Mighty Mango Restaurant

Concentration of chlorine measured 0 ppm in sani pail located in the kitchen and in bar area., , Requirement:, , Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.

a) Ginger sauce, sugar, rice and salt containers were kept uncovered located under the counter in cooking area., , b) Bags of fries were stored among bags of raw meat in walk-in freezer, , Requirement:, , a) Keep food covered during storage to prevent from contamination., , b) Store raw meat apart from any other food to prevent cross contamination.

a) Coconut milk was left in the can after opening, located in prep cooler., , b) Broom and dustpan were stored along with rice bags in storage space located in front area., , , Requirement:, , a) Transfer food to food grade container made of glass/plastic or stainless steel, after opening the can., , b) Store miscellaneous items separately form food to prevent contamination.

a) Accumulation of dirt, debris and grease under cooking equipment., , b) Dirt and debris on rubber gasket of prep cooler and on the vent., , c) Dirt buildup on can opener installed on counter in the kitchen., , Requirement:, , , Clean the above noted areas and equipment