PANDA EXPRESS #989

Violations (2)

• f7e7d6cd-3470-4c29-b5d0-d815accd2c0aCriticalCorrected on site

  Food-contact surfaces: cleaned and sanitized

  4-601.11 (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Dishes above 3 compartment sink Upon inspection of the food equipment that was stored as clean, a majority of the equipment was covered in a residue and had debris still within the dish.

  Protection from Contamination

• 4f6dff17-b576-4b4e-b5b4-33294d71cc44Corrected on site

  Proper cooling methods used; adequate equipment for temperature control

  3-501.15 (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Make unit behind hot bar Observed mixed greens at 48F in the make unit behind the hot bar. PIC was asked how long the food had been there. PIC stated it was just put there from the prep station 15 minutes before and was still in the cooling process.

  Food Temperature Control