MANDOLA'S ITALIAN KITCHEN

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cream in hot line cooler close to the grill temped at 45f at 12:15 pm, employee stated cream was in cooler overnight, manager discarded item. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream in hot line cooler close to the grill temped at 45f at 12:15 pm, employee stated cream was in cooler overnight, manager discarded item. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed a bottle of dawn dish soap stored on prep table in dessert room next to large mixer, and a spray bottle of stainless steel cleaner hanging on Co2 soda boxes stored rack , manager moved chemicals to the appropriate location. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.observed grooved cutting boards on the front hotline , discussed with manager the importance of smooth clean surfaces.

Basic - Food stored on floor. Observed a sheet pan of cake stored on floor in walk in freezer,and 2 soda boxes stored on floor inside electrical room behind the co2 soda drink station, employees moved items off floor to appropriate location. Corrected On-Site

Basic - Missing drain plug at dumpster.discussed with operator the importance of drain plug in the dumpster

Basic - Open dumpster lid.manager closed the dumpster lid. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pesto mayo 47F - 49F on front line Reach in cooler adjacent to fryers; temperature tested at 41F at 10am. Chef discarded pesto mayo during time of inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pesto mayo 47F - 49F at 2:20pm on front line Reach in cooler adjacent to fryers; temperature tested at 41F at 10am. Chef discarded pesto mayo during time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment soiled. Repeat Violation

Basic - Food stored on floor. 4 bags of ice stored on floor in Walk in freezer. Manager relocated ice to a shelf during time of inspection. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 7 pieces of raw salmon thawed in reduce oxygen packaging on front line cook.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing at hose attachment at mop sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards on front cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Employee handwash sink at front line cook. Operator provided towels during time of inspection. Corrected On-Site

Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Black/pink mold-like substance inside ice machine. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 7 pieces of raw salmon thawed in reduce oxygen packaging on front line cook.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards with cuts on front cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on front line Reach in cooler. Manager discarded drink during time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Located on dry storage rack in dish pit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on front cook line. Soiled gaskets in Reach in cooler at bar area.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle stored in mop closet area at time of inspection.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance inside ice machine bin at time of inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish machine. Employee replaced paper towels. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on top of bin of bread on cook line. Operator removed phone that location. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dessert area. Reach in cooler door panel corner.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cooks line employee removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on reach in cooler. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Desert area manager placed hand washing sign Corrected On-Site

Basic - Single-service articles improperly stored. Boxes under shelf on floor operator removed from floor 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. Observed employee handled soiled food containers then handled clean food containers without washing hands at dish machine area. Discussed with operator about proper handwash procedures, employee washed hands properly. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 2 containers of marinara (53F - Cold Holding) stored in reach-in cooler at cook line. Operator moved to walk-in cooler, re temped 41 F. Corrected On-Site Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided by email.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink on cook line. Provided. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided by email.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped 82 F. Operator placed utensils in hot water temped 140 F. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Double bucketed. Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-08-30: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Ok dry dish rack Warning - From follow-up inspection 2022-08-30: Time Extended

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. Marinara sauce not time marked observed employee time mark sauce at 11 am sauce usually is starting time as public health. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone over microwave in bakery. Employee removed. Corrected On-Site

Basic - Food stored on floor. Bread in boxes stored on floor in walk in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in rice container bulk on cooks line. Employee moved above. Corrected On-Site