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Licensee
Name:
MAMA SALLY'S
License Number:
SEA4800599
Rank:
Seating
License Expiration Date:
06/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
137 S US HWY 19 INGLIS, FL 34449
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
08/16/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
2
3
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Employee at wait station breaking up salad for an order. Inspector spoke with employee about use of gloves. Employee used gloves for remaining duration of inspection. **Corrective Action Taken** **Repeat Violation**
High Priority - Nonfood-grade containers used for food storage - direct contact with food.
Plastic containers used for storage of coleslaw and biscuits. **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter packets 77°. Item left out on counter during rush per employee. Item moved to reach in cooler. Discussed time as a public health control with manager.
Diced ham 50°. Feta cheese 44°. Mashed potatoes 45°. Taziki 45°. Items in reach in cooler. Items placed in unit from walk in cooler this morning. Items moved to reach in freezer and iced down to reduce temperature. **Corrective Action Taken**
High Priority - Toxic substance/chemical improperly stored.
PVC cement stored on shelf in dish area above and with clean dishware.
Insect killer stored on shelf above microwave oven at side entrance to kitchen area.
Intermediate - Handwash sink used for purposes other than handwashing.
Pitcher stored in hand washing sink in wait station.
Item removed during inspection. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Missing at hand washing sink in dish area.
Missing at hand washing sink in wait area.
Items replaced during inspection. **Corrected On-Site**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.