Inspection Report
Mandarin House
1825 E BASELINE RD TEMPE AZ 85283
FD-52396
Food Establishment - Eating & Drinking
Food Routine Inspection
1/29/2024
Not Participating
1
Completed
Violations
Violation #: 15
Description: Food Separated and Protected
Comments:
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 pan of raw ground beef stored directly above cooked beef and ready to eat sauces in the walk-in cooler. Also observed raw whole shelled eggs stored directly above ready to eat sauces (such as mayonnaise) in the walk-in cooler. Discussed with person in charge storing all ready to eat foods to prevent potential contamination from raw animal proteins; discussed storing all raw animal proteins so they are below or next to ready to eat foods. Person in charge had all raw animal foods stored below any ready to eat foods.
Correct By: Corrected At Time Of Inspection
Violation #: 33
Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control
Comments:
Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 metal pan of cooked beef with an internal temperature of 93*F in the top portion of the refrigerated prep unit; employee indicated it was cooked less than 30 minutes before inspection and they it put in the unit to cool. Discussed with employee not cooling hot foods in the refrigerated prep unit because it does not have the capacity to cool foods but rather it is meant to hold foods that have already cooled to 41*F and below. The metal pan was moved to the walk-in cooler to cool. Also observed plastic containers of cooked chicken with lids in the walk-in cooler next to the door; the cooked chicken had an internal temperature of 65*F and the person in charge indicated it was cooked 3 hours before inspection. Discussed proper cooling techniques; person in charge removed the lids and placed the containers on the top shelf across from the condenser fans in the walk-in cooler. Cooling guidance provided.
Correct By: Corrected At Time Of Inspection
Violation #: 54
Description: Garbage/Refuse Properly Disposed; Facilities Maintained
Comments:
Core-5-501.12, C: Outdoor Enclosure, Durable and Cleanable>>>Observed grease receptacle stored directly on rocks outside of garbage enclosure; rocks around the receptacle are coated in grease. Person in charge was informed the grease receptacle must be moved so it is resting on a smooth, easily cleanable surface. Person in charge indicated they would work with landlord to find a location for the grease receptacle where it is on top of a smooth easily cleanable surface.
Correct By: Correct Prior To Next Routine Inspection
Comments/Details
Reviewed: vomit/fecal accident clean up procedure
A copy of the inspection report was emailed.
No County legal action will result from this inspection.
On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website:
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.
Award: Not Participating,Food Manager Licenses: 1,Signer: Peng Chen
"A" for Food Safety
Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.
How does it work?
The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.
How can I determine the grade?
The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.
Definitions
- Priority Violation
- Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
- Priority Foundation Violation
- Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
- Core Violation
- Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
- Cutting Edge Program
- All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
| Violation Category | Grade A | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade C | Grade C | Grade C | Grade C | Grade C | Grade C | Grade D | Grade D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Priority | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | more than 2 | more than 3 |
| Priority Foundation | 0 | 1 | 2 | 3 | 4 | 0 | 1 | 2 | 5 | 3 | 4 | 0 | 1 | 2 | more than 3 | more than 0 |
Any legal action for a pattern of non-compliance or permit suspension results in a D.