Panda Express

Observed time/temperature control for safety (TCS) foods in walk-in cooler being cold held above 41°F. Cooler has 3 doors with 2 of them accessible on cook line, which is mostly likely causing the temperature abuse as the cooler is frequently opened. TCS foods must be cold held at 41°F or below. Ambient temperature of unit is at 41.7°F must be lowered to around 36°F to compensate for frequent opening.

Observed substantial black mold build-up along the interior portions of bulk ice machine in dining area. Ice machine must be emptied, cleaned, and sanitized within 72 hrs. Must increase cleaning frequency at a rate that precludes mold accumulations. Health Authority recommends cleaning monthly at the minimum. Employees began cleaning discarding ice and beginning cleaning process at time of inspection.

Observed time/temperature control for safety (TCS) food holding above 41 F. Cut cabbage holding at 46.1 F in the walk-in cooler and 53.9 F in the prep top cooler across from the wok (closest to the walk-in cooler). Cut green onions holding at 53.7 F in the prep top cooler across from the wok (closest to the walk-in cooler). The ambient air temperature in the walk-in cooler was 44.9 F throughout the duration of the inspection.

Corrected on site: Food was discarded.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C).

Observed low mien hot holding at 117 F in one hot holding unit at the drive thru hot holding table. The quantity of low mien hot holding was too much for a single hot holding unit. The low mien at the bottom of the hot holding unit was 138 F. It was cooked 15 minutes prior to the temperature reading.

Corrected on site: The lo mien was reheated to 178 F and hot held in two units.

Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above.

Observed a shaker of sesame seeds on the front service line not labeled, a squeeze bottle of vinegar and water on the cook line not labeled, and a pan of cinnamon and sugar not labeled with the identity of the product.

511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed time/temperature control for safety (TCS) foods in walk-in being cold held above 41°F. Ambient temperature of cooler was about 47.5°F in warmest part. Cabbage and kale in prep top unit were also out o temp because items came from walk-in. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. COS by discarding. Do not store TCS foods (kale and cabbage) in unit minimum cold holding temperature can be maintained.

Observed several TCS foods in display hot holding units being hot held at temperatures less than 135°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. COS by discarding some and reheating others.

Observed substantial black mold build-up along the interior portions of bulk ice machine in dining area. Ice machine must be emptied, cleaned, and sanitized within 72 hrs. Must increase cleaning frequency at a rate that precludes mold accumulations. Health Authority recommends cleaning weekly or biweekly at the minimum.

Observed several time/temperature control for safety (TCS) foods in display hot holding units being hot held at temperatures less than 135°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. COS by discarding (PIC opted out of reheating).