THE HANGAR USA

High Priority - - From initial inspection : 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. -bar dish machine <50 ppm. Per operator, container hooked up to machine is watered down bleach. -kitchen dish machine 0ppm. Both the sanitizer line and rinse additive line are in rinse additive bucket. Facility has 3 compartment sink in both areas. Warning - From follow-up inspection 2023-10-18: Bar dish machine 50 ppm. Kitchen dish machine <50 ppm. Time Extended

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2023-10-18: Time Extended

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. -bar dish machine <50 ppm. Per operator, container hooked up to machine is watered down bleach. -kitchen dish machine 0ppm. Both the sanitizer line and rinse additive line are in rinse additive bucket. Facility has 3 compartment sink in both areas. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs on shelf above cut melon, tomatoes in walk-in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pan of milk mixture for chicken batter, piece of raw chicken on counter 70°f. Product out of refrigeration less than 4 hours. Operator voluntarily discarded. Corrective Action Taken

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. -menu states snapper in the Key Largo Fish Sandwich. Operator will find invoice or order for callback. Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -no chlorine test kit for chlorine dish machines. Corrected On-Site

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. -provided printed copies of agreements, all on duty employees read and signed. All other employees will be asked to do the same. Corrected On-Site

Intermediate - No soap provided at handwash sink. -no soap at hand wash sink across from beer taps.

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. -tuna thawed still in sealed package in walk-in cooler. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -white bench freezer next to fryers.

Basic - In-use knife/knives stored in cracks between pieces of equipment. -4 knives between lift top cooler and reach-in cooler in cook line.

Basic - Working containers of food removed from original container not identified by common name. -2 containers of white powder in dry storage area.