Mama Mia Italian Restorante Improves its Sanitary Rating
1818 S Young Cir
Hollywood, FL 33020
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Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)-glass reachin-kitchen -45-51 degrees.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-45-51 degrees-reachin-cookline. Repeat Violation.
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours-sauces in glass cooler-kitchen.
Critical - Observed uncovered food in holding unit/dry storage area-sushi cooler.
Critical - Observed uncovered food in holding unit/dry storage area-bar- bottles not covered.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food-flour.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect-cutting lemons-wait station. Corrected On Site.
Observed build-up of grease on nonfood-contact surface-fryers only.
Cleaned and sanitized equipment, utensils, linens or single-service not properly stored-utensils need to be face down-sushi backroom.Repeat Violation.
Critical - Hot water not provided/shut off at employee hand wash sink-wait station Repeat Violation.
Faucet/handle missing at plumbing fixture-wait station-hot handle won't turn on.
Critical - Violation: 02-07-1Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-cold cuts, wic.
Critical - Violation: 08A-26-1Observed raw animal food stored over ready-to-eat food-sushi cooler.
Violation: 21-12-1Wet wiping cloth not stored in sanitizing solution between uses-kitchen.
Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees-bar.
Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees-cookline.
Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees-sushi kitchen.Repeat Violation.
Critical - Violation: 32-16-1Hand wash sink lacking proper hand drying provisions-bar.
Critical - Violation: 32-16-1Hand wash sink lacking proper hand drying provisions-cookline.
Violation: 34-09-1Observed grease on the ground and/or pad around grease receptacle.
Violation: 37-11-1Observed attached equipment soiled with accumulated dust-kitchen, all attached equipment .
Critical - Violation: 52-01-1Identity of food or food product misrepresented-crab stick.
No Violations Were Observed
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, 45 True cooler, mash potatoes.
Critical - Hand wash sink lacking proper hand drying provisions-bar.
Critical - Hand wash sink lacking proper hand drying provisions-cookline.
Critical - Handwash sink not accessible for employee use at all times-ice buckets blocking handsink-wait station.
Critical - Identity of food or food product misrepresented-crab stick.
In-use utensil not stored with handle above the top of potentially hazardous food and the container-wait station and west bar.
Lights missing the proper shield, sleeve coatings or covers.-back of kitchen near sink
Critical - No handwashing sign provided at a handsink used by food employees-bar.
Critical - No handwashing sign provided at a handsink used by food employees-cookline.
Critical - No handwashing sign provided at a handsink used by food employees-sushi kitchen.Repeat Violation.
Observed attached equipment soiled with accumulated dust-kitchen, all attached equipment .
Observed attached equipment soiled with accumulated dust.by kitchen door
Critical - Observed buildup of slime on soda dispensing nozzles-bar.
Critical - Observed buildup of slime on soda dispensing nozzles-wait station and both bars.Repeat Violation.
Observed cutting board grooved/pitted and no longer cleanable.-2 atl-pizza dough station
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area-wait station
Critical - Observed flammable material stored around water heater. For reporting purposes only.-brooms, cleaner Corrected On Site.
Observed food debris accumulated on kitchen floor.-next to true coolers
Observed grease accumulated on kitchen floor.-kitchen
Observed grease on the ground and/or pad around grease receptacle.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.-2 true coolers side by side and all coolers in kitchen.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.-True reachin, mash potatoes Repeat Violation.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-cold cuts, wic.
Critical - Observed raw animal food stored over ready-to-eat food-sushi cooler.
Critical - Observed soil residue in storage containers.-bread crumbs
Critical - Observed torn packages/bags of food exposing the contents to contamination-flour.
Observed wall soiled with accumulated food debris-all walls in kitchen.
Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Wet wiping cloth not stored in sanitizing solution between uses-kitchen.
No Violations Were Observed
No Violations Were Observed
In use food dispensing utensils properly stored
Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
Storage/handling of clean equipment, utensils
Critical - Thermometers, gauges, test kits provided
Critical - Thermometers, gauges, test kits provided
Clean clothes, hair restraints
Critical - Facilities to maintain product temperature
Food contact surfaces designed, constructed, maintained, installed, located
Critical - Food contact surfaces of equipment and utensils clean
Critical - Food contact surfaces of equipment and utensils clean
Critical - Food contact surfaces of equipment and utensils clean
Critical - Food maintained at proper temperatures
Critical - Presence of insects/rodents. Animals prohibited
Critical - Sanitization-concentration and/or temperature
Critical - Wholesome, sound condition