Mario Professional Investment Inc Improves its Sanitary Rating

Critical - Violation: 02-13-2Required consumer advisory for raw/undercooked animal food not provided.

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Violation: 05-08-1No probe thermometer provided to measure temperature of food product.

Critical - Violation: 16-04-1No drainboards or equivalent provided for soiled items and/or air drying cleaned items.

Critical - Violation: 17-07-1No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Violation: 23-03-1Observed build-up of grease on nonfood-contact surface - hood filters with excessive grease.

Critical - Violation: 30-02-1Vacuum breaker mising at hose bibb.

Critical - Violation: 50-08-1Establishment operating without a current Hotel and Restaurant license. Past owner took over establihment. Must apply and pay for state license. Application can printed from www.myfloridalicense.com.

Critical - Violation: 53A-01-2Manager lacking proof of Food Manager Certification.

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Observed dented/rusted cans. Cans of pears rusty.

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - No probe thermometer provided to measure temperature of food product.

Critical - Observed food stored in ice used for drinks.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.

Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Observed fruit flies in orange machine juicer.

Observed build-up of grease on nonfood-contact surface - hood filters with excessive grease.

Critical - Vacuum breaker mising at hose bibb.

Critical - Hand wash sink lacking proper hand drying provisions. Restrooms and food prep area.

Critical - Handwashing cleanser lacking at handwashing lavatory. Food prep area. Corrected On Site.

Critical - Observed dead roaches on premises - 50 plus dead roaches on the floor under 3 compartment sink.

Critical - Observed roach activity as evidenced by live roaches found - observed 15 plus live roaches in the counter in the food prep area.

Critical - Observed live flies in kitchen in orange juicer machine.

Observed unnecessary items on the premise. Unused equipment at the outside rear of restaurant.

Critical - Establishment operating without a current Hotel and Restaurant license. Past owner took over establihment. Must apply and pay for state license. Application can printed from www.myfloridalicense.com.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. walk in coller. Corrected On Site.

Critical - Observed container of medicine improperly stored. Corrected On Site.

Critical - Observed cooking equipment in use while hood suppression/exhaust system is off. Notified Fire AHJ. For reporting purposes only. Corrected On Site.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro