PANDA EXPRESS #1745

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef and chicken stored in same container at walk in cooler. Operator separate. . Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed a wet wiping cloth at cook line not stored in sanitizer solution.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw chicken cold held in refrigerator drawer at 47F. As per operator, chicken transfer to unit 3 hours prior to the inspection. Operator transfer chicken to walk in freezer for quick chill. 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 spicy ch hot held in front line steam table at 118F. Per operator, chicken place in unit 30 minutes before the inspection. Operator increase the temperature on the unit for quick heating. Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed cases with unwashed vegetables stored over homemade drinks in walk in cooler.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Observed some employees training certification expired on 09/4/2024

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed a wet wiping cloth at front line not stored in sanitizer solution between use.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 3 compartment sink and touched clean food containers.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. -Observed microwave insulation in disrepairs.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Old labels stuck to food containers after cleaning at dishwashing area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. noodles (94F - Hot Holding), observed bags of noodles left on microwave, per operator food hot holding less than two hours, employee removed and reheated on stove to 180F. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster provided and explained Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Cook line, next to grill, bottle containing water, Employee labeled Corrected On-Site

Basic - Floor area(s) covered with standing water. -Underneath dry storage shelf in kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Observed ice buildup on walk in freezer door in kitchen.

Basic - Open dumpster lid.