Mandarin House

Inspector's notes

Observed can opener and knives stored as clean heavily accumulated with food debris and grease. Educated manager clean frequency of food contact surfaces. Manager moved can opener and knives to ware washing station for cleaning and sanitizing at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed floor in walk-in freezer was heavily covered with food debris, please clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed grease and dust heavily accumulated on the venting hood. Please clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cut cabbage and cooked chicken with internal temperatures of 55*F and 67*F in the prep cooler. Manager stated the cut cabbage and cooked chicken were put in prep cooler about one hour prior from walk-in refrigerator. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Manager moved cut cabbage and cooked chicken back to walk-in refrigerator for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed BBQ, fried chicken and cooked pork without date marking in walk-in refrigerator. Manager stated the above food were taken out from freezer about 24 hours prior to inspection. Reviewed date marking parameters with manager. Manager put proper date marking on above food at time of inspection. Corrected at time of inspection.

Inspector's notes

Observed the hand sink near the cook line being used for prep with vegetables in the sink blocking the drain. Informed PIC that the hand wash sinks may only be used for hand washing. PIC will discontinue use of the hand sink for prep and any other purpose other than hand washing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of raw chicken stored in a rack over containers of cooked chicken. Observed raw beef and chicken stored over broccoli in the walk in. Observed raw chicken stored over raw beef. Observed raw fish stored over a container of sauce and minced garlic. Informed PIC that raw animal proteins must be stored according to final cooking temperature and cannot be stored over any RTE foods. PIC relocated and properly stored the raw animal proteins and RTE foods properly at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed wiping cloths stored in a sanitizer bucket with 0ppm of chlorine. Informed PIC that the wiping cloths need to be stored in sanitizer buckets with an approved sanitizer concentration. PIC placed the cloths into an approved sanitizer concentration at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the front hand sink with no soap available. Informed PIC that all hand sinks need to have soap available at all times. PIC provided hand soap at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple flats of raw shell eggs on the shelf above a container of cooked chicken. Informed PIC that raw eggs need to be kept below any cooked and ready-to-eat (RTE) foods. PIC properly stored the egg flats and cooked chicken at time of inspection. Observed trays of raw chicken above trays of cream cheese wontons on a rack in the freezer that were still in a thawed state. PIC stated that the raw chicken is frozen on the tray rack and once frozen gets moved to a different shelf for storage. Informed PIC that during all stages of the preparation, storage, and cooking process that raw food items need to be stored in a way that prevent cross contamination to cooked foods, RTE foods, and animal proteins. PIC instructed employee to store the chicken below the wontons. The food items were moved and stored properly at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of cooked chicken cooling in the walk-in with plastic wrap over the top. The cooked chicken had an internal temperature of 63*F and PIC stated it was placed in the walk-in about three hours prior. PIC removed the plastic wrap from the cooked chicken to allow for rapid cooling. Discussed with PIC that when product is cooling, it needs to be uncovered to allow for air movement in order to facilitate proper cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection. ** 2nd Repeat Violation **

Inspector's notes

Observed a plastic container full of crispy wonton pieces stored without a lid or covering in the dry storage area next to the restroom walkway. Discussed with PIC that food cannot be stored next to customer walkways where they can potentially be contaminated. Informed PIC that the container needs a cover, and they need to move the wonton pieces to a location where there is no potential to be contaminated by customers or premises. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sticky brown residue on the handles of equipment in the kitchen's cooking area. Informed PIC that the equipment needs to be cleaned and continue to be cleaned at a frequency which prevents the accumulation of food residue and organic matter. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination.>>>Observed pan of raw ground beef stored directly above cooked beef and ready to eat sauces in the walk-in cooler. Also observed raw whole shelled eggs stored directly above ready to eat sauces (such as mayonnaise) in the walk-in cooler. Discussed with person in charge storing all ready to eat foods to prevent potential contamination from raw animal proteins; discussed storing all raw animal proteins so they are below or next to ready to eat foods. Person in charge had all raw animal foods stored below any ready to eat foods. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.>>>Observed metal pan of cooked beef with an internal temperature of 93*F in the top portion of the refrigerated prep unit; employee indicated it was cooked less than 30 minutes before inspection and they it put in the unit to cool. Discussed with employee not cooling hot foods in the refrigerated prep unit because it does not have the capacity to cool foods but rather it is meant to hold foods that have already cooled to 41*F and below. The metal pan was moved to the walk-in cooler to cool. Also observed plastic containers of cooked chicken with lids in the walk-in cooler next to the door; the cooked chicken had an internal temperature of 65*F and the person in charge indicated it was cooked 3 hours before inspection. Discussed proper cooling techniques; person in charge removed the lids and placed the containers on the top shelf across from the condenser fans in the walk-in cooler. Cooling guidance provided. Correct By: Corrected At Time Of Inspection

Core-5-501.12, C: Outdoor Enclosure, Durable and Cleanable>>>Observed grease receptacle stored directly on rocks outside of garbage enclosure; rocks around the receptacle are coated in grease. Person in charge was informed the grease receptacle must be moved so it is resting on a smooth, easily cleanable surface. Person in charge indicated they would work with landlord to find a location for the grease receptacle where it is on top of a smooth easily cleanable surface. Correct By: Correct Prior To Next Routine Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils....Heavy accumulation of food debris on lids and containers of condiments, on prep table shelves, on wall next to prep tables and of grease and food debris on sides of cook line equipment and on surrounding floor. Please maintain clean. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter.....A mattress is on the floor in the beverage alcove. Please remove. Correct By: Correct Prior To Next Routine Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco....Employee drinks stored on shelves above the cook line. Employees moved drinks to proper storage. Correct By: Corrected At Time Of Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision........No paper towels available at front or back hand washing sink. PIC provided. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness.............No detectable chlorine in in-use automatic low temperature dishwasher. Manager adjusted the sanitizer to dispense at the proper 50-100 ppm concentration. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-202.16, P: Ice; Cooling Exterior Surfaces of Food......Employee's bottled personal drink stored inside the ice machine bin of potable ice. PIC removed drink and discarded ice. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage.......Knife stored in narrow space between cook line cold tables. Manager removed knife to dishwashing. Please store equipment and utensils to maintain clean. Correct By: Corrected At Time Of Inspection