Mamma Mia’s Trattoria Of West Boynton

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in prep area

Basic – Standing water in bottom of reach-in-cooler. Observed at salad station flip top

High Priority – Operating with an expired Division of Hotels and Restaurants license

License expired 12-1-23

Operator renewed at time of inspection Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. right side flip top: cheese (60F); cooked pasta (58F); cooked eggplant (46F); butter (48F); cooked chicken wings (49F); baked ziti (50F) being stored in right side flip top cooler overnight. Monitored unit for approximately 30 minutes with no changes in temperature. Unknown time out of temperature.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. right side flip top: cheese (60F); cooked pasta (58F); cooked eggplant (46F); butter (48F); cooked chicken wings (49F); baked ziti (50F) being stored in right side flip top cooler overnight. Monitored unit for approximately 30 minutes with no changes in temperature. Unknown time out of temperature. See Stop Salenncream sauce (64F); marinara sauce (58F) being held on table next to burners with no temperature control. Operator states items have been out for approximately 30 minutes. Instructed operator on proper cold holding and discussed tphc. Operator set up ice bath and placed items in ice bath Repeat Violation Admin Complaint

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator at provide hand out

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta cooked 1 hour ago cooling for approximately 30 minutes (2:30) (77F – Cooling); cooked pasta 3:15 (77F – Cooling) being cooled at room temperature then moved to reach in cooler. Discussed proper cooling with operator Corrective Action Taken

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds pizza by the slice on TPHC, items time marked, no written plan provided. Provided written plan to operator