Mo Better Chicken

Inspector notes: The Person in Charge could not provide details or proof during the inspection that a proper disinfectant would be utilized for responding to a vomiting or diarrheal event in the the establishment. COS: Proper EPA approved chemical was purchased while inspector was on site. Advised PIC to ensure chemical kills Norovirus. C/A: 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall addres...

Inspector notes: Observed fans in walk in cooler and walk in freezer unclean with heavy black debris build up. COS: Fans were cleaned while inspector was onsite.

Inspector notes: Observed employee washing dishes with no measurable amount of sanitizer. COS: Educated employee on proper ware washing. He complied and remade sanitizer solution to read 400 ppm Quats. Advised PIC to have hose checked and use test strips while preparing solutions. C/A:511-6-1.05(6)(o) - Manual Warewashing Equipment, Chemical Sanitization using Detergent Sanitizers(C) (o) Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step.

Inspector notes: Observed Smoked turkey wings(42F), Cooked okra(42F), Cooked black-eyed peas(46F)placed in walk in cooler to cool at 9pm on 1/8/2026. Ambient reading of walk in cooler is 39F. COS: Items were discarded by PIC. C/A: 511-6-1.04(6)(d) - Cooling (P) (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

Inspector notes: Observed pans stacked wet stored on storage shelf. COS: pans were moved to dish pit. C/A:511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food;

Inspector notes: Observed floors under sinks, steamtable and dry storage unclean with black debris build up. Advised to have deep cleaned and increase cleaning frequency. C/A: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.