MAMAS KITCHEN

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Pre portioned sliced cheeses in deli walk in cooler not dated, items dated Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Yellow rice cooling in walk in cooler sealed with plastic wrap, staff uncovered Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Ice chute on soda machine soiled Repeat Violation

Basic - Cardboard used to line food-contact shelves. On flat top on cook line

Basic - Cutting board has cut marks and is no longer cleanable. Cook line

Basic - Equipment in poor repair. Broken cooler handle on cook line Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice bin

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line Ice chute on soda machine soiled Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line and in dish washing area with no beard guard

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at service counter

Basic - Equipment in poor repair. Broken cooler and microwave handle on cook line Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled on cook line Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked shell eggs, then proceeded to use cooking utensils without changing gloves or washing hands. Discussed proper hand washing procedures

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Magnetic knife rack in kitchen soiled

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean plates stored on soiled metal shelves next to fryers

Basic - Employee with no hair restraint while engaging in food preparation. Two employees on cook line with no hair restraints, put on hair nets Corrected On-Site

Basic - Equipment in poor repair. Burnt and melted cutting board at steam table

Basic - Floor soiled/has accumulation of debris. Walk in freezer

Basic - Food stored on floor. Box of produce on floor in walk in cooler, moved to shelf Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled

Basic - Plumbing system in disrepair. Hand sink next to ice machine leaking into bucket, repairs scheduled

Basic - Soiled dry wiping cloth in use. Cook line

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage patties (47 - Cold Holding) moved to other cooler on cook line

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line Ice chute soiled on soda machine Repeat Violation

Basic - Accumulation of debris inside warewashing machine.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cook line

Basic - Cardboard used to line food-contact shelves. On cook line Repeat Violation

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf over prep cooler in kitchen

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at soda machine Repeat Violation

Basic - Equipment in poor repair. Reach in cooler across from griddle not holding proper temperature, per operator, new cooler ordered to replace Corrective Action Taken

Basic - Ice scoop handle in contact with ice. Ice machine

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Can opener blade soiled Ice chute soiled on soda machines

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator could not locate written plan, emailed to operator Corrective Action Taken

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead insects in UV trap next to rear exit door

Basic - Bowl or other container with no handle used to dispense food. Portioning cup in powdered sugar bin

Basic - Cardboard used to line food-contact shelves. Over stove on cook line

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station

Basic - Food stored on floor. Shell eggs in box on floor next to cook line, removed Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Accumulation of grease behind cook line

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cook line

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, corrected 50ppm 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 in dishwashing area handled dirty dishes then proceeded to stack clean cups

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef steak fritters and raw shrimp over onion rings and fries in reach in freezer on cook line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Produce walk-in cooler-garlic in oil (45F - Cold Holding); coleslaw (45F - Cold Holding), items moved to other walk-in cooler Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer bucket 200ppm, corrected 100ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Can opener blade soiled Ice chute on soda machine soiled Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in walk-in cooler, date added Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 20 dead flies in uv trap in dry storage, glue traps cleaned and replaced Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cook line Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/C vents over steam table on cook line soiled Walls soiled on cook line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys over prep table next to convection oven, removed Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups next to soda machine

Basic - Equipment in poor repair. Burnt/melted cutting boards next to steam table on cook line. Broken door handle on microwave on cook line. Cooler gaskets torn on cook line

Basic - Floor tiles missing and/or in disrepair. Rear prep room Repeat Violation

Basic - Food stored on floor. Boxes of green beans on floor of walk-in freezer, placed on shelf Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handles in coleslaw in glass cooler at wait station, removed Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on gas lines behind cook line Repeat Violation

Basic - Unclean building components, attachments or fixtures. Knife magnet next to freezer on cook line soiled Fan covers in walk-in cooler soiled

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Discussed proper procedures with staff

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute soiled on both soda machines. Cutting boards stained on cook line. Knife magnet on wall of cook line soiled Repeat Violation

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. On cook line

Basic - Cutting board has cut marks and is no longer cleanable. On cook line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above container of margarine, removed during inspection Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. In rear prep room

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in cooked potatoes bin on cook line, placement corrected Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in cooler next to toasters, reach in freezer on cook line. Hood filters soiled on cook line. Accumulation of dust on a/c fans in walk-in cooler Accumulation of grease on side of equipment on cook line

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not covered at servers station, corrected during inspection Corrected On-Site

Basic - Soiled dry wiping cloth in use. On prep table next to steam table

Basic - Stored food not covered. Open box of mixed veggies in walk-in freezer, food covered during inspection Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Metal shelves in both walk-ins Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Powdered sugar bin above condiments not labeled, corrected during inspection Corrected 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. Items listed on white board as time as a public health control with no time marking. Operator stated all items pulled at 7:00am, less than 4 hours from time of inspection. Discussed proper procedures and documentation with operator. Corrected On-Site

High Priority - Time/temperature control for safety food re-served to customers. Whipped butter packets on tables in bowls reserved to customers, already listed as time as a public health control.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket in dishwashing area 200ppm chlorine, employee remade sanitizer bucket 50ppm Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stand mixer, sandwich press with accumulation of food debris, discussed proper cleaning procedures for in place equipment with operator. Self service soda machine at servers station soiled with black mold like substance around ice chute Can opener blade Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Near soda syrup dispenser in dishwashing area Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep line with cut marks Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over prep table in rear of kitchen above sandwich press, employee moved drink to bottom shelf Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor of walk-in freezer has accumulation of food debris

Basic - Ice buildup in walk-in freezer. Around electrical outlet on ceiling

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of ovens at rear of kitchen soiled

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In use knife magnet on wall in kitchen soiled. Side of fryers with accumulation of grease Repeat Violation

Basic - Reach-in cooler interior have accumulation of soil residues. Small cooler across form toasters

Basic - Stored food not covered. Shredded potatoes, taco beef, cooked pasta in walk-in cooler not covered, operator placed lid on items during inspection Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over cooked bacon in walk-in cooler, operator corrected order Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen soiled with accumulation of grease and food debris

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut melon (63F - Cold Holding) Discussed moving to reach in cooler Item held out for less than 4 hours Employee moved to reach in cooler during time of inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sauce with cooked vegetables(122F - Hot Holding) Discussed reheating to 165 degrees Fahrenheit with operator

High Priority - Toxic substance/chemical improperly stored. -windex on shelf with wrapped forks

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Chlorine 200ppm) Corrected to 50 ppm Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice chute at coffee area is stained -sandwich press at cooks line -knives magnet adjacent of cans -can opener blade -stained cutting board at cooks line Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -coffee container in Hand sink at wait station Employee moved during time of inspection. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. -at soda fountain syrup

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents throughout kitchen have accumulation of dust -Wall at cooks line has accumulation of grease -floor at cooks line has accumulation of grease

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -hand bags on shelf with items served to the public Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack Repeat Violation

Basic - Food stored on floor. -boxes with food on floor in walk-in freezer

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens at cooks line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers have accumulation of grease -hood filters have accumulation of grease Repeat Violation

Basic - Old food stuck to clean dishware/utensils. -knives at knife magnet

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -personal drink in cooler at front counter Employee moved during time of inspection. Corrected On-Site

Basic - Single-service articles improperly stored. -coffee filters at front counter -box with to go plates on floor in storage area Employee covered during time of inspection. Corrective Action Taken

Basic - Stored food not covered. -noodles in walk-in cooler at 38 degrees Fahrenheit Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wet mop not stored in a manner to allow the mop to dry. -at soda fountain syrup

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at prep station in kitchen Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. -tomato sauce

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee at cooks line touching mask and towel then prepping food without washing hands -employee touched cellphone and water bottle then began prepping food without washing hands Discussed proper hand washing procedures with operator

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Chlorine 400ppm) Discussed proper concentration with operator

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -knife magnet in kitchen has accumulation of food residue -cutting board at steam table and prep table stained -can opener blade adjacent of oven in dry storage area -sandwich press in kitchen has accumulation of grease -ice chute at soda fountain has accumulation mold like residue Repeat Violation

Intermediate - Hot water supply not maintained during peak periods. -hand sink kitchen area

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 - Cardboard used to line food-contact shelves. -grill at cooks line

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

Basic - Damaged/spoiled/recalled food not properly segregated. -tomato sauce Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone on napkins at shelf with clean containers

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee prepping prep eggs at cooks line wearing bracelet

Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic cups at soda fountain Repeat Violation

Basic - Equipment in poor repair. -walk-in freezer door gasket torn

Basic - Floor soiled/has accumulation of debris. -floor at prep station and cooks line have accumulation of grease -ceiling vents in kitchen have accumulation of dust -floor in walk-in cooler has accumulation of food debris -walk-in cooler fan cover has accumulation of dust

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. -at cooks line next to mixer

Basic - Ice buildup in reach-in freezer next to steam table

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -stove oven at cooks line has accumulation of grease

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gasket at prep station in kitchen -hood filters -sides of fryers and grill on cooks line have accumulation of grease -mixer head has accumulation of food residue -dish drying rack has accumulation of dust

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -water bottle in glass reach in cooler in kitchen area Operator removed water bottle during time of inspection. Corrected On-Site

Basic - Soiled dry wiping cloth in use. -cooks at cooks line with soiled wiping cloths on apron -soiled dry wiping cloth on prep station in kitchen

Basic - Stored food not covered. -hash browns in walk-in cooler not covered Operator covered during time of inspection. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. -sugar and flour at wait station Employee labeled during time of inspection. Corrected On-Site Repeat Violation