MANGO SUN CAFE & GRILLE

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. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -mop bucket Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Food not stored at least 6 inches off of the floor. - case of of dressing in storage room

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

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. -in back

Basic - Standing water or very slow draining water in mop sink. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee handled cell phone, did not wash hands before resting hands on cutting board -donned gloves before handling food, without washing hands first

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flying insects inside warewashing area near mop sink, dish machine, 3 compartment sink . -employee cleaned area, mopped floors. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef patties wrapped on site stored above frozen juice mix inside freezer in back storage area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -french toast mix 48F, employee stated prepared previous day, put in ice bath on cook line for 2 hours. Employee placed into cooler. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -probe thermometer not functioning

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates not protected/inverted above microwave on cook line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack stored on top of single service articles inside kitchen

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing wrist watch

Basic - Food not stored at least 6 inches off of the floor. -case of mayonnaise in back storage area

Basic - Hole in or other damage to wall. -up front below window next to coffee makers

Basic - Ice buildup in reach-in freezer. -back storage area

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

Basic - Interior of chest freezer has exposed insulation. -back storage area

Basic - Single-service articles improperly stored. -case of insulated cups stored on floor in back storage area

Basic - Standing water in bottom of reach-in-cooler.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -sausage gravy, 76-95F after 3 hours inside 1/6 pan at stand up cooler on line, employee moved to shallow pan to cool down

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon stored over biscuits inside stand up cooler Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -chlorine 200+ppm

Intermediate - Handwash sink not accessible for employee use at all times. -mop bucket blocking hand sink

Intermediate - Handwash sink used for purposes other than handwashing. -bar used as dump sink inside tiki bar

Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. -tiki bar behind restaurant operated by mango sun. Ice comes from restaurant, employee(s) are part of mango sun. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

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

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -case of raw bacon stored above case of tomatoes in cooler near side/rear exit

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -single service creamer, ultra pasteurized

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.

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. -open gallon of milk

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked sausages

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -pack of cigarettes next to plates on next to toaster Corrected On-Site

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

Basic - Stored food not covered. -hash browns inside stand up freezer up front

Exit door locked. For reporting purposes only. -north east door marked with fire exit sign, currently locked using screw lodged into plate from inside doorway

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over sliced ham Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times, blocked by mop bucket and items placed inside sink. Corrected On-Site

Basic - Clean linens/aprons stored on floor. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Grease under equipment

Basic - Hole in or other damage to wall. Out front

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

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

Basic - Single-service articles improperly stored on floor in back

Basic - Wet mop not stored in a manner to allow the mop to dry.

Exit door locked. For reporting purposes only. -east side door, marked with exit sign. Manager unlocked, and stated usually unlocked Corrected On-Site