PANDA EXPRESS #1734

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler on cook line, bag of cut cabbage (45F - Cold Holding). Operator stated they were using it this morning and put on top of pans in reach in cooler instead of walk-in cooler. Employee put bag back into walk-in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of tea nozzles in lobby soiled with brown residue build up.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to find food handler training for prep employee working during inspection.

Basic - Floor soiled/has accumulation of debris. Floor under cook line soiled with food debris/grease. Also, floor under front counter soiled with food debris. Also, wall under three compartment sink soiled with residue.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on cook line soiled with food debris. Repeat Violation

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee arrive to work and handle hair to pull back and put hat on and then immediately went to cook line and began preparing customers food.

High Priority - Live, small flying insects found. Observed 2 live flying insects at front counter in front of food warmers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook like across from wok station, cut cabbage (56F - Cold Holding). Container of cut cabbage on top of other pans in top of reach in cooler. Manager stated container of cut cabbage was taken from walk-in cooler 1 hour prior. Manager removed from reach in cooler and placed back in walk-in cooler to bring temperature down. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. On metal rack to left of triple sink, container of white powder cleaner stored on bottle shelf next to clean pan. Manager removed cleaner from bottom shelf. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Current license displayed expired June 1 2024.

Basic - Equipment and utensils not properly air-dried - wet nesting. On metal rack next to triple sink, multiple pans stacked before properly air drying.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave to left of triple sink has build up of food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled throughout kitchen.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot holding unit on make line, teriyaki chicken (121F - Hot Holding). Chicken was in warming unit on line for approximately 1 hour, per employee. Manager moved back into warming unit 148F. Corrected On-Site Repeat Violation Admin Complaint

Basic - Clean linens stored on floor. By back door of establishment, two bags of clean linens on ground. Manager removed from ground. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On storage rack by walk in freezer, employee phone on paper towels. Manager removed. Corrected On-Site

Basic - Open dumpster lid. Shared dumpster lid open.

High Priority - In-use utensil used for time/temperature controlled for safety foods not stored properly. Rice scoop with cooked rice still on scoop at front counter not stored in water at least 135F or inside hot held cooked rice container, manager replaced scoops and left them in rice cooker with rice. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beijing beef (117F-126F - Hot Holding, retemp 178F) in front counter steam well, per manager beef has been in steam well less then 30 minutes, employee reheated to 178F, and manager turned up temperature of steam well. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Two certifications are photocopies