Panda Chinese Food

*45 Premises shall be maintained in good repair

REPAIR WORN GASKET FROM COOLERS.

*02 Cold Hold (41øF/45øF or below)

RICE 47'F, CHICKEN NUGGETS 48'F

*18 Use toxics according to additional condition

MAINTAIN SANITIZER (CL) AT 100 PPM IN BUCKET. TESTED AT 200 PPM

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ,EXTERIOR OF RICE COOKER, WOK, GRILL AND DEEP FRYERS AREA. CLEAN VENT HOOD.

*10 Clean Sight and Touch

CLEAN FOOD TRAYS.

*18 Toxic items labeling-non original container

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

*10 Clean Sight and Touch

*42 Floors/walls/ceiling/nonfood dirty

*02 Cold Hold (41øF/45øF or below)

*28 Date marking > 24 hrs,on site,temp 41F

*24 Food Labeling- with common name of the food

*42 Floors/walls/ceiling/nonfood dirty

*36 Cloths in-use for wiping between uses stored

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

*10 Clean Sight and Touch

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*18 Medicines labeled and stored properly

*45 Unnecessary articles prohibited

*42 Dirty nonfood contact surfaces

*36 Cloths in-use for wiping between uses stored

*32 Approved Food Contact Equip.

*18 Use toxic according to manufacturer direction

*02 Cold Hold (41øF/45øF or below)

*28 Date marking > 24 hrs,on site,temp 41F

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*45 Lockers to be used to store personal items

*18 Use toxic according to manufacturer direction

*42 Floors/walls/ceiling/nonfood dirty

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*32 Approved Food Contact Equip.

*14 Hands wash procedures-without soap

EMPLOYEE WAS WASHING HANDS WITH SOAP FOR 10 SECONDS . MAKE SURE EVERYONE WASHES HANDS FOR 20 SECONDS.

*36 Cloths in-use for wiping between uses stored

*35 Hair Restraints effective

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY

*10 Clean Sight and Touch

COOLERS

*42 Floors/walls/ceiling/nonfood dirty

HANDLES OF COOLERS, RICE COOKERS, FAUCETS' HANDLES, SHELVES BELOW PREP. TABLES, RESTROOM DOORS

*36 Cloths in-use for wiping between uses stored

*14 When to wash hands

BETWEEN TASK OR USE PHONE

*10 Clean Sight and Touch

REACH IN COOLERS INTERIOR, CUTTING BOARD

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*02 Cold Hold (41øF/45øF or below)

RICE 46'F, NOODLE 44'F

*45 Premises shall be maintained in good repair

HOT WATER FAUCET OF HAND SINK

*31 Handwashing lavatory - accessible

DO NOT KEEP ANY ITEM IN OR IN FRONT OF HAND SINK

*42 Floors/walls/ceiling/nonfood dirty

ALSO CLEAN SHELVES, EXTERIOR AND HANDLES OF RICE COOKER / FREEZER/ COOLERS , FAUCETS OF SINKS,

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request"

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

Observed raw chicken stored over cooked chicken.

*34 Pest control-routine inspections for

Observed dead roaches.

*41 Food storage containers, identified with common name of food.

Need to label containers where food is not easily identifiable.

*42 Floors/walls/ceiling/nonfood dirty

Need to clean walls, floor, and shelves.

*45 Unnecessary articles prohibited

Need to remove all unnecessary articles.

*47 Conditions of Permit-in use of food equipment

Need sign about the inspection report.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw shell eggs stored over soy sauce

*31 Handwashing lavatory - accessible

*02 Cold Hold (41øF/45øF or below)

Cracked raw shell eggs held at 63.5 degrees

*42 Floors/walls/ceiling/nonfood dirty

Lower shelves

*14 When to wash hands before donning new gloves

*32 Equipment and Utensils Multiuse Materials durable

Home style refrigerator

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*31 Handwashing lavatory - accessible

*18 Toxic items used according to law

*32 Approved Food Contact Equip.

Home style refrigerators

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw shell eggs stored over soy sauce

*02 Cold Hold (41øF/45øF or below)

Raw shell eggs held at 48.7 degrees

*02 Cold Hold (41øF/45øF or below)

Raw cracked shell eggs at 51.4 degrees Pre-cooked shrimp at 46.9 degrees in the top of the point of usage refrigerator

*18 Toxic items used according to law

Raid

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw shell eggs store over vegetables

*01 Cooling -- within 2 hours, 135-70øF

Once fried chicken at 85.5 degrees cooling on the counter

*34 Insect control:prevent dead insects from food

Roaches

*37 Container of food that is not time/temperature controlled for safety may be re-served from one c

Hot sauce needs to served from the original container

*32 Equipment and Utensils Durability and Strength

Home style refrigerator

*02 Cold Hold (41øF/45øF or below)

Once fried chicken at 69.1 degrees Cut cabbage at 76.4 degrees Raw shell egg cracked open at 75.8 degrees

*03 Food products not maintained at 135øF or above

Cooked beef at 96.6 degrees Cooked chicken at 110.0 degrees

*32 Damaged Equipment

replace air gaskets inside the reach in cooler

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

dusty fan blowing in the direction of the kitchen prep table

*35 Eating food, chewing gum, drinking beverages, or using tobacco

personal gatorade bottle on the food serving line area

*45Floors easily cleanable

food debris behind the fryers

*02 Cold Hold (41øF/45øF or below)

raw eggs measured at 47.7 degrees F

*36 Cloths in-use for wiping between uses stored

do not store cloth towels underneath the cutting boards

*42 Dirty nonfood contact surfaces

clean the sides of the fryers

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

lettuce stored adjacent to mop sink in the food prep area

*39 Keep utensils handles upright or protected

keep the plastic forks and spoons in an upright position to avoid contamination

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw eggs placed on top of green beans in the reach in cooler;

*45 Cleaning floors, dustless methods

clean the floors under the fryers

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

roach observed on the lettuce inside the food prep area; fly observed in the food prep area

*03 Food products not maintained at 135øF or above

sweet and sour chicken at 119 degrees F

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

raw chicken store adjacent to raw pork and tofu

*22 Handlers-Certificate Not On Site

all employees who work with food must obtain a valid food handler card.

*31 Handwashing lavatory - accessible

chair and trash can in front of the handwashing sink.

*36 Cloths in-use for wiping between uses stored

store cloth inside sanitizer bucket when not in use.