Mandarin Super Buffet

Inspector's notes

Sticky Fly traps observed above food prep area. At time of inspection PIC removed and will consult with pest control for better management and recommend reparing air curtain at back door so it is functional.

Inspector's notes

Observed areas under equipment in need of cleaning on a regular basis to remove debris and dirt. PIC will clean.

Inspector's notes

Observed large container of raw oysters in walk-in cooler but the shellstock tag was not present with the batch. Employee found tag in storage and returned it to the batch. Additionally, all stored shellstock tags were missing the date of last sale. Please ensure Shellstock tags are affixed to batch until last item is sold, at which point the date must be recorded on tag and all tags must be maintained for 90 days after sale. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of cut sushi rolls being stored in walk-in cooler during inspection. All sushi rolls are held using time as a control and should be discarded after the 4 hours time limit rather than being cooled for later service, rolls were discarded at time. Please ensure all food items held using time as a control are discarded after they reach the 4 hour time limit and are not served again after being cooled. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 4 unlabeled cleaning chemical spray bottles in front and back areas of establishment, chemicals were identified and labeled at time. Please ensure all hazardous cleaning chemicals are clearly labeled. Corrective Action: Corrected at time of inspection.

Inspector's notes

Shellstock tags are stored in a plastic bin, stuck together in a pile in random orders. Discussed methods of organizing tags (using a notebook) to maintain them in order for at least 90 days. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Please ensure a new system is adopted to keep tags organized. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee rinsing knife and filling container with water in handsink in prep area at time of inspection, instructed employee to use 3 compartment sink right next to handsink. Please ensure all handsinks are maintained clean, accessible, and used for handwashing only at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment serves raw oysters and is maintaining shellstock tags, however they are not being kept with the current case in use and the date of last item sold is not being recorded. Discussed holding tag with case in use so that date of last item sold can be accurately recorded. Please ensure shellstock tags remain fixed to current oyster case until it has been depleted and the date that it is finished is recorded on tag to be maintained for at least 90 days. Corrective Action: Corrected at time of inspection.

Inspector's notes

Employees are using wet wiping cloths below cutting boards to hold them in place. Please ensure only dry methods are used to hold cutting boards, and wiping cloths are stored in approved sanitizer between uses. Corrective Action: Corrected at time of inspection.

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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... No hand towels at handsink in front sushi area, towels were restocked at time. Please ensure all handsinks are stocked with hand drying provisions at all times. 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... Uncovered container of raw squid being stored on shelf above uncovered container of cooked sausage in reach-in cooler in front sushi area. Raw product was moved to bottom shelf at time. Please ensure all raw animal product is stored safely and in a way that cannot contaminate ready to eat food items. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. 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 covered trays of cut watermelon which measured 75 degrees F in walk-in cooler, items had been cut within the last hour and were uncovered at time. Please ensure all time/temperature controlled for safety food items are cooled in shallow uncovered containers until they reach 41 degrees F. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-5-203.14, P: Backflow Prevention Device, When Required... Observed 2 separate faucets without backflow prevention devices and hoses attached in warewashing area. One hose was resting in the basin of a sink, and the other was resting with end submerged in dirty water. Both hoses were elevated out of flood rims and hung up so that their ends were not submerged or susceptible to backflow. Please ensure all water supply lines without backflow prevention devices are protected from contaminates and hoses are stored elevated above flood rims to prevent potential backflow events. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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 employee handling raw chicken wings with gloved hands, employee then opened cooler with contaminated gloves before removing them to put on new gloves without washing hands first. Instructed employee to wash hands before continuing. Please ensure hands are washed after becoming contaminated and glove changing is not used as a substitute to proper handwashing. Correct By: Corrected At Time Of Inspection

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 multiple handsinks in kitchen area being used to store scrubber pads, and were soiled with food debris. Sinks were cleared and cleaned at time. Please ensure all handsinks are reserved for handwashing only and are maintained clean and accessible at all times. Correct By: Corrected At Time Of Inspection

Repeat Violation 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... Loosely covered containers of raw pork, and raw eggs being stored on shelf above cooked broccoli, and raw onions in reach-in cooler near sushi station. Raw product was moved to bottom shelf at time. Please ensure all raw animal products are stored safely and in a way that cannot contaminate ready to eat food items. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd