China Panda Restaurant

Observed raw chicken products being stored over vegetable products at the time of this inspection. COS: PIC moved chicken products to the bottom of the shelving. CA: Ensure food products are stacked with the top being ready to eat foods then fish, then beef and pork, then chicken being at the the bottom.

Observed facility storing won tons/ crab rangoon at room temperature at the time of this inspection. COS: Won Tons were discarded. CA: Ensure all TCS products are stored at 41F or below, and/or 135F or above at all times.

Observed multiple food items being stored uncovered at the time of this inspection. COS: PIC covered food items. CA: Ensure all food items are stored covered to prevent contamination.

Observed multiple food items stored in facility without prep dates at the time of this inspection. COS: PIC began placing proper dates on food items or discarding items with unknown prep dates. CA: Ensure that the food items that are opened/prepped over 24 hours are labeled with a 7 day date label.

Observed crab rangoon and won tons being stored in repurposed carboard chicken shipping box. CA: Ensure that food storage boxes are clean, sanitized, and food grade approved.

Observed during the course of this inspection that the facility had a reach in cooler in the main kitchen holding pork at temps above 41 deg f. COS: All out of temp TCS items were discarded. CA: Glynn Eh instructs management to ensure that all TCS food items are properly stored at temps of 41 deg f or below.

Observed during the course of this inspection that the facility handwashing sink in the main kitchen was completely blocked and barricaded by empty cardboard boxes. COS: Management began removing the boxes. CA: Glynn Eh instructs management to ensure that handwashing sinks should be maintained accessible and ready for use at all times.

Observed during the course of this inspection that the facility had a unlabeled bottle of oven cleaner in the main kitchen. CA: Glynn EH instructs management to ensure that all working containers of chemicals are properly labelled with the common name of the chemical inside the bottle.

Observed during the course of this inspection that the facility had stainless steel cleaner and burn cream stored above the prep top cooler. COS: The cleaner/burn cream was moved to another area. CA: Glynn EH instructs management to ensure that all chemicals and potentially toxic substances are properly stored in areas where they dont pose a contamination risk for food, equipment, and food prep areas.

Observed during the course of this inspection that the facility had multiple soiled wiping cloths stored out of sanitizer. COS: All cloths were moved to a sani bucket. CA: Glynn Eh instructs management to ensure that all soiled wiping cloths are stored inside a proper strength sanitizer solution.

Observed all spices uncovered by the grill "prep" area, as well as spring rolls, crab rangoon, chicken wings in a reach in cooler, crab rangoon and spring rolls in RI freezer, chicken, shrimp, noodles, bamboo shoots, diced pineapple in walk-in cooler, and a tray of crab rangoon in the walk-in freezer at the time of this inspection. COS: Manager covered all food items. CA: All food items must be stored covered to avoid vertical contamination.

Observed a pan of crab rangoon being stored in direct contact with ice in the walk-in freezer at the time of this inspection. COS: Management discarded food items. CA: Food shall not be stored in contact with ice.

Observed several scoops being stored in flour and rice containers with the handles in direct contact with food items throughout the facility at the time of this inspection. COS: Management removed scoops and sent to wash. CA: Utensils shall be stored in the food containers with their handles above the top of the food to avoid handles contaminating food.

Observed that the facility had expired (2017) chlorine test strips at the time of this inspection. COS: EHS provided test strips while management acquires more test strips. CA: Test strips shall be provided to measure sanitizer concentration and avoid contamination.

Observed several spices stored uncovered at the cooking area as well as a container with crab rangoon in a reach-in freezer, and some spring rolls in a reach-in cooler in the main kitchen area at the time of this inspection. COS: Manager covered all uncovered items. CA: All food items must be stored covered to avoid vertical contamination.

Observed a sanitizer bucket in the main kitchen with a concentration above the allowed range of 50 ppm - 100 ppm for chlorine sanitizer at the time of this inspection. CA: Chlorine sanitizer solution shall be kept within the allowed range of 50 ppm - 100 ppm to avoid surface area contamination.

Observed during the course of this inspection that the handwashing sink serving the main kitchen was blocked by two large fans and had large water hose stored inside of it. COS: All obstacles were removed from inside and around the sink. CA: Management stated that staff will be trained to keep handwashing sink accessible at all times and to only use these designated sinks for washing hands.

Observed throughout the facility that multiple foods and spices were being stored uncovered at the "Wok prep" area and the prep top cooler. COS: Management had food items covered when identified. CA: Management stated that staff will be trained to properly cover all foods items when not in use inside of the facility.

Observed during the course of this inspection that the facility was not displaying the most recent inspection report. CA: Glynn EH instructed management to display the most recent inspection report at all times.

Observed multiple fully cooked employee foods stored amongst foods for the public in the walk in cooler. CA: Management stated that staff will begin to store their employee meals below and away the foods for the patrons.

Observed during the course of this inspection that the facility walk in cooler had raw chicken stored over multiple vegetable products, raw shrimp, pork, and sauces. COS: Management re arranged the walk in cooler to properly store all raw chicken and Glynn EH instructed facility that all potentially affected foods must be cooked to an internal temperature of 165 deg f for 15 sec before service to customers. CA: Management stated that they will train staff on the appropriate stacking order of ready to eat foods/vegetables, raw seafoods, raw whole cuts of beef & pork, raw Ground meats, and lastly raw chicken and eggs.

Glynn EH provided visual stacking order guidance for use inside of the facility.

Observed during the course of this inspection that the facility main prep top cooler was holding multiple tcs food items between 48 - 55 deg f. COS: All tcs food items were discarded. CA: Management stated that the equipment will not be used until repairs are made and staff will only use the reach in cooling units verified by glynn eh to be function properly.