BLUE MANGO

3 findings recorded on Jul 31, 2026. 3 marked corrected on site.

1. Violation recordedItem 11A ↗

   Proper cooling methods used: adequate equipment for temperature control

   Observed ready to eat foods( Teriyaki Salmon, Teriyaki Steak) not properly cooled down before putting in storage containers. CA: 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.

   Inspector’s full note

   Inspection item: Proper cooling methods used: adequate equipment for temperature control

   Code 511-6-1.04(6)(e)

   Observed ready to eat foods( Teriyaki Salmon, Teriyaki Steak) not properly cooled down before putting in storage containers. CA: 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC moved the ready to eat food to reach in freezer for rapid cooling and loosely covered containers. Corrected On-Site. New Violation.

   Official report · Item 11A ↗

   Marked corrected on site

2. Violation recordedItem 12B ↗

   Personal cleanliness

   Observed PIC with no hair restraint while prepping food. CA: 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints.

   Inspector’s full note

   Inspection item: Personal cleanliness

   Code 511-6-1.03(5)(j)

   Observed PIC with no hair restraint while prepping food. CA: 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. COS: PIC put a hairnet on. Corrected On-Site. New Violation.

   Official report · Item 12B ↗

   Marked corrected on site

3. Violation recordedItem 15A ↗

   Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

   Observed prep tables lined with disposable paper towels in main kitchen. CA: 511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces.

   Inspector’s full note

   Inspection item: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

   Code 511-6-1.05(1)(i)

   Observed prep tables lined with disposable paper towels in main kitchen. CA: 511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. COS: PIC removed the disposable paper towels from the prep tables. Corrected On-Site. New Violation.

   Official report · Item 15A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.