Mango Tango, 14600 Sw Murray Scholls Dr Ste 106, Beaverton, OR 97007 - inspection findings and violations



Business Info

Name: Mango Tango
Address: 14600 SW Murray Scholls Dr Ste 106, Beaverton, OR 97007
Total inspections: 2
Last inspection: 02/10/2016
Score
95

Restaurant representatives - add corrected or new information about Mango Tango, 14600 Sw Murray Scholls Dr Ste 106, Beaverton, OR 97007 »


Inspection findings

Inspection date

Type

Score

  • Rule Violation and Requirement: VIOLATION OF SECTION 7-201.11 *PRIORITY* Poisonous or toxic materials are not properly separated or located, specifically:
    Observed a spray can of Raid ® Ant Killer stored beside clean wiping cloths and next to toilet seat covers. CORRECTION: Operator immediately discarded Raid ® can.
  • Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
    Walk-in cooler: Ambient air 38°F and strawberries at 40°F. Frozen yogurt machines (as labeled) 1-8: All had flavor mix temperatures between 29 and 38°F. Lobby display cooler ambient air: 40°F. True freezer: All forzen yogurt frozen.
  • Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
    No hot food available.
  • Information: Dishwashing Methods:
    3 compartment sink available with 100 ppm chlorine. Test strips and thermometers available.
  • Information: *PRIORITY AND PRIORITY FOUNDATION ITEMS CORRECTED*  All priority and priority foundation violations have been corrected during inspection. Please monitor to ensure that this level of food safety is maintained.
  • Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
02/10/2016Semi Annual Food95
  • Rule Violation and Requirement: VIOLATION OF SECTION 4-602.13 Nonfood-contact surfaces are not cleaned at an adequate frequency, specifically:
    Observed the floors of the walk-in cooler with spilled food debris (fruit and bobba). Please increase cleaning frequency of all non-food contact surfaces.
  • Information: Cold Food Temperatures. Temperature of 41°F(5°C) or colder is required. Based on thermometer accuracy, two degrees F or one degree C tolerance is given.
    Yogurt machines (as per labeled): #8 39°F. #6 41°F. #2 33°F. Walk-in cooler: Strawberries 40°F. Upright display freezer: All food items frozen. Serve-line cooler (toppings): Bobba 40°F.
  • Information: Hot Food Temperatures 135°F or (59°C) or warmer required. Two degrees, 2°F (1°C), of tolerance is given based on thermometer accuracy.
    Not available.
  • Information: Dishwashing Methods:
    3 compartment sink available with 200 ppm quat per test strip.
  • Information: The Washington County Department of Health and Human Services requires that food service employees obtain a food handler's card within 30 days of hire. Please keep copies of cards posted. Online Food Handler testing available at http://orfoodhandlers.com/
  • Information: Your restaurant has received a score of 70 or more and is posted with a public notice stating that the restaurant 'Complied with the ACCEPTABLE SANITATION STANDARDS.'
  • Information: Notes/Recommendations:
    Ensure that all facility working spray bottles are properly labeled with chemical name. Today, only an empty un-labeled bottle was found.
09/17/2015Semi Annual Food100

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