Cafe Mamtaz
FAILTuesday, April 16, 2019 at 3:57 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Food worker observed handling raw chicken with bare hands then wiping hands on apron. Discontinue. Corrected on site.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
M-2-101.11
Person in charge Assigned
The on site food workers during inspection are lacking basic food safety knowledge and protocols as is required by 2013 food code. Provide a knowledgeable person in charge or additional certified food protection manager who can be on site during hours of operation who is properly trained.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
M-2-102.11
PIC Knowledge
No current certified food protection manager certificate posted. Provide.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
The PIC is not properly training staff and ensuring knowledgeable PIC on site. Provide active managerial control as it is defined in the 2013 food code.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
06-3-501.13
PHF's Properly Thawed
Observed raw chicken thawing in standing water in prep sink. Thaw raw TCS foods under running water 70F or less or under refrigeration @ below 41F.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
09-3-301.11(C)
Handling of Food & Ice
Observed food worker handle raw chicken defrosting in standing water inside prep sink . Discontinue. Handle raw TCS foods with a clean gloved hand.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
25-4-904.11
Single Service Articles Stored Dispensed
Boxes of plastic souffles cups observed stored on floor in dining area. Store 6" off the ground.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
39-6-304.11
Rooms and Equipment Vented
Table top frialator in use not under expanse of commercial vent hood. Remove. REPEAT VIOLATION. At the time of inspection food workers were observed to be cooking with gas range with commericial vent hood turned off. Discontinue. Maintain commercial vent hood fully operational when using commercial gas cooking equipment.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
42-6-501.113/.114
Premises Maintained
Rear exit completely blocked with multiple 50LB bags of rice. Remove. Maintain free means of egress.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.