MANDARIN GOURMET

1. Observed Vermin: Documented in the following areas: Observed one live cockroach under top of holding containers. Observed one dead cockroach in crevice of wall next to preparation sink. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: S. Lew. 4. Notification: The person in charge during inspection, Scott, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

1. Observed Vermin: Documented in the following areas: Observed two adult cockroaches and several juvenile cockroaches in shelving across from cookline. Observed one dead adult cockroach in a wooden storage cabinet. Observed rodent dropping on food container and one on floor under dry storage. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified:.S.Lew 4. Notification: The person in charge during inspection, Timmie, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Observed bowl and bucket used as scoops in the bulk food containers. [CA] Provide scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed the reuse of soy sauce buckets to store raw meats in the walk in fridge. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food.

Observed multiple drain lines improperly installed and inside drains or floor sinks throughout the facility without providing an air gap. [CA] Food equipment shall discharge liquid waste by means of indirect waste pipes into a floor sink or other approved type of receptor equipped with a minimum 1" air gap.

1. Back door to kitchen was open upon arrival and throughout inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Observed a lot of unused equipment/garbage accumulated in room next to janitorial sink. [CA] Clean and maintain area to prevent the harborage of vermin.

Observed soiled wiping cloths on counters throughout, did not observed sanitizing buckets. Observed employee rinse wiping cloth in three compartment preparation sink. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observed open bulk bags of MSG, potato flour and salt in dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Observed heavy meat accumulation on parts of meat slicer guards and behind blade that had not been cleaned. Meat slicer was not in use at time of inspection. [CA] Meat slicer shall be washed, rinsed and sanitized after use to prevent accumulation of debris inside equipment.

Observed raw meat stored over vegetables in the walk in fridge. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Observed uncovered food stored in the walk in fridge and freezer, also observed food covered with linens in walk in freezer. [CA] Ensure that food is covered to prevent contamination using approved food storage containers.

Observed two lights out in ventilation hood. [CA] Repair/replace light bulbs Observed gaps in the filters in the ventilation hoods. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters. Eliminate gaps between filters.

1. Observed Vermin: Documented in the following areas: Observed several live cockroaches on the shelves across from the cookline and several dead cockroaches in the same area. Observed many rodent droppings on the floors throughout the food facility, on food containers in storage areas, on food preparation surfaces through out food facility. Observed rodent droppings on top of the mechanical warewash, on the tray where sanitized equipment comes out and the all around. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: S. Lew 4. Notification: The person in charge during inspection, Timmie, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Observed multiple plates of employee food on preparation surfaces. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Fried rice on counter measured 98F and noodles on counter measured 62F. Per PIC, they were placed out at opening (11:30am) one hour prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items placed in reach in fridge to cool down.

Observed cardboard propping up/leveling meat slicer, observed cardboard in the gaps above the ventilation hood. [CA] Remove cardboard and discontinue use. Use only materials that are non absorbent, easily cleanable and durable.

Observed two live cockroaches on storage shelf, observed several dead cockroaches on equipment, drainboard and on a chemical bottle. Reviewed pest control reports for service last night. Kitchen has been cleaned and sanitized except for some areas (inside refrigeration equipment, unused sinks etc.). Repairs to tiling and holes are in progress. [CA] Facility will remain closed and a second charged follow up inspection will occur to reopen facility. Prior to follow up inspection, please ensure that all cleaning is complete, repairs have been made and if pest control services are received again, submit report to district inspector prior to second follow up inspection.

Chlorine test strips were not available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

1. Observed pink mold like substance on interior panel of ice machine with water and ice in contact. [CA] Clean and sanitize ice machine and maintain in good condition. Complete prior to follow up inspection. 2. Observed mold like substance inside soda nozzle used to fill soda glasses. [CA] Clean and sanitize soda nozzle and maintain in good condition. Complete prior to follow up inspection.

Observe heavy accumulation of debris/grease build up inside ventilation hoods. Per PIC, they are scheduled to be cleaned this coming weekend. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.

1. Observed rice on trays that had been cooling since the previous day that measured 64F. Per PIC, they need the rice to dry out. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Rice VC&D. 2. Minor- Rice on counter measured 109F. Per PIC, it was cooked 1/2 hour prior. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours.

Observed wiping cloths stored on counters when not in use. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

1. Observed missing grout along the cove base in the kitchen. Observed missing/broken tiles throughout kitchen. [CA] Repair/replace grout and broken/missing floor tiles throughout kitchen. 2. Observed many missing ceiling panels throughout kitchen area and employee bathroom. [CA] Repair/replace missing ceiling vents.

1. Observed many pieces of unused equipment in storage areas and in kitchen. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. 2. Observed employee drink stored on the food preparation counter. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Observed dead cockroaches next to refrigerator on cookline. Observed several live cockroaches on floor in back cooking area in varying stages of life. Per PIC, they have monthly pest control however, most recent pest control report was not available. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until all items on provided checklist have been completed.

Cooked chicken on counter measured 64F. Per PIC, chicken was removed from refrigeration at 11am and is left out during the service for use when ordered then placed back into the walk in fridge. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chicken will be discarded at the end of service (2pm). TPHC forms will be provided to PIC.

Observed raw fish stored on top of eggplant in walk in fridge. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Observed heavy accumulation of food debris inside refrigeration units, cooking units. Observed heavy build up on shelving units in walk in fridge. [CA] Clean and sanitize equipment. Ensure that food debris is removed to prevent the harborage of vermin.

1. Observed sauce containers reused to store other food items. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food. 2. Observed bowls used as scoops and scoops with handles in contact with food. [CA] Provide scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Food handler cards were not available at time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.