- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed two employees with watches on while working with food
- Basic - In-use utensil stored in sanitizer between uses. Observed utensils in sanitizer on the cook line **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Observed chicken corn chowder 50° F in WIC cooling overnight.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed ambient thermometer not accurate
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed menus and bottles of liqueur stored in hand wash at bar
- Intermediate - No soap provided at handwash sink on cook line
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
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08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At bar **Corrected On-Site**
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3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In sugar
- Basic - Working containers of food removed from original container not identified by common name. Flour and sugar containers
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Conch chowder 50° F, chicken corn chowder 54° F date marked 10/01 approximately 5 gallons each voluntarily discarded.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Conch chowder 50° F, chicken corn chowder 54° F
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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensils stored in crack between equipment and wall. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed frozen fish in standing water next to three comp sink.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed cook line employee change gloves no hand wash. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. In bar **Corrected On-Site**
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5/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hot water not provided/shut off at employee hand wash sink. pedal broken secondary hand sink
- Critical - Observed missing/inaccurate warewashing machine data plate.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. items
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice will file time as control procedures
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8/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 500ppm
- Critical - Thermometers not calibrated according to manufacturer's specifications. plus 8f
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3/27/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Auto dish unit first 2 runs less than 50ppm, final run-60ppm, 128 degrees F.
- Critical - No chlorine test kit available for use.
- Critical - No thermometer on line.
- Critical - Owner of record should be - not a single proprietor.
- Critical - Ownership should be LLC - written as single proprieter. Check with Dep. Director about owner changes.
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11/2/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Mango's Dockside Bistro At Esplanade Llc, 760 N Collier #109, Marco Island, FL »