THE BOATHOUSE RESTAURANT/MANGOS

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board in prep area is soiled.

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. Emailed owner Employee Reporting Form DBPR HR 5030-103. Corrective Action Taken

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

Basic - Hole in or other damage to wall. Observed hole or no door knob walk-in cooler door.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of rice. The chef removed cup from container of rice. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (46F - Cold Holding) in reach-in cooler across from cook line. The manager placed the raw chicken on ice. Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.

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.

Basic - Equipment in poor repair. Observed reach-in cooler in prep area gasket torn.

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open drinks in reach-in freezer across from cook line. The manager discarded open drinks. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Observed a water leakage in walk-in cooler from ceiling. The manager stated a work order has been put in for water leakage. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers over raw shrimp in reach-in cooler across from cook line. The manager placed the raw shrimp above the raw hamburgers. Corrected On-Site

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair on cook line.

Basic - In-use tongs stored on equipment door handle between uses. Tongs was removed from oven door. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. The microwave was cleaned during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed potato salad (48F - Cold Holding) in reach-in cooler beside 3 compartment sink. The manager discarded the potato salad. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink beside deep fryer. The operator placed paper towels at handwashing sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shrimp, white rice chicken wings not date marked.

Intermediate - Spray bottle containing toxic substance not labeled. The manager labeled the spray bottle. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. The manager removed knife from in between Reach-in cooler and prep table. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler beside 3 compartment sink.

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler in kitchen ambient temperature 48F. The manager is scheduling reach-in cooler to be serviced. Corrective Action Taken Warning - From follow-up inspection 2024-05-08: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (46F - Cold Holding) in reach-in cooler across from cook line. The manager moved raw chicken to walk-in cooler. Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in holding unit in reach-in cooler across from cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in freezer gasket soiled across from cook line.

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach-in gasket torn. Warning - From follow-up inspection 2023-06-07: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers over raw pork in walk-in cooler. The operator moved raw hamburgers to bottom shelf in walk-in cooler. Corrected On-Site

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer in stand up reach-in freezer.

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

High Priority - Employee washed hands with cold water. Observed cook wash hands in hand washing sink with no hot water.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken wings not date marked in reach-in cooler.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand washing sink beside dee frier.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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

Basic - In-use wet wiping cloth/towel used under cutting board.