Pandabear Restaurant

Observed there are pans of uncovered food items in the walk in freezer.

Observed cutting board for vegetables is rinsed with water only after use and placed back on shelf. Cutting board must be washed, rinsed, and sanitized and allowed to air dry before being placed back on shelf for later use.

Observed knife and cutting board are placed inside trash can and knocked against interior wall of trash to shake off extra food particles and then reused to cut the food items (ex. vegetable prep station in rear food service).

Observed improper cooling methods are used for cooked Time/Temperature Control for Safety (TCS) foods and ready to eat TCS foods. Do not leave cooked food items for extended amounts of time at room temperature on speed rack. Do not place too much food in bus tubs or containers.

Observed carrot is dropped on the floor and then picked up by food handler and cut and placed into bus tub for further preparation. (Discarded)

Observed buckets of sauce being stored on the floor in the kitchen.

Observed peppers are being cut directly from the box without being washed first.

Observed shelving in both walk-in coolers and walk-in freezer need to be thoroughly cleaned and sanitized to remove mold and food debris.

Observed food items are not separated based on cook and/or food storage temperatures: -raw fish above ready to eat and cooked foods in prep top cooler -raw beef above noodles in prep top cooler -raw mussels above pickles in cooler -unwashed mushrooms above washed/cut onions in walk in cooler -unwashed green beans above washed/cut cabbage in walk in cooler

All separation issues are immediately corrected during inspection.

Observed raw meat tumbler is washed with water only and removable parts with soap only. The unit is not appropriately washed, rinsed, and then sanitized. Owner agrees to a process that includes the sanitize step and an effective cleaning procedure. Machine is re-cleaned and sanitized.

Observed improper cooling methods of Time/Temperature Control for Safety (TCS) foods. Do not place too much food in bus tubs, try adding ice to water for lettuce to assist cooling since the room temperature water is not adequate, do not allow cooked foods to sit at room temperature for an extended time. (Repeat)

Observed scoops without handles are stored inside bulk food containers (ex. plastic bowls). If stored inside, the scoop needs a handle.

Observed employee personal items are improperly stored above food and equipment in kitchen.

Observed employee personal food stored above customer food in cooler and personal food on shelf in kitchen.

Observed soap is not provided at hand sink in the server station by dining room.

Observed system for date marking for Time/Temperature Control for Safety (TCS) foods that are kept for more than 24 hours are marked with a date that exceeds(7) days (ex. TCS foods marked 9/1/24-9/13/24 and 9/5/24 - 9/15/24).

Observed chemical spray bottles are not marked with common name after being removed from the original container.

Observed employee medicine stored above hand sink in the server station by dining room.

Observed toxic chemicals stored by food items in the kitchen (ex. soap by sauces, bleach by margarine).

Observed improper cooling methods are being used for (TCS) food items (ex. large bowl of salad in cooler, egg rolls on sheet pans on speed rack).

Observed food on the floor in the kitchen (ex. large buckets of sauce).

Observed wiping towel buckets are being stored directly on the floor and on prep table by cutting board and above food containers.

Observed pans that have been washed, rinsed, and sanitized through the dish machine are being stacked wet and not allowed to properly air dry.

Observed scoops without handles stored inside bulk food containers (ex. plastic bowls).

Observed improper cooling methods being used for prepared Time/Temperature Control for Safety (TCS) foods. Food items are being sealed and stacked, large bus tubs are being filled to the top with thick foods and sealed with syran wrap.

Observed containers of food on the floor throughout kitchen areas.

Observed wiping towel buckets with sanitizer for wiping food contact surfaces is being stored on the floor.

Observed scoops without handles stored inside bulk food containers. Scoops may not be bowls if stored inside, they must have handles.

Observed lid to ice machine is in disrepair and is being taped up with duct tape. Manager states new lid is ordered.

Observed evidence of condensation leak in the freezer at cook line.

Observed employee personal items improperly stored at dish machine, above prep coolers, and shelves with food (ex. single use cups with straws of employee beverage, cell phones, jackets).

Observed open employee drinks present in kitchen on shelves above coolers and on prep tables next to food items. Employee drinks must have single use lid with straw and stored in a designated area away from customer food.

Observed written procedure is not provided for chemical (Spray Nine) on how to use in case of vomit/diarrhea event.

Observed Time/Temperature Control for Safety (TCS) foods are being cooled in methods that do not assist the products to cool quickly. (ex. using the top of prep cooler while in constant use) (ex. stacking pans too high with food items)

Observed the following in regards to thawing fish: -water temperature is above 70 degrees F (ex. 78 degrees F) -water is not turned on at sufficient velocity -Thawed portions of fish exceed 41 degrees F

Observed food handlers do not all wear hair restraints while preparing food.

Observed wiping towel buckets are being stored on the floor while in use.