MAMAN

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over potatoes at the cook line. The manager moved the eggs to the bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (55F - Cold Holding) at the front counter. As per the food handler the milk was put there for approximately 15 minutes. The food handlers put it in a container with ice to cool it down. Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed by the pizza oven. The manager brought towels. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - In-use ice scoop stored on soiled surface between uses. Observed the ice scoop on top of the ice machine. The manager put it in a plastic container.. Corrective Action Taken

Basic - Single-service articles improperly stored. Observed several to go containers on the floor in the dry storage area.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed in the AC room.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (64F - Cold Holding) container on top of reach in cooler at cook line, as per manager for less than 2 hours prior.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator via email.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted stored at rack across from dishwasher.

Basic - Current Hotel and Restaurant license not displayed. Manager printed it and posted. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed oranges not stored at least 6 inches off of the floor at walk in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at preparation table at kitchen. Repeat Violation

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the kitchen. - From follow-up inspection 2024-12-11: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area at kitchen. - From follow-up inspection 2024-12-11: Time Extended