PANDA EXPRESS 3418

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. Repeat Violation

Intermediate - No proof provided that some 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 - Current Hotel and Restaurant license not displayed. Current copy available expired 2-1-2024

Basic - Equipment and utensils not properly air-dried - wet nesting. Full pans in dish area

Basic - Light not functioning. In walk in cooler, and walk in freezer

Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. In walk in cooler no lights working in unit, or in walk in freezer

Basic - Unwashed vegetables stored over ready-to-eat food. Unwashed mushrooms stored over cut cabbage in walk in cooler.

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. Provided and or reviewed the 2017 food code changes, Big 6 Foodborne Illnesses, up for vomit and diarreal events. Corrected On-Site

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. Provided and or reviewed the 2017 food code changes, Big 6 Foodborne Illnesses, up for vomit and diarreal events Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup on reach in cooler on cook line. Employee removed cup. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. At service counter employee turned containers face down. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf above the 3 compartment sink.

High Priority - Operating with an expired Division of Hotels and Restaurants license. February 1,2023 Li Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 44F. Inside the walk-in cooler.

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. Provided a copy. Corrective Action Taken

Basic - Food stored on floor. Cases of chicken inside the walk in freezer. The manager removed the product from off the floor. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Old labels stuck to food containers after cleaning. Plastic containers on the shelf above the 3 compartment sink.

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Packages of chicken at the prep sink. The manager corrected the procedure and moved some of the chicken to the walk in cooler to thaw. Corrected On-Site

High Priority - Unwashed broccoli over ready to eat sauces in walk in cooler. Operator moved sauces above unwashed broccoli Corrected On-Site

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.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting. At three compartment sink

Basic - Old labels stuck to food containers after cleaning. Plastic containers for sauce.

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

Basic - Food stored on floor. Containers of Soybean Salad oil on the floor next to the mop sink. Cases of uncooked boneless chicken? Walk in freezer.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the flip top reach in cooler across from the wok cook station.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Gave the person in charge a copy of The Big"6" Food Borne illness and a copy of the employee health requirements. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Gave the establishment a copy. Corrected On-Site

Intermediate - No soap provided at handwash sink. In the kitchen near the walk in cooler.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 90° at the hand washing sink near the drive thru station.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Open dumpster lid.