MAMBO ITALIANO

Proper hot holding temperatures — Inspector Note: 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

Proper date marking and disposition — Inspector Note: 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

Physical facilities installed, maintained, and clean — Inspector Note: 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

PIC present, demonstrates knowledge, performs duties — Inspector Note: 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

Management knowledge, responsibilities, reporting — Inspector Note: 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

Required records: shellstock tags, parasite destruction — Inspector Note: 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

Food stored covered — Inspector Note: 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

Proper cold holding temperatures — Inspector Note: 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

Proper hot holding temperatures — Inspector Note: 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