- High Priority - Vacuum breaker missing at hose bibb.
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09/22/2014 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (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. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.4 pizzas at front counter 68,68,70,70° not marked LESS THAN 1 hour in unit PROVIDED TIME IN LIEU OF TEMPERATURE FORMS
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.MARINARA
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07/17/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Cup in cheese container
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Container of chicken, sausages, pepperoni. log book in place. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. 90F cheese pizza. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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4/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Veal 44F, 44F scallops, 44F squid.
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs stored above cheese, vegetables. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
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7/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/6/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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