- Basic - Wall soiled with accumulated grease. Throughout kitchen.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Fried chicken. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cut cabbage in reach in cooler at 50f. Operator stated cabbage will be used before 4 hours. Item has been placed on temporary time plan.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See stop sale.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Green scrubbie in front hand washing sink. **Corrected On-Site**
- Intermediate - Records/documents for required employee training do not contain all of the required information. One training certificate not completely filled out.
- Intermediate - Significant Accumulation of black mold-like substance in the interior of the ice machine.
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/4/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Reach in cooler next to ice machine had an ambient air temperature of 55°f. Inspector took three temperatures on different occasions, after the unit was shut for a few minutes. Thermometer was properly calibrated in ice water, prior to taking temperature. Operator was advised to store all tcs/phf products in an environment producing 41°f or lower. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage room in hallway. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. One container of brown sugar in dry storage area. **Warning**
- High Priority - Cooked chicken not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken final cooking temperature from raw 147°f at the center(establishment does not have a consumer advisory). Corrective Action: operator placed product back on grill for cooking, second final cooking temperature of chicken 183°f at the center. Temperatures were taken at the grill. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Other 3 batches of cooked noodles 49°f taken at the center, products were piled deeply in container. Operator stated that product had been cooling since last night, temperature of products were taken after thermometer was properly calibrated with ice water. Operator discarded of product on site. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cookline reach in cooler cooked beef 48°f, cooked wontons with tcs ingredients 50°f, cooked egg rolls with meat 49°f, tcs batter temped 51°f at cookline. Products were not in the process of preparation or cooling. Corrective Action: operator was asked to remove lid for rapid cooling for chicken. Beef, wontons and egg rolls were stored in an environment of 41°f or lower. Ice was placed under batter. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Other 3 batches of cooked noodles 49°f taken at the center, product was piled deeply in container. Operator stated that products had been cooling since last night, temperature of products were taken after thermometer was properly calibrated with ice water. Operator discarded of product on site. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of debris substance in the interior of the ice machine. **Warning**
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4/3/2014 | Routine - Food | Warning Issued |
- Basic - Leaking pipe at plumbing fixture. 3 bay sink drain leaking
- Basic - Wall and ceiling soiled with accumulated grease. Cookline
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch water mixture 68 less than 1 hour per cook. Placed into ice bath for temperature recovery
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 112 in kitchen less than 1 hr per cook, reheated to 165. Also spring rolls 118, egg rolls 121, cream cheese Rangoon 98. Discarded by operator
- Intermediate - Handwash sink used for purposes other than handwashing. Soiled apron on sink basin
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, in walkin cooler
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7/15/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/29/2013 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cooked washed, rinsed, but failed to sanitize dishes **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over beef in walk in cooler
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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4/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair. Cookline cooler **Warning**
- Basic - Soiled reach-in cooler gaskets. Cook line **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 53F on cook-line to stored in refrigeration for less than 4 hours. Cook placed into cooler when he saw me. **Admin Complaint** **Repeat Violation**
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1/11/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Food debris accumulated on kitchen floor. Animal blood on walk-in cooler floor **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Cookline cooler **Warning**
- Basic - Soiled reach-in cooler gaskets. Cook line **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 53F on cook-line to stored in refrigeration for less than 4 hours. Cook placed into cooler when he saw me. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Noodles 44-49F **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cook line cooler, food temperatures 46F **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked noodles cooling in walk in cooler **Warning**
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1/9/2013 | Complaint Full | Administrative complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Interior of storage reach in freezers
- Basic - Reach-in cooler gasket torn/in disrepair. Cookline
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic knives, self service. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 2 pots of rice 120F and 118F less than 1 hour reheated for continued hot holding Also cooked chicken 60F removed from walk in cooler and not stored in refrigeration.
- High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Egg rolls 118F heated for hot holding, continued heating
- Intermediate - Handwash sink used for purposes other than hand-washing. Frontline sink, used to rinse towels
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1/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef and chicken 55F less than 3 hours, moved into walk in cooler for temperatures recovery
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Noodles 48F in right makeline cooler for less than 4 hours moved to walk in cooler for temperatures recovery
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above.Broccoli/cauliflower 107-120F for less than 2 hours, reheated to 165F for continued hot holding
- Critical - Violation: 03C-09-1 Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Chicken 120F reheated for hot holding, continued heat to 165F
- Critical - Violation: 03C-09-1 Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Rice reheated to 124F for hot holding, continued heating to 165F minimum
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method. Noodles cooling 77,76F in too large amount and covered.
- Critical - Violation: 03D-06-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice cooling 1.5 hours 77,76F. Iced to reach 70F in 30 minutes Repeat Violation.
- Critical - Violation: 04-01-1 Left reach in cooler on cookline incapable of maintaining potentially hazardous food at proper temperatures. Food temperatures 55F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder
- Critical - Violation: 04-01-1 Right makeline cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 48F, ambient thermometer reads 60F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 8 7 12.
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8/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice cooling 1.5 hours 77,76F. Iced to reach 70F in 30 minutes Repeat Violation.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.36F Repeat Violation. Corrected On Site.
- Critical - Left reach in cooler on cookline incapable of maintaining potentially hazardous food at proper temperatures. Food temperatures 55F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder
- Observed build-up of food debris inside both reach in freezers in storage room
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Noodles incorrectly dated in walk in cooler
- Critical - Observed food being cooled by nonapproved method. Noodles cooling 77,76F in too large amount and covered.
- Critical - Observed food stored on floor. Liquid shortening and canned goods in storage room
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef and chicken 55F less than 3 hours, moved into walk in cooler for temperatures recovery
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Noodles 48F in right makeline cooler for less than 4 hours moved to walk in cooler for temperatures recovery
- Critical - Observed rodent activity as evidenced by rodent droppings found. Old droppings found in off site storage room. On storage shelving in corner (75) on floor by reach in freezer(50) on boxes of food on storage shelving nesrest door (25). This violation must be corrected by : 8 7 12.
- Observed unnecessary items on the premise.Unused equipment parts in storage room
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Broccoli/cauliflower 107-120F for less than 2 hours, reheated to 165F for continued hot holding
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Chicken 120F reheated for hot holding, continued heat to 165F
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Rice reheated to 124F for hot holding, continued heating to 165F minimum
- Critical - Right makeline cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 48F, ambient thermometer reads 60F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 8 7 12.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/6/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked noodles 77F cooling 2 hours in walk in cooler. Food iced for immediate chill. Recommended icing noodles all the way to 41F ptior to storing in cooler. Corrected On Site.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.Reads 39F in icepoint Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Frontline rice spoon. Corrected On Site.
- Observed single-service items stored on floor.Drink cups, frontline Corrected On Site. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name.Brown Sugar
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6/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Tubs of cooked chicken,noodles in walk in cooler
- Observed single-service items stored on floor. Cups, frontline
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked chicken 102-107F outside of temperature control, moved into walk in cooler for quick chill to 41F immediately
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2/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Corn starch mixture 114F made a short time ago per cook, but held ineffectively on ice. Advised to immerse container in ice for cooling and cold holding
- Violation: 25-04-1 Observed single-service items stored on floor.Drink cups and lids, frontline
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8/8/2011 | Routine - Food | Call Back - Complied |
- Observed attached equipment soiled with accumulated dust.Walk in cooler fan covers
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed dead roach on premises.One under soda box rack near cookline This violation must be corrected by : 8 8 11.
- Observed food debris accumulated on kitchen floor under fryers
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chicken 93,92,94F on cookline for one hour per cook. Advised to move chicken to walk in cooler for temperature control until cut and cooked.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Corn starch mixture 114F made a short time ago per cook, but held ineffectively on ice. Advised to immerse container in ice for cooling and cold holding
- Critical - Observed roach activity as evidenced by live roaches found. One on wall by handsink and one on cookline floor by end wall This violation must be corrected by : 8 8 11.
- Critical - Observed roach activity as evidenced by live roaches found. One on wall by makeline cooler This violation must be corrected by : 8 8 11.
- Observed single-service items stored on floor.Drink cups and lids, frontline
- Observed wall soiled with accumulated black debris in dishwashing area.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.Tested toxic level over 100. Corrected On Site.
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8/5/2011 | Routine - Food | Warning Issued |
- Critical - Observed buildup of slime in the interior of ice machine and door.
- Critical - Observed medecine improperly stored on icemaker
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cornstarch mixture 77F for 2 hours per operator. Shallowed and moved into cooler for temperature recovery to 41F immediately
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Noodles 46F and vegetables 56Ff in right makeline cooler for 2 hours per operator. Moved into cooler for temperature recovery to 41F or colder immediately
- Observed single-service articles stored without protection from contamination.To go boxes under front line handsink
- Observed wall soiled with accumulated grease and grime, Pass through window
- Observed wall soiled with accumulated grease on end of cookline below ceiling vent
- Critical - Right makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 46-56F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. Recommended labeling cooler for raw vegetable storage only.
- Wet wiping cloth not stored in sanitizing solution between uses on cookline Corrected On Site.
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5/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above.Eggrolls 126Fspring rolls 119F for 30 minutes per operator, reheated to 165F for continued hot holding
- Critical. Violation: 03D-01-1 Observed food being cooled by ineffective method.Noodles cooling in full bus tubs in amount over 4 inches deep
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cooks julienne slicing carrots with bare hands Corrected On Site.
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cook placing vegetables in container for cooking with bare hands
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Spoon for rice, frontline
- Critical. Violation: 12A-03-1 Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.Cook rinsed hands in 3 bay sink with no soap and failed to dry hands
- Critical. Violation: 12A-19-1 Observed empolyee wash hands with no hot water or soap.
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8/25/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name.Salt on kitchen preptable Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chicken 64F on cookline for less than 1 hour per operator , moved to effective refrigeration
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Eggrolls 126Fspring rolls 119F for 30 minutes per operator, reheated to 165F for continued hot holding
- Critical. Observed food being cooled by ineffective method.Noodles cooling in walk in cooler and cookline cooler that are not maintaining 41F or colder
- Critical. Observed food being cooled by ineffective method.Noodles cooling in full bus tubs in amount over 4 inches deep
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cooks julienne slicing carrots with bare hands Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cook placing vegetables in container for cooking with bare hands
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Spoon for rice, frontline
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.Cook rinsed hands in 3 bay sink with no soap and failed to dry hands
- Critical. Observed empolyee wash hands with no hot water or soap.
- Wet wiping cloth not stored in sanitizing solution between uses.Frontline
- Unwrapped single-service utensils not presented so that only the handles are touched.Frontline plasticware. Also advised to keep plasticware under containers for better protection
- Critical. Handwash sink not accessible for employee use at all times.Kitchen blocked by mop bucket
- Critical. Observed unlabeled chemical spray bottle on frontline
- Critical. No proof of required employee training provided. No warning issued, establishment licensed on 7-27-10
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8/24/2010 | Routine - Food | Warning Issued |
- No Heimlich maneuver sign posted.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.Obtain within 60 days.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Provide training within 60 days of date of hire.
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7/27/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Mandarin Express Altamonte Mall, 451 E Altamonte Dr Ste #fs-13, Altamonte Springs, FL »