PANDA EXPRESS # 2768

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line-garlic in oil (75F - Cold Holding), held less than 4 hrs, moved to walk-in cooler

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in cut onions, removed Corrected On-Site

Basic - No copy of latest inspection report available. Repeat Violation

Basic - Open dumpster lid. Shared dumpster with other businesses Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Orange chicken 124F on service line, discussed reheating to 165F Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles on self service soda machine soiled

Basic - Current Hotel and Restaurant license not displayed. Manager on duty unable to provide current license during inspection. Repeat Violation

Basic - Missing drain plug at dumpster. Shared dumpster with other businesses

Basic - No copy of latest inspection report available.

Basic - Open dumpster lid. Shared dumpster with other businesses

Basic - Single-service articles improperly stored. To go lids stored on floor in closet next to restrooms, employee removed from floor during inspection Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Kung pao chicken(112F - Hot Holding) Discussed reheating to 165 degrees Fahrenheit with operator Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -paper towel at back prep area Operator showed order of new paper towel dispensers Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed. Operator printed and displayed during time of inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at cooks line

Basic - Equipment in poor repair. -reach in cooler gasket torn adjacent of wok station

Basic - Floor area(s) covered with standing water. -standing water at cooks line and three compartment sink -at soda fountain syrup

Basic - Ice buildup in reach-in freezer adjacent of flat top grill Repeat Violation

Basic - Stored food not covered. -rice container at prep sink not covered

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -black pepper steak (123°F - Hot Holding); egg rolls (129°F - Hot Holding); grilled chicken (112°F - Hot Holding) Discussed reheating food items to 165 with operator Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -mold like residue at ice chute

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -at both hand sinks in establishment Operator replenished during time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. -hand sink next to three compartment sink Operator replenished during time of inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease

Basic - Ice buildup in reach-in freezer adjacent of flat top grill

Basic - Old labels stuck to food containers after cleaning. -peeling labels at dish drying rack