Mambo's Dominican Kitchen

Inspector's notes

A Certified Food Protection Manager (CFPM) was not present at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There were some cooked meats in shallow pans in the walk in cooler that were covered with plastic wrap with some open corners, measured at 70 degrees F after 1 hour of cooling. Do not cover foods that are cooling until they have reached 41 degrees F, then cover them to protect them from contaminants. An employee then uncovered the food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

The rice scoops near the rice cooker units were stored in standing, ambient temperature water that contained some rice on the bottom. Store rice scoops in water at least 135 degrees F,, or get a clean rice scoop for each use. The owner stated that they would purchase a device for storing the rice scoops in 135F water. The owner had the scoops removed and cleaned. Corrective Action: Corrective Action: Corrected at time of inspection.

Inspector's notes

In the men's restroom, the cold water faucet knob is broken, making it difficult to use the cold water. The warm water works properly. In the women's restroom, the hot water is dripping. Have the faucets repaired or replaced so that they work properly. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The certified food-service manager was not present during the inspection. Provide a certified food-service manager during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

One of the kitchen light shields is missing. Provide light shiels for all kitchen lights. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a red bucket in the hand wash sink behind the front counter. Discussed with Person in Charge (PIC) that hand wash sinks need to be used for only hand washing and nothing can be in the sink to reduce risk of cross-contamination during hand washing. PIC moved bucket at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a prep table in front of the hand washing sink closest to the 3-compartment sink. Discussed with person in charge (PIC) that nothing can block access to hand sinks. PIC moved the table at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray bottle with cleaner in it behind the bar without a label. Discussed with person in charge (PIC) that all bottles of cleaner need to be labeled and easy to identify to prevent chemical contamination. PIC used a marker to write the name on the bottle at time of inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed employee in kitchen use cell phone and go directly to gloving to work on the cookline. Cell phones are contaminated objects and a hand wash must be conducted before beginning food service. Employee washed hands correctly. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. Observed eggs being stored above plantains in walk in. Discussed with PIC that eggs cannot be stored above RTE food. Plantains were moved to prevent possible contamination. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed ground beef holding 48 F in container wrapped in plastic. Discussed with PIC that TCS foods must be cooled to 41 F before closing containers/lids. Ground beef was uncovered to cool properly. Correct By: Corrected At Time Of Inspection,Repeat Violations: 1st

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed multiple packages of sliced deli meat date marked 7/02, per PIC deli meats were sliced 7/14. Discussed with PIC that date marking should be accurate dates. Deli meats were correctly date marked. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed rice in closed zip lock bag holding 64 F in prep cooler by fryers, per PIC rice was placed there less than an hour prior. Discussed with PIC that rice should be placed in walk in to cool and left open until cooled to 41 F. Rice was moved to walk in to cool. Observed chicken soup holding 46 F in walk in in closed container, per PIC chicken soup was taken out of walk in earlier that morning. Discussed with PIC that TCS foods must be cooled to 41 F before closing containers/lids. Chicken soup was uncovered to cool properly. Correct By: Corrected At Time Of Inspection