SANGO RESTAURANT

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed walk in freezer door gasket torn. Warning - From follow-up inspection 2026-04-06: Equipment in poor repair. Observed walk in freezer door gasket torn. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation Warning - From follow-up inspection 2026-04-06: Exterior door has a gap at the threshold that opens to the outside. Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed a water leaking under the hand wash sink at the kitchen. Warning - From follow-up inspection 2026-04-06: Observed a water leaking under the hand wash sink at the kitchen. Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above green onions inside the walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken (56 F - Cold Holding) inside the walk in cooler. As per employee food was cooked yesterday around 12:00 Noon. Stop sale was issued. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (56 F - Cold Holding) inside the walk in cooler. As per employee food was cooked yesterday around 12:00 Noon. Stop sale was issued.

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

Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves at rear of walk in cooler rusted. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed food cooked over 24 hours not date marked inside the walk in cooler.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tile around kitchen and preparation area that smooth and easily cleaned.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed next to the can opener in the kitchen area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone stored on preparation table by the microwave.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. Observed a plastic container with potatoes stored on the floor of the walk in cooler.

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

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed COOKED NOODLES (57F - Cooling) at walk in cooler, as per operator more than six hours.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed COOKED NOODLES (57F - Cooling) at walk in cooler, as per operator more than six hours.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at preparation area soiled.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves at rear of walk in cooler rusted.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed handle at walk in freezer soiled.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tile around kitchen and preparation area that smooth and easily cleaned.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dry storage shelves at kitchen area soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in double door cooler at prep area soiled with food debris.

Basic - Stored food not covered. Observed at walk in cooler raw chicken and potatoes not covered. Operator placed lid on items during inspection. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe under handwashing sink next to cook line.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed COOKED CHICKEN (47F - Cooling) as per operator more than six hours.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed COOKED CHICKEN (47F - Cooling) as per operator more than six hours.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed rice cooker soiled at preparation area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a container in handwashing sink next to cook line at kitchen area. Operator removed item from sink.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves at walk in cooler rusted and pitting. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles through kitchen not smooth and easily cleaned. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed at dining area ceiling tiles with water damage.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves at dry storage area soiled with food debris.

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with food debris.

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 cooked goat (49F - Cold Holding), at walk in cooler. As per operator food was prepared 2 day before the inspection. Employee discarded food. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked goat (49F - Cold Holding), at walk in cooler. As per operator food was prepared 2 day before the inspection. Employee discarded food. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked fish sauce held for more than 24 hours with no date marked at walk in cooler.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

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

Basic - Equipment in poor repair. Observed standing reach in cooler not working, located at front counter, no tcs food store inside.

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

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the preparation table in the kitchen observed sliced coleslaw salad (60 F - Cold Holding), as per employee for less than 1 hour, employee placed food in ice to rapidly cool.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Stored Inside the oven at cook line observed cooked chicken (102 F - Hot Holding); cooked pork (99 F - Hot Holding), as per chef for less than 2 hours, employee reheating food.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of microwave soiled, stored on the preparation table in the cook line, observed can opener blade soiled.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled, oven located next to the three compartment sink.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter in the hot holding unit observed beef empanadas (112F - Hot Holding); beef empanadas (110F - Hot Holding), as per cook for less than 3 hours, employee reheating empanadas. Warning - From follow-up inspection 2024-02-09: Time Extended

High Priority - - From initial inspection : High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. In the oven observed roasted pork (112F - Hot Holding), as per manager for less than 1 hour, employee reheating the pork. Warning - From follow-up inspection 2024-02-09: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2024-02-09: Time Extended

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In the kitchen in a storage shelves observed big pot not inverted or protected.

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed rice scoop handle burned.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler interior soiled, reach in cooler located at front counter.

Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Observed wet WC stored on preparation table.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler observed Raw chicken stored over raw steak. Explained to the manager the proper raw food organization in cold holding units. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage shelf above the three compartment sink.

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2022-02-15: No probe thermometer provided to measure temperature of food products. Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen area. - From follow-up inspection 2022-02-15: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen area. Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed some pots and pans not inverted on shelves. - From follow-up inspection 2022-02-15: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed some pots and pans not inverted on shelves. Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Observed under cooking equipment and shelving. Repeat Violation - From follow-up inspection 2022-02-15: Floor soiled/has accumulation of debris. Observed under cooking equipment and shelving. Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed a hole in the restroom. - From follow-up inspection 2022-02-15: Hole in or other damage to wall. Observed a hole in the restroom. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the fan guard solid in the walk in cooler. - From follow-up inspection 2022-02-15: Observed the fan guard solid in the walk in cooler. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in freezer. - From follow-up inspection 2022-02-15: Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in freezer. Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken breast above cooked chicken located in the domestic reach in cooler. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken above raw fish located in the walk in freezer. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided operator with big 6 foodborne illnesses flyer. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with accumulation of encrusted food debris. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor soiled/has accumulation of debris. Observed under the cookline by the fryer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in the chest unit.