MANGO BISTRO

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed smoked salmon in the front make table at the counter stored above sliced grape tomatoes. Operator moved smoked salmon. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior bin of. Ice machine on the cook line line, soiled with black like substance.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean utensils formed in a perforated rack above the hand wash sink next to the dishwashing area. Repeat Violation

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 scoop handle in contact with granola on top of the double glass door refrigerator on the cook line . Operator moved scoop. Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the glass door standup refrigerator on the cookline, or the make table across from the cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed stand up freezer in the back room with soiled gaskets.

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. Observed dishwasher machine at 000 ppm chlorine sanitizer. Operator primed sanitizer and ran dishwasher machine retested at 100ppm. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle on counter at wait station next napkins and above sugar packets. Operator corrected above issues to meet inspection standards. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at dish washing area blocked by dish racks and cart. Operator corrected above issues to meet inspection standards. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at dishwasher area used as dump sink. Operator corrected above issues to meet inspection standards. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical unlabeled chemical spray bottle at wait station. Operator corrected above issues to meet inspection standards. 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 unlabeled working container of spices with handle of scoop buried in the spice mix.

Basic - Working containers of food removed from original container not identified by common name. Observed working containers of spices and oils in prep area and cooks line not properly identified.

High Priority - Pesticide/insecticide labeled for household use only present in establishment, on shelf next to office.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink in prep area blocked with dirty pans. Observed operator correct issue to meet standards for inspection. Corrected On-Site

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Repeat 9-11-25 Repeat Violation

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

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle on shelf over food prep area in storage prep room. Observed operator correct issue to meet standards for inspection. Corrected On-Site

Basic - Walk-in cooler fan with accumulated heavy dust.

Basic - Walk-in cooler shelves have accumulation of soil residues.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at prep area with slicer parts in it. Observed employee remove items from hand wash sink. Repeat 8-1-23. Corrected On-Site Repeat Violation

Intermediate - Prep cook with artificial nails/nail polish working with exposed food without wearing intact gloves.

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook and prep cook preparing food with hair restraint.

Basic - Utensils at cooks line stored upright with the food-contact surface up.

Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled working containers of oatmeal, dried cranberries and nuts at cooks line.

Intermediate - Handwash sink not accessible for employee use at all times. Observed strainer in hand wash sink at front counter by 3 compartment sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at front counter by 3 compartment sink used as dump sink.

Basic - Clean glasses, cups, bowls, utensils, plates, pots and pans not stored inverted or in a protected manner. Observed clean silverware on shelf above hand wash sink at front counter that is stored in such away that it can be splashed while hand are being cleaned.

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. Observed dish machine at 000: parts per million chlorine sanitizer. Observed operator set 3 compartment for dish ware sanitizing. Corrective Action Taken

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter cups at wait station 66F. Operator stated item was removed from cooler 1 hour prior. Observed operator place butter cup back in reach-in cooler. Sent operator time as a control sheet to use for better food safety controls. Corrective Action Taken

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.

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. Observed thawed reduced oxygen package fish in Walk-in cooler not removed from packaging.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on counter near cooks line. Observed employee remove beverage containers from area. Corrected On-Site

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

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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent above cooks line.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board in back kitchen area heavily worn and no longer cleanable.

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 scoop handle in container of cooked quinoa. Observed operator remove scoop from container. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed lobster bisque 108°Flat Grill: at Warmer Holding Unit. Operator reheated to a minimum of 165°F. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at ware washing area. Operator placed the sign. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times at the rear of the kitchen.

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed exposed rafters in the food prep area . Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on fan cover above the reach in cooler above the microwave.