MINGO'S MARKET BBQ

Intermediate - - From initial inspection : Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. Observed handwashing sink in preparation area shut off. - From follow-up inspection 2026-03-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2026-03-04: The owner is currently in the process of obtaining the Manager Certification. Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed both bathroom doors not tight fitting. - From follow-up inspection 2026-03-04: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach-in cooler on cook line gasket torn. - From follow-up inspection 2026-03-04: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in kitchen. - From follow-up inspection 2026-03-04: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to eat sausage in walk-in cooler. The operator placed the raw beef on bottom shelf under the ready to eat sausage. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach in kitchen. The manager cleaned and sanitized area where roach was observed. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed cracked egg in reach-in cooler under cook line. The operator discarded cracked egg. Corrected On-Site

Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. Observed handwashing sink in preparation area shut off.

Intermediate - Manager or person in charge lacking proof of food manager certification.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed both bathroom doors not tight fitting.

Basic - Equipment in poor repair. Observed reach-in cooler on cook line gasket torn.

Basic - Floor tiles missing and/or in disrepair in kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (50F - Cold Holding); cooked beans (50F) for less than 1 hour according to operator, operator moved items to walk in cooler. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice (131F - Hot Holding), operator moved to heat on the stove. Corrective Action Taken Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Observed no proof of CFM certificate. Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed operator is performing vacuum sealing without a HAACP Plan. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Co2 tank at soda dispenser not secured. Warning