Mandarin Garden

2-2D: .03(5)(d)Observed food employee wash his hands at the three compartment sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: Food employee when to the handsink and washed his hands.

6-1B: .04(6)(f)Observed chicken on the main serving line hot holding below 135F. Observed rice in the rice cooker hot holding below 135F. Observed fried chicken in the fryer basket hot holding below 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC reheated all foods.

6-1C: .04(6)(d)Observed two bowls of cooked chicken in ambient air not cooling down TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: PIC removed the two bowls of cooked chicken to the walk-in-cooler.

6-1C: .04(6)(d)Observed a container of garlic and oil mix in ambient air not cooling down. Observed raw shrimp in the walk-in-cooler not cooling down. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: PIC placed the garlic and oil mix in the prep cooler. PIC removed the plastic wrap used as a lid from the raw shrimp for rapid cooling.

6-1C: .04(6)(d)Observed multiple containers of cooked chicken, a bowel of cooked rice, and three bowls of cooked noodles cooled yesterday not 41F or below in the walk-in-cooler. Walk-in-cooler held ambient air of 37.4F Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: PIC discarded all of the foods.

11A: .04(6)(e)Observed multiple containers of cooked chicken, three bowls of cooked noodles, and a container of rice cooled yesterday in the walk-in-cooler covered with a plastic wrap lids . Observed raw shrimp cooling in the walk-in-cooler covered with a plastic wrap lid. Observed cooked chicken and garlic and oil mix cooling in ambient air. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: PIC discarded the containers of chicken, and raw. PIC removed the lid from the raw shrimp for rapid cooling. Chicken cooling in ambient air was removed to the walk-in-cooler. Garlic and oil mix was removed to the prep cooler.

2-2D: .06(2)(o)Observed the only kitchen handsink blocked by a rolling cart and a empty soy sauce bucket. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Rolling cart and empty soy sauce bucket was removed to an approved location.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed a large metal strainer containing raw chicken stored on top of a trash can. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Food employees removed the large metal strainer to the walk-in-cooler.

6-1A: .04(6)(f)Observed cooked shrimp, egg rolls, and dumplings cold holding above 41F in the reach-in-cooler. Reach-in-cooler held ambient air temperature of 38.3F. Observed fried rice and three containers of cooked chicken cold holding above 41F in the walk-in-cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (person in charge) had food employee remove the cook shrimp, egg rolls, and dumplings from the reach-in-cooler to the walk-in-cooler for rapid cooling. PIC (person in charge) also had food employee discard the cooked rice and three containers of cooked chicken. THIS IS THE SECOND REPEAT. A THIRD REPEAT WILL RESULT IN PERMIT SUSPENSION*

14B: .05(10)(a)Observed two stacks of clean utensils bowls wet stacking. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: PIC had food employee separate the bowls for proper air drying.

6-1A: .04(6)(f)Observed raw chicken, raw beef, and raw shrimp cold holding above 41F in the prep cooler. Observed multiple containers of cooked chicken, noodles, cabbage, and raw chicken cold holding above 41F in the walk-in-cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (person-in-charge) had food employees removed foods from prep cooler to walk-in-cooler for rapid cooling. PIC discarded all of the foods that were cold holding above 41F in the walk-in-cooler.

13A: .02(1)(f)(1)Observed the 2023 permit posted into public view instead of the 2024 permit. The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C) Corrective Actions: PIC was given the 2024 permit. PIC then posted the 2024 permit into public view.