MAMBO ITALIANO

OBSERVED VEGGIE LASAGNA HOT HOLDING BELOW 135F IN WARMER-CAB IN FRONT FOOD SERVICE AREA

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: VEGGIE LASAGNA WAS 83F @ 11:40AM, RE-HEATED TO 182F @ 12:09PM

OBSERVED MINESTRONE SOUP AND TOMATO SOUP STORED IN WIC BEYOND 7 DAY SHELF LIFE. BOTH HAD PREP DATES OF 3/6.

C/A: TCS FOODS SHALL BE USED BY/DISCARDED BY THEIR 7 DAY SHELF LIFE

COS: SOUPS DISCARDED

SHELLSTOCK TAGS FOR MUSSELS NOT ABLE TO BE PRESENTED TO EHS DURING INSPECTION

C/A: The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags or labels for 90 calendar days from the date that is recorded on the tag label, or invoice as specified under paragraph 2. of this subsection, by:Pf

(i) Using an approved record keeping system that keeps the tags, labels, or invoice in chronological order correlated to the date when, or dates during which, the molluscan shellfish are sold or served; and

(ii) If molluscan shellfish are removed from their tagged or labeled container the source identification will be preserved by using a record keeping system as specified under paragraph 3(i) of this section.

PIC HAS 10 DAYS TO PRESENT PREVIOUS SHELLSTOCK TAGS FOR MUSSELS SOLD IN RESTAURANT

OBSERVED DICED TOMATOES AND HEAVY CREAM COLD HOLDING ABOVE 41F IN PREP TOP COOLER 2 IN FRONT FOOD SERVICE AREA. OBSERVED BOILED EGGS, GOAT CHEESE AND SPINACH COLD HOLDING ABOVE 41F IN PREP TOP COOLER 3 IN FRONT FOOD SERVICE AREA. OBSERVED SPAGHETTI COLD HOLDING ABOVE 41F IN COOLER DRAWERS IN GRILL PREP AREA. OBSERVED RAW POOLED EGGS AND MILK WASH COLD HOLDING ABOVE 41F IN PANS NEAR FRY STATION IN FRONT FOOD SERVICE AREA. OBSERVED 3 CONTAINERS OF HEAVY WHIPPING CREAM COLD HOLDING ABOVE 41F IN COOLER 2 IN FRONT FOOD SERVICE AREA.

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR ABOVE

COS: ALL FOOD DISCARDED; NOT REPLACED AT TIME OF INSPECTION

OBSERVED MEATBALLS AND MARINARA SAUCE HOT HOLDING BELOW 135F IN THE STEAM WELL #2 IN FRONT FOOD SERVICE AREA

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: MARINARA RE-HEATED TO 165F @ 3:50PM; MEATBALLS RE-HEATED TO 200F @ 3:50PM

NO PIC OBSERVED DURING INSPECTION. EMPLOYEE CALLED PIC BUT NO ONE SHOWED UP DURING INSPECTION

C/A: There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance

PIC NOT ABLE TO PROVIDE, IN A VERIFIABLE MANNER, THAT EMPLOYEES ARE MADE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH TO MANAGEMENT AS IT RELATES TO SYMPTOMS/ILLNESS TRANSMISSIBLE VIA FOOD. WHEN EHS ASKED EMPLOYEE IF THEY KNOW WHAT AN EMPLOYEE HEALTH AGREEMENT IS, HE STATED NO, HE HAD NEVER HEARD OF IT.

C/A: PIC shall ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food

EHS WILL EMAIL EMPLOYEE HEALTH AGREEMENTS TO PIC FOR EMPLOYEES TO READ AND SIGN IN ACKNOWLEDGEMENT. PIC HAS 10 BUSINESS DAYS TO PROVIDE PROOF

OBSERVED FLOUR FOR PIZZA STORED UNCOVERED ON PREP TOP COOLER WHILE NOT IN USE IN FRONT FOOD SERVICE AREA. OBSERVED MULTIPLE SEASONINGS, NOT IN USE, ON CART NEAR GRILL STORED UNCOVERED IN FRONT FOOD SERVICE AREA. OBSERVED MULTIPLE PIZZA SAUCES, SOUPS AND MEATBALLS STORED UNCOVERED, WHILE NOT IN USE, IN STEAM WELLS 1 & 2 IN FRONT FOOD SERVICE AREA. OBSERVED SPINACH, CRISPY RAVIOLI, SPRING MIX, ROMAINE, FRIES, SHAVED PARMESEAN, SLICED TOMATOES AND KALE STORED UNCOVERED IN PREP TOP COOLER 3 IN FRONT FOOD SERVICE AREA.

C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION

COS: EMPLOYEES COVERED FOOD WITH LIDS/PLASTIC WRAP

OBSERVED THE FLOOR IN THE WIC WITH MULTIPLE DEEP CRATERS CREATING POSSIBLE POOLING OF WATER AND MAKING IT DIFFICULT TO CLEAN AS NECESSARY

C/A: PHYSICAL FACILITIES SHALL REMAIN IN GOOD REPAIR

OBSERVED RAW SHELLED EGGS STORED ABOVE EXPOSED ALFREDO SAUCE AND GARLIC IN WIC

C/A: RAW ANIMAL PROTEINS AND RTE FOODS SHALL BE STORED ACCORDING TO MINIMUM REQUIRED COOK TEMPERATURES.

COS: FOOD WAS REARRANGED

OBSERVED EMPLOYEE DRINKING CUP STORED ON SHELF ABOVE PREP TOP TABLE AND BOWL OF FOOD FOR SALE

C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed

COS: CUP DICARDED

OBSERVED EMPLOYEE EMPTY SANITIZING BUCKET INTO HAND SINK IN BAR AREA. OBSERVED REMNANTS OF FOOD AND AN OBJECT IN HAND SINK IN PIZZA PREP FRONT FOOD SERVICE AREA

C/A: A handwashing facility may not be used for purposes other than handwashing

COS: EHS INSTRUCTED PIC TO INFORM EMPLOYEES HAND SINKS ARE ONLY FOR HAND WASHING

OBSERVED RISOTTO, GNOCCHI, PEPPERS, BROCCOLINI AND ASPARAGUS STORED EXPOSED IN PIZZA PREP TOP COOLER (SM) IN FRONT FOOD SERVICE. OBSERVED BURRATA, PESTO AND FRESH MOZZARELLA CHEESE STORED EXPOSED IN COOLER IN FRONT FOOD SERVICE. OBSERVED SEVERAL CAKES AND PAN OF CANNOLI EXPOSED IN COOLER NEAR TAKE AWAY AREA IN RESTAURANT.

C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED

COS: FOOD WAS COVERED

OBSERVED BULK ICE MACHINE SOILED WITH BLACK AND PINK SLIME IN MAIN KITCHEN. OBSERVED SODA GUN IN BAR AREA SOILED WITH BLACK SUBSTANCE. OBSERVED SEVERAL PIECES OF EQUIPMENT STORED AS READY TO USE SOILED WITH FOOD DEBRIS IN MAIN KITCHEN.

C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH

COS: EQUIPMENT PLACED IN WAREWASH AREA TO BE CLEANED AND SANITIZED; EHS WILL FOLLOW UP BY 4/10/2025 TO VERIFY ICE MACHINE HAS BEEN CLEANED AND SANITIZED

OBSERVED EXCESSIVE FOOD DEBRIS/BUILD UP IN SMALL HOT CABINET IN FRONT FOOD AREA UNDER FLAT TOP

C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris

Observed cold TCS foods above 41f at salad prep cooler, cooler drawers, bar reachin cooler and cooler drawers in front service area. Cooler drawers: raw veal steak and raw chicken breast. Salad prep cooler: bottles of ranch dressing and strawberry sauce (contains pasteurized eggs). bar reachin cooler: tiramisu pudding. Dessert cooler: cheesecake C/A: Cold TCS foods shall be held at 41f.

Observed bar dessert reachin cooler with temperature above 41f. Ambient temperatures were observed at 45f. C/A: Coolers are to be serviced and monitored to ensure temperatures are maintained at 41*f or below. PIC instructed employees to store beverages in bar reachin cooler. Desserts will be stored inside walkin cooler and/or dessert reachin cooler.

Observed wash/rinse temperature on low temp dishmachine (90f) and glasswasher (90f) did not reachin 120f. CA: Mechanical washer equipment must wash/rinse at 120f or above. All equipment must be washed rinsed and sanitized at 3-compartment sink - until serviced. Send copy of dish and glasswasher service invoice to health authority. To verify warewashing machine is adjusted to reach a minimum of 120*f. PIC placed warewashing equipment out of service.

Observed ready to eat foods were not protected from cross contamination of raw animal meat. Raw rack of lamb, raw pork loin stored with and above ready to eat foods (deli meat); and raw chicken breast above cooked chicken wings in kitchen walkin cooler. CA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: cooked ready-to-eat food. PIC relocated ready to eat food to another location.

Observed raw ground beef was not protected from cross contamination of raw chicken wings and chicken breasts. Raw chicken was stored with raw ground beef in kitchen walkin cooler. CA: Food shall be protected from cross contamination by separating types of raw animal foods with different minimum cooking temperatures during storage, preparation, holding, and display. Minimum cooking temperatures: chicken 165f; ground beef 155f. PIC moved raw ground beef to shelf above raw chicken.

Observed cold TCS foods above 41f at pizza prep cooler, bar reachin cooler, ice bath and saute prep cooler in front service area. Pizza prep cooler: Italian sausage, cooked onions. bar reachin cooler: cream brulee Saute prep cooler: diced tomatoes, heavy cream. C/A: Cold TCS foods shall be held at 41f. [Violation also observed during 02/16/23 followup (reinspection)].

Observed TCS food (grilled chicken 120f) @ 2:50pm were not held at 135 f or above at grill in front food service area. CA: Hot TCS foods are to be held at 135f or above. COS: Food discarded. [Violation also observed during 02/16/23 followup (reinspection)].

Observed food contact surfaces are not clean to sight and touch: Food and debris was present can opener blade and clean food equipment on storage shelves near walkin cooler and above small prep table in kitchen. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC instructed employee to wash, rinsed and sanitize food equipment. [Repeat violation. Observed during previous two consecutive routine inspections 02/02/24 and 06/21/22].

Observed food equipment was not properly cleaned at 3-compartment sink. Employee was washing with warewashing sink set-up as washed - sanitized - rinsed. CA: Food contact surfaces are to be washed - rinsed - sanitized - air dried. PIC trained employee of proper warewashing methods. Employee washed, rinsed and sanitized all equipment previously washed.

Observed QA sanitizer concentration was higher than recommended for food contact surfaces (wiping cloth bucket). CA: Proper QT sanitizer concentration range 150 ppm - 400ppm. PIC diluted QT sanitizer to 400 ppm [Repeat violation. Observed during previous routine inspection 02/02/24].

Observed pests in the facility. Flies in dining area, front service preparation area and throughout kitchen. Roaches at bar POS station near pizza prep cooler and on dining table (where EHS was inputting inspection observations. Facility must provide pest control invoice for treatment of this issue.

Facility is not properly protected from entry of pests and environmental contamination, when garage doors are opened. Facility is not equipped to protect food during storage and preparation, food prep areas and kitchen. C/A: Garage doors are to remain closed until written permission has been given by health authority. Owner/operator must contact health authority for construction and equipment requirements to allow door and/or windows to remain open between entry. PIC closed garage doors.