PANDA GARDEN

Observed several TCS foods cold holding at above 41F in refrigerator along front food service area (see asterisks).

C/A: All TCS foods must be maintained at 41F and below during cold holding.

COS: PIC states food was placed in unit less than 3-hours ago. Food rapidly cooled in WIC and freezer to 41F- see corrective actions in temperature section.

Observed several dishes wet nested along dish rack above 3-compartment sink in main kitchen.

C/A: After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

COS: Per CFSM, dishes washed and sanitized less than an hour ago; dishes separated to air dry.

Observed several RTE foods prepared or removed from freezer on 8/17/25 per PIC (cooked chicken wings, cooked white and dark meat chicken, cooked pork, cooked shrimp, cooked pork wontons, pre-cooked chicken, tartar sauce) stored in prep top cooler and WIC in main kitchen and refrigerator along front food service area without date marking.

C/A: Ready to eat TCS foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.

COS: All foods date marked.

Observed several food items (red sauce, soy sauce, sesame sauce, etc.) removed from original containers stored in containers not labeled with common name throughout main kitchen and front food service area.

C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

COS: All food labeled with common name.

Observed employee foods (sausages and pasta) stored comingled with service foods in WIC in main kitchen on shelf near door.

C/A: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

COS: Food relocated to designated employee food storage location in WIC.

C/A:

Observed only hand-wash sink in main kitchen blocked by container; inaccessible to staff.

C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use.

COS: Container moved and hand-sink accessible.

Observed unclean dishes with food residue and stickers stored for use along dish rack in main kitchen.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: Dishes moved to sink to be cleaned and sanitized.

Observed several bags of meat stored directly on the floor of WIF in main kitchen.

C/A: food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

COS: PIC stored food correctly.

1. Observed interior walls of WIC in main kitchen with accumulated dust and debris. Observed exterior walls of WIF and WIC in main kitchen with accumulated food residue and dirt.
2. Observed shelving above 3-compartment sink in main kitchen soiled with dirt.
3. Observed interior of RIC/RIF along front food service area soiled with food debris.

C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris

Observed sanitizer buckets(2) stored directly on the floor in main kitchen.

C/A: Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

Observed several dishes wet nested, stacked along dish rack in main kitchen above 3-compartment sink.

C/A: After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed splatter and debris along walls in main kitchen primarily near hand-wash station.

C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

1. Observed employee touch body/clothing while preparing food and return to food prep in main kitchen without washing hands.
2. Observed cashier answer phone and collect orders and return to frying food in main kitchen without washing hands.

C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms;

(ii) After using the toilet room;

(iii) After caring for or handling service animals or aquatic animals;

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;

(v) After handling soiled equipment or utensils;

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;

(vii) When switching between working with raw food and working with ready-to-eat food;

(viii) Before donning gloves to initiate a task that involves working with food;

(ix) After engaging in other activities that contaminate the hands.

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area.

COS: Employees washed hands; PIC advised to re-train staff on when to wash hands and the importance of hand-washing.

Observed raw chicken stored above raw shrimp and diced vegetables in WIC in main kitchen.

C/A: Raw chicken/poultry must be stored below fish/seafood and vegetables to prevent cross contamination.

COS: All item rearranged correctly.

Observed employee wash hands in vegetable prep sink in main kitchen.

C/A: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or ware-washing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste.

COS: Prep sink cleaned and sanitized and employee properly washed hands.

Observed several containers of sliced vegetables and sauces in WIC in main kitchen stored uncovered; observed several containers of RTE foods stored in Baine-marie cooler in main kitchen stored uncovered; observed several containers of dry spices and sauces stored along push cart at grill stored uncovered in main kitchen.

C/A: Unless cooling, all food must be stored covered.

COS: All foods covered.

Observed food (raw chicken and vegetables) stored directly on the floor in WIC in main kitchen.

C/A: Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

COS: Food stored properly.

Observed wiping cloths stored along prep tables/grill in main kitchen.

C/A: Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

COS: Cloths stored correctly.

Observed scoops without handles stored in dry food containers (MSG, Salt, Sugar, Flour, etc.) and containers of sliced vegetables in WIC in main kitchen.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

COS: Scoops stored properly.

Observed food debris accumulated along doors of coolers and cutting board along Baine-Marie cooler in main kitchen.

C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed large pot of rice, warm to the touch, cooling down in walk-in cooler. Rice ~ 18 inches deep. Also, overfilled bus tubs of fried chicken wings and meat cooling. CA: Cool TCS foods in shallow pans and monitor cooling process: 135°F->70°F in 2 hrs, 70°F->41°F in 4 hrs. COS

Observed pans of cut vegetables uncovered in walk-in cooler and some nesting of food items. CA: Keep prepared foods covered and do not stack unless covered. COS

Observed employee scrub out large mixing pan without completing a rinse and sanitize step. Large pan then placed into clean utensil storage. CA: Wash, rinse, and sanitize utensils.COS

Observed cloths on prep table not in use. No detectable sanitizer residual on cloths. CA: Store hand towels in sanitizer when not in use. COS