MANGU CAFE RESTAURANT CORP Inspection – November 21, 2024

High Priority 2

#6High Priority10-05-5

High Priority – In-use utensil stored in unclean water at or above 128F degrees Fahrenheit, stored on flat grill at cook line.

#7High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In the upright cooler at prep area observed raw chicken over cooked chicken. **Repeat Violation**

Repeat Violation

Intermediate 3

#8Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled.

#9Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Observed interior of the hand sink at cook line with a lot of food debris.

#10Intermediate53B-14-5

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed a 2 employee food training expired.

Basic 5

#1Basic14-09-4

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

#2Basic10-20-4

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

#3Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled, oven nearest to the steam table.

#4Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Observed raw chicken, thawing in standing water in a bucket at cook line.

#5Basic21-02-4

Basic – Wet wiping cloth used to wipe tableware or carry-out containers.

Florida Food Watch