Mandi House

Inspector's notes

Observed no CFPM on-site during time of inspection. Informed PIC that a Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. **2nd Consecutive**

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed build-up of food debris, grease, and dust on shelves near the cook line and on the racks in the walk-in cooler at time of inspection. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed white powder throughout the kitchen on drainage pipes of the 3-compartment sink and in corners of the kitchen at time of inspection. Per person in charge (PIC), white powder was a boric acid tracking powder that they put in the kitchen to help with pest control. Reviewed proper pest control requirements with person in charge at time of inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. Corrective Action: Correct prior to re-inspection on 3/30.

Inspector's notes

Observed canned energy drink stored in the ice machine at time of inspection. Ice from the ice machine is utilized for customers drinks. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. Person in charge (PIC) removed energy drink from ice machine, burned the ice at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build-up of food debris, grease, and dust on shelves near the cook line and on the racks in the walk-in cooler at time of inspection. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. Establishment observed open and operating at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed live cockroach under three compartment sink at time of inspection. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to 10 day re-inspection.

Inspector's notes

Observed discharge piping for two left basins at three-compartment sink leak directly from basin when water is turned on. Observed discharge piping slightly disconnected from left two sink basins at time of inspection. Observed grey water discharging onto floor into floor drain in middle of warewashing area when water is turned on. Person in charge (PIC) stated someone will be out to repair piping today. All plumbing must be maintained in good repair at all times. Corrective Action: Correct within 24 hours. Repeat violation (2nd consecutive).

Inspector's notes

Observed in-use metal tongs stored over large trash can, with one side of tongs in contact with refuse to be disposed of. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. Tongs were taken to warewashing area to be properly washed, rinsed, and sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed discharge piping for handsink next to three-compartment sink with a significant leak behind the grease trap flowing into the nearby floor drain. All plumbing must be maintained in good repair at all times. Must repair plumbing to a state of good repair prior to re-inspection. Corrective Action: Correct prior to re-inspection on 8/8/2025.

Inspector's notes

Observed discharge piping for the hand sink next to the three-compartment sink leaking slightly when hand sink is turned on. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed buildup of organic matter under three-compartment sink. Observed slight standing water under three-compartment sink. Observed buildup of oil/grease on large rack storing packaged pita bread. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility/equipment prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a spray bottle with red liquid and 2 bottles with blue liquid; none of these containers were labelled with these contents. Working containers used for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material to help prevent the dangerous misuse of the contents. The bottles were labelled at time of inspection. Corrective Action: Corrected at time of inspection. 7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed a bottle of household pesticide on chemical rack. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. Person-in-charge (PIC) removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy accumulation of grime of stoves, racks, and other pieces of equipment in the kitchen. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests. A regular cleaning schedule should be established and followed to maintain the non-food contact surfaces of equipment in a clean and sanitary manner. Person in charge indicated someone would come today to deep clean the establishment. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (5TH CONSECUTIVE)

Inspector's notes

Observed an accumulation of grime under the refrigerated prep units in the kitchen. Establishment must be cleaned at a frequency that precludes the buildup of grime in the kitchen. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Person in charge indicated someone would come today to deep clean the establishment. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (5TH CONSECUTIVE)

Inspector's notes

Observed a heavy accumulation of grime of stoves, racks, and other pieces of equipment in the kitchen. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests. A regular cleaning schedule should be established and followed to maintain the non-food contact surfaces of equipment in a clean and sanitary manner. Person in charge indicated someone would come today to deep clean the establishment. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (5TH CONSECUTIVE)

Inspector's notes

Observed discharge piping for the hand sink in the kitchen leaking when hand sink is turned on. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to re-inspection on 08/26/24. PRIORITY VIOLATION-5-203.14 - Priority: Backflow Prevention Device, When Required Addl Notes: Observed a bidet attached to the water supply line for the establishment's 2 toilets. The bidet is a shut off style water sprayer attached to a hose that allows for the sprayer to rest on the floor or in the basin of the toilet. Person in charge informed that due to lack of air gap for sprayer and it being a shut off style sprayer they must install a high hazard back flow device such as a RPZ (ASSE 1013) or a spill proof back flow preventer (ASSE 1056). Corrective Action: Correct prior to re-inspection or 08/26/24.

Inspector's notes

Observed an accumulation of grime under the refrigerated prep units in the kitchen. Establishment must be cleaned at a frequency that precludes the buildup of grime in the kitchen. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Person in charge indicated someone would come today to deep clean the establishment. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (5TH CONSECUTIVE)

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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.>>>Observed hand sink in kitchen with kitchen utensils inside of it. Employees were washing their hands in 3-compartment sink as a result. Discussed with person in charge making sure the hand sink is only used for hand washing and leaving it unobstructed at all times so employees wash their hands in the hand sink and no other sinks. Person in charge removed all of the utensils and employees started using the hand sink again. Correct By: Corrected At Time Of 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 raw lamb, raw whole shelled eggs stored above basil, watermelon, and other produce in the walk-in refrigerator; the lamb was moved to the raw meat shelf and the eggs were returned to the box which was stored under any ready to eat foods. It is important to separate foods in a ready-to-eat form from raw animal foods during storage, preparation, holding and display to prevent them from becoming contaminated by pathogens that may be present in or on the raw animal foods. Discussed with person in charge storing all ready to eat foods to prevent potential contamination from pathogens that maybe found in/on raw animal proteins; discussed storing all raw animal proteins so they are below or next to ready to eat foods. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-101.11 (A), P: Characteristics-Multiuse; Safe>>>Observed house made samosas stored in take out bags with "thank you" type face. Plastic Grocery bags/Take out bags are not designed for food storage as the ink on the bag can migrate to the food, the bags may be treated with chemicals, and the bags may not have been handled in a sanitary way and cannot be washed. An employee moved the samosas to metal pans. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-4-602.13, C: Nonfood Contact Surfaces>>>Observed a heavy accumulation of grime of stoves, racks, and other pieces of equipment in the kitchen. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests. A regular cleaning schedule should be established and followed to maintain the non-food contact surfaces of equipment in a clean and sanitary manner. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 4th

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability>>>Observed heavy pitting and erosion of epoxy flooring in dish pit revealing unsealed and uneven concrete. Also observed missing cove base/cove base in disrepair around walls in dish area; areas of missing cove base have created erosion of walls causing holes in walls that may encourage pests or further erosion from water on walls. The establishment must be repaired so it is smooth, comprised of appropriate materials, and is easily cleanable. *6TH CONSECUTIVE VIOLATION* Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>Observed an accumulation of grime under the refrigerated prep units in the kitchen. Establishment must be cleaned at a frequency that precludes the build up of grime in the kitchen. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-4-602.13, C: Nonfood Contact Surfaces>>>Observed a heavy accumulation of grime of stoves, racks, and other pieces of equipment in the kitchen. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests. A regular cleaning schedule should be established and followed to maintain the non-food contact surfaces of equipment in a clean and sanitary manner. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 3rd

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability>>>Observed heavy pitting and erosion of epoxy flooring in dish pit revealing unsealed and uneven concrete. Also observed missing cove base/cove base in disrepair around walls in dish area; areas of missing cove base have created erosion of walls causing holes in walls that may encourage pests or further erosion from water on walls. The establishment must be repaired so it is smooth, comprised of appropriate materials, and is easily cleanable. *5TH CONSECUTIVE VIOLATION* Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding.>>>Observed the following time/temperature controlled for safety foods with internal temperatures between 51*F - 58*F in the walk-in refrigerator: mansaf, hannith, baba ganoush, hummus, milk, butter, yogurt/yogurt sauce, chili/tomato spice mix, onion/garlic/oil spice mix, ground beef kabob/ground beef, raw chicken/marinated raw chicken, yogurt sauce, tomato salsa, tomato salsa, and raw whole shelled eggs. The lowest measured ambient temperature in the walk-in as measured with a min/max thermometer was 49.6*F. Employee indicated when they came in this morning at around 7 am the unit had a measured ambient temperature of 60*F as measured by the outside dial thermometer; internal temperatures of foods in the unit were around 40*F at 7 am. Internal temperatures were not taken again until around 1:30 pm and employee indicated they were around 50*F. Refrigeration technician had come before inspection (~40 minutes prior) and put Freon in unit; person in charge called refrigeration technician to come back and verify the unit is functioning correctly. Person in charge informed because it had been more than 4 hours since the last internal temperature check with internal temperatures below 43*F the food maybe unsafe for consumption and they had the choice between having the food laboratory tested or discarding it; person in charge willingly discarded of all of the food listed above. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage>>>Observed Drano Gel Clog remover stored directly above dirty dishes in the establishment dish area. Person in charge informed chemicals must be stored below and/or away from food/food contact surfaces/equipment/single use articles/single service articles to prevent contamination via spillage. Person in charge moved Drano to shelf below all of the dirty dishes. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. 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 the following time/temperature controlled for safety foods with internal temperatures between 51*F - 58*F in the walk-in refrigerator: mansaf, hannith, baba ganoush, hummus, milk, butter, yogurt/yogurt sauce, chili/tomato spice mix, onion/garlic/oil spice mix, ground beef kabob/ground beef, raw chicken/marinated raw chicken, yogurt sauce, tomato salsa, tomato salsa, and raw whole shelled eggs. The lowest measured ambient temperature in the walk-in as measured with a min/max thermometer was 49.6*F. Employee indicated when they came in this morning at around 7 am the unit had a measured ambient temperature of 60*F as measured by the outside dial thermometer; internal temperatures of foods in the unit were around 40*F at 7 am. Internal temperatures were not taken again until around 1:30 pm and employee indicated they were around 50*F. Refrigeration technician had come before inspection (~40 minutes prior) and put Freon in unit; person in charge called refrigeration technician to come back and verify the unit is functioning correctly. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Establishment had adequate refrigeration (refrigerated prep unit, glass front reach in refrigerator, reach in freezer, and ice machine) to continue food service for 24 hrs. while they repair the walk-in refrigerator. If walk-in unit cannot maintain time/temperature controlled for safety (TCS) foods at 41*F and below at time of re-inspection on 08/17/23 and the establishment is observed operating and/or storing TCS foods in the unit they may face suspension of the operating permit. Correct By: Correct Prior To Reinspection

Repeat Violation Core-4-602.13, C: Nonfood Contact Surfaces>>>Observed a heavy accumulation of grime of stoves, racks, and other pieces of equipment in the kitchen. Non-food contact surfaces of equipment must be cleaned at a frequency that precludes the build up of grime. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability>>>Observed heavy pitting and erosion of epoxy flooring in dish pit revealing unsealed and uneven concrete. *4TH CONSECUTIVE VIOLATION* Core-6-501.12, C: Cleaning, Frequency and Restrictions>>>Observed an accumulation of grime under the refrigerated prep unit and under grill/stove line in the kitchen. Establishment must be cleaned at a frequency that precludes the build up of grime in the kitchen. *5TH CONSECUTIVE VIOLATION* Correct By: Correct Prior To Next Routine Inspection