Inspection Report

Business Name
CASA DE MAMBO

Business Address
1130 W GROVE AVE MESA AZ 85210

Permit Number
FD-86699

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/27/2024

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

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

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

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

Violation #: 23

Repeat Violation

Description: Proper Date Marking and Disposition

Comments:

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

Violation #: 45

Description: Single-Use/Single-Service Articles; Properly Stored, Used

Comments:

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

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

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

Comments/Details

This establishment is not participating in the award program at this time and had 1 Priority, 2 Priority Foundation violations on this inspection.

Of note: Establishment has a non-NSF food prep sink installed with left and right seams constructed at a 90*F angle. This sink is not smooth and easily cleanable and should be replaced with a NSF or equivalent food prep sink prior to the next routine inspection.

A copy of the report was emailed to the manager.

No County legal action will result from this inspection.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.

If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181

Award: Not Participating,Embargo Lbs: 0,Food Manager Licenses: 1,Signer: Cesar Perez

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.