MANGAL FORT LAUDERDALE

Employee with gloved hands dried hands on soiled apron.

High Priority - Employee with gloved hands dried hands on soiled apron. **Warning**

High Priority

Non-food grade paper/paper towel used as liner for food container. 1. Brown paper towels used to line container of sliced tomatoes at cookline flip top, operator removed.

High Priority - Non-food grade paper/paper towel used as liner for food container. 1. Brown paper towels used to line container of sliced tomatoes at cookline flip top, operator removed. **Corrected On-Site** **Warning**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food. 1. Cookline reach in drawers container of raw chicken stored over cooked beef brisket, operator stored properly.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Cookline reach in drawers container of raw chicken stored over cooked beef brisket, operator stored properly. **Corrected On-Site** **Warning**

High Priority

Single-use gloves not changed as needed after changing tasks or when damaged or soiled. 1. Employee handling raw beef with gloved hands then went to cookline and touched clean spatula to prepare a customers food order without washing hands and changing gloves. Instructed employee to wash hands and change gloves.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. 1. Employee handling raw beef with gloved hands then went to cookline and touched clean spatula to prepare a customers food order without washing hands and changing gloves. Instructed employee to wash hands and change gloves. **Corrective Action Taken** **Warning**

High Priority

Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Employee preparing food with gloved hands touched ear containing a headphone piece then touched clean food containers to store under preparation table.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Employee preparing food with gloved hands touched ear containing a headphone piece then touched clean food containers to store under preparation table. **Warning**

High Priority

Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. **Warning**

Basic

Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. **Warning**

Basic

Walk-in cooler and freezer shelves with rust that has pitted the surface.

Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface. **Warning**

Basic

Handwash sink used for purposes other than handwashing. 1. Hand washing sink next to triple sink used as storage for pliers, scrubber, plastic lid and empty jug. Operator removed.

Intermediate - Handwash sink used for purposes other than handwashing. 1. Hand washing sink next to triple sink used as storage for pliers, scrubber, plastic lid and empty jug. Operator removed. **Corrected On-Site** **Warning**

Intermediate

Manager or person in charge lacking proof of food manager certification.

Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**

Intermediate

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

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

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/

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/ **Warning**

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.

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. **Warning**

Intermediate

Cutting board has cut marks and is no longer cleanable. 1. Brown cutting board next to triple sink heavily grooved.

Basic - Cutting board has cut marks and is no longer cleanable. 1. Brown cutting board next to triple sink heavily grooved. **Warning**

Basic

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.

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. **Warning**

Intermediate

Employee beverage container on a food preparation table next to blender.

Basic - Employee beverage container on a food preparation table next to blender. **Warning**

Basic

Employee eating while preparing food. 1. Eating French fries with gloved hands while preparing a customers food order.

Basic - Employee eating while preparing food. 1. Eating French fries with gloved hands while preparing a customers food order. **Warning**

Basic

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee uncovered coffee container on flip top counter next to flat top.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee uncovered coffee container on flip top counter next to flat top. **Warning**

Basic

Food stored on floor. 1. 5 containers of cooked cabbage stored on floor next to triple sink.

Basic - Food stored on floor. 1. 5 containers of cooked cabbage stored on floor next to triple sink. **Warning**

Basic