PANDA GARDEN CHINESE RESTAURANT

High Priority - Nonfood-grade bags used in direct contact with food. In reach in freezer, raw pork stored in white thank you bags. Operator moved pork to cleat bags. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. In walk in cooler, cooked egg rolls stored in non food grade containers. Operators moved raw moved egg rolls to sheet tray. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw chicken stored over raw beef. Operators started to re organize freezer.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw chicken stored over raw shrimp. Operators moved raw shrimp to higher shelf. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen by three compartment sink, no paper towels provided. Operator provided paper towels. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glass door reach in cooler soiled with food debris.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over cooked pork in upright freezer. Explained and operator rearranged. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between reach in cooler and prep table on cook line. Explained. Operator removed the knives. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line. Employee put towel in sanitizer solution. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food in the box stored with and above food in walk in cooler .explained and manager moved box to bottom shelf. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back screen door

Basic - Screening is not 16-mesh to the inch. Screened Back door . Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line. Manager put in sanitizer solution Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Food stored on floor. Box oil stored on floor. Explained and manager moved box to shelf. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hand sink by prep table near three compartment sink. Manager cleaned. Corrected On-Site Repeat Violation

Basic - Screening is not 16-mesh to the inch. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line and on table by rice cooker. Manager put both in sanitizer solution. Corrected On-Site

Basic - - From initial inspection : Basic - Screening is not 16-mesh to the inch. Metal screen back door . Warning - From follow-up inspection 2024-03-22: Same Time Extended

High Priority - Metal stem-type thermometer soiled.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in walk-in cooler; reversed Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. wings (83-79F - Cooling)at 1:25 to 82 F at 1:40 since 12:00 outside in the kitchen ( moved in glass cooler before taking second temperatures) - food stacked on top of each other and stored in big plastic beans; at this rate food will not reach 70 F within 2 hours; operator moved to walk-in cooler; Corrective Action Taken

Basic - Employees with no hair restraint while engaging in food preparation- operator provided hats Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed- floor has heavy accumulation of grease - front counter Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- glass cooler has windows and handles soiled with food debris at cook line; handwash sink at cook line Repeat Violation

Basic - Stored food not covered- spring rolls in walk-in cooler and reach in freezer; advised to cover

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over noodles in freezer unit.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-chlorine.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked-egg rolls in walk in cooler made 25 hours ago.

Basic - Floor soiled/has accumulation of debris-throughout kitchen. Repeat Violation

Basic - Floor tiles missing and/or in disrepair.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust-hand washing sink. Shelves at steam table. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust-throughout kitchen.

Basic - Working containers of food removed from original container not identified by common name. Oil and vinegar bottles at cook line. Repeat Violation

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired in 2021.

Basic - Floor soiled/has accumulation of debris around coolers and food containers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of food containers

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water. Cook turn on water. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar and flour containers no label. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Eggrolls in walk in cooler not date mark. Manager put correct date. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at hand sink close to fryer is shut off.

Basic - Floor soiled/has accumulation of debris. Under kitchen equipment and prep tables.

Basic - Reach-in cooler and freezer interior/shelves and gasket have accumulation of soil residues.