Mamma Rita's Pizzeria & Italian Grill LLC

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

• Food out of temperature
  • 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 and the time removed from temperature control cannot be determined.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Plumbing and backflow prevention
  • Basic: Plumbing system in disrepair. operator has parts to repair, will be repaired today
  • Basic: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. operator has parts to replace drain pipe, will be repaired today

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. No salmon thawing Black particles on ice in machine
• Food out of temperature
  • 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 and the time removed from temperature control cannot be determined. No pizzas are made at inspection
• Food-contact surfaces designed and maintained
  • Basic: Storage shelves with rust that has pitted the surface.
• Dishwashing facilities and test kits
  • Basic: Accumulation of debris inside warewashing machine.
• Food-contact surfaces clean and sanitized
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Progress made -hood suppression system filters have heavy residue buildup
• Plumbing and backflow prevention
  • Basic: Plumbing system in disrepair.
  • Basic: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. 5 flying insects observed under triple sink and by back door Pest control has been out twice and is returning in the morning
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris. Progress made In walk in cooler
• Chemicals and toxic substances
  • High priority: Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink is not set up

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. 7 sliced tomatoes in reach in cooler by pizza station
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. 3 commercial processed salmon packages, operator discarded during time of inspection
• Labeling, date marking and consumer advisory
  • Intermediate: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked Eggplant Lasagna
  • Basic: Working containers of food removed from original container not identified by common name. Container of salt not labeled on station
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Less than 4 hours garlic in oil (70°F - Cold Holding)
  • 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 and the time removed from temperature control cannot be determined. No time mark for pizza that just was placed in display , operator placed time marking during time of inspection
• Food properly thawed
  • Basic: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. 3 commercial processed salmon packages, operator discarded during time of inspection
• In-use utensils properly stored
  • Basic: In-use tongs stored on equipment door handle between uses. On cooks line
• Food-contact surfaces designed and maintained
  • Basic: Storage shelves with rust that has pitted the surface. -above dough prep table on cook line -fryer baskets
• Dishwashing facilities and test kits
  • Basic: Accumulation of debris inside warewashing machine.
• Wiping cloths and linens
  • Basic: Soiled dry wiping cloth in use. By pizza station
• Food-contact surfaces clean and sanitized
  • Basic: Walk-in cooler interior/shelves have accumulation of soil residues. All reach in coolers on cooks line soiled Pizza reach in cooler heavily soiled
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran twice - chlorine 0 ppm
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood suppression system filters have heavy residue buildup -speed rack beside pizza make line is heavily soiled
• Plumbing and backflow prevention
  • Basic: Plumbing system in disrepair. -hot water faucet on hand washing sink in server area
  • Basic: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink in corner , slow draining
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Handwashing sink by pizza station
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. 20 flying insects underneath three compartment sink 10 flying insects by mop sink across from dish machine 30 flying insects at pizza station next to mixer, landing on the bulk containers of sugar and flour that is located underneath prep table and on empty dough containers 60 total flying insects are in dish machine and prep dough station area/ landing on dry ingredients and containers where dough is stored. Flying insects are also landing on clean equipment after being removed from dish machine
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris. In walk in cooler Floor drains soiled
• Chemicals and toxic substances
  • High priority: Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink chlorine 400ppm , operator emptied out 3 compartment sink and retested 50 ppm
• Current license displayed
  • Basic: Current Hotel and Restaurant license not displayed.