Mamajuana Cafe Tampa

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

Observed a container of commercially processed reduced oxygen packaged salmon fillets stored in reach-in cooler at 42 F and not removed from ROP.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Removed. Corrected On-Site

Basic – Faucet/handle missing at plumbing fixture. Cold water handle missing in Handwash sink at cook line.

Basic – Interior of microwave has accumulation of black substance/grease/food debris

Employee clean at time of inspection but not sanitize the surface. Corrective Action Taken Repeat Violation

Basic – No Heimlich maneuver/choking sign posted. Provided by email. Corrective Action Taken

High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly

Ran dish machine and tested 0ppm. Employee was mistakenly replaced sanitizer with drying chemical. Operator replaced the correct chlorine sanitizer, ran multiple times and tested 50ppm. Corrected On-Site

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled

Observed employee picked up potato from floor, then returned to working with food without replace gloves and wash hands. Discussed with operator.

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. nObserved a container of commercially processed reduced oxygen packaged salmon fillets stored in reach-in cooler at 42 F and not removed from ROP.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

A container of marinara 112 F stored in steam well at cook line. Operator reheating at time of inspection, temped 178 F. 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 in walk-in cooler. Chef date marked at time of inspection. Corrected On-Site

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Provided by email.

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

Can opener blade soiled with old food substance.

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/n5 employees working at time of inspection.