MOM & DADS ITALIAN RESTAURANT OF DFS INC

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Red sauce cooling in large pot on prep table in back room 143° over 2 hours per cook.? See stop sale. Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ambient 50°F. Lettuce 55°, tomatoes 47°, raw chicken 48°, cheese 54°, fettuccini 55°F.( all less than 4 hours per owner ). (sliced tomato 47°, chopped lettuce 61°F less than 1 hour per Val). Near cook line- sliced mushrooms 77°, manicotti, 43°, beef 30°, ( beef tenderloin 45°, penne pasta 47°, chicken Parmesan 47°, chicken piccata 47°F see stop sale ). **

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient 50°F. Lettuce 55°, tomatoes 47°, raw chicken 48°, cheese 54°, fettuccini 55°F.( all less than 4 hours per owner ). (sliced tomato 47°, chopped lettuce 61°F less than 1 hour per Val). Near cook line- sliced mushrooms 77°, manicotti, 43°, beef 30°, ( beef tenderloin 45°, penne pasta 47°, chicken Parmesan 47°, chicken piccata 47°F see stop sale ). Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Alfredo 144°F ( did not bring to 165° prior to holding per cook ). Red sauce 149°F. Repeat Violation Warning

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. Sanitizer solution in bucket over 400 ppm reading. Employee discarded and replaced with proper solution. Corrected On-Site

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. Milk.

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

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/ Warning

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

Basic - Building components, attachments or fixtures in poor repair. Ice build up in freezer.

Basic - Carbon dioxide/helium tanks not adequately secured.

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

Basic - Covered waste receptacle not provided in women's bathroom.

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

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in service area.

Basic - Food stored on floor. In dry storage.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.in multiple cooling units.

Basic - Open dumpster lid.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in reach in cooler in service area employee removed. Employee drinks in kitchen reach in cooler. Corrective Action Taken

Basic - Stored food not covered. In freezer and cooler.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

Basic - Wood food-contact surface not properly sealed. In walk in cooler.