MAMA ROMANO'S

High Priority - Non-food grade paper/paper towel used as liner for food container. Garlic knots in walk in cooler covered with black plastic trash bag

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawing red snapper in sealed individual bags not cut to allow oxygen to make contact with red snapper before thawing,per manufacturer's guidelines

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on make table across from stove

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by triple sink blocked with a trash can.operator moved Corrected On-Site

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

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.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand washing sink by triple sink.Operator changed battery Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Metal pan with no handle in container with flour

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank at drink station.Operator chained CO2 tank Corrected On-Site

Basic - Ceiling tile missing. Over walk in cooler

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. Thawing red snapper in sealed individual bags not cut to allow oxygen to make contact with red snapper before thawing,per manufacturer's guidelines

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on floor on cooks line. Operator moved to bottom shelf Corrected On-Site

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer stored next to women's bathroom

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored on top of container with raw sausage at walk in cooler Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Granite cleaner stored next to container of salt and salt and pepper container at shelving next to hand washing sink and fryers Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board across from stove at front counter and cutting board across from fryers

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at pizza station blocked by pizza rack Hand washing sink by triple sink blocked by trash can Corrected On-Site

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 measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Faucet/handle missing at plumbing fixture. Cold water faucet for hand washing sink at dish wash area is inoperable

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives at front line stored between prep table and reach in cooler

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on metal partition of fryers next to hand washing sink Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water temping at 74F.operator placed on flat top grill Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at prep area Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. On containers at dry dish storage

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine/dump sink

Basic - Water leaking from pipe and/or faucet/handle. Faucet at triple sink

Basic - Working containers of food removed from original container not identified by common name. Powdered sugar on clear container at storage by fryers Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Breaded raw chicken stored over dough on speed racks in walk-in cooler. Operator removed. Corrected On-Site Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee blow into glove to put on gloves. Spoke with employee. Corrective Action Taken

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. Per operator, pizza out less than 2 hours. Operator marked with appropriate time. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by window next to oven blocked by garbage receptacle and rolling tray cart. Handwashing sink next to fryer had large pot inside. Handwashing sink by triple sink blocked by garbage receptacle. Operator moved all items. Corrected On-Site Repeat Violation

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/ Observed 4 employees working and no certified manager present. Manager arrived during inspection. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At handwashing sink by fryer and handwashing sink in prep area by triple sink. Operator fixed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with blue liquid not labeled, at office area.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored on counter in dining room next to dining tables exposed.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board of make table across from stove at cooks line.

Basic - Employee eating in a food preparation or other restricted area. Observed employee chewing gum engaging in food prep. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with several bracelets scooping ice.

Basic - Equipment in poor repair. Lid broken for maketable by window.

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

Basic - Garbage can located outside has no lid or lid open/broken. No lids on garbage or recycling garbage dumpsters.

Basic - Hole in or other damage to wall. Observed holes in wall at triple sink. Hole in wall by oven next to handwashing sink by front window. Wall behind dish machine soiled

Basic - Old labels stuck to food containers after cleaning. On shelving over dish machine. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat pickles.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Spaghetti, noodles, penne, shrimp, ravioli, chicken breasts, temperature ranged between 46-58. Inside pull out drawer under stove.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spaghetti, noodles, penne, shrimp, ravioli, chicken breasts, temperature ranged between 46-58. Inside pull out drawer under stove.

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. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked by racks next to pizza oven. Repeat Violation

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

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair above wall-in cooler.

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. Pull out drawers under stove not keeping food cold. Facility has adequate amount of cold holding units to operate without this unit.

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.

Basic - Faucet/handle will not turn on cold water faucet at plumbing fixture. Handwashing sink next to 3 compartment sink.

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 inside flour container. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light bulb by inside door of walk-in cooler has no shield.

Basic - Multiple storage container/container lid cracked or broken.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside reach cooler on front line and cooler in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Above pizza oven.

Basic - Old labels stuck to food containers after cleaning.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At 3 compartment sink and behind dishwasher.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed server scoop blue cheese dressing on top a plate without washing hands.

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. Board missing with the time marking, employee brought board with items listed and time. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Dish washer area. Blocked with dough hook and frying oil. Repeat Violation

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/ Food certified manager arrived. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Entranced of cookline handwashing sink, operator added paper Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled. Employee label. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. By soda syrups. Operator secured it. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket Corrected On-Site

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed it Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. 4 compartment sink faucet is not able to shut off,

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm), operator removed and 2nd measurement 50ppm for chlorine. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on a glove in one hand and made salad without washing hands. Operator reviewed proper procedure with employee. Corrective Action Taken

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed pizza cutters in water temperature of 78F. Operator removed the water Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 4 raw snapper thawed in reach cooler without ventilation. Operator discarded items.

Intermediate - Handwash sink not accessible for employee use at all times. Observed long metal equipment resting inside the hand wash sink. Operator removed it. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand wash sink. Operator replaced paper towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed deli containers inside the sugar and salt bins. Operator removed them. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Back kitchen, operator secured with chain. Corrected On-Site

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. Observed 4 raw snapper thawed in reach cooler without ventilation. Operator discarded items. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Reach in coolers from cookline

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Back kitchen prep table, observed employee's drink. Operator moved to the bottom shelf Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt and sugar bins without label. Operator added labels Corrected On-Site Repeat Violation

Portable fire extinguisher gauge in red zone. For reporting purposes only. Ext to soda machine in the back kitchen

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Dishwasher (Chlorine 200ppm). Operator called Ecolab to have them adjust to proper solution. Corrective Action Taken

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. Operator printed and reviewed with employees 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. Operator printed and completed with employees 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. Printed and completed with operator Corrected On-Site Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Front and back hand wash sinks

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Front hand wash sink

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in flour bin Corrected On-Site

Basic - Dishmachine has no data plate/operating specifications. Dish machine was changing recently from high temp to chlorine and no data plate was installed. Operator contacted Ecolab. Corrective Action Taken

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Pizza station reach in cooler, top door in disrepair

Basic - Open dumpster lid. Shared dumpster

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

Basic - Working containers of food removed from original container not identified by common name. Observed flour bin without label Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over baked Sicilian pizza dough in walking cooler. Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink. In the kitchen employee hand wash sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener soiled -Cutting boards soiled -Soda beverage nozzles are had mold like substance Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Pizza station hand sink blocked with a speed rack. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Pizza station hand sink

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided and reviewed Time Temperature Control Form with operator. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed mold like substance on the ceiling, light covers by the a/c vents and dusty vents in the main dining area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink over prep table by the Pizza station. Corrected On-Site Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Hood lights missing 3 shields, operator found 2 will be looking for the 3rd.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In the reach in cooler by the Pizza station

Basic - Open dumpster lid. Shared dumpster

Basic - Standing water in floor drain/floor drain draining very slowly. Kitchen employee hand wash sink.

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink in the dish room area, constantly leaking water.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

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. - operator verified that pizza has been on line less then 4 hours

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. - sliced ham over 24 hours - operator labeled ham Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. - operator removed knifes Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. - employee placed cloth in sanitizer Corrected On-Site

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. - 0 ppm

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. - operator was able to verify time of pizzas Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board Repeat Violation

Basic - Bowl or other container with no handle used to dispense food.

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. - lettuce stored on floor in walk in cooler Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. - hand wash sink next to 3 comp sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - reach in cooler gasket soiled

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. - white powdery substance in clear container Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw eggs over bread in walk in cooler Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - chicken 50°f - Ricotta cheese 48°f

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken 50°f - Ricotta cheese 48°f

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site

Basic - Food stored on floor. - bread crumbs Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. - white powdery substance in clear container Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. Corrected On-Site