MAMMA FRANCA'S PIZZERIA

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine with chlorine sanitizer at 0 ppm. Operator contacted repair company for service. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. Warning

High Priority - Vacuum breaker missing on splitter added to mop sink faucet on side with white and blue hose hanging into mop sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed bottle of heavy duty degreaser stored in handwash sink in rear of kitchen to the left of the mop sink. Operator removed. Corrected On-Site Warning

Intermediate - No chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink to the left of the mop sink. Operator placed paper towels. Corrected On-Site Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Observed multiple employees without hair restraints handling food. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - spinach dip (47F - Cold Holding); pepperoni dip (47F - Cold Holding); marinara sauce (48F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door cooler in hallway - spinach dip (47F - Cold Holding); pepperoni dip (47F - Cold Holding); marinara sauce (48F - Cold Holding); raw beef (48F - Cold Holding) )pizza sauce (51F - Cold Holding)

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Manger cannot tell inspector big 6 food born illnesses

Intermediate - Handwash sink not accessible for employee use at all times. Garden go hose in sink, operator removed Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dish machine, chlorine or Sani Professional wipes

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles in kitchen have water damage

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. New cooler will be her in a week. All food is on time control. Walk in cooler not working, no food in it, locked

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Pizza cook wearing watch. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.