PANDA EXPRESS 2577

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. Some employee training expired . 9/25

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Cleaned by manager. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of prep line cooler.

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken at 130°. Cookline. Redone by employee 170°. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Cookline.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup by insulated pipes near blower walk in freezer. Ice buildup by door frame. Walk in freezer.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at non chemical side of splitter at mop sink.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked : broccoli 120, chicken 110, chicken 115, pork 120, chicken 120 , noodles 120. Per Person In Charge , items placed about 30 mins before. All items reheated to 180. Warning - From follow-up inspection 2022-08-26: At todays callback : cooked noodles 115°. Cooked chicken 110° , cooked broccoli 120°. All hot holding. Per Person In Charge items placed about 30 min ago. Items reheated to 180° and above. Admin Complaint

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Food service employees entering from outside, put on mask, engaged in food preparation activity without washing hands. Manager intervened. Corrective Action Taken

Intermediate - Records/documents for required employee training appear to be falsified. Observed multiple food safety training certificates with changed training date and expiration date. Operator stated the certificates were changed when it was time for employees to be renewed. Discussed with operator the employees need a new book with certificate since training material can change. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.

Basic - Standing water in bottom of reach-in-cooler. Standing water in base of reaching cooler. Kitchen