MAMBO'S CAFE

6-1C: .04(6)(d)Multiple time/temperature control for safety (TCS) foods did not cool properly or not cooling at a rate fast enough to cool properly (see temperature log). Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Foods that did not cool properly were discarded. Proper cooong methods were provided for foods that were still in the cooling process.

11A: .04(6)(e)Facility using improper methods for cooling TCS foods. Cooked corn cooling in a plastic container while covered in the walk in cooler. Cooked flan, cooked noodles, and cooked rice cooling in prep coolers where high levels of worker activity are occurring. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed cooling foods in the walk in freezer. Discussed cooling foods in ice water.

1-2A: .03(2)(a)-(l), (n)No active managerial control. Violations for employee drinks, hand sink requirements, food packaging in good condition, shellstock requirements, food protection, cleaning & sanitizing food contact surfaces, time as a control requirements, chemical requirements (amongst other good retail practices) were observed today. // It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2B: .03(5)(j)1&2Observed an employee drink stored on top of the prep cooler in a multi-use cup. Observed PIC drinking from a multi-use cup in the kitchen. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Drinks discarded. Discussed that employees may drink from a single-use cup with a lid & a straw & that drinks have to be stored in a designated area, away from food, clean equipment, utensils, linens, single-use items. //

4-2B: .05(7)(a)1Observed mold-like buildup on the food contact surface inside the ice machine. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Ice machine was emptied and then cleaned & sanitized during the inspection. //

6-1D: .04(6)(i)Facility is using time as a control for all TCS (time/temperature control for safety) food in all cookline coolers & prep coolers (raw meats, raw poultry, raw calamari, raw mussels, raw fish, rice, etc . They did not have written procedures & none of the food was time-stamped. PIC said all food was removed from temperature control at 11:00am. // *** Second Consecutive Violation. If marked on next routine, permit may be suspended. *** // When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC had employees time-stamp all time-controlled food. Issued time control written procedures form. //

8-2B: .07(6)(c)Butane lighters were stored above food on the dry storage shelves & on top of the prep cooler. // Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single service and single-use articles. (P) Corrective Actions: Lighters moved to a separate/designated area. //

8-2B: .07(6)(g)Quat sanitizer was >400ppm in multiple sanitizer buckets. The manufacturer directions state the quat sanitizer should be 200-400ppm. // Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Sanitizer diluted to proper concentration. //

10D: .04(8)(b)Observed 3 containers of buttermilk in the walkin cooler that expired 10/25/2025. // Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as "keep refrigerated" and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer's expiration date or the sell-by date. (P) Corrective Actions: Food discarded. //

10D: .04(4)(d)Observed multiple food ingredients stored in working containers not identified with their common food names: salt, msg, seasoning, sauces, etc. // *** Second Consecutive Violation. If marked on next routine, permit may be suspended. *** // Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: All containers were labeled. //

12A: .04(4)(q)Food stored on the floor in prep area outside of the walkin freezer, by the prep area upright freezer, in the walkin freezer. // Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C)

12A: .04(4)(r)Food stored under ice/leak in the walkin freezer. // Food may not be stored in the following areas:

1. locker, toilet, or dressing rooms; (C)
2. garbage or mechanical rooms; (C)
3. under sewer linens that are not shielded to prevent potential drips; (C)
4. under leaking water lines, automatic sprinkler heads or lines which water has condensed; (C)
5. under open stairwells; (C) or
6. under other sources of contamination. (C)

12C: .04(4)(m)Observed 2 bloody/soiled wiping cloths not in sanitizer solution, at the prep table where raw beef was being prepped. These cloths were stored directly on top of a box of disposable gloves & above food on the storage shelves. Sanitizer bucket stored on the floor. No measurable quat sanitizer solution in the server station sanitizer bucket. // Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C)

Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Corrective Actions: Wiping cloths placed into sanitizer solution. Sanitizer bucket placed on a shelf. Disposable gloves were discarded. Sanitizer concentration corrected. //

12D: .04(4)(g)Observed produce stickers left on washed avocados in the prep cooler. Employee rinsed her hands in the vegetable prep sink. // Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Stickers removed, avocados washed again. Had employee stop misusing the prep sink. Sink cleaned/sanitized. //

2-2D: .06(2)(g)The prep area hand washing sink was permanently removed & a prep cooler has been installed in that space. There is now only one hand washing sink in the entire kitchen, which is located near the dish washing area & cookline. The hand washing sink must be reinstalled. // At least one handwashing sink shall be convenient for employee use in food preparation, food dispensing and warewashing areas as well as in or immediately adjacent to toilet rooms. (Pf)

14B: .05(10)(e) 1,2,4Observed clean metal food containers stacked wet on the shelves above the prep coolers. // Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers cleaned & sanitized again. Discussed proper way to air-dry containers. //

15A: .05(6)(a)Ice buildup/leak observed in the walkin freezer (ice was also on food packages/containers, floor, shelves. Broken/sagging food storage shelves in the walkin freezer (food is <6 inches off of the floor). Missing drain lines on the bar soda gun holders. Water is collecting in the soda gun holders because there is no drain line connected. // Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15A: .05(2)(c)Observed broken utensils in use & stored clean: 3 broken spatulas, broken metal strainer with wood handle (wood is unapproved, metal was broken), broken bulk food container lid. // Multiuse food-contact surfaces shall be smooth in good repair, free of sharp angles, and finished to have smooth seams and joints. They shall be accessible for cleaning and inspection without being disassembled or easily disassembled without the use of common hand held tools. (PF) Corrective Actions: Broken items were discarded. //

15C: .05(7)(a)2,3Old stickers, residue left on the nonfood contact surfaces of food containers stored clean above the prep coolers. // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Stickers removed; containers cleaned/sanitized. //

2-2D: .07(3)(b)No hand drying provision provided at the only kitchen hand sink. Paper towel dispenser was empty. // Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Paper towel restocked at hand sink. //

2-2D: .06(2)(o)Employee was misusing the only kitchen hand sink to fill the sanitizer bucket with water. Access to the hand sink was later blocked by a rolling cart. // A handwashing facility may not be used for purposes other than handwashing. (Pf) A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) // Corrective Actions: Had employee stop misusing the hand sink. Sanitizer bucket & hand sink were cleaned & sanitized. Cart moved so the hand sink was accessible. //

3-1C: .04(3)(e)Observed 3 cans of food with large dents at the top/bottom seams & at the side seam. // Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. (Pf) Corrective Actions: Food discarded. //

3-1D: .04(3)(l)Shellstock tags not attached to the container of raw clams stored in the chest freezer. Facility is not labeling shellstock tags with the date the last clam was sold. // 1. Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Pf 2. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Pf 3. The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under paragraph 2 of this subsection, by: Pf (i) Using an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the shellstock are sold or served. Corrective Actions: Food discarded. Discussed with PIC that the shellstock tags must remain attached to the container of clams until the last clam is sold. The date the last clam is sold must be written on the shellstock tag & held in facility for 90 days. //

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Raw shrimp (open box) stored above fries & plantains in the upright freezer. Raw shell eggs & unwashed produce stored above ready-to-eat food in the walkin cooler. Raw calamari stored above rice in the line cooler. Raw clams removed from box was stored above cheesecake in the chest freezer. Raw shrimp (open box) stored above fully cooked mussels in the walkin freezer. Facility was preparing raw beef on the prep table while there was clean bowls, blender & other equipment was stored on the shelf below. The same tongs were used to handle both raw chicken, raw beef & then the cooked chicken & beef at the grill. (Tongs were not fully placed on the grill so that the heat could kill bacteria). // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Food separated & organized. Utensils at the grill were taken to the dish machine to be cleaned & sanitized; new utensils were provided at the grill. Bowls, equipment & the prep table/shelf where the raw beef was prepped were cleaned & sanitized. //

4-2B: .05(8)(b)The mechanical dish machine hot water sanitizing temperature was <160°F at the plate surface during multiple cycles, while utensils/equipment were being actively cleaned & sanitized. // After being cleaned, equipment food-contact surfaces and utensils shall be sanitized properly. (P). After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160°F (71°C) as measured by an irreversible registering temperature indicator. Corrective Actions: Facility stopped using the dish machine. The dish machine was then repaired by a technician during the inspection and dishes were properly washed, rinsed, and sanitized. //

4-2B: .05(7)(b)Employee didn't sanitize the food probe thermometer before measuring the temperature of chicken and beef that was being cooked on the grill. // Equipment food-contact surfaces and utensils shall be cleaned before using or storing a food temperature measuring device. (P) Corrective Actions: Discussed sanitizing requirements for the food probe thermometer. Employees then used sanitizer before & after using the thermometer. //

6-1D: .04(6)(i)Food items on time control 4 hours (chicken broth, fish broth, sauces) were not labeled with their start or discard time.// When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Foods were discarded.//

10D: .04(4)(d)Observed multiple food ingredients stored in working containers not identified with their common food names. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: All containers were labeled.//

14A: .04(4)(k)Observed utensils stored in standing water with a temperature below 135F.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Utensils were removed from the water, washed, rinsed, and sanitized.//