Marthas Family Restaurant INC

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pan of diced ham and sausage in walk in cooler.
  • Basic: Working containers of food removed from original container not identified by common name. Bin of sugar in server station. Manager labeled
• Food protection and cross-contamination
  • Basic: Stored food not covered. Observed opened pan cut ham and sausage, cooked chicken, wings, and cooked potatoes in walk in cooler not covered
  • Basic: Food stored on floor. Bin of sugar stored on floor in server area. Manager got off floor.
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on back prep table. Discussed proper storage with manger
• Handwash sinks and supplies
  • Basic: No handwashing sign provided at a hand sink used by food employees. At back room prep hand sink
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed car keys on shelf in server station.
• Fire extinguishing equipment
  • Reporting only: Portable fire extinguisher gauge in red zone. For reporting purposes only. K class extinguisher in kitchen in recharge zone

The inspector came back, found the problems fixed and allowed the business to reopen.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  • Basic: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair.
  • Basic: Duct tape used to repair no food-contact surface.
• Plumbing and backflow prevention
  • Basic: Plumbing system in disrepair.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink.
  • Intermediate: No soap provided at handwash sink.
  • Basic: No handwashing sign provided at a hand sink used by food employees.
• Manager certification and employee training
  • Intermediate: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Food with mold-like growth. See stop sale. Observed 1 slice of tomato in make line with mold like growth.
• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked potatoes cooked deli meat cut watermelon and cooked potatoes inside of walk-in cooler
  • Basic: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cooler with packaged flan, and brownies by register
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Prep line: cooked chicken (62°F - Cold Holding); deviled crabs (62°F - Cold Holding). Manager placed in cooler
  • High priority: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking Shelled eggs, cooked potatoes. Manager time marked
• Food protection and cross-contamination
  • Basic: Stored food not covered. Observed open cans of cooked meats and cooked potatoes, uncovered in walk-in cooler.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Observed multiple cracked plastic containers in walk in cooler and on cook line.
  • Basic: Duct tape used to repair no food-contact surface. Observed black tape on Camaro holding potatoes, container of cut onions and container of cooked potatoes in walk-in cooler
• Sewage and wastewater disposal
  • High priority: Evidence of mop/cleaning wastewater dumped onto ground. Observed grey water dumped on ground outside of back kitchen door
• Plumbing and backflow prevention
  • Basic: Plumbing system in disrepair. Observed disconnected mop sink.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Hand sink blocked by trash can, pot and cleaning equipment. Manager cleared hand sink
  • Intermediate: Handwash sink used for purposes other than handwashing. Observed container in hand sink by dish area
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. By dish area, and back prep room
  • Intermediate: No soap provided at handwash sink. Back prep room hand sink
  • Basic: No handwashing sign provided at a hand sink used by food employees. Back prep room hand sink
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found Observed 3 live flies in kitchen flying around and landing on cutting boards and food containers Observed 3 live flies on walls of prep room walls and reach in freezer.
  • High priority: Roach activity present as evidenced by live roaches found. 5 live roaches observed in prep room stove/oven. Prep room is separated off of main kitchen. Prep room was not actively being used, but observed pot on to of stove with whisk and leftover grits.
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed several large holes in walls of prep room where roaches and flies were observed
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed bags on server and dish area areas by clean equipment
• Chemicals and toxic substances
  • High priority: Pesticide use not in accordance with manufacturer's directions. Observed outdoor fly bait bag hangining on prep table, and in prep room along with green fly bait pellets. Manager removed all bait.
• Manager certification and employee training
  • 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/ Currently 1 cook, 3 servers and a dishwasher. Food manager came on site. Discussed having other person in charge get certified as food manager.