Mama Kitchen

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

• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name.
• 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. Shelf under soda time extension. Others items complied
• Lighting
  • Basic: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
• Other sanitary and safe operation
  • Basic: No Heimlich maneuver/choking sign posted.

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.

• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name. -sugar and coconut flakes
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. -prep cooler across from woks cold holding: sprouts (47°F); sprouts (54°F); shrimp (44°F); washed, cut leafy greens (52°F); tofu (46°F) -rice (53°F - Cold Holding); (pan sitting out at cook line)
• Food protection and cross-contamination
  • Basic: Food stored on floor. -jugs of oil
• Food-contact surfaces clean and sanitized
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease over woks -shelve under soda station soiled with water and mold like substance Repeat Violation* -walk in cooler shelves soiled -walk in cooler gaskets soiledRepeat Violation Repeat Violation Warning
• Single-service items
  • Basic: Single-service articles improperly stored. -box of cups on floor in storage area
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. -Scrub pad in handsink
  • Intermediate: No soap provided at handwash sink. -bar
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. -4 small flying insects at dish machine -1 small flying insects in storage area
  • Basic: Dead roaches on premises. -3 dead roaches on floor next ice machine -1 dead roach on floor behind alto sham -2 dead roaches on floor under woks -2 dead roaches on floor under slicer
  • High priority: Roach activity present as evidenced by live roaches found. -4 live roaches came out from hole in tile under 3 compartment sink -1 live roaches under dish machine Per manager currently having pest control weekly
• Floors, walls, ceilings and ventilation
  • Basic: Worn, torn and/or soiled floors/carpeting. -floor soiled under burners and cookline
• Lighting
  • Basic: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
• Chemicals and toxic substances
  • High priority: Container of medicine improperly stored. -Hydrogen peroxide and other item is container on shelf food
  • Intermediate: Spray bottle containing toxic substance not labeled.
• Premises and cleaning equipment
  • Basic: Wet mop not stored in a manner to allow the mop to dry.
• Other sanitary and safe operation
  • Basic: No Heimlich maneuver/choking sign posted.

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

• Food protection and cross-contamination
  • Basic: Employee personal food not properly identified and segregated from food to be served to the public.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Other sanitary and safe operation
  • Basic: No Heimlich maneuver/choking sign posted.

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.

• Labeling, date marking and consumer advisory
  • Intermediate: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -phi Mama,pho tai nam ,nui Xao Bo
• Food protection and cross-contamination
  • Basic: Employee personal food not properly identified and segregated from food to be served to the public. -walk in freezer and cooler near ice machine
• In-use utensils properly stored
  • Basic: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -sugar,salt
  • Basic: In-use tongs stored on equipment door handle between uses. -cookline
• Employee health
  • Intermediate: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
• Dishwashing facilities and test kits
  • Basic: Accumulation of debris on exterior of warewashing machine. -top of dish machine soiled
• Wiping cloths and linens
  • Basic: Cloth used as a food-contact surface. -walk in cooler
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf under soda station soiled
• Plumbing and backflow prevention
  • Basic: Water leaking from pipe and/or faucet/handle. -pipe leaking at mop sink
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found -2 flying insects under 3 compartment sink
  • Basic: Dead roaches on premises. -2 dead roaches under dishwasher chemical machine area -2 dead roaches on floor around Alto Shaam on cookline -5 dead roaches on floor next ice machine -11 dead roaches in cabinet with soda boxes -3 dead roaches in cabinet under soda station -2 dead roaches on floor next to serv ware cooler at bar
  • High priority: Roach activity present as evidenced by live roaches found. -5 live roaches on floor next to ice machine -1 live roach in cabinet with soda boxes
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris. -floor soiled under cooking equipment
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. -Dryed mush rooms stored on sanitizer - Purple chemical stored with paper towels
  • Intermediate: Spray bottle containing toxic substance not labeled. -purple chemical
• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license.
• Other sanitary and safe operation
  • Basic: No Heimlich maneuver/choking sign posted.
• Manager certification and employee training
  • Intermediate: No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • Intermediate: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.