Mo Better Chicken

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: 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 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.

Inspector notes: Observed cooked lima beans(45F), sweet potatoes(59F), black eyed peas(47F), baked turkey wings(44F), shredded cheese(47F) and raw catfish(44F) stored in walk in cooler not holding a TCS Food Temp of 41F or below. C/A: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: TCS Food items were moved to the walk in freezer to blast chill to: cooked lima beans(38), sweet potatoes(40), black eyed peas(38), baked turkey wings(39), shredded cheese(41) and raw catfish(38) Advised owner TCS foods shall not be stored in walk i...

Inspector notes: Observed inside of tea dispenser and soda nozzles unclean with black debris build up in direct contact with soda and tea. Observed scoops stored inside salt unclean with debris build up. C/A:511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and ut...

Inspector notes: Observed 4 knives stored as clean with debris build on the blades. Observed fans inside of walk in cooler unclean with mold like growth blowing onto ready to eat foods stored in walk in cooler. C/A: 11-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: Knives were moved to dish pit to be washed. Fan vents were cleaned while inspector was onsite. Advised to increase cleaning frequency.

Inspector notes: Observed dishwasher using plastic to stop the sink. C/A: 511-6-1.05(1)(a) - Materials, General Requirements (P, C) (1) Materials. (a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Inspector notes: Observed the mixer with heavy encrusted debris on the outside handle. Observed the outside of fryers and oven with heavy grease build up. C/A: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised to have deep cleaned and increase cleaning frequency.

Inspector notes: Observed several cooked ready to food items stored in walk in cooler without proper date markings. Corrective Action: 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as D...

Inspector notes: Observed outside and inside of all reach in coolers, walk in freezer warmer cabinets, ovens and fryers unclean to sight and touch with food debris build up.

Inspector notes: Observed floor under steamtable unclean with debris build up.

Inspector notes: Observed pans of collard greens on cooling rack with lid stored tightly while cooling. Corrective Action: 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containe...

Inspector notes: Observed dishes wet stacked stored on storage shelf. Corrective Action: 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; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Corrected onsite: Dishes were moved to dish pit drain board to complete drying process.

Inspector notes: Observed smoked turkey wings (127F), smothered baled chicken (125F), mashed potato (130F) and yellow rice (100F) not holding a TCS hot holding temp of 135F or above.

Inspector notes: Observed single use cups and bowls used for scooping dry goods.

Inspector notes: Observed outside of dry storage bins unclean to sight and touch. Observed outside of all reach in coolers, freezer and warmer cabinets unclean to sight and touch with food debris build up.

Inspector notes: Observed floor under steamtable unclean with debris build up.