Mandarin House

Inspector's notes

Observed PIC touching cooked chicken in walk in with bare hands. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs above covered tubs of cooked chicken and raw shelled eggs in original box stored over covered bowls of cabbage in walk in. No signs of contamination at time of inspection. Informed PIC that 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 tubs more then 4 inches deep of cooked chicken in walk in with tightly closed lids at 70 F. Other items to note found in reach in opposite to grills were egg rolls at 90 F in covered tub, and tightly closed bag of cooked pork at 60 F. Per PIC, egg rolls had been recently cooked, and bag of pork had been removed from walk in 2 hours prior. Items were moved to walk in to rapidly cool. All TCS foods cooling were uncovered to allow for rapid cooling when placed in walk in. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of raw chicken defrosting opposite to 3 comp. Informed PIC that all foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hose attached downstream of AVB valve on mop sink. Informed PIC that sprayer nozzles are not approved for continuous installation downstream from atmospheric vacuum breakers. PIC removed hose at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed icicles on frozen hermetically sealed raw chicken in freezer. Informed PIC to remove raw TCS foods from left corner, to ensure icicles do not form on other frozen foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked fried chicken, cooked teriyaki chicken, cooked ground beef, and cooked rice noodles at 45*F - 48 *F. Per PIC, items had been cooked Monday and placed in prep table. Ambient temperature per inspectors min/max observed at 44*F. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Informed PIC TCS foods must not be placed here until a work order could be placed. All TCS foods improperly cold held were voluntarily discarded by PIC at time of inspection Observed fried garlic in oil at room temperature next to cook line. Per PIC, garlic was fried monday, and removed from walk in two hours back. Internal temperature was at 62*F at time of inspection. PIC had placed fried garlic in oil in walk in to rapidly cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of raid in dry storage area. Informed PIC that 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. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Please address the following items prior to the next routine inspection: 1. Label prep sink and ware washing sink. 2. Replace the floor inside the walk-in freezer. The floor material is curl-up on one side of the walk-in. 3. Seal around the electrical conduit pipe, condenser pipe inside the walk-in freezer. Noted condensation on the ceiling and around the door. 4. Replace acoustic ceiling tiles inside the kitchen and restrooms with washable ceiling tiles. 5. Provide missing ceiling tiles inside the kitchen. Ceiling must be sealed. 6. Noted heavy built up of food debris, oil/ grease on the floor under the cookline. Please clean and maintain. 7. Noted door handles on equipment are soiled with food built up. Please clean and maintain. 8. Noted plastic wrapping on drainpipes from the wok station. Repair the leak and remove the plastic wrap as this can harborage pests. 9. Caulk and seal all gaps, cracks and penetrations that have the thickness of a business card. This includes the hood, walls, and ceiling. 10. Provide sanitary toilet seats for the toilets (U shape toilet seats). 11. Remove any un-usable equipment and fixtures off the premises.