MAMA'S ITALIAN FAMILY RESTAURANT

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One pan containing 24 reduced oxygen packages of raw tuna thawed inside reduced oxygen packaging. The tuna is completely thawed. The package does have a label indicating the tuna must be removed from packaging prior to thawing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. In reach-in cooler at server station: salad (57F - Cold Holding); sour cream packets (60F - Cold Holding). Manager stated both items were placed into the reach-in cooler from the walk-in cooler approximately one hour prior and began adding ice to the items to rapidly cool them to 41F. 2. Inside pan of ice at cookline: pasta (60F - Cold Holding). The items are double-stacked and held in a pan containing a very small amount of ice. Employee stated the pasta has been held at the cookline for approximately two hours and placed the pasta into the freezer to rapidly cool to 41F. salad (57F 3:50, 40F 4:30 - Cooling); sour cream packets (60F 3:50, 41F 4:30 - Cooling); pasta (60F 3:45, 35F 4:30 - Cooling) Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In basket above fryer at cookline: chicken tenders (105F - Hot Holding). Manager stated the chicken has been held at room temperature for approximately one hour, then reheated them to 175F during this inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Two spray bottles containing degreaser stored on shelf beside salt and food service gloves in prep area. An employee removed the chemicals from the area during this inspection. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 1. Backflow prevention device missing at spigot on front of building, near fountain. 2. Backflow prevention device missing at mop sink. 3. Backflow prevention device missing after splitter in corner of kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at cookline blocked by dishes and cooking oil. An employee unblocked the sink during this inspection. Corrected On-Site

Basic - Building components, attachments or fixtures in poor repair. 1. Door off hinges in back if kitchen. 2. Large hole in ceiling in employee restroom located in back of kitchen. 3. Bottom of door in back if kitchen rusted through.

Basic - Carbon dioxide/helium tanks not adequately secured. Five co2 tanks not secured by back door of kitchen.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Absorbent and porous acoustic ceiling tiles in-use throughout back of kitchen.

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. One pan containing 24 reduced oxygen packages of raw tuna thawed inside reduced oxygen packaging. The tuna is completely thawed. The package does have a label indicating the tuna must be removed from packaging prior to thawing.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy buildup of ice on floor in back of walk-in freezer.

Basic - Open dumpster lid. Lid of dumpster left open.

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. Drink 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. Phone on counter, Properly stored during inspection. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with mold like substance . Walls in dish wash area.

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.

Basic - Food stored on floor. Cases of food on floor in freezer.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dishroom.

Intermediate - Food manager certification expired. 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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta.

Basic - Accumulation of debris inside warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep counter.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 49° less than 4 hours per operator, Iced during inspection. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cook line.

Basic - Open dumpster lid.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on prep counter. Properly stored during inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Soap provided during inspection Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Standing water or very slow draining water in handwash sink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish area.

Intermediate - Food-contact surface soiled with food debris, cutting boards.

Basic - Ceiling vent soiled with accumulated grease, dust. In dish room.

Basic - Food stored on floor. Cases on floor in walk-in freezer.

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

Intermediate - Handwash sink not accessible for employee use at all times. Cleaning tool in sink. Removed. Corrected On-Site

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

Basic - Ice buildup in walk-in freezer.

Basic - Wall soiled with mold like substance.