Mama Louisa's Italian Restaurant & Catering

Violations (6)

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  6-301.14 A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. kitchen Observed no handwashing signs posted.

  Preventing Contamination by Hands

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  Certified Food Protection Manager

  2-102.12 (A) At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Posted certificate is expired.

  Supervision

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. small lowboy reach in cooler (RIC) near stove Observed ready to eat TCS foods holding in RIC at temperatures above 41F (eggplant 53F, manicotti 52F. Observed ambient temperature of unit at 55F.

  Time Temperature Control for Safety Food (TCS Food)

• 4f6dff17-b576-4b4e-b5b4-33294d71cc44

  Proper cooling methods used; adequate equipment for temperature control

  4-301.11 EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. lowboy RIC near stove Observed ambient temperature of RIC at 55F.

  Food Temperature Control

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  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. lowboy RIC near stove Observed sections of door seal torn.

  Utensils, Equipment and Vending

• b066089f-47ff-442a-b804-595cc8e1de9f

  Non-food-contact surfaces clean

  4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. ice machine Observed calcium residue on interior surfaces of ice bin lid on ice machine and exterior surfaces of ice machine unit. Observed rust residue on sections of shelves inside walk in freezer. Surfaces shall be maintained free from accumulations of residue. Ice machine shall be cleaned within 30 days. Shelves shall be resurfaced or replaced by next routine inspection. This facility has received a repeat violation of a Good Retail Practice item. Four violations of the same Good Retail Practice (GRP) within 6 routine or follow up inspections, may result in a probationary status due to a pattern of non compliance as outlined in PCC 8.08.060(B)(2).

  Utensils, Equipment and Vending