PANDA BUFFET

High Priority - Employee came in from outside and handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Manager directed him to wash his hands Corrected On-Site Warning

High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food runner wearing gloves took a drink out of a bottle that required that she touch the lid, coughed into her glove, and continued to run food Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. robby from one container to the other with his spare hands and then rinse hands in the two compartment sink Warning

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Sheet trays of raw meats and krab Rangoon not properly separated Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw personal food on sheet pan with mac and cheese and over other ready to eat food in the walk in cooler Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cooked rice 78F, krab 60F, cabbage 58f, raw shell room temp, on cookline with no time or temperature control for safety. All moved to reach in cooler - raw shell eggs 68F ambient temperature on the bottom prep table. Delivered approximately 1.25 hours before per operator. Moved to walk in cooler - sushi rice 58F out and returned to walk in cooler per operator Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. For buffet items out of temperature Warning

High Priority - Toxic substance/chemical improperly stored. Raid spray next to raw shell eggs on bottom prep table Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Interior reach in cooler around lid - interior upright cooler wire shelving near kitchen entrance - immersion mixing blade - heavy residue can opener blade Warning

Intermediate - Handwash sink used for purposes other than handwashing. Cookline, used to store utensil and jug Corrected On-Site Repeat Violation Warning

Basic - Bowl or other container with no handle used to dispense food. In rice and sauces Warning

Basic - Cardboard boxes reused to store cooked chicken Corrected On-Site Warning

Basic - Dead roaches on premises. 1 in the floor in front of water heater, 1 in front of shelving next to it Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink over reach in cooler next to uncovered cabbage Corrected On-Site Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above reach in cooler Corrected On-Site Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups Repeat Violation Warning

Basic - Food stored on floor. Bag in the box soda in the waitstation Corrected On-Site Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood filters - exterior dry bulk items in hdx and 5 gallon storage containers - exterior handle of extra large stainless bowl Warning

Basic - Reuse of single-service or single-use articles. Jugs cut into scoops Warning

Basic - Working containers of food removed from original container not identified by common name. Flour, sugar sushi and back storage area Repeat Violation Warning

High Priority - Employee switched from working with raw food to clean equipment without washing hands. Employee dipped hands in bucket of water to clean after handling raw chicken with batter. Employee then handled clean equipment and walk in cooler door handle. Discussed with manager

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Large wok washed and inverted to dry Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Seared tuna over Cole slaw Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. For sprinkles Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 75F Reach in cooler Garlic in oil 56F , Frozen thawed veggies 54F, Chicken 47F, Beef 46F, Krab 46F, Crawfish 47F, tofu 51F, dumplings 47F. Items in cooler 4-4.5 hours or overnight per operator . Upright cooler near fryers: pork 47F on the bottom shelf Upright cooler near hibachi: fish 46F, dumplings 44-45F, shrimp 46F Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Operator removed to soak Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Used to hold scoop, plate, towel Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. In rice, sauces Repeat Violation

Basic - Cardboard used to for direct food contact. Reusing lids and boxes from raw chicken for cooked chicken Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cookline cooler, on top of dish machine Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups

Basic - Food stored on floor. Walk in freezer under shelving Corrective Action Taken Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Sewer cover temporarily removed from exterior in ground grease trap. Temporary cover of 2x4s and plastic lid

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep area Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Sugar, flour

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed pans without sanitizing, then moved to air dry Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon and tuna for sushi Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shrimp over won tons, walk in cooler - raw chicken container /plastic wrap touching jello container walk in cooler corrected on site Warning

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Desserts at the end of the buffet Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cookline with no time or temperature control for safety: ribs 63F, noodles 59F, cut cabbage 57F. Raw shell eggs ambient 62F. Cooked garlic in oil 59F - in sushi case, raw fish, krab, raw fish, prepared rolls, and eel 48-60F. Out and returned to cooler per operator - sushi rolls 57-62F, cut melon 43-48F, noodles 48F, Krab 44F on buffet Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 120F, French fries 78F, shrimp 108F, wings 114F, pork 120F on buffet. Warning

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. On the print menu Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat processing equipment Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu Warning

Basic - Bowl or other container with no handle used to dispense food. In sauces Warning

Basic - Food stored on floor. Oil containers Warning

Basic - Old food stuck to clean dishware/utensils. Visible food residue and water on bowls inverted to dry above two compartment sink Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen area Warning