New Mangia Tutti Ristorante Closed by Health Department

Mice produce 50 droppings daily containing Salmonella and hantavirus. Cockroaches carry 33 bacteria types and 6 parasitic worms. Rats spread plague and leptospirosis.

Observed 2 live adult German cockroaches directly on containers of garlic cloves and an open container of pasta inside a metal tray at the east end of the large food preparation cooler on the cooks' line. Observed 20 live adult German cockroaches in a crack between wall sections immediately behind the long food preparation cooler on the cooks' line, at the east wall. These cockroaches are very close to food preparation areas and pose an imminent health hazard. Also observed a glue trap with 30+ dead cockroaches on the bottom shelf of the service counter with the phone and calculators on top. Observed dead cockroaches inside the inoperative cooler with the plates inside by the service counter with the phone atop. Observed dead cockroaches inside the smaller, inoperable food preparation cooler on the cooks' line. Observed mouse droppings in several locations: in the bottom cabinet at the east end of the coffee bar, behind the box of sugar packets, on the bottom shelf of the service counter, on the floor by the desk downstairs, on the floor throughout the water heater room downstairs, and on the floor by the work table adjacent to the exterior side of the inoperable walk-in cooler downstairs. Observed several fruit flies near the wood top table across from the three-compartment sink in the dishwash area. Observed several fruit flies near the two-compartment sink downstairs.

Without hot water, dishes cannot be sanitized and hands cannot be properly washed. Allows survival of viruses and bacteria that cause foodborne illness.

Measured hot water at 113F at the three-compartment sink. Measured hot water at 113F at the two-compartment sink downstairs. Provide hot water of 120F to both of these sinks. Observed an inoperable cold handle at the two-compartment sink downstairs. Repair the inoperable cold handle to that it provides running water under pressure. Measured warm water of 72F inside the employee restroom downstairs. Provide warm water of between 100F and 108F to all handwash sinks.

Raw chicken drips contaminate everything below with Salmonella and Campylobacter. Cross-contamination causes massive outbreaks affecting hundreds.

Observed raw chicken stored above ready-to-eat vegetables and raw eggs above cartons of heavy cream inside the large food preparation cooler on the cooks' line. Observed packages of raw, ground meat stored atop a box of broccoli inside the Beverage Air 2-door cooler. Cease storing raw meats or raw eggs above ready-to-eat foods.

Observed a can of Raid insect spray on the bottom shelf of the service counter with phone and calculators on top. This can of pesticide is clearly labeled for household use only. Remove the pesticide from the premises.

Missing handwashing supplies forces employees to skip handwashing. Studies show only 31% of workers wash hands properly when supplies are inadequate. Spreads norovirus to hundreds.

Observed a lack of soap at the handwash station in the coffee bar. Provide soap and towels to all handwash stations at all times.

Certified managers reduce critical violations by 60%. They understand temperature control, contamination prevention, and proper hygiene that prevents outbreaks.

The facility could not verify they have a food safety manager. Obtain a food safety manager as needed. Maintain evidence of certification onsite and available for review. The facility could not verify that employees have food handler cards. Require all employees to obtain food handler cards. Maintain evidence of certification onsite and available for review.

Certified managers reduce critical violations by 60%. They understand temperature control, contamination prevention, and proper hygiene that prevents outbreaks.

The facility could not verify they have a food safety manager. Obtain a food safety manager as needed. Maintain evidence of certification onsite and available for review. The facility could not verify that employees have food handler cards. Require all employees to obtain food handler cards. Maintain evidence of certification onsite and available for review.