PANDA EXPRESS

Violations (3)

• 03B-01-6CriticalCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rangoons (cream cheese) (93F - Hot Holding)

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rangoons (cream cheese) (93F - Hot Holding) Observed at steam table. Per operator, out of temperature for approximately 1 hour. Operator voluntarily elected to discard product. **Corrected On-Site** **Warning**

  High Priority

• 16-55-4

  Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Per operator, high temperature machine is not used. Per operator, all sanitation conducted in triple sink with quaternary sanitizer.

  Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Per operator, high temperature machine is not used. Per operator, all sanitation conducted in triple sink with quaternary sanitizer. **Warning**

  Basic

• 53B-01-5

  No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Not available at time of inspection.

  Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Not available at time of inspection. **Warning**

  Intermediate