Mandy's Restaurant

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempted at 10:20am: raw breaded pork 46F, raw chicken 46F, pooled egg mixture 46F, raw beef 47F, raw pork loins 48F, raw chicken 48F, raw chicken 49F, raw pork loin 49F, ham and oil 47F, sliced ham 48F, ham 49F, cheese 49F, cheese 48F, cheese 48F, cheese 49F, cheese 48F, ham 47F, cheesecake 48F, potato balls with beef and pork 45F, Cooked chicken 47F, cooked chicken 47F, cooked chicken 47F, cooked chicken 49F, cooked beef noodle 47F, cooked chicken 47F, cooked pork 48F, cooked pork 53F, cooked chicken 54F, cooked tamales 46F, cooked yuca 47F, cooked beef 47F, cooked beef 48F, cooked pork 49F, cooked chicken stew 49F, cooked black beans 49F, cooked plantains 47F, Cooked chicken originally obtained from Walk in cooler which was out of temperature (See Stop Sale) **Admin Complaint** - From follow-up inspection 2025-05-22: Cooked Tamales 46F cold hold, ham and onions in oil 51F cold hold, potato balls 51F cold hold, cheese cake 48F cold hold. A stop sale was issued on 5-21-25 for these items to be discarded. I observed them in the walk in cooler which remains in disrepair during call back. Operator discarded items during call back inspection See Stop Sale.**Admin Complaint** **Admin Complaint**

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw breaded pork 46F, raw chicken 46F, pooled egg mixture 46F, raw beef 47F, raw pork loins 48F, raw chicken 48F, raw chicken 49F, raw pork loin 49F, cooked chicken 47F, cooked chicken 47F, cooked chicken 47F, cooked chicken 49F, cooked beef noodle 47F, cooked chicken 47F, cooked pork 48F, cooked pork 53F, cooked chicken 54F, cooked tamales 46F, cooked yuca 47F, cooked beef 47F, cooked beef 48F, cooked pork 49F, cooked chicken stew 49F, cooked black beans 49F, cooked plantains 47F, ham and oil 47F, sliced ham 48F, ham 49F, cheese 49F, cheese 48F, cheese 48F, cheese 49F, cheese 48F, ham 47F, cheesecake 48F, potato balls with beef and pork 45F, Cooked chicken originally obtained from Walk in cooler which was out of temperature **Warning** - From follow-up inspection 2025-05-22: Cooked Tamales 46F cold hold, ham and onions in oil 51F cold hold, potato balls 51F cold hold, cheese cake 48F cold hold. A stop sale was issued on 5-21-25 for these items to be discarded. I observed them in the walk in cooler which remains in disrepair during call back. Operator discarded items during call back inspection.**Admin Complaint** **Admin Complaint**

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles behind front line cook are bulging and in disrepair. Multiple ceiling tiles on front cook are acoustic tiles. Operator plans to replace with smooth, cleanable tiles by 7/4/2025. **Warning** - From follow-up inspection 2025-05-22: **Time Extended**

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted in dish pit area. **Repeat Violation** **Warning** - From follow-up inspection 2025-05-22: **Time Extended**

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler not holding food at proper temperature. **Warning** - From follow-up inspection 2025-05-22: **Time Extended**

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in front line Reach in cooler has cut marks. **Repeat Violation** **Warning** - From follow-up inspection 2025-05-22: **Time Extended**

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of insulated food contact surface are soiled with debris, located in storage area adjacent to restrooms. **Warning** - From follow-up inspection 2025-05-22: **Time Extended**

High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Operator unable to provide invoice for 2 cases of raw chicken in Walk in cooler. **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw breaded pork 46F, raw chicken 46F, pooled egg mixture 46F, raw beef 47F, raw pork loins 48F, raw chicken 48F, raw chicken 49F, raw pork loin 49F, cooked chicken 47F, cooked chicken 47F, cooked chicken 47F, cooked chicken 49F, cooked beef noodle 47F, cooked chicken 47F, cooked pork 48F, cooked pork 53F, cooked chicken 54F, cooked tamales 46F, cooked yuca 47F, cooked beef 47F, cooked beef 48F, cooked pork 49F, cooked chicken stew 49F, cooked black beans 49F, cooked plantains 47F, ham and oil 47F, sliced ham 48F, ham 49F, cheese 49F, cheese 48F, cheese 48F, cheese 49F, cheese 48F, ham 47F, cheesecake 48F, potato balls with beef and pork 45F, Cooked chicken originally obtained from Walk in cooler which was out of temperature **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempted at 10:20am: raw breaded pork 46F, raw chicken 46F, pooled egg mixture 46F, raw beef 47F, raw pork loins 48F, raw chicken 48F, raw chicken 49F, raw pork loin 49F, ham and oil 47F, sliced ham 48F, ham 49F, cheese 49F, cheese 48F, cheese 48F, cheese 49F, cheese 48F, ham 47F, cheesecake 48F, potato balls with beef and pork 45F, Cooked chicken 47F, cooked chicken 47F, cooked chicken 47F, cooked chicken 49F, cooked beef noodle 47F, cooked chicken 47F, cooked pork 48F, cooked pork 53F, cooked chicken 54F, cooked tamales 46F, cooked yuca 47F, cooked beef 47F, cooked beef 48F, cooked pork 49F, cooked chicken stew 49F, cooked black beans 49F, cooked plantains 47F, Cooked chicken originally obtained from Walk in cooler which was out of temperature (See Stop Sale) **Admin Complaint**

Intermediate - Handwash sink used for purposes other than handwashing. Knife stored inside Employee handwash sink adjacent to steam table warmers. Operator removed knife during time of inspection. **Corrected On-Site** **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked items in Walk in cooler not date marked. **Warning**

Basic - Carbon dioxide/helium tanks not adequately secured. 2 CO tanks adjacent to restrooms not secured. Operator secured tanks during time of inspection. **Corrected On-Site** **Warning**

Basic - Single-service articles stored on a soiled surface. Located on lower shelving on cook line. **Warning**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted in dish pit area. **Repeat Violation** **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of insulated food contact surface are soiled with debris, located in storage area adjacent to restrooms. **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. Located at dry storage rack adjacent to Dish machine. **Warning**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys stored inside plastic serving platter in top of Reach in freezer on front line cook, adjacent to deli slicer. Operator relocated keys during time of inspection. **Corrected On-Site** **Warning**

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in front line Reach in cooler has cut marks. **Repeat Violation** **Warning**

Basic - Current Hotel and Restaurant license not displayed. 2025 license displayed in office. **Repeat Violation** **Warning**

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler not holding food at proper temperature. **Warning**

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles behind front line cook are bulging and in disrepair. Multiple ceiling tiles on front cook are acoustic tiles. Operator plans to replace with smooth, cleanable tiles by 7/4/2025. **Warning**

Required Records Available; Shellstock Tags/Labels

Warewashing Facilities Maintained and Used

Hot and Cold Water Available; Adequate Pressure

Single-Use/Single-Service Articles Properly Stored and Used

Food and Non-Food Contact Surfaces Designed and Constructed

Certified Food Manager Identification

Required Records Available; Shellstock Tags/Labels

Potentially Hazardous Food Held at Proper Temperature

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - Cold holding: cooked chicken 49F at 9:06am retempted to 46F at 10:12am, cooked ground beef 49F at 9:06am, 46F at 10:12, ham 50f at 9:09am, 48F at 10:12, raw pork 48F at 9:06am, 46F at 10:12. **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken 49F, cooked ground beef 49F, Cooked black bean 50F, Mac and cheese 50F, cooked pork tamales 49F, cooked yuca 49F, cooked red bean 52F. **Repeat Violation**

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle boxes on floor then began work without first washing hands. Discussed with operator the importance of washing hands every time they change tasks. **Corrective Action Taken**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. All foods began cooling the prior night at 7pm. Temped at 9:04am: Cooked black bean 50F, Mac and cheese 50F, cooked pork tamales 49F, cooked yuca 49F, cooked red bean 52F.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink. Discussed with employee to wash hands only at Employee handwash sink. **Corrected On-Site**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. All foods began cooling the prior night at 7pm. Cooked black bean 50F and cooked red bean 52F are stored in food containers deeper than 4 inches.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator's Probe thermometer off by 10 degrees. Helped operator calibrate thermometer during time of inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef and chicken not date marked in Walk in cooler.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile above soda machine in disrepair.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed some wet nesting equipment on the dry storage shelf adjacent to back kitchen exit.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in Reach in freezer adjacent to three compartment sink and chest freezer adjacent to Dish machine. **Corrected On-Site**

Basic - Old food stuck to clean dishware/utensils. Observed old food on clean equipment located on dry storage rack across from back kitchen exit.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed 2 bottles of water inside Reach in freezer adjacent to front line cook. **Repeat Violation**

Basic - Single-service articles improperly stored. Several boxes of single service straws, take out containers, and gallon bottles of juice stored on floor inside bar area. Operator began to relocate some items to an approved location during time of inspection. **Corrective Action Taken**

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled **Warning** - From follow-up inspection 2024-06-12: **Time Extended**

Intermediate - - From initial inspection : Intermediate - Probe thermometer not used to ensure proper food temperatures. Discussed with operator, he was checking temperatures with an inferred thermometer and it was not calibrated properly. And was not documented, just checked. **Warning** - From follow-up inspection 2024-06-12: Operator working on temp log **Time Extended**

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler held longer than 24 hours **Warning** - From follow-up inspection 2024-06-12: **Time Extended**

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole In dry storage area, Dry storage area cove molding missing Ceiling not smooth easily cleanable throughout kitchen. **Warning** - From follow-up inspection 2024-06-12: **Time Extended**

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cooks line prep area. **Warning** - From follow-up inspection 2024-06-12: **Time Extended**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pinto beans (51F - Cold Holding); black beans (55F - Cold Holding); chick peas (51F - Cold Holding); chicken (51F - Cold Holding); pork (55F - Cold Holding); cooked chicken thighs (50F - Cold Holding); cooked Yucca (50F - Cold Holding); cooked.green beans (50F - Cold Holding); tilapia raw (47F - Cold Holding); raw chicken (51F - Cold Holding); raw chicken (51F - Cold Holding); cooked pork (53F - Cold Holding); raw shell eggs (ambient 54F - Cold Holding); raw beef (51F - Cold Holding); flan (53F - Cold Holding); cheese cake (52F - Cold Holding); garlic in oil (51F - Cold Holding); empanadas (48F - Cold Holding); potato balls (47F - Cold Holding); ham (51F - Cold Holding); Swiss cheese (50F - Cold Holding); cooked plantains (52F - Cold Holding); stock (49F - Cold Holding); salami (49F - Cold Holding) see stop sale, operator had repair man fix the issues during the inspection. **Corrective Action Taken** **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pinto beans (51F - Cold Holding); black beans (55F - Cold Holding); chick peas (51F - Cold Holding); chicken (51F - Cold Holding); pork (55F - Cold Holding); cooked chicken thighs (50F - Cold Holding); cooked Yucca (50F - Cold Holding); cooked.green beans (50F - Cold Holding); tilapia raw (47F - Cold Holding); raw chicken (51F - Cold Holding); raw chicken (51F - Cold Holding); cooked pork (53F - Cold Holding); raw shell eggs (ambient 54F - Cold Holding); raw beef (51F - Cold Holding); flan (53F - Cold Holding); cheese cake (52F - Cold Holding); garlic in oil (51F - Cold Holding); empanadas (48F - Cold Holding); potato balls (47F - Cold Holding); ham (51F - Cold Holding); Swiss cheese (50F - Cold Holding); cooked plantains (52F - Cold Holding); stock (49F - Cold Holding); salami (49F - Cold Holding) see stop sale **Warning**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over breaded fish operator moved. **Corrected On-Site** **Warning**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent to operator via email. **Repeat Violation** **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled **Warning**

Intermediate - Probe thermometer not used to ensure proper food temperatures. Discussed with operator, he was checking temperatures with an inferred thermometer and it was not calibrated properly. And was not documented, just checked. **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler held longer than 24 hours **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. **Warning**

Basic - Hole in or other damage to wall. Hole In dry storage area, Dry storage area cove molding missing Ceiling not smooth easily cleanable throughout kitchen. **Warning**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cooks line prep area. **Warning**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above prep table soiled **Warning**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Reach in freezer on hot line prep area **Warning**

Basic - Stored food not covered. Mash potato in walk in cooler **Warning**

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at 0 ppm during inspection. Operator fixed machine during inspection. Chlorine at 100 ppm. **Corrected On-Site** **Warning** - From follow-up inspection 2024-04-12: Ran Dishmachine multiple times. Test less than 50 ppm. Operator replaced with a full bottle of chlorine sanitizer. Ran dish machine again. Tested at 50 ppm. **Admin Complaint** **Corrected On-Site**

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked foods in the in walk in refrigerator not date marked. **Repeat Violation** **Warning** - From follow-up inspection 2024-04-12: Most of the food is time/date marked. Operator date marked the remainder of the food at time of inspection. **Admin Complaint** **Corrected On-Site**

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer dirty located by the three compartment sink. Inside of microwave is dirty, located underneath espresso machine. Operator cleaned slicer and microwave during time of inspection. **Corrected On-Site** **Warning** - From follow-up inspection 2024-04-12: Deli slicer dirty located by the three compartment sink. Operator cleaned and sanitized slicer at time of inspection. **Admin Complaint** **Corrected On-Site**

Supervisor/Person in Charge Present

Hands Clean and Properly Washed

Employee Health Policies Present

Certified Food Manager Identification

Adequate Handwashing Facilities Supplied and Accessible

Food Obtained from Approved Sources

Food in Good Condition, Safe, and Unadulterated

Food Contact Surfaces Clean and Sanitized

Approved Thawing Methods Used

Proper Sanitizer Contact Time and Concentration

Equipment, Food and Non-Food Contact Surfaces Approved

Food and Non-Food Contact Surfaces Designed and Constructed

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in coolerDid not cool from 135 f to 41 f within 6 hours See stop sale cook beef 20 lbs 47 f held overnight no temperatures taken Cook beans 62 f held overnight did not cool from 135 f to 41 f within 6 hours. No temperatures Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in coolerDid not cool from 135 f to 41 f within 6 hours See stop sale cook beef 20 lbs 47 f held overnight no temperatures taken Cook beans 62 f held overnight did not cool from 135 f to 41 f within 6 hours. No temperatures Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in coolerDid not cool from 135 f to 41 f within 6 hours See stop sale cook beef 20 lbs 47 f held overnight no temperatures taken Cook beans 62 f held overnight did not cool from 135 f to 41 f within 6 hours. No temperatures Taken **Repeat Violation**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed for management and some employees to sign. Next unannounced inspection

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook pork cook chicken walk in cooler not dated.

Basic - Cutting board has cut marks and is no longer cleanable.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: cook beef 108 f 2nd temp on stove. Operator reheated. 165 f Hot holding: light warmer mash potatoes 112 f operator placed in oven 2nd temp. 165 f On counter cooked onions 82 f operator placed on grill top. 2nd temp 165 f **Repeat Violation**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding desert Flan 58 f 2nd temp 47 f moved to freezer. **Corrective Action Taken** **Repeat Violation**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector emailed operator **Corrective Action Taken**

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken cooked pork not dated in walk in cooler.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed red peppers over ready to eat pickles. Walk in cooler

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at 0 ppm retested to 100 ppm **Corrected On-Site** **Repeat Violation**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: stuffed potatoes 112 f operator put heat lamps 2 nd temp 135 f **Repeat Violation**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding dessert cooling station Flan 56 f cheese cake 56 f operator moved to freezer 2nd temp flan 43 f cheese cake 52 f **Corrective Action Taken**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat gravy walk in cooler. Operator moved raw food away. **Corrected On-Site**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at 0 ppm operator set up three compartment sink with chlorine tested at 100ppm. **Repeat Violation**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook fish cook beef and multiple items not dated in walk in cooler. **Repeat Violation**

Basic - Current Hotel and Restaurant license not displayed.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at 10 ppm retested to 100 ppm **Corrected On-Site** **Repeat Violation**