The Mango Tree

Raw chicken found at 15C.

There was no water due to water main break. No disinfectant solution could be made up

No water was available and no handwashing by staff was able to be completed.

Food handling practices were not acceptable including uncovered foods,, No records of temperatures, sanitizing nor acceptable general food handling practices.

Several containers of sauce, seasonings, and other food products were uncovered/unprotected.

No water to building so dishwasher was not working.

No water available.

No water to business due to water main break.

Evidence of a large mouse infestation noted by a very large accumulation of mouse droppings.

Raw chicken was being processed on the "clean" side of the dishwasher with juices noted running down the counter into the dishwasher.

Several areas around dishwasher, under equipment and back door area had varying degree of grease, and grime build up.

All the cutting boards on the prep coolers were stained and soft. These food contact surfaces must be kept in good shape., Replacement or resurfacing required., Dood handle on walk in cooler was missing., The kitchen was smokey indicating the exhaust system was not functioning properly.

Not all the food in the walk-in cooler and walk-in freezer was covered., Food stored on the floor in both coolers., Bulk foods in dry storage area without covering.

Cooler and hot holding temperatures were satisfactory at time of inspection.

Hand sink was accessible and stocked.

All the cutting boards on the prep coolers were stained and soft. These food contact surfaces must be kept in good shape., Replacement or resurfacing required., Dood handle on walk in cooler was missing., The kitchen was smokey indicating the exhaust system was not functioning properly.

Most of the cleaning was completed., Walk in Freezer still had spills and build up under the shelves and corners.

There was no premade readily available sanitizer available in the kitchen., Wiping cloths not stored in a sanitizer solution are used in the kitchen., A spray bottle of Quat sanitizer was available in front and measured 400PPM.

Staff put on gloves after inspectors showed up. The hand sink was inaccessible and unused., Staff touched multiple surfaces with gloved hands including contaminated wiping cloth. Gloves not changed.

Food handling was not appropriate and large portions of potentially hazardous food was kept at room temperature including butter chicken, and rice., Skewers of chicken were hung on the side of the prep cooler after cooking, touching the sides of the equipment with juices dripping onto the floor.

Not all the food in the walk-in cooler and walk-in freezer was covered., Food stored on the floor in both coolers., Bulk foods in dry storage area without covering.

Large batch of butter chicken in a pot was found at 12C., Large pot of rice was found at 36C., Smaller containers of rice were found at 19C., Cooler and hot holding temperatures were satisfactory at time of inspection.

Kitchen hand sink was inaccessible with large garbage container in front of it.

2 cooks on duty did not have any safe food handling training. 1 staff at all times must be trained in safe food handling.

All the cutting boards on the prep coolers were stained and soft. These food contact surfaces must be kept in good shape., Replacement or resurfacing required., Dood handle on walk in cooler was missing., The kitchen was smokey indicating the exhaust system was not functioning properly.

Walls, cooler doors, floors, and equipment all had varying degrees of buildup of crud and filth. , Tops of pails and other containers were covered with spills and other grime. , Whole area under the dishwashing area and hand sink had soil buildup and spills., Several areas including dry storage, walk in cooler, and walk in freezer as well as dishwashing area and back was cluttered making proper cleaning dificult.