MAMMA PIZZA & RESTAURANT OF BOYNTON BEACH INC

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk in cooler raw chicken over raw shell eggs. Operator stored properly. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in kitchen on rack Cooked noodles 69-72F at 12:20 to 69-72F at 12:46 (cooling since 12:00). At current rate of cooling food will not reach 41F or below within 4 hours. Operator placed food in walk in cooler to quick chill. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed in handwashing sink in kitchen chickpeas and ice in handwashing sink. Operator removed. Corrected On-Site

Basic - Employees with no hair restraint while engaging in food preparation. Observed some employees in kitchen engaging in food preparation without wearing any hair restraint. Discussed with operator. Employees put on hair restraints. Corrected On-Site

Basic - Food stored on floor. Observed food stored on floor in walk in freezer. Operator stored properly. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling cell phone then proceed to handle cheese for pizza which will be heated to 145F. Discussed with operator

High Priority - Raw animal food stored over or with unwashed produce. Raw ceviche for employee personal food stored above unwashed produce in walk in cooler. Operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (110F - Hot Holding) being held on cook line with no temperature control for less than 1 hour, operator reheated 165F and placed in oven Corrected On-Site

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

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer tested at 0ppm. No sanitizer used in bucket. Operator remade with chlorine and retested at 100ppm chlorine Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Pizza dough stored in direct contact can liner. Operator removed Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw veal in walk in cooler. Operator reorganized Corrected On-Site

Intermediate - Clam tag removed from original container prior to container being emptied. Establishment primarily utilizes frozen clams. Establishment received fresh clams in error. Operator replaced tag with batch. Discussedtag maintenance with operator Corrected On-Site

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

Basic - Ice buildup in reach-in freezer. Observed at 1 door stainless on cook line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari stored above olives in walk in cooler, operator reorganized Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked veal cooked 1 hour ago (2:35) (79F - Cooling); cooked veal 3:00 (79F - Cooling). Being cooled at room temperature. Operator moved to walk in cooler. Discussed cooling with operator. Provided cooling handout Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator cleaned and sanitized Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator discarded and replaced Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on shelf with dry storage items. Operator removed Corrected On-Site Repeat Violation

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1/2 Bottle drinking water stored above food in Continental cooler. Employee removed item Corrected On-Site

Basic - Stored food not covered. Soups. Walk In Cooler. Employee covered food items Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 46°f

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

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

Basic - Stored food not covered. Soups. Walk In Cooler Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw seafood above cut lime in reach in cooler at kitchen. Employee properly stored food Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...eggplant 51°, blue cheese 52°, feta cheese 54°, boiled eggs 55°roasted pepper 54° in flip top reach in cooler across from fryer at kitchen and garlic in oil 51° at bread station. Some food being held more than four hours, some are less . Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...eggplant 51°, blue cheese 52°, feta cheese 54°, boiled eggs 55°roasted pepper 54° in flip top reach in cooler across from fryer at kitchen and garlic in oil 51° at bread station. Some food being held more than four hours, some are less . Stop sale issue. Employee discarded food. Corrective Action Taken Repeat Violation Admin Complaint

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..pizza sauce at pizza station being held less than four hours, employee time marked. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....marinara sauce from can 71° in a big and very dip container at walk in cooler . Took another temperature after 30 minutes it was same temperature 71° . Employee replace food in small shallow containers. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times blocked by the table at pizza station. Employee moved table. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...ice dumped in handwashing sink. Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....3 live flies flying around at Dishmachine area. Employee make them out . Corrected On-Site

High Priority - Raw animal food stored over canned/bottled drinks...raw calamari above olive in walk in cooler . Employee properly stored food Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....garlic in oil 66° temperature control in ice at server station being held more than four hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....garlic in oil 66° temperature control in ice at server station being held more than four hours. Stop sale issue . Employee discarded food... pasta 46°, butter 47° in top reach in cooler across from burner at kitchen. Food being held less than four hours. Employee covered food. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing...stored strainer in handwashing sink at prep kitchen. Employee moved. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container at kitchen. Employee moved. Corrected On-Site

Basic - Food stored on floor at walk in freezer . Employee properly stored food Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor at pizza station . Employee properly stored Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name....flour, bread crumbs, salt . Employee labeled. Corrected On-Site