PANDA HOUSE GRILL

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. -manager using bleach that does not have approval for use with food contact surfaces. Operator stated sending someone to store right away to correct. Advised to use food supplier in future Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above containers of sauce in stand up cooler, prep area Corrective Action Taken

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken on sheet pans stored above cooked food and other raw meats removed from commercial packaging not properly stored inside stand up freezer. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooke peppere added to soy sauce on cook line 65F, manager stated less than 1 hour. Advised to use time as public health control for 4 hours if adding cooked plant foods to soy sauce and leaving exposed to room temperature. Manager added time stamp Corrective Action Taken

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 - Handwash sink not accessible for employee use at all times. Corrected On-Site

Intermediate - No approved sanitizer of any kind available for warewashing. -operator sent employee who returned with unapproved sanitizer, manager went to store to correct. Advised to order food contact surface safe bleach from supplier. 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. -cooked pork

Basic - Accumulation of debris in three-compartment sink.

Basic - Bowl or other container with no handle used to dispense food. -cans used to dispense rice/gains, manager switched to ice scoop Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -corners of floors, under equipment

Basic - Food stored on floor. -buckets of sauce, case of oil

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of refrigerator

Basic - Open dumpster lid.

Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. -raw meat thawed in 3 compartment sink, 59F. Operator stated less than 1 hour ago, and will soon be cooking product

Basic - Time/temperature control for safety food thawed in an improper manner. -standing water, inside danger zone.

Basic - Working containers of food removed from original container not identified by common name.

Exit door locked. For reporting purposes only. -door marked fire exit next to bathrooms is locked and operator was unable to correct due to apparent disrepair in the dead bolt, eventually corrected from outside. Corrected On-Site