PANDA EXPRESS

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed : cooked pasta on the front line 121°. The pasta in the lower 3/4 of the pan went from 138-161°. The pasta was stirred, heated to 165°+, and maintained above 135° thereafter. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed : rice 111° at the front serving counter.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed : at the mop sink an added splitter lacking back flow prevention on both sides.

Basic - Working containers of food removed from original container not identified by common name. Observed : the bulk dry goods(flour) in the multicolored bins, are not labeled.

Basic - Current Hotel and Restaurant license not displayed. Observed : the current license was not available for review.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: cooked beef on the front line hot hold counter, 123°.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the ice machine white shroud is soiled.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed: ice building on the floor of the walk-in freezer.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed: wiping cloth being used under a cutting board for prep in the back kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on flip-top make table cooler on cookline

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two back packs and an apron hanging on single service items storage rack. Manager removed all the items Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce ( mushrooms ) stored over ready-to-eat food ( sauce ) in walk in cooler. Manager moved mushrooms to the bottom shelf. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Observed the current license was not available for review.

Basic - No Heimlich maneuver/choking sign posted. Observed: lack of a choking poster. One was emailed.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: chicken on the front line 129F. The staff chose to discard. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the front line reach-in cooler with an accumulation of debris on the bottom shelf.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: chicken at the front counter, 127.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda nozzles at the drive thru are soiled. ALSO, the tea nozzles in dining are soiled. Repeat Violation

Basic - Ceiling tile missing. Observed: the ceiling tile over the mop sink is missing.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed: the silver K class fire extinguisher reads not full. The service company has been called. Corrective Action Taken

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle register and money, then return to serve line and handled single serve items and serving spoons without washing hands and changing gloves. Manager was advised of situation and told employee before handling single service items and serving spoons but they did not wash their hands or change gloves.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed "Y" connector at mop sink with missing vacuum breaker on the non-chemical side of the "Y" connector. Repeat Violation Admin Complaint

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. Observed person in charge at 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. Inspector provided vomitting and diarrhea procedure. Corrective Action Taken

Basic - Bathroom facility in disrepair. Observed women's rest room in out of order and being refurbished. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured in corner of back kitchen. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Observed establishment displaying an expired Division of Hotels and Restaurants license dated 6/1/2020

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at the drive thru server station. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed "Y" connector at mop sink with missing vacuum breaker on the non chemical side of the "Y" connector.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed bulk carbon dioxide tank not adequately secured in the back kitchen area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of chives

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at the drive thru window.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 06/01/2021

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored above lime juice in reach in cooler on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (45°F - Cold Holding); cut cabbage (46°F - Cold Holding) Items in reach in cooler at end of cook line. Items moved to walk in freezer to drop temperature. Item dropped to 41° by end of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Teriyaki chicken 119°120°. Item under 4 hours, item sold within 10 minutes of discovery.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Buildup of debris inside of microwave oven in storage area next to three compartment sink.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At both sinks

Basic - Equipment in poor repair. Gasket on reach in cooler at end of cook line falling off. Partially preventing door from closing without adjustment.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored on top shelf above cut/prepped produce in walk in cooler. Item moved Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on front edge of reach in cooler at end of cook line.