Cafe Mamtaz
PASSTuesday, April 30, 2019 at 3:24 PM
Violations Cited
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. Upon reinspection PIC provided a "Food Handler" certificate. Provide a certified food protection "manager" certificate" as required. On site food workers could not recite proper reheat temperature for TCS foods (mamosa). Provided additional training of staff in final cooking temperatures and reheat temperatures.
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