PANDA EXPRESS 2351

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line in Hot holding: cabinet, white rice 127F, seasoned rice 128F, per manager items left overnight.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line in Hot holding: cabinet, white rice 127F, seasoned rice 128F, per manager items left overnight.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Two male employees with manager certifications expired. Repeat Violation Admin Complaint

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Five photocopies. Repeat Violation Admin Complaint

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers stored above ice machine. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees with manager certifications expired 01/2024.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Five photocopies. Repeat Violation Admin Complaint

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers on top of ice machine.

Basic - Food storage container/container lid cracked or broken. Containers with missing corners. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. In use cutting board with a white wet cloth underneath, employee removed. Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Female employee on cookline opened bag of raw shrimp, dumped in fryer then changed gloves and continued to scoop sauce without washing hands. Repeat Violation Admin Complaint

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer at triple sink 0 ppm. Manager refreshed then 200 ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. One pan of rice in hot case overnight at 99F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In reach in hot holding case at end of line: rice 99F in unit overnight. Stop sale issued. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Female employee dumped sanitizer buckets in hand sink in ware wash area.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Certificates provided are photocopies of a FRLA blank certificate with employee information written in. Repeat Violation Admin Complaint

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed two employees wearing bracelets.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on top of ice machine. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Several pans on top of ice machine and clean dish shelf. Also, ice machine lid has a crack.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Trash bags sitting on top of bag of rice. Cleaning gloves on top of bag in a box sodas. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: cases of unwashed peppers on shelf over cases of noodles. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One wet towel on cookline. Repeat Violation

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched wall with gloved hands then continued to work without washing hands. Female employee placed item in pocket then continued to cook without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bag of cabbage 50F on top of covered pans under lid of make table. Manager moved cabbage to walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On front line: shrimp 122F-128F, manager had employee reheat then 175F-178F. In hot holding cabinet: four pans of rice 120F-124F. Manager instructed employee to reheat. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added to faucet,no devices at hose connection ends. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles in dining room and at drive thru soiled with build up.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Employee training certificates provided are hand written onto a photo copy of an original FRLA SafeStaff certificate

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf laying on to go containers at drive thru. Moved during this inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Several plastic pans on clean dish shelf wetnested. Repeat Violation

Basic - Floor area(s) covered with standing water. In back kitchen area.

Basic - Floor soiled/has accumulation of debris. Floor under fountain machine inside cabinets soiled with sticky substance.

Basic - Food storage container/container lid cracked or broken. Pan on top of ice machine has a corner broken off. Repeat Violation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Screw driver on shelf over prep sink in back kitchen area. Moved during this inspection. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of unwashed green onions on shelf over buckets of sauce in walk in cooler. Manager moved during this inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One wet towel on cookline.

Portable fire extinguisher gauge in red zone. For reporting purposes only. In recharge zone at extinguisher next to back door.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added, no back flow installed on any side of splitter.

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. Inspector provided a digital copy.

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. No proof.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored stacked

Basic - Food storage container/container lid cracked or broken. Some containers and lids cracked

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the drive thru area, chicken 120°, chicken was cooked approximately 45 minutes ago, Item will be discarded at 5:00pm.

Basic - Current Hotel and Restaurant license not displayed. June 1, 2021

Basic - No copy of latest inspection report available.