PANDA EXPRESS

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed lettuce under raw chicken in walk in cooler. Operator moved lettuce to a different shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquid egg on cook line at 50F, operator stated it had only been out of reach in cooler for 10 minutes, ambient air temp of cooler taken 37F, operator placed liquid egg. Back in reach in cooler. Corrective Action Taken

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No proof of food manager certification for establishment. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present, 6 employees working with and handling food in kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water on shelf in walk in cooler operator moved water to a designated area. Corrected On-Site

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Multiple trash bags on ground behind dumpster.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested sanitizer bucket ok cook line and warewash area. Both were 0.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Two different employees, one in drive through and one at cash register, handled money and immediately engaged in food preparation without washing hands. Inspector coached employees on proper hand washing procedures. Employees washed hands correctly. Corrective Action Taken Warning

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee near front counter washed hands for approximately three (3) seconds. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in drive through touched hair, hat, and ear and immediately engaged in food preparation without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter, chicken teriyaki 115F, and in drive through area, orange chicken 107F. Both items prepared approximately 15 minutes prior. Both items voluntarily discarded. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet in dumpster area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at drink dispenser in dining area.

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. One employee working today.

Basic - Current Hotel and Restaurant license not displayed. No license could be provided.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor drain under drink dispenser in dining area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two (2) wet towels on counter in cooking area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 45° raw beef 44° raw chicken 44° in walk in cooler Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chow Mein 117-126° stirred 120-146° Possibly over stocked advised to reheat Corrective Action Taken Warning

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. Rene Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets on cooler and around trim of cooler, employee wiped Corrected On-Site Warning