Mambo Italiano

"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 | 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"

"OBSERVED EMPLOYEE DRINKING CUP STORED ON SHELF ABOVE PREP TOP TABLE AND BOWL OF FOOD FOR SALE C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed COS: CUP DICARDED | OBSERVED EMPLOYEE EMPTY SANITIZING BUCKET INTO HAND SINK IN BAR AREA. OBSERVED REMNANTS OF FOOD AND AN OBJECT IN HAND SINK IN PIZZA PREP FRONT FOOD SERVICE AREA C/A: A handwashing facility may not be used for purposes other than handwashing COS: EHS INSTRUCTED PIC TO INFORM EMPLOYEES HAND SINKS ARE ONLY FOR HAND WASHING"

"Observed cold TCS foods above 41*f at salad prep cooler, cooler drawers, bar reachin cooler and cooler drawers in front service area. Cooler drawers: raw veal steak and raw chicken breast. Salad prep cooler: bottles of ranch dressing and strawberry sauce (contains pasteurized eggs). bar reachin cooler: tiramisu pudding. Dessert cooler: cheesecake C/A: Cold TCS foods shall be held at 41*f. | Observed bar dessert reachin cooler with temperature above 41*f. Ambient temperatures were observed at 45*f. C/A: Coolers are to be serviced and monitored to ensure temperatures are maintained at 41*f or below. PIC instructed employees to store beverages in bar reachin cooler. Desserts will be stored inside walkin cooler and/or dessert reachin cooler."

"Observed ready to eat foods were not protected from cross contamination of raw animal meat. Raw rack of lamb, raw pork loin stored with and above ready to eat foods (deli meat); and raw chicken breast above cooked chicken wings in kitchen walkin cooler. CA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: cooked ready-to-eat food. PIC relocated ready to eat food to another location. | Observed raw ground beef was not protected from cross contamination of raw chicken wings and chicken breasts. Raw chicken was stored with raw ground beef in kitchen walkin cooler. CA: Food shall be protected from cross contamination by separating types of raw animal foods with different minimum cooking temperatures during storage, preparation, holding, and display. Minimum cooking temperatures: chicken 165*f; ground beef 155*f. PIC moved raw ground beef to shelf above raw chicken."