TANGO'S ORMOND BEACH

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Corrected On-Site Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No other food manager for establishment. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -flan in reach in cooler. Corrected On-Site Warning

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Corrected On-Site Warning

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler at front counter. Warning

High Priority - Nonfood-grade bags used in direct contact with food. - raw meats Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over red onions, prep cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked onions, 83F; fresh garlic in oil, 75F, TCS sauce containing fresh garlic and oil, 76F; held off temperature control 2 hours. Corrective action taken: product iced for temperature recovery

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - rice, 118F, 30 minutes off temperature control

High Priority - Toxic substance/chemical improperly stored. - butane lighter over dry food

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.

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

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.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. - empanadas

Intermediate - Spray bottle containing toxic substance not labeled. - purple substance

Basic - Current Hotel and Restaurant license not displayed.

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

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