eat, time/temperature control for safety food - cooked chicken breasts prepared in the food facility and held for more than 24 hours, located in the refrigerator unit, is not being date marked. 
• Not enough drainboards, utensil racks, or tables to allow for storage of soiled and/or cleaned items before and after cleaning 
• Thermometers for ensuring proper temperatures of food are not available or readily accessible. 
• Cleaning agents used to clean equipment and utensils are not available for use during all hours of operation 
• Food processor, a food contact surface, was observed to have dried on old food residue and was not clean to sight and touch. 
• Top interior of microwave, a food contact surface, was observed to have old food residue and was not clean to sight and touch. 
• Observed floors throughout entire kitchen prep area with a heavy accumulation of dust, dirt, food residue, debris and in need of cleaning. 
• Observed bottom shelving of prep table, inside shelving of storage cabinets and inside of refrigerator display case at front counter with large accumulation of old food residue/debris and in need of cleaning. 
• Paper towel dispenser empty at the handwash sink in the kitchen prep area and also ladies’ bathroom. Corrected. 
• Observed a pair of employee jeans thrown over door of food storage unit. Observed coat and phone and keys lying on shelf over single serve articles. Food facility does not provide lockers or storage for food employee personal clothing and possessions. 
• Observed old standing dirty mop water in mop bucket. Mops are not being hung to air dry. 

Inspection Violations: 1/26/2024 

FOOD 2 GO - 5309 LINCOLN HIGHWAY - THOMASVILLE 

• The Person in Charge did not demonstrate adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection. 
• Facility at time of this inspection had no "hot water" 
• The handwash sink located behind bar does not have water at a temperature of at least 85°F.