Mandy’s Restaurant

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

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 takennCook beans 62 f held overnight did not cool from 135 f to 41 f within 6 hours. No temperatures Taken Repeat Violation

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 takennCook beans 62 f held overnight did not cool from 135 f to 41 f within 6 hours. No temperatures Taken

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 takennCook beans 62 f held overnight did not cool from 135 f to 41 f within 6 hours. No temperatures Taken

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.