MEADOW LARK FARM DINNERS (MOBILE)

No qualified manager was present during the inspection, or the manager couldn't demonstrate basic food safety knowledge or enforce proper practices.

Code FC01

The restaurant's food came from licensed, inspected suppliers rather than unapproved sources.

Code FC11

Procedures for responding to vomiting and diarrheal events

Code FC05

The restaurant does not have a staff member who has passed a certified food safety management exam.

Code FC02

Food is not being cooked long enough or at high enough temperatures to be safe to eat.

Code FC18

There are enough working sinks for employees to wash their hands, with soap and paper towels available.

Code FC10

No discharge from eyes, nose, and mouth

Code FC07

Staff are eating, drinking, or using tobacco appropriately so they don't contaminate your food.

Code FC06

The restaurant cannot prove its shellfish came from a safe, approved source or that fish has been properly treated to kill parasites.

Code FC14

Any added preservatives or chemicals in the food are safe and used correctly.

Code FC27

Surfaces and equipment that touch food are not being properly cleaned and disinfected.

Code FC16

No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed

Code FC09

The restaurant uses properly pasteurized products and doesn't serve high-risk items like raw milk.

Code FC26

Food that was returned by customers, previously served, or identified as unsafe was not thrown out or handled correctly.

Code FC17

Cleaning chemicals or other toxic products were not properly labeled, stored away from food, or used in a way that could contaminate food.

Code FC28

Staff and managers were not properly trained on food safety rules or failed to report illnesses that could spread to customers.

Code FC03

Proper reheating procedures for hot holding

Code FC19

Employees were not washing their hands correctly or at the required times, such as after handling raw meat or using the restroom.

Code FC08

The restaurant wasn't properly tracking or documenting how long perishable food had been sitting out instead of being refrigerated or heated.

Code FC24

The restaurant is not properly labeling food with dates to track how long it has been stored, or is keeping food past its safe use period.

Code FC23

Cooked food is being cooled down safely and quickly enough to prevent harmful bacteria from growing.

Code FC20

Cold foods like meat, dairy, and leftovers are being kept at 41°F or below to prevent bacterial growth.

Code FC22

All food on the premises is fresh, safe to eat, and free from contamination.

Code FC13

Raw meats and other foods were kept separate so that bacteria couldn't spread from one food to another.

Code FC15

Food deliveries must arrive at a safe temperature to prevent bacterial growth.

Code FC12

The restaurant warns customers when menu items like burgers or eggs are served raw or undercooked.

Code FC25

The restaurant needs to ensure that sick employees are properly restricted from handling food or sent home.

Code FC04

The restaurant must follow a special approved food safety plan for certain high-risk cooking processes, and inspectors checked that they were doing so.

Code FC29

Hot food being kept for service wasn't being held at a safe temperature to prevent bacterial growth.

Code FC21