PANDA GARDEN

High Priority - Dented/rusted cans present. See stop sale. Dented 4lbs 4oz cans of oyster sauce and soy sauce.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef handled hat to put it on then began to handle clean utensil to prepare food at wok; no hand wash. Observed chef crack raw shelled eggs then handled clean utensil at wok; no hand wash. Advised operator that chef should wash hands and clean and sanitize utensils. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: raw steak in pans stored above cooked chicken in pans. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table area: wan ton soup (115F - Hot Holding) As per operator, stored 15 mins. Advised operator to reheat to 165+F.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler near fryer: bean sprout (50F at 12:30pm; 53F at 1:10pm- Ambient Cooling) As per operator, cooling since 10 mins. At current rate of cooling item will not cool to 41F in a total of 4 hours. Stored over stacked. Advised operator removed over stacked portion to quick chill. Repeat Violation Admin Complaint

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At walk in freezer: Several food items such as cooked chicken and egg rolls with cooked pork and vegetables prepared over 24hrs then frozen; not date marked. Operator started date marking some items. Corrective Action Taken

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handling orders and register then engaged on food preparation with out washing hands Employee washed hands Corrected On-Site

High Priority - Walk in cooler Raw animal food ( raw beef)stored over or with unwashed produce.(cabbage) Operator stored properly Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler #1, deep covered container with cooked chicken at 3:11pm(61F cooling) since 30 minutes at 3:48pm same temperature. At this current cooling rate product will not cool to 41F within 6 hours. Walk in cooler Deep covered container with Raw chicken marinade at 3:04pm(56F cooling) since 20 minutes at 3:30pm same temperature. At this current cooling rate product will not cool to 41F within 4 hours. Operator moved both products to walk in freezer Corrective Action Taken Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 0 ppm. Operator corrected to 100 ppm chlorine Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of soya sauce.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch hat on head and clothes then handled lid of container containing soup in steam table; no hand wash. Employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: Raw beef on stick stored above ready to eat cheese and Krab wraps. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cooked dumplings with cooked pork (48F - Cold Holding) As per operator, stored over night in unit. Not prepped or portioned today. Stored over stacked. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cooked dumplings with cooked pork (48F - Cold Holding) As per operator, stored over night in unit. Not prepped or portioned today. Stored over stacked. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep area on flip top cooler across from cook line: cooked broccoli (78F - Hot Holding) As per operator, cooked and stored 20 mins. Advised operator to reheat to 165F. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler unit across from cook line: cooked shrimp (68F at 1:30pm; 68F at 2:06pm- Cooling) As per operator, cooling since 2 hours. At current rate of cooling, item will not cool to 41F in a total of 6 hours. Stored over stacked. Operator removed over-stacked portion to quick chill. Corrective Action Taken

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked shrimp in freezer compartment of refrigerator: cooked and frozen 4 days prior; not date marked. At walk in freezer: Pork cooked then frozen 4 days prior; not date marked. Operator date marked. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator handle cellphone then touched clean pan with egg rolls; no hand wash. Operator washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: raw shrimp (46F - Cold Holding) As per operator taken from walk in cooler to flip top cooler 3 hours prior. Not prepped or portioned today. Advised operator to quick chill.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fryer area stored in pan: cooked egg roll (93F - Hot Holding) As per operator, reheated 30 mins prior. Operator discarded. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At walk in freezer: Various cooked meat in freezer cooked on the Friday and Monday prior not date marked. Advised operator to date mark.

Basic - Cardboard used to line silver tray pans storing egg rolls on rolling rack. Operator removed cardboard.

Basic - Food stored on floor. Bucket with bean sprout in walk in on floor and jug with oil in dry storage. Operator stored properly. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Bleach stored with oil under prep table

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

Intermediate - Packaged food has no English labeling. Flour sugar salt

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings and chicken made two days ago in walk in cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones on shelf over bane Marie at cook line

Basic - Reuse of single-service or single-use articles. Makeshift scoop out of plastic container

Basic - Stored food not covered. In walk in cooler

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

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef observed handling cellphone and using restaurant phone to take orders and immediately began handling food. No hand washing in between.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One Cracked raw shell egg stored with whole shell eggs in flip top cooler. Removed.

Basic - Bowl or other container with no handle used to dispense food. Cans used to scoop rice

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on shelf above flip top cooler on cook line

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between flip top coolers on cook line Removed Corrected On-Site

Basic - Reuse of single-service or single-use articles. Reusing cans to scoop rice

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water Ribs thawing iPad room temperature

High Priority - Toxic substance/chemical improperly stored. Observed several bottles with soap, bleach stored right next to containers with soy sauce on bottom shelf on prep area. Operator removed and stored chemicals away from food Corrected On-Site

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. Emailed poster to operator Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed two deep covered containers inside walk-in cooler with Cooked noodles at 3:05pm ( 76°F cooling) per operator product cooling since 2 pm rechecked at 3:25pm same temperature . At the current cooling rate products will not cooled to 70°F within 2 hours. Operator moved to sheet pans for proper cooling and transferred to walk-in freezer Corrective Action Taken

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. Emailed form to operator 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. Observed egg rolls, cooked pork not dated marked inside walk-in cooler. Per operator products prepared and stored for approximately 36 hours. Operator dated marked Corrected On-Site

Basic - Ice buildup around walk-in freezer door.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Metal pans with no handle stored inside containers with rice. Operator removed Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar, flour, salt, cornstarch on dry storage. Operator labeled containers Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed operator washing mixing bowl with just water, followed by placing container with clean pans with out sanitation properly. Operator removed containers and transferred to 3 compartment sink for proper wash,rinse,sanitized procedures Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside flip top cooler #1 toufu 48°F cold Holding and inside flip top cooler #2 cooked pork wontons , 50°F cold Holding . Per operator products stored for longer than 4 hours. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside flip top cooler #1 toufu 48°F cold Holding and inside flip top cooler #2 cooked pork wontons , 50°F cold Holding . Per operator products stored for longer than 4 hours. Per operator products not prepared or portioned today. Operator discarded.See Stop Sale. Repeat Violation Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw chicken stored above a container with cooked pork inside tall stainless steel reach in cooler on cook line. A container with raw chicken stored above a container with sauce and a container with raw beef stored above cut vegetables inside walk-in cooler. Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container seating on top of utility cart on cook line with fresh garlic in oil (83 - Cold Holding). Per operator product stored for approximately 30 minutes. Per operator product not prepared or portioned today. Operator moved product to flip top cooler Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by cook line and bathroom. Operator provided Corrected On-Site

Basic - Food stored on floor. Observed a container with chicken stock, compound sauce and soy sauce store on the floor on kitchen area. Operator stored properly Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed a container with raw chicken and a container with raw beef thawing on standing water on 3 compartment sink. Operator opened water faucet and placed products under running water. Corrected On-Site