Mandarin Palace, 3116 U.S. Highway 278, Covington; Follow up; Aug. 1, 90 A
Observations & Corrective Actions
6-1D: .04(6)(i) Observed food on buffet line that were not listed on time control procedure. // Time control procedure was updated to include a list of all the food items. // "When using Time Control (TPHC) for a maximum of 6 hours: 1) cold foods shall start at 41°F (5°C) or below and may not exceed 70°F (21°C) within the 6 hours; 2) the food temperature shall be monitored unless the room temperature is maintained to ensure the food does not exceed 70°F (21°F); 3) the food items shall be labeled with a start and discard time, not to exceed 6 hours; 4) foods not consumed or exceeding 70°F (21°C) before the discard time shall be discarded; 5) when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; 6) written procedures TPHC shall be created in advance and made available upon the Health Authorities request."
14B: .05(10)(e) 1,2,4 Observed several clean containers and pans stacked wet.// Container were unstacked and allowed to dry. // Linens that do not come in direct contact with food shall be laundered between operations if they become wet, sticky, or visibly soiled. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.