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Mecklenburg County Health Dept
Public Health Inspections
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Premises Information

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NameMANDARIN RESTAURANT
Address9548 MT HOLLY-HUNTERSVILLE RD
 
City/State/ZIP
HUNTERSVILLE NC 28078
Premise Type1 - Restaurant
CountyMecklenburg
Inspection Date 1/18/2022
Final Score @ Grade
96.50 A
General Comments

Violations

 
CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description CDIRVRComments
3 1 Management, food & conditional employee; knowledge, responsibilities & reporting Yes Yes No 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and EHS provided email copy for PIC to print. REPEAT VIOLATION.
5 0.50 Procedures for responding to vomiting & diarrheal events Yes Yes No 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and EHS provided email copy for PIC to print. REPEAT VIOLATION.
8 2 Hands clean & properly washed Yes No No 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee(with gloves on) take orders at cash register then proceed to prepare orders of chicken wings at fryers without changing gloves or washing hands between tasks. CDI: Education provided and food employee washed hands and changed gloves.
10 0 Handwashing sinks supplied & accessible Yes No No 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back hand sink. CDI: Food employee provided paper towels.
24 0 Time as a Public Health Control; procedures & records Yes No No 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamps on cut cabbage, noodles, or eggs stored on prep counter. CDI: PIC time stamped product for 11am when product removed from walk-in cooler at opening.