MANGO BICHE MIA

Violations (9)

• 1

  Person in charge present demonstrates knowledge and performs duties

  Observed an employee on site unable to answer health related questions when asked.Corrective Actions: Must have an employee on site that is knowledge and performs duties.

• 2

  Certified Food Protection Manager / Food Handler Certification

  Observed no certified food manager on site at all times. Corrective Actions: Must have a certified food manager on site at all times.

• 2

  Certified Food Protection Manager / Food Handler Certification

  Observed the only employee on site without their certified food manager certification. Corrective Actions: Must have a certified food manager on site at all times.

• 5

  Procedures for responding to vomiting and diarrheal events

  Observed no procedures in place for diarrheal and vomiting events. Corrective Actions: Must have procedures in place for diarrheal and vomiting events.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed no hand washing signage at the designated hand sink. Corrective Actions: Must provide hand washing signage at the designated hand sink.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed no sanitizer solution on site for warewashing. Observed an employee state they only wash dishes with soap and water. Corrective Actions: Must proper sanitize all dishes. Must obtain a proper sanitizer solution.

• 39

  Contamination prevented during food preparation, storage and display

  Observed boxes of mango stored on the floor near the 3-compartment sink. Corrective Actions: Must store all food items at least 6 inches above the floor.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Observed no chemical test strips on site. Corrective Actions: Must obtain proper chemical test strips.

• 50

  Hot and cold water available; adequate pressure

  Observed a maximum hot water temperature of 84F at the designated hand sink and 3-compartment sink. Corrective Actions: Must have a minimum hot water temperature of 100F at the designated hand sink and a maximum hot water temperature of 110F at the 3-compartment sink. Employee seized operation until hot water was serviced. Hand sinks are and 3-compartment sink returned to 100F and 110F.