PANDA HOUSE CHINESE RESTAURANT

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm The operator has a triple sink that will be set up during the inspection to sanitize all dishes that are washed and rinsed in the machine Technician was called for repair to dishwasher Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler observed raw chicken overcooked shrimp

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Then walk-in cooler observed raw chicken stored over raw beef.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken wings at 65F in triple sink for preparation and seasoning . chicken was relocated to walk-in cooler until preparation can start Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Basic - Food stored on floor.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Single-service articles improperly stored. On the floor in storage trailer

Basic - food in an unprotected holding unit in a customer/nonsecure area. Food Stored in a container trailer that is accessible to the public in a non secure area, parking lot, and the door is standing open and not locked

High Priority - Container of medicine improperly stored. In glass door cooler with food removed by operator Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in WIC Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs at 75F on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 71F sitting on table at cook-line. Sprouts were put into walking cooler Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. egg roll (121F - Hot Holding); Poultry (81F - Hot Holding)

Basic - Buildup of food debris/soil residue on walk in cooler door handles.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing without running cold water in kitchen

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice at 127 F Cos 167F Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Scrub pad in hand sink

Basic - Bowl or other container with no handle used to dispense food used in potatoes

Basic - Cloth used as a food-contact surface, under cabbage

Basic - Food stored on floor, potatoes stored on floor Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach cooler gaskets are soiled Corrected On-Site

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Warning - From follow-up inspection 2024-12-20: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm COS 100 ppm

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Corrected On-Site

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade,

Basic - Food stored on floor

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets are soiled

Basic - Time/temperature control for safety food thawed in an improper manner.wonton wraps thawing on table 57f

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. - From follow-up inspection 2021-10-29: Grease on the ground and/or pad around grease receptacle. Time Extended