PANDA GARDEN & TASTY WINGS

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash rub hands together for 4 seconds while washing hands. Reviewed handwashing requirements with operator.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw pooled whole shell eggs stored above cooked shrimp in cook line flip top. Operator reorganized. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (73F - Cold Holding) not prepped or portioned today stored at room temperature on central prep sink. Per operator, item has been left out for less than 2 hours. Operator moved item to walk in cooler. Reviewed time as a public health control option with operator. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) at triple sink area. Operator diluted solution, retesting at 100ppm. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in triple. Reviewed handwashing requirements with operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior rim of in use rice cooker soiled with old food debris.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by triple sink.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink by front counter 81F.

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle stored directly in cooked noodles in cook line flip top cooler. Operator removed. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters heavily soiled with grease and dust.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wiping clothes stored on surfaces across kitchen prep area. Operator placed into sanitizer.

Basic - Working containers of food removed from original container not identified by common name. Working containers of salt and flour not labeled at dry storage.