FRITANGA MOMOTOMBO Inspection – December 8, 2016

High Priority 2

#12High Priority01B-01-4

High Priority – Dented/rusted cans present. See stop sale. 2 cans tomato.

Stop Sale

#13High Priority35A-05-4

High Priority – Roach activity present as evidenced by approximately 20 live roaches found. ( 1 live roach inside the kitchen hand wash sink, approximately 19 live roaches on walls, shelves and floors in the kitchen.)

Intermediate 3

#14Intermediate11-07-4

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

#15Intermediate31A-13-4

Intermediate – Employee used handwash sink as a dump sink. Blood from raw meat inside sink.

#16Intermediate02C-02-4

Intermediate – Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.

Basic 11

#1Basic14-01-4

Basic – Bowl or other container with no handle used to dispense food. Rice.

#2Basic35A-03-4

Basic – Dead roaches on premises. Approximately 30 on the kitchen floor.

#3Basic40-06-4

Basic – Employee personal items stored in or above a food preparation area. Cell phone and keys.

#4Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation.

#5Basic14-25-4

Basic – Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Spoons.

#6Basic36-14-4

Basic – Grease accumulated on kitchen floor and/or under cooking equipment

#7Basic10-17-4

Basic – In-use knife/knives stored in cracks between pieces of equipment.

#8Basic14-31-4

Basic – Nonfood-grade bags used in direct contact with food.

#9Basic33-16-4

Basic – Open dumpster lid.

#10Basic14-33-4

Basic – Reach-in cooler shelves with rust that has pitted the surface.

#11Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

Florida Food Watch