MAMAJUANA RESTAURANT AND LOUNGE

8-2B: .07(6)(b)Observed two working spray bottles of chemicals bearing no labels Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: both bottles labeled.

13A: .02(1)(d)Observed most recent inspection report not posted in facility The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: provided a copy of todays inspection report via email for the facility to print and post.

2-2A: .03(2)(m)Person in charge unable to provide verifiable way to show that staff have been trained on symptoms and illnesses to report to management. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: All employees signed employee health reporting agreements at the time of the inspection

6-1A: .04(6)(f)Observed multiple containers of flan holding at 46 in beverage cooler Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Flan discarded

18: .07(5)(k)Observed 1 live roach The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C) Corrective Actions: live roach killed

2-2D: .06(2)(o)Observed sanitizer bucket and pitcher stored in hand sink behind the bar A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: All items removed from hand sink

12D: .04(4)(g)Observed meats being prepped in the fruit/vegetable 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: All meats removed from sink, sink washed, rinsed and sanitized.