Mandarin Village Chinese Restaurant, 8952 Cleary Blvd, Plantation, FL - Restaurant inspection findings and violations

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Business Info

Name: MANDARIN VILLAGE CHINESE RESTAURANT
Type: Permanent Food Service
Address: 8952 Cleary Blvd, Plantation, FL 33324
License #: 1621245
Total inspections: 12
Last inspection: 07/15/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Food stored in a prohibited area, container of chicken and ribs stored over trash container.
  • Basic - No copy of latest inspection report available. **Corrected On-Site**
  • Basic - Server scooping/portioning food (other than ice and beverages) has ineffective hair restraint.
  • High Priority - Employee washed hands with no soap.
  • Intermediate - Employee washed hands in a sink other than an approved handwash sink, 3 compartment sink.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked,Wonton, pork, chicken.
07/15/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Attached equipment soiled with accumulated dust. Fans **Warning**
  • Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Warning**
3/19/2014Routine - FoodCall Back - Complied
  • Basic - Ceiling in disrepair, water stained.
  • Basic - Dusty ceiling tiles and/or air conditioning vent covers.
  • Basic - Employee personal food not properly identified and segregated from food to be served to the public.
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • High Priority - Nonfood-grade containers used for food storage - direct contact with food, coca cola crates used to store unwrapped egg rolls in walk in cooler.
3/19/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Attached equipment soiled with accumulated dust. Fans **Warning**
  • Basic - Covered waste receptacle not provided in women's bathroom. **Corrected On-Site** **Warning**
  • Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Warning**
  • Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
  • Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimps. **Corrected On-Site** **Warning**
  • High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
  • High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Moved inside a cooler, explained time control procedure. **Warning**
  • High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw meat, seafood over bean sprouts. **Corrected On-Site** **Warning**
  • Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Detergent **Corrected On-Site** **Warning**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rolls, ribs, sauces in the walk in cooler **Warning**
  • Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
12/20/2013Routine - FoodWarning Issued
  • Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. By pizza oven.
  • 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 and cooked meatballs in sauce in walk in cooler. **Corrected On-Site**
2/7/2013Complaint FullInspection Completed - No Further Action
  • Critical - Observed handwash sink used for purposes other than handwashing. Buckets on handsink by prep station Corrected On Site.
  • Critical - Observed soiled reach-in freezr gaskets by soda cooler. Corrected On Site.
7/26/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over beef reach in freezer
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken and fried chicken nuggets
  • Wet mop not hung to dry.
3/15/2012Routine - FoodInspection Completed - No Further Action
  • Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.
  • (A) Except as specified in Paragraph (B) of this section, SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination. (B) SINGLE-SERVICE and SINGLE-USE ARTICLES that are PACKAGED or in a facility such as a cabinet may be stored in a locker room.
  • (A) SINGLE-SERVICE and SINGLE-USE ARTICLES ...shall be handled, displayed, and dispensed so that contamination of FOOD and lip-contact surfaces is prevented. (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self- service is provided. (C) Except as specified under Paragraph (B) of this section, SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self- service with the original individual wrapper intact or from an APPROVED dispenser.
  • During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (F) In a container of water if the water is maintained at a temperature of at least...(140 degrees Fahrenheit) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
  • Critical - Please see inspection report for more details.
  • Please see inspection report for more details.
  • Critical - Please see inspection report for more details.
9/14/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Observed dented/rusted cans.mushroom Corrected On Site.
  • Critical - Observed interior of microwave soiled. Corrected On Site.
  • Observed single-service articles stored without protection from contamination. Corrected On Site.
  • Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
4/26/2011Routine - FoodInspection Completed - No Further Action
  • Equipment or utensils not designed or constructed in a durable manner. cardboard boxes in w/cooler.
  • Observed build-up of grease on nonfood-contact surface.hood
  • Equipment and utensils not properly air-dried.
  • Observed attached equipment soiled with accumulated grease.hoodfilters .
  • No copy of latest inspection report.
  • Critical. Manager lacking proof of Food Manager Certification.
  • 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. expired 5/21/09
9/14/2010Routine - FoodInspection Completed - No Further Action
  • Critical. No thermometer provided to measure temperature of food product.
  • Critical. Observed encrusted material on can opener.
  • Unwrapped single-service utensils not presented so that only the handles are touched.
  • Observed storage of maintenance tools in areas that may result in cross-contamination.brooms . Corrected On Site.
  • No copy of latest inspection report.
6/1/2010Routine - FoodInspection Completed - No Further Action
  • 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. complete within 60 days.
9/21/2009Food-Licensing InspectionInspection Completed - No Further Action

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