Mango's Improves its Sanitary Rating

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.

Basic - Equipment and utensils not properly air-dried - wet nesting. In dish storage area **Warning**

Basic - Old labels stuck to food containers after cleaning. In dish storage area **Warning**

Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. In prep area quat sanitizer bucket next to cutting board while food is been prepared. Employee placed quat sanitizer bucket on bottom shelvings **Corrected On-Site** **Warning**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Main dish machine final rinse water temperature to sanitize dishes found below 140°Manager adjusted water heater and rechecked found above 160°f **Corrected On-Site** **Warning**

High Priority - Hotel and Restaurant license is expired. Expired 12/1/15 Paid at time of inspection confirmation # 156012465Warning** **Corrected On-Site** **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. In walk in cooler number 2 raw creak and raw ground beef over raw shrimps and seafood mix **Warning**

High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.Manager adjusted water heater and rechecked found above 160°f. Heat strip turned black **Corrected On-Site** **Warning**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Found below 140°f Manager adjusted water heater and rechecked found above 160°f **Corrected On-Site** **Warning**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler number 1 cut lettuce **Warning**

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Found below 140°. Manager adjusted water heater and rechecked found above 160°f **Corrected On-Site** **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. In salad station under microwave

Basic - Soda gun holster with accumulated slime/debris. In bar area

Basic - Soiled reach-in cooler gaskets. In cook line

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 . Advised manager who advised employee to wash hands after handling dirty dishes and switching to handle clean dishes **Corrective Action Taken**

High Priority - Raw animal food stored over ready-to-eat food. In 2 doors glass tall reach in cooler raw seafood over garlic butter, butter and milk . All ready to eat food placed on top shelving and raw seafood on bottom shelving by manager **Corrected On-Site**

Intermediate - Soda gun soiled. In bar area . Cleaned **Corrected On-Site**

Basic - Accumulation of food debris/soil residue on handwash sink. In cook line

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Final rinse water temp found less than 160°. Chef adjusted water temp rechecked found over 180°f . **Repeat Violation**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On top of salad station coffee cup. Immediately discarded

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In cook l be on top of sandwich station . Discards immediately **Repeat Violation**

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Drinking coffee from an ope container in cook line. Advised employee to only drink in designated areas **Repeat Violation**

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. In prep area on top of storage shelving above food prep area. Advised employees to keep personal items separate from food prep areas

Basic - Equipment and utensils not properly air-dried - wet nesting. In dish storage shelving wet containers . Advised employees to properly air dry items before storing in dish storage shelving

Basic - Exterior door has a gap at the threshold that opens to the outside. By entrance door by south side of the restaurant

Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. Not working

Basic - Interior of microwave soiled with encrusted food debris. Top part of interior in salad station. Cleaned by employee **Corrected On-Site**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine final rinse water temp found in less than 160°. Corrective action taken chef adjusted water temp and rechecked found over 180°

High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Chef adjusted water temp and rechecked found over 180° **Repeat Violation**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Coffee cup with no lid in cook line **Corrected On-Site**

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Employee drinking coffee in cook line **Repeat Violation**

Basic - Hood filters in disrepair. Rusted in prep area **Repeat Violation**

Basic - No handwashing sign provided at a hand sink used by food employees. In prep area **Corrected On-Site**

Basic - Silverware/utensils stored upright with the food-contact surface up. In dish area shelving **Repeat Violation**

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food. In cook line in 4 drawers reach in cooler raw chicken over crab cakes **Corrected On-Site**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Found in sanitizer bucket quat in 400ppm. Call in service request

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. All 3 ice machines **Repeat Violation**

Intermediate - Spray bottle containing toxic substance not labeled. In front bar clear cleaner

Basic - Rusted hood filters. In prep area

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. 2 doors glass reach in cooler bottom railings

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Dishwasher drinking hot tea without a lid in dish area

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Employee drinking hot tea in dish area

Basic - Employee with no hair restraint while engaging in food preparation.employee in cook line

Basic - Silverware/utensils stored upright with the food-contact surface up. In dish area storage shelving

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee in salad station

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 in cook line touching bread with bare hands

High Priority - Raw animal food stored over ready-to-eat food. Raw fish over butter in 2 doors glass reach in cooler

High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. In prep area on prep table next to food perpetration

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Center ice machine next to water heater

Intermediate - Employee filled water pitcher/cup at handwash sink. Container with water in hand wash sink next to cook line

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Corned beef in walk in cooler

Intermediate - Spray bottle containing toxic substance not labeled. Blue cleaner next to microwave in server station

Basic - Dusty ceiling tiles and/or air conditioning vent covers. Above salad station

Basic - Equipment in poor repair. 2 doors glass reach in cooler TRAULSEN IN 50°f,do not use until maintaining 41°f or below

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

Basic - Silverware/utensils stored upright with the food-contact surface up. In dish area spoons

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All items throughout 2 doors glass TRAULSEN reach in cooler in 55°f all items moved to different units to maintain 41° or below Dressings 55°,seafood mix 55°

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. All 3 ice machines

Intermediate - Handwash sink used for purposes other than handwashing. In prep area

Intermediate - Spray bottle containing toxic substance not labeled. Clear cleaner in north bar

No Violations Were Observed

Basic - Working containers of food removed from original container not identified by common name. Chicken, Walk In Cooler

High Priority - Potentially hazardous (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. See stop sale. Sauted onions, Garlic Butter, Next to cook line **Corrected On-Site**

Basic - Raw animal food stored above unwashed produce. Beef over vegetables. Walk In Cooler

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

Basic - Ice scoop stored with handle in contact with ice in ice bin. Bar # 2

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Waiter, Kitchen **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. Kitchen

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen

Intermediate - Handwash sink used for purposes other than handwashing. Bar #2

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar #1

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. **Warning**

Observed cutting board grooved/pitted and no longer cleanable. Cook line

Observed cutting board grooved/pitted and no longer cleanable. Salad Bar

Critical - Observed soil buildup inside ice bin. "BLACK MOLDLIKE RESIDUE" Ice machine #1

Critical - Observed soil buildup inside ice bin. "BLACK MOLDLIKE RESIDUE". Ice machine #2

Critical - Employee not familiar with the sanitizer used in Dish machine

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Shrimp, Walk in cooler

Critical - Working containers of food removed from original container not identified by common name. Sauces, Walk in cooler

Critical - Working containers of food removed from original container not identified by common name. Dressings. Walk in cooler

Critical - No conspicuously located thermometer in holding unit. Walk in cooler

Critical - Observed food stored in ice used for drinks. Milk, Wait station

Critical - Observed uncovered food in holding unit/dry storage area. Ground beef, Walk in cooler

Observed ice scoop with handle in contact with ice. Wait station

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.

Critical - Observed buildup of slime in the interior of ice machine. "BLACK MOLDLIKE RESIDUE". #3

Critical - No handwashing sign provided at a handsink used by food employees. Bar #2

Critical - No handwashing sign provided at a handsink used by food employees. Bar #1

Critical - Observed uncovered food in holding unit/dry storage area. Ice cream, Reach In Cooler

Critical - Observed uncovered food in holding unit/dry storage area. Ice cream #2 Reach In freezer

Observed ice scoop with handle in contact with ice. Wait station,

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soil buildup inside ice bin. Ice bin #2

Critical - Observed soil buildup inside ice bin. Ice bin #3

Critical - No handwashing sign provided at a handsink used by food employees. Bar #2

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Kitchen

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Critical - Handwash sink not accessible for employee use at all times. Blender placed in front of handwash sink, Bar #1

Critical - Observed handwash sink used for purposes other than handwashing. Contains drain hose from soda gun holsster, Bar #1

Critical - No handwashing sign provided at a handsink used by food employees. Bar #2

Critical - Observed food stored in ice used for drinks. Milk. Wait station

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Beef, Reach in freezer beside ice machine

Observed ice scoop with handle in contact with ice. Wait station

Wet wiping cloth not stored in sanitizing solution between uses. Kitchen

Critical - Observed soil buildup inside ice bin. "BLACK MOLDLIKE RESIDUE"

Observed soda gun holster with accumulated slime/debris. Bar

Critical - Handwash sink not accessible for employee use at all times. Bar

Critical - Handwashing cleanser lacking at handwashing lavatory. Bar

Critical - Observed food stored in ice used for drinks. Beers

Observed ice scoop with handle in contact with ice.Bar

Wet wiping cloth not stored in sanitizing solution between uses.

Wet wiping cloth not stored in sanitizing solution between uses. Bar

Critical - No handwashing sign provided at a handsink used by food employees.Bar

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Dish machine

Observed ice scoop with handle in contact with ice. Corrected On Site.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Beef over fish. WIC

Observed utensils stored in crevices between equipment. Knives

Wet mop not hung to dry.

Wet wiping cloth not stored in sanitizing solution between uses.

Ceiling tile missing. Near rear exit

Critical - Circuit breaker box blocked and/or inaccessible. For reporting purposes only. Rear prep room

Food-contact surface not smooth and easily cleanable. Duct tape on blender

Lights missing the proper shield, sleeve coatings or covers. Light sheild cracked Kitchen

Observed cutting board grooved/pitted and no longer cleanable. Salad Prep area

Critical - Observed expired Food Manager Certification.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen

Critical - Observed live flies in kitchen.

Observed personal care item stored with food.

Critical - Observed raw animal food stored over cooked food. RIC

Observed utensils stored in crevices between equipment.

Observed waste line passing through ice machine.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Fettucini 1

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Fettucini 2

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Fettucini 3

Wet mop not hung to dry.

Wet wiping cloth not stored in sanitizing solution between uses. Throghout kitchen .