Manding Cafe

Observed prep top counter not clean, sanitize before using after being ideal for sometime. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board. PIC advised to ensure prep top counters are clean and sanitized before use.

Observed several foods in reach in cooler with no date marking( rice, sauces, Chicken and mixed sauce ready to eat food in reach in cooler of main kitchen, held over 24 hours without proper date marking. A food that requires date-marking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen (ii) Is in a container or package that does not bear a date or day; (iii) Is appropriately marked with a date or day that exceeds 7 days . 2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. PIC instructed to provide proper date marking to include date or day by which food shall be consumed or discarded seven days from day of opening or day when first held in refrigeration. PIC dated marked.

Observed employees with no hair restraint/beard guard. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. PIC will provide hair restraint.

Observed nonfood-contact equipment in poor repair. Observed Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, Observed holes on wall, doors and cracks throughout the facility, and Observed grease on the ground and/or pad around grease receptacle. PIC/owner has 30 days to do a repair and deep cleaning.

Observed prep top counter not clean, sanitize before using after being ideal for sometime. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board. PIC advised to ensure prep top counters are clean and sanitized before use.

Observed multiple expired (3/10/24) snack foods displayed for sell. 511-6-1.04(8)(b) - Expired Foods (P) (b) Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. PIC discarded foods.

Observed several foods in reach in cooler with no date marking( rice, sauces, Chicken and mixed sauce ready to eat food in reach in cooler of main kitchen, held over 24 hours without proper date marking. A food that requires date-marking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen (ii) Is in a container or package that does not bear a date or day; (iii) Is appropriately marked with a date or day that exceeds 7 days . 2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. PIC instructed to provide proper date marking to include date or day by which food shall be consumed or discarded seven days from day of opening or day when first held in refrigeration. PIC dated marked.

Observed live roaches in the kitchen and storage area. Rodent found at the front food service area at the counter top/table. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. etc.

Observed employees with no hair restraint/beard guard. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. PIC will provide hair restraint.

Observed several items stored on the floor throughout the facility. single service utensil not stored as the handles are touches. PIC instructed to move and store 6 inches above the floor.

Observed grease build up on walls and Hood. (a) Good Repair. All physical facilities shall be maintained in good repair. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. All physical facilities shall be maintained in good repair; and physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Advised PIC to clean up the facility within 30 days. Follow up in 30 day.

Observed nonfood-contact equipment in poor repair. Observed Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, Observed holes on wall, doors and cracks throughout the facility, and Observed grease on the ground and/or pad around grease receptacle. PIC/owner has 30 days to do a repair and deep cleaning.

Observed food establishment lacking required variance for specified process of squeezing and bottling in-house juices without a warning sign on the the label indicating that "unpasteurized juice." Labeled, if not treated to yield a 5-log reduction of the most resistant microorganism of public health significance: Pf (i) As specified under subsection (7)(c) of this Rule, Pf and (ii) As specified in 21 CFR 101.17(g) Food labeling, warning, notice, and safe handling statements, juices that have not been specifically processed to prevent, reduce, or eliminate the presence of pathogens with the following, "WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems." Owner instructed to reprint label and add the warning sign.

Observed drinks made in the facility not labeled. 1. Food packaged in a food service establishment, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. Instructed PIC to add "unpasteurized juice on the label" before displaying for sale.

Observed grease build up on walls and Hood. (a) Good Repair. All physical facilities shall be maintained in good repair. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. All physical facilities shall be maintained in good repair; and physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Advised PIC to clean within 10 days for a walk through, and routinely.

Observed two reach in freezers building ice blocks. All physical facilities shall be maintained in good repair. PIC will ensure equipment maintenance to avoid further damage and contamination of food products.