MANGO MIKE'S

Intermediate - Handwash sink used for purposes other than handwashing. Employee hand sink on the cook line. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line and by three compartment sink.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Left a copy.. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment, shelving in the walk in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Black beans.

Basic - Food stored on floor. Cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade .

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line.

Basic - Open dumpster lid.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Without a lid.

Basic - Food stored on floor. Cooking oil on the floor next to the pickup station.

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 - Handwash sink not accessible for employee use at all times,downstairs by the office.

Intermediate - Spray bottle containing toxic substance not labeled. Bar area.

Basic - Wet mop not stored in a manner to allow the mop to dry. Employee removed the mop and stored it correctly. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed box oysters from Tuesday at 50 F in the walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed box oysters from Tuesday at 50 F in the walk in cooler.

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 - Spray bottle containing toxic substance not labeled.

Basic - No handwashing sign provided at a hand sink used by food employees cook line.

Basic - Open dumpster lid. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink cook line.

Basic - Open dumpster lid.

High Priority - Establishment removed closure sign posted by the division. Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee hand sink next to three compartment sink full a stuff.

Basic - Wet mop not stored in a manner to allow the mop to dry.

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed steel wool inside employee hand sink on the cook line. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Equipment in poor repair. Observed three door reach in cooler on the cook line in disrepair.

Basic - Food stored on floor.cooking oil on kitchen floor.

Basic - Ice scoop handle in contact with ice, downstairs drink machine and ice bin.

Basic - No handwashing sign provided at a hand sink used by food employees,cook line. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumping tomatoes juice down employee hand sink . Observed steel wool inside employee hand sink on the cook line.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line.

Basic - Ripped/worn tin foil used as shelf cover.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee hand sink with a red bucket inside the sink.

Basic - Water leaking from pipe at the employee hand sink, and at the grease trap in the kitchen area.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed a waitress washing there hands in the three compartment sink in the bar area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee hand sink has grill cleaning pad and a bucket inside the sink, upstairs and in the bar area.

Basic - Bowl or other container with no handle used to dispense food. Observed the bar tender using a cup to dispense ice .

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Food stored on floor. Observed cooking oil on the kitchen floor.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade encrusted with food debris. Observed manager place can opener in ware washing area. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Observed oyster tags not marked with last date served.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Kitchen and wait staff.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot provided at hand wash sinks in kitchen.

Basic - Plumbing system in disrepair. Observed handwash sink in kitchen missing drain.

Basic - Water tank, pump and hoses not operated properly to prevent backflow and other contamination of the water supply. Observed hose attached to threaded faucet with no backflow preventer attached. Observed manager remove attached hose. Corrected On-Site