MAMMA MIAS TRATTORIA

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. Dishwasher (Chlorine 0ppm) Operator placed new bucket of chlorine sanitizer. Rechecked, 50ppm. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Sanitizer spray bottle over flip top cooler in back prep area. Operator removed sanitizer. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Educated operator and Emailed time control procedure to operator.

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle not labeled by cook line. Operator labeled sanitizer. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touching visibly soiled towels at cook line and touching utensils and working with food without washing hands first; educated ; employee washed hands Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked eggplant in cooler #2 at cook line; food stored properly; Corrected On-Site

High Priority - Stop Sale issued on time control for safety food due to be held more than four hours; Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Butter packets and fresh garlic in oil at expo line - food marked 10:00 am; food observed not discarded after four hours ,at 2:40 pm. See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (43-54F - Cold Holding);in cooler #1 at cook line; as per operator food not prepared or portend today; food overstocked ; smaller porches made; Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Butter packets and fresh garlic in oil at expo line - food marked 10:00 am; food observed not discarded after four hours ,at 2:40 pm. See Stop Sale

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- cooked pasta at cook line has no time mark; as per operator food on time since 2:00pm; time marked; Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soup (101F - Hot Holding); at cook line; food out of temperature for approximately 30 minutes; food placed to be reheated to 165 F; Corrective Action Taken

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Soups dated 10/6 pulled out of walk-inn freezer on 10/10 not date; operator dated;

Basic - Food stored on floor- containers with shrimp stored on the floor inside walk-in freezer; Stored properly Corrected On-Site

Basic - Old labels stuck to food containers after cleaning- in walk-in cooler; removed Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee observed bringing cardboard box outside and returned to kitchen without washing hands before touching clean stainless steal containers above triple sink Educated operator on site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Fresh garlic in oil mixture Cooked pasta Marked on site Corrected On-Site

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Fresh mussels

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut lettuce (59F - Cooling) at 10:52 am to 59F at 11:15 am since 10:50am in walk in cooler. Covered and stacked in plastic containers. Removed and put on sheet trays. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.quaternary

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. End of cook line

Intermediate - No soap provided at handwash sink. End of cook line

Intermediate - Spray bottle containing toxic substance not labeled. At bar

Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in calamari on cook line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on cook line above bane Marie

Basic - No handwashing sign provided at a hand sink used by food employees. End of cook line

Intermediate - Food-contact surface soiled. Observed ice sticks stored on the walk-in freezer floor. Operator cleaned, sanitized, and returned to freezer shelf. Corrected On-Site

Basic - Exterior kitchen door has a gap at the threshold that opens to the outside.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife on salad station and metal spatulas on grill station. Operator removed, cleaned and sanitized. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee at pizza station, with no hair restraint while engaging in food preparation. Operator provided hat. Corrected On-Site

High Priority - Time/temperature control for safety pizza slices identified in the written procedure as a food held using time as a public health control has no time marking. Operator added time. Corrected On-Site

Intermediate - Food manager certification expired. 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 chlorine chemical test kit provided when using sanitizer at warewashing machine.

Intermediate - Spray bottle containing sanitizer not labeled. Operator labeled. Corrected On-Site Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer at 200PPM. Operator replaced Sanitizer quaternary at 200PPM. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed pink substance in unlabeled spray bottle. Operator labeled spray bottle. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at kitchen expo oil and garlic (60°F - Cold Holding); butter (65°F - Cold Holding) in ice bath that didn't reach fill line . Operator add more ice . Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at dishwasher hand wash sink. Operator place paper towels at sink.