Toasted Mango Cafe

Basic – Carbon dioxide/helium tanks not adequately secured.Observed no tanks secured in service/coffee station. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.Observed ceiling tiles not smooth in kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic – Ceiling/ceiling tile shows damage or is in disrepair.Observed 2 damaged tile at entrance to kitchen above shelving at cooks line.

Basic – Employee with no hair restraint while engaging in food preparation.Observed cooks engaged in cooking without hair restraint. Employees corrected by wearing hats. Corrected On-Site

Basic – Equipment in poor repair. Observed 2 hood filters missing parts. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic – Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.Observed no coving at rear entrance to kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed grease buildup on hood filters.

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 chlorine sanitizer at Dishwashing machine at 0ppm.

High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.Observed quaternary at triple sink as well as bucket at 150ppm.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Observed melted butter held at 86F in front of kitchen near food warmer. Emailed operator information on using Time as Public Health Control.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.Observed no quaternary test strips for buckets or triple sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Intermediate – No probe thermometer provided to measure temperature of food products. Observed no probe thermometer available.

Intermediate – Spray bottle containing toxic substance not labeled.Observed 3 spray bottles with bleach, glass, and all purpose cleaner unlabeled. Employee corrected by labeling. Corrected On-Site