PANDA BUFFET

High Priority - Food placed in soiled container/equipment. Observed cooked chicken stored inside raw chicken box in walk-in cooler.

High Priority - Stop Sale issued due to adulteration of food product. Observed cooked chicken stored inside raw chicken box in walk-in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed krab salad 60F on buffet since 10:30am, pasta salad 58F on buffet since 10:30am per operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed krab salad 60F on buffet since 10:30am, pasta salad 58F on buffet since 10:30am per operator.

Intermediate - No soap provided at handwash sink. Observed no soap or paper towels at handwashing sink in beverage station.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no food with date marking.

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.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed eight non-smooth ceiling tile in kitchen above prep areas.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed broken ceiling tile in kitchen.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Stored food not covered. Observed frozen beef stored uncovered in walk-in freezer.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp stored in sink of still water. Operator removed shrimp to cooler during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink with bucket lids in sink not accessible to use and used for other purposes.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sink by three compartment sink.

Basic - Stored food not covered. Observed fried chicken stored in walk in cooler with no cover for protection. Manager placed cover over product. Corrected On-Site

Basic - Food stored on floor. Observed bucket of fish in bucket on floor in walk in cooler.

Basic - Stored food not covered. Observed chicken, shrimp uncovered in walk in freezer.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken and beef in walk in cooler without proper date label. Manager stated it was prepared 12-20.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like build up in interior of ice machine.

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty lids in hand wash sink. Used for storage purposes. Manager removed lids from sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink. Manager provided some once she noticed there was none. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date mark on food in walk in cooler. Manager stated which food was made today and yesterday. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken inside the walk in cooler over unwashed vegetables. Employee removed items and stored items correctly. Corrected On-Site

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Repeat Violation

Basic - Food stored on floor. Observed cooking oil on on the kitchen floor.

Basic - No handwashing sign provided at a hand sink used by food employees. Waitress station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flour and sugar container container soiled buildup, dry storage area.

Basic - Working containers of food removed from original container not identified by common name. Sugar and flour container not labeled, in dry storage area.