MANGO'S TROPICAL CAFE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

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

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Cutting board has cut marks and is no longer cleanable.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over apples in the walk in cooler. The manager moved the eggs to the bottom shelf. Corrected On-Site

Intermediate - Establishment not maintaining oyster tags for 90 days.

Intermediate - No soap provided at handwash sink. Observed by the walk in cooler. The manager had it refilled during the inspection. Corrected On-Site

Intermediate - Oyster tags not marked with last date served.

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Form provided via email. The manager printed and posted it at the hostess station. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open cup with a brown liquid on a preparation reach in cooler at the cook line. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. The manager put a sign up during the inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler and freezer gaskets soiled.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed unwrapped straws on the bar top at the main bar. The manager had them moved behind the bar. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed several plastic containers with shredded coconut. The manager labeled them. Corrected On-Site

Basic - Ice bucket not stored inverted between uses. The manager inverted the buckets. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in a water temperature of 105°F. The chef turned up the heat. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed by the ware washing entrance.

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. Provided manager with cleanup procedures via email.

Intermediate - Handwash sink used for purposes other than handwashing. Observed box of juice inside hand washing sink at top bar. Manager removed box. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee handling bread while wearing watch.

Basic - Food stored on floor. Observed eggs box on floor of walk-in cooler. Chef removed box. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided manager with choking poster via email.

High Priority - Operating with an expired Division of Hotels and Restaurants license. The operator paid for the license during the inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon (53F - Cold Holding); cheese (53F - Cold Holding) as per the chef the items were placed on line approximately two hours ago. The chef moved the items to the walk-in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed two plastic containers in the hand washing sink at the corner bar. The manager removed the containers. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler gasket. The chef had it cleaned. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed half empty water bottles on a preparation reach in cooler at the cook line. The chef removed the water bottles. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed 3 plastic squeeze bottles at the cook line.

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

Basic - Carbon dioxide/helium tanks not adequately secured. Observed upstairs at the bar closet.

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

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

Basic - In-use tongs stored on equipment door handle between uses. Observed in the kitchen. The manager removed it. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on ice bath Ice coleslaw (49F - Cold Holding); pico de gallo (49F - Cold Holding) Manager added more ice to containers to cool dawn. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed containers not inverted, Employee inverted all containers. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottles with water on top of preparation tables. Manager discarded water bottles. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a small bag and a hat stored on top of clean utensils. Employee removed personal items and stored them away from clean equipment and utensils. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor area(s) covered with standing water. Observed by walk in freezer. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on ice cream chest freezer.

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. License was paid at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler-cheese (48F - Cold Holding); raw chicken (47F - Cold Holding Operator placed items in blast chiller to rapid cool. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table-sauces (109-131F - Hot Holding); Operator began to reheat all sauces. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serves raw ceviche made with corvina fish, not identified as a raw product.

Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle used as a scoop stored inside container of ice. Container was removed. Corrected On-Site

Basic - Clean pots and pans not stored inverted or in a protected manner. Employee began to invert. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean drink/ice buckets stored on the floor at the bar.

Basic - Cloth used as a food-contact surface. Observed shrimp stored directly on top of towel. Operator removed towel. Corrected On-Site

Basic - Floor area(s) covered with standing water, at bar.

Basic - In-use tongs stored on oven equipment door handle between uses. Operator removed tongs from off oven. 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. Observed handle stored directly inside seasoned flour. Scoop with handle was removed. Corrected On-Site

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

Basic - Standing water in bottom of reach-in-cooler, at bar. Operator cleaned cooler. Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed unwrapped straws stored on bar counters.

Basic - Water leaking from pipe and/or faucet/handle, at three compartment sink at bar. Technician began to repair. Corrected On-Site