MANGOSTEEN

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. 0ppm chlorine. Sanitizer warning light illuminated on dish machine. Operator set up 3 comp sink with 100ppm chlorine Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over rice and cooked chicken in walk in cooler Corrected On-Site

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 and escolar in walk in cooler. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over larger container of pickled vegetables in walk in cooler

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. Dish machine is currently sanitizing at 0 ppm chlorine. Sanitization will occur in three compartment sink at 100 ppm chlorine. Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher goes from scraping dirty dishes with gloves on to putting away clean dishes without removing gloves and washing hands. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in rear prep area by ice machine not landing on food or food contact surfaces. Repeat Violation Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice held on time with no time stamp. Employee put correct time stamp on rice. Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have built up food debris. Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at beginning of cook line blocked by trash can. Employee removed. Corrected On-Site Repeat Violation Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in rear prep area has mold like substances. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

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 just started thawing process in reduced oxygen packaging. Inspector showed person in charge label on packaging that states to remove prior to thawing. Employee scored packaging. Corrective Action Taken Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table next to hot holding well. Manager removed. Corrected On-Site Warning

Basic - Food stored on floor. Eggs, vegetables and chicken stored on floor of walk in cooler. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 125 F at end of cook line by flat top. Repeat Violation Warning

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

Basic - Reuse of single-service or single-use articles. Single service mango buckets are washed and reused. Warning

Basic - Single-service articles not stored inverted or protected from contamination. To go boxes behind front counter not inverted for protection. Manager stored correctly. Corrected On-Site Repeat Violation Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping clots on cook line not stored in sanitizing solution. Warning

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 8 live flies behind bar, not landing on food, but landing on food contact surfaces. Glassware. 1 live fly on rear wall by exit door by restrooms. 1 live fly in rear prep area, not landing on food or food contact surfaces. - From follow-up inspection 2022-11-18: 1 live fly behind bar area not landing on food or food contact surfaces. 3 live flies near rear exit door next to restrooms. 1 live fly in rear ware washing area not landing on food or food contact surfaces. 1 live fly in dining room not landing on food or food contact surfaces. 2 dead flies on wall in ware washing area above clean dish ware. Dead flies have been removed and area has been sanitized. Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Dish machine exterior is soiled with hard water buildup. - From follow-up inspection 2022-11-18: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank outside rear door is not properly secured. - From follow-up inspection 2022-11-18: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on top of ice machine are not inverted for protection. Operator had them inverted. Corrected On-Site - From follow-up inspection 2022-11-18: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in unisex restroom in rear of restaurant. - From follow-up inspection 2022-11-18: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones located above prep area behind sushi counter. - From follow-up inspection 2022-11-18: 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. Dish machine is reading 0 ppm chlorine. Set up three-compartment sink with 200 ppm quaternary. All sanitization will be done in three-compartment sink until dish machine can sanitize properly. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee behind sushi counter removed gloves, handled a cell phone, and put on new gloves without washing hands. Inspector advised operator of proper hand washing techniques.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer pre cleaned dirty dishes with gloves and puts away clean dishes without changing gloves. Inspector advised operator of proper hand washing techniques.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 8 live flies behind bar, not landing on food, but landing on food contact surfaces. Glassware. 1 live fly on rear wall by exit door by restrooms. 1 live fly in rear prep area, not landing on food or food contact surfaces.

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in ware washing area by electrical panel.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi counter: sushi rice (62F - Cold Holding) Inspector emailed Time as a Public Health Control paperwork to operator.

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.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds sushi rice out of temperature for four hours and then discards. No written paperwork available. Inspector emailed Time as a Public Health Control paperwork to operator.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in rear prep area has mold like substance.

Basic - Accumulation of debris on exterior of warewashing machine. Dish machine exterior is soiled with hard water buildup.

Basic - Bowl or other container with no handle used to dispense food. Cups with no handles being used to dispense rice next to ware washing area. Operator removed. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank outside rear door is not properly secured.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent above sushi area has built up dust debris.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on top of ice machine are not inverted for protection. Operator had them inverted. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in unisex restroom in rear of restaurant.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones located above prep area behind sushi counter.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of plastic containers in ware washing area.

Basic - Ice scoop handle in contact with ice. In rear prep area, ice scoop handle touching the ice. Operator corrected.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handles in rear kitchen area. Operator had tongs stored properly. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons in standing water next to cooktop.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in men's, women's or unisex restrooms in rear of restaurant.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler underneath cooktop have built up food debris.

Basic - Open dumpster lid.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Entrance and exit doors propped open. Rear kitchen door propped open.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in rear prep area. Inspector advised of proper thawing techniques. Turned on cold running water. Corrected On-Site

Basic - Uncleanable knife block in use to store knives. Knife block in use to the right of the steam table behind front counter.

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar containers next to ice machine not labeled after having been removed from original containers. Operator labeled. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 105f, item moved to cooler for quick chill.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Time mark added and adjusted for sushi rice. Corrected On-Site

Intermediate - Identity of food or food product misrepresented. Raw snapper listed on menu. Raw fish being served is tilapia. Operator will not serve raw tilapia until menu is changed. Observed True world foods invoice listed as Izumida(tilapia) verified by operator. No statement of snapper listed on any invoice. Consumer Advisory is place. Admin Complaint

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site