HANGAR ONE BISTRO

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Approximately 20 live roaches behind standing reach in freezer in back storage area in kitchen. Employees began to kill and cleaned up roaches during inspection. Corrective Action Taken Warning - From follow-up inspection 2025-08-27: 2 live roaches around breaker panels behind reach in cooler/reach in freezer right next to cook line. Approximately 4 live roaches behind soda lines at bar area. 1 live roach in storage area behind standing reach in freezer. Also 2 dead roaches around breaker panels next to cook line. Also 3 dead roaches behind standing reach in freezer in storage area. Also 1 dead roach under drain board of dish washer in kitchen. Operator began to kill and cleaned up all live and dead roaches. Admin Complaint Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Box of raw calamari stored over bags of cooked pork dumplings, dumplings removed from original packaging, both items rearranged. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Honey cinnamon butter in reach in cooler at wait station with a date of 8/1 and no one on site knows if that is the correct date or not.

High Priority - Roach activity present as evidenced by live roaches found. Approximately 20 live roaches behind standing reach in freezer in back storage area in kitchen. Employees began to kill and cleaned up roaches during inspection. Corrective Action Taken Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 10 packages of raw salmon fully thawed out still inside vacuum bags on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (58F - Cold Holding) sitting out at server station in dining room, per server butter is left out to soften then placed back in cooler, butter has been out less then 1 hour, manager placed butter on time control. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Bottles of soap stored with and over sugar in cabinet at bar.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station at bar blocked by multiple chemical bottles, bottles moved. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on brunch menu for Eggs Benedict. 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. 10 packages of raw salmon fully thawed out still inside vacuum bags on cook line.

Basic - No copy of latest inspection report available.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitation bucket stored next to uncovered bowls in shelve at end of make line, sanitation bucket moved. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water, cold water turned on over chicken. Corrected On-Site

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 bar testing at 0ppm chlorine. Person in charge reran machine and retested at 0ppm chlorine. Bar will use dish machine in kitchen. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Obviously mushroom purée (123F - Hot Holding) at steam table for less than two hours per person in charge. Person in charge placed water in steam table and turned temp up to reheat. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk and quart of half n half missing date mark. Person in charge added date mark from two days prior to inspection. Corrected On-Site

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 written procedures and discussed with person in charge. Person in charge printed. Corrected On-Site

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment has clams and hasn't kept clam tags from previous 90 days.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top cooler stained with food debris.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed five employees present with no certified food manager on-site. Food Manager showed up at end of inspection Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station in kitchen missing paper towels. Person in charge added paper towels. Corrected On-Site Repeat Violation

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 written procedures and discussed with person in charge Corrective Action Taken Repeat Violation

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed half container of clams in reach in cooler without tag. Observed bag of clams in large door reach in cooler without tag.

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. Observed some food employees without proof of food handler training. Repeat Violation Admin Complaint

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top cooler soiled with food debris.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell egg above unwashed onions and Brussels sprouts. Discuss with person in charge. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed top section of flip-top cooler not in temperature butter (45F - Cold Holding); house made sauce (44F - Cold Holding) person in charge thinks they left cover open too long. Person in charge placed all products in cool into large door reach in cooler too cool. Corrective Action Taken Repeat Violation Admin Complaint

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 written procedures and discussed with person in charge. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kits for dish machines and triple sinks.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels in kitchen hand washing station. Person in charge added paper towels.

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 employee reporting agreement and discussed with person in charge. Corrective Action Taken

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vacuum packaging machine on prep table. Establishment vacuum package chicken, fish, and raw beef. Discussed with person in charge and provided HACCP templates and Special process hand out. Warning

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. Observed three employees hired more than 60 days onsite with no proof of training.

Basic - In-use tongs stored on equipment door handle between uses. Observed one set of tongs hanging on oven handles person in charge removed tongs. Corrective Action Taken Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old date labels on clean food containers stack on storage shelf. Discussed with person in charge.

Basic - Standing water in bottom of reach-in-cooler. Observed flip-top cooler on cook line with standing water. Person in charge started cleaning drain lines. Corrective Action Taken

Intermediate - - From initial inspection : 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. No proof of Employee training onsite. Warning - From follow-up inspection 2022-08-04: Establishment is ordering book through FRLA. 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. Main and bar dish machines at 0ppm. Kitchen dish machine retested at 100ppm. Person in charge placed work order for bar dish machine. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee stuck bare finger in cooked noodles to check ambient temperature of cooling noodles.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishes at both dish machines not sanitized. Person in charge re-sanitized all dishes via corrected on site kitchen dish machine. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Serlite gasket box with foam like gasket used to brine raw chicken. Foam gasket is not easily cleanable or nonabsorbent. Discussed with person in charge.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 5 flats of cracked eggs. Person in charge voluntarily discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled eggs (57F - Hot Holding); ambient raw shell eggs (56F - Hot Holding) left on cooking line. frittata (57F - Cold Holding ) left on prep table. Person in charge placed all in ice baths. Items temped at 43F or below at end of inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment missing chlorine test kit.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels at bar and kitchen hand washing stations missing. Person in charge added towels to both hand washing stations. Corrected On-Site

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. No proof of Employee training onsite. Warning

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink container above flip-top cooler. Employee discarded drink. Corrected On-Site

Basic - Food stored on floor. Oil stored on floor in closet. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Three large white bulk containers in dry good storage not labeled.