PANDA EXPRESS #1140

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cabbage,56 f held less than four hours.Operator discarded. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Iced tea nozzle has a lime build up. Corrected On-Site Repeat Violation

Basic - Clean linens stored on floor.

Basic - Covered waste receptacle not provided in one of the women's bathroom.

Basic - Cutting board has cut marks and is no longer cleanable.Green cutting boards.

Basic - Ice buildup in reach-in freezer and walk-in freezer. Corrected On-Site Repeat Violation

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Middle of the two doors in the dining room. Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Residue build up on ice tea nozzles and ice nozzle in the dining room.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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.

Basic - Ice buildup in walk-in freezer.

Basic - Insect control device installed over oil in dry storage area.

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - No copy of latest inspection report available.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Base of front door.

Basic - Unwashed broccoli stored over prepped cabbage in walk in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cut cabbage,51 f held less than four hours transferred to walk in cooler for a quick chill. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink.

Basic - Cutting board has cut marks and is no longer cleanable.Red cutting board.

Basic - Ice buildup in reach-in freezer at cooks line.

Basic - Single-service articles not stored inverted or protected from contamination.Forks at drive thru station. Corrected On-Site

Basic - Unwashed peppers stored over ready-to-eat kale in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - garlic in oil on line 72°. Per operator garlic was pull out 2 hours prior to. Operator placed in reach in cooler for quick cool. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Ice buildup in walk-in freezer. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave in prep area. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink. Corrected On-Site

Basic - Unwashed mushrooms stored over cut peppers in walk in cooler. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed bottle of disinfectant stored next to boxes of plastic gloves on the storage shelve in the mop sink room, Manager removed. Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed plastic container cracked on the end Manager discard at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Checked paper towel dispenser not working properly Located in the back prep kitchen.

Basic - Current Hotel and Restaurant license not displayed. Observed no current license displayed in restaurant spoke to General Manager, found copy of license on computer. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on the bottom of reach in freezer located on the cook line. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed lights not shield in the warewadhing area above 3 compartment sink.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water inside reach in cooler located on the cook line.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels./front counter hand sink near drive through/paper towel jammed/ Corrected On-Site

Basic - Ice buildup in walk-in freezer floor.

Basic - Reach-in cooler interior has accumulation of soil residues and standing water/front cook line two reach in coolers.