MAMA ROMANO'S

Basic - Bowl or other container with no handle used to dispense food. Two small plastic cup inside container of Parmesan cheese. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in walk-in cooler dusty.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to vinegar on bottom of prep table at cook line. Operator removed. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not protected on shelving above handwashing sink at cook line. Operator covered. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler on cook line in front of stove.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed grapes tomatoes over box of desserts. Operator removed. Corrected On-Site

Basic - Utensils in poor condition. Torn gasket at reach-in cooler on cook line closest to handwashing sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked shrimp at pull out drawers of grill on cookline. Raw eggs over several prepped vegetables in walk-in cooler for pizza items. Operator switched. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimp at pull out drawers of grill on cookline. Operator switched. 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. Operator has chart, did not mark today. Pizza out less than 4 hours, operator marked. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Several cutting boards on maketables stained.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Per operator he order heat strips for dish machine but has not received them yet.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink next to prep sink at end of cookline by walk-in coolers. Operator provided paper towels. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed copy to operator and provided paper copy. Operator posted at front entrance. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical bottle at bar area not labeled. Operator states it is peroxide.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at dry storage area by ice machine. Operator flipped. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Establishment has wrong location posted. Displayed is the location in Landstar.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on maketable by steam table on cookline. Operator removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Several tongs on oven door of stove at cook line. Operator removed. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Starbucks coffee in reach-in cooler at waitstaff area. Operator removed. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At maketable on cookline by grill, unwashed grape tomatoes over container of cheese. Operator rearranged. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-06-26: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Grooved white cutting boards throughout establishment. - From follow-up inspection 2025-06-26: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Several cracked bowls and lids In-use throughout establishment. - From follow-up inspection 2025-06-26: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door on cooks line. - From follow-up inspection 2025-06-26: Time Extended

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

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For the dish machine Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Old labels stuck to food containers after cleaning. On clean equipment Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

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

Basic - Accumulation of debris inside warewashing machine. Slightly soiled

Basic - Accumulation of debris on exterior of warewashing machine. Slightly soiled

Basic - Equipment and utensils not properly air-dried - wet nesting. Dry storage rack

Basic - Interior of ice machine/bin with slightly soiled

Basic - Old labels stuck to food containers after cleaning. Dry storage rack

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen

Basic - Old labels stuck to food containers after cleaning. On the dry storage rack

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Cutting boards. Make line.

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Clean utensils stored between equipment. Knife, make table. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - In-use tongs stored on equipment door handle between uses. Cook line. Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses. Bar. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make line.

Basic - Time/temperature control for safety food thawed in an improper manner. Standing water. Shrimp. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: chicken wings (45F - Cold Holding). Advised operator in monitor.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Red sauce 125f. Advised to reheat item(s) to 165°F for 15 seconds within two hours.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained, make line.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Employee with no beard guard/restraint while engaging in food preparation.

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

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

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat. test strips needed. Warning - From follow-up inspection 2022-04-21: Manager stated ordered Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided TPHC Form. Warning - From follow-up inspection 2022-04-21: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Make table. Warning - From follow-up inspection 2022-04-21: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen and dining room doors. Warning - From follow-up inspection 2022-04-21: Time Extended