MAMBO'S CAFE

Violations (4)

• 2-2DCritical

  Georgia Food Code .06(2)(o)At

  .06(2)(o)At time of inspection, observed a cart stored in front of the central handwashing sink in the kitchen. Observed a colander in the handwashing sink at the bar. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Items were relocated so that the handwashing sinks were accessible.

  Priority Foundation

• 6-1CCritical

  Georgia Food Code .04(6)(d)Multiple

  .04(6)(d)Multiple time/temperature control for safety (TCS) foods did not cool to 41F in 4 or 6 hours (see temperature log). **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Foods discarded.

  Priority

• 11A

  Georgia Food Code .04(6)(e)Facility

  .04(6)(e)Facility using improper methods for cooling TCS foods. Foods cooling in prep coolers where high levels of worker activity are occurring. **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed cooling foods in the walk in cooler or walk in freezer. Also discussed cooling foods in the walk in cooler or walk in freezer. Recommended using cooling logs to ensure foods cool properly.

• 15A

  Georgia Food Code .05(6)(a)The

  .05(6)(a)The ambient air temperature of the reach in 3 door cooler and bottom portion of the back prep line cooler are greater than 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

  Core