MANGIA 850

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.

Basic - No handwashing sign provided at a hand sink used by food employees by the mop sink.

Basic - Single-service articles not stored inverted or protected from contamination. To go food containers not inverted.

Intermediate - Soap bottle containing toxic substance not labeled at the three compartment sink.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.

Basic - In-use tongs stored on equipment door handle between uses. Oven door.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Manager change the sanitizer solution, reading correctly 100 ppm. Corrective Action Taken

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washing their hands for 4 second.

Intermediate - Spray bottle containing toxic substance not labeled, underneath the three compartment sink.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - In-use tongs stored on equipment door handle between uses. Oven door. Repeat Violation

Basic - Unprotected ice machine in a customer/nonsecure area. Observed ice machine outside but no locking device to secure once establishment is closed for business.

Basic - Working containers of food removed from original container not identified by common name. Salt container not identified by common name in the kitchen area.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Squeeze bottle containing toxic substance not labeled by the dish machine,

Basic - Employee beverage container on a food preparation table without a lid in the kitchen area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Drink glasses is being stacked and not properly air dried.

Basic - In-use tongs stored on equipment door handle between uses. Oven door.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Basic - In-use tongs stored on equipment door handle between uses. Oven door.

Basic - Silverware/utensils stored upright with the food-contact surface up.