MARIO’S RESTAURANT Inspection – October 31, 2023

High Priority 2

#6High Priority08A-02-6

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw sausage over spinach in two door reach in cooler

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (55F – Cold Holding); ; butter (50F – Cold Holding); chicken (50F – Cold Holding) make table next to fryer. Operator states in unit less the. 4 hours, will chill product **Corrective Action Taken** **Warning**

Corrective Action TakenWarning

Intermediate 1

#8Intermediate01C-03-4

Intermediate – Clam/mussel/oyster tags not marked with last date served. Clam tags

Basic 5

#1Basic24-14-4

Basic – Clean utensils stored between equipment and wall. Knife at sink

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Make table on cookline

#3Basic13-03-4

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

#4Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. In kitchen **Corrected On-Site**

Corrected On-Site

#5Basic25-05-4

Basic – Single-service articles improperly stored. Case of bowls on floor at soda dispenser a$

Florida Food Watch