Casa De Mambo

Inspector's notes

Observed cooked rice, cooked beans, soup containing chicken, and in house made flan not having any date marking. Person in charge states these foods were made 2-3 days prior to the inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed numerous TCS foods cooling but cooling while being covered with lids. These foods were in the appropriate temperature/time for cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager onsite at the time of 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

There was no covered trashcan in the women's restroom. Provide a covered trashcan in the women's restroom.

Inspector's notes

No CFPM onsite 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

Observed TCS foods prepared more than 24 hours prior in the reach in cooler including cooked rice and beans, deli ham, pork, chicken, and beef. Per PIC, the rice and bean, pork, beef and chicken were cooked yesterday and the ham was sliced 4/5. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Discussed frozen RTE foods should be date marked with the day of preparation as day one. Ensure large chubs of meat or blocks of cheese are dated upon opening and subsequent portions of foods bear the same date mark. Corrective Action: Corrected at time of inspection.

Inspector's notes

No CFPM onsite 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

Observed a pan of raw shrimp and a package of raw shelled eggs stored above RTE foods and produce in the reach in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods prepared more than 24 hours prior in the reach in cooler and freezer including cooked rice, pork, chicken, and beef. Per PIC, the rice was prepared 11/4 and the other foods on 11/3. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Discussed frozen RTE foods should be date marked with the day of preparation as day one. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 10 ppm chlorine sanitizer in use in the 3 compartment sink. Observed the compartment filled with hot water. Food-contact surfaces must be properly sanitized after washing and rinsing. Advised PIC chlorine sanitizer levels must be maintained between 50-100ppm for safe and effective sanitization. Advised PIC that utilizing hot water may cause sanitizer levels to decrease. PIC added additional chlorine sanitizer to the compartment at the time of inspection. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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 the back kitchen hand sink blocked with chips and gloves stored in the sink basin. Discussed that all hand sinks must always be available and used for no other purpose than handwashing. The manager removed the obstructing items at the time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. ------- Observed lettuce in a shallow metal pan stored on top of ice measuring 44-57*F internally with a probe thermometer. Advised PIC on proper ice bath setup. Except during preparation, cooking, cooling, or when time is used as a control all TCS foods are to be maintained at 41°F or less. Observed garlic in oil stored at room temp on the prep counter across from the cook line. PIC stated the oil mixture had been made approximately 1 hour prior. Discussed garlic and oil mixtures are TCS and should be held at 41*F or below, 135*F and above, or on time as a control. PIC had the mixture moved to an ice bath to rapidly cool. PIC stated the lettuce had been out for approximately 1.5 hours and was moved to the reach in cooler to return to 41*F. Advised PIC to store lettuce in the dessert cooler, stored in a proper ice bath, or utilize time as a control with a written and approved policy. Correct By: Corrected At Time Of Inspection

Repeat Violation 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. ------ No date marks observed on TCS foods in the reach in cooler including: sliced ham, turkey, sausage, cooked rice, sweet beans, flan, rice pudding, dulce de leche, tomato paste, mashed plantains, cooked chicken, pork, beef, ground beef, salsa and vegetables. PIC stated all foods were prepared yesterday (3/26) except for the ham, beans, and sausage which were prepared on Friday (3/22). PIC added the appropriate date marks to all foods at the time of inspection. Please ensure all TCS food items are date marked properly and used or discarded no more than 6 days after their day of preparation for a total of 7 days. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-4-502.13 (A), C: Single-Service and Single-Use Articles-Use Limitations; Re-Use ------ Establishment re-uses single use containers (milk cartons, garlic containers etc) for food storage. Articles that are not constructed of multiuse materials may not be reused as they are unable to withstand the rigors of multiple uses, including the ability to be subjected to repeated washing, rinsing, and sanitizing. PIC was advised to use approved food grade safe multi use containers. Correct By: Correct Prior To Next Routine Inspection

Core-4-501.12, C: Cutting Surfaces ------ Observed multiple plastic cutting boards with deep grooves. Discussed cutting surfaces must be in good repair and easily cleanable so that food debris does not become caught in the crevasses which might provide areas for bacterial growth. Advised PIC to replace or resurface cutting boards to restore a smooth and easily cleanable surface. Correct By: Correct Prior To Next Routine 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 inside the fridge a metal container with raw eggs stored directly above RTE food such as cooked beef and plantains. PIC moved raw eggs to the lowest section of the fridge away from any possible cross-contamination. Correct By: Corrected At Time Of Inspection

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 inside the fridge a plastic container with cooked beans without any date marking on. Per PIC, the beans were cooked just yesterday morning. PIC date marked the cooked beans at time of inspection. All RTE food should be date marked and kept no longer than 7 days. Correct By: Corrected At Time Of Inspection