PANDA'S HIDEOUT

Violations (2)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line cooked noodles (48F - Cold Holding); cut cabbage (52F - Cold Holding), per operator items kept out of cooler for approximately 30 minutes. Items were not prepped or portioned today. Advised operator to return items to cooler to bring temperature to 41F. Operator did. -

  High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line cooked noodles (48F - Cold Holding); cut cabbage (52F - Cold Holding), per operator items kept out of cooler for approximately 30 minutes. Items were not prepped or portioned today. Advised operator to return items to cooler to bring temperature to 41F. Operator did. **Corrective Action Taken** **Warning** - From follow-up inspection 2026-03-11: Cooked noodles 61 Cold Holding Raw shell eggs 75 F Cold Holding Placed back in the fridge At cook line **Admin Complaint** **Corrective Action Taken**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Vegetable spring roll (109F - Hot Holding) per operator held in fry basket for approximately 30 minutes. Advised operator to reheat to 165F. Operator reheated to 174F -

  High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Vegetable spring roll (109F - Hot Holding) per operator held in fry basket for approximately 30 minutes. Advised operator to reheat to 165F. Operator reheated to 174F **Corrected On-Site** **Warning** - From follow-up inspection 2026-03-11: Fried rice 126 F Moved to rice warmer **Admin Complaint** **Corrective Action Taken**

  High Priority