MANGO BICHE MIA

Food-contact surfaces: cleaned & sanitized — Inspector Note: Sanitizer was not present inside the prep area during hours of operation. CA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions. COS: The bleach sanitizer solution tested at 50PPM.

Washing fruits and vegetables — Inspector Note: Observed a food employee cutting watermelon and cucumber on a cutting board located in the main food prep area. C/A: raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. NOTE: Facility stated they would not be using raw fruits or vegetables that are to be washed prior to human consumption on application; facility is to cease this practice and use fruits and vegetables that are prewashed (ready to eat)

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Most current inspection report was observed in a clear paper sleave underneath previous inspection reports and not easily visible or displayed. C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS: report displayed

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: No employee hand washing signage posted at facility. C/A: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Permit was observed in a clear paper sleave underneath the business license and not easily visible or displayed. C/A: Post the permit in a location in the food service establishment that is conspicuous to consumers COS: permit posted

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Manual Warewashing Equipment, Wash Solution Temperature. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F

Management knowledge, responsibilities, reporting — Inspector Note: Food employee present not able to provide verifiable proof that employees have been trained to report to the person in charge as it relates to foodborne illness. C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; COS: EHS left the employee health policy in Spanish for food employee; EHS will also email the health policy in English and Spanish to owner

Adequate handwashing facilities supplied & accessible — Inspector Note: Hand wash sink temperature observed at 73F. C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. NOTE: Food employee present stated this facility "almost never has hot water", Food employee tried to correct hot water heater; hot water then observed at 93F, however sink was not able to maintain a hot water temperature while EHS was washing their hands, sink temperature then observed below 85F