Italian Touch Mammarosa Inc

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

Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Bowl or other container with no handle used to dispense food. Portioning cup in salt container

Basic – Buildup of food debris/soil residue on equipment door handles. Reach in coolers on cook line Repeat Violation

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Over cook line

A/C vents soiled over rear prep room Repeat Violation

Basic – Clean utensils or equipment stored in dirty drawer or rack. Ceramic dishes stored on soiled metal rack over microwave on cook line

Basic – Cutting board has cut marks and is no longer cleanable

Cook line

Basic – Equipment and utensils not properly air-dried – wet nesting. Plastic cups above soda machine at wait station

Basic – Floor soiled/has accumulation of debris

Accumulation of grease under cook line

Basic – Food stored in a prohibited area. Chest freezer in hallway next to womens restroom not secured

Basic – Ice buildup in reach-in freezer on cook line.

Basic – In-use tongs stored on equipment door handle between uses. Oven door handles

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Accumulation of soot in traps under pizza oven

Cooler gaskets soiled Repeat Violation

Basic – Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler .nKnife magnet soiled above slicer in kitchen.

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, sanitizer chemical not connected, replaced chlorine, 50ppm 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

Sliced deli meats in walk-in cooler not dated, sliced less than 7 days

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Accumulation of grease on fryer baskets

Can opener blade soiled Repeat Violation

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. 1 valid food handler certificate provided