PANDA EXPRESS #1431

Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At wok: orange chicken (139F at 10:55am- Reheating) Reheating since 3 mins, as per operator, process is complete. Food intended for hot holding did not reheat to at least 165F for 15 seconds within 2 hours. Chef reheated to 166F.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At wok: orange chicken (139F at 10:55am- Reheating) Reheating since 3 mins, as per operator, process is complete. Food intended for hot holding did not reheat to at least 165F for 15 seconds within 2 hours. Chef reheated to 166F. **Corrected On-Site**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: orange chicken (111F - Hot Holding); teriyaki chicken (123F - Hot Holding) As per, cooked 40 mins prior. Operator reheated items to 165+F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: orange chicken (111F - Hot Holding); teriyaki chicken (123F - Hot Holding) As per, cooked 40 mins prior. Operator reheated items to 165+F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef handled soiled lid from a full pan with raw chicken then began to handle clean ladle at cook line to prepare food and clean pan to plate cooked chicken; no hand wash. Chef placed pan and ladle to clean and sanitize and washed hands. **Corrected On-Site**

High Priority

Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer at cook line: open bag of raw chicken stored over bags of raw shrimp - not all products commercially packaged. Chef stored properly.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At reach in freezer at cook line: open bag of raw chicken stored over bags of raw shrimp - not all products commercially packaged. Chef stored properly. **Corrected On-Site**

High Priority

Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**

Intermediate

Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. At prep area: several bags of raw chicken slacked at room temperature; no longer frozen. Operator moved items to walk in cooler.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. At prep area: several bags of raw chicken slacked at room temperature; no longer frozen. Operator moved items to walk in cooler. **Corrected On-Site**

Basic

No paper towels or mechanical hand drying device provided at handwash sink in female bathroom.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in female bathroom.

Intermediate

Current Hotel and Restaurant license not displayed.

Basic - Current Hotel and Restaurant license not displayed.

Basic