Inspection Report

Business Name
Mandarin Kitchen
Business Address
6941 N Hayden RD Scottsdale AZ 85250
Permit Number
FD2406251
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
2/26/2026
Grade
Not Participating
Priority Violation
0
Inspection Status
Completed

Violations

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

3-501.15 (A) - Priority Foundation: 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. Addl Notes: In the upper section of the small prep refrigerator across from reach in freezer observed a pan of chopped cabbage/50-54°F and a pan of fried chicken/47-50°F. After discussion with the person in charge, it was determined all TCS foods were prepared around 12PM and were cooling in the walk-in cooler prior to being placed in the upper section of the small prep refrigerator within the last hour. TCS foods must be cooled in equipment designed to rapidly cool. The upper section of the prep refrigerator is not designed for cooling TCS foods. TCS foods were moved to the walk-in refrigerator to rapidly cool. Corrective Action: Corrected at time of inspection.

Violation #: 36

Description: Thermometers Provided and Accurate

Comments:

4-302.12 - Priority Foundation: Food Temperature Measuring Devices Addl Notes: No probe thermometer observed onsite. PIC sent chef to purchase probe thermometer from retail store at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Observed newly purchased probe thermometer onsite. Corrective Action: Corrected at time of inspection.

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed rice scoop stored in a metal pan of standing water/109°F by the rice cooker. Predefined Comment: In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Discussed maintaining utensils in hot water (135°F+) of an electric counter top warmer. Corrective Action: Corrected at time of inspection.

Comments/Details


Predefined Comment: No County legal action will result from this inspection.
Menu review required to determine if establishment should remain Class 3 Eating & Drinking 10+ or be changed to a class 4 Eating & Drinking 10+.

Establishments conducts advanced preparation of more than 3 menu items including cooking and cooling of beef, chicken, pork, shrimp, and rice. Establishment hot holds fried rice, white rice, and three types of soup.

Discussed latex gloves. Latex gloves are not approved for food contact.

Predefined Comment: 如果您對此檢查報告有任何疑問，或者想用中文審閱此檢查報告，請聯繫我們的語言聯絡官： (602) 527-1365. If you have any questions regarding this inspection report, or would like to review it with someone in Chinese, please contact our language liaison at (602) 527-1365.

"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.
Grading System The matrix below is used to grade food inspections under the voluntary grading system.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.