RED PANDA CHINESE LLC

Violations (12)

• 5

  Procedures for responding to vomiting & diarrheal events

  2-501.11 SHALL HAVE A BODILY FLUID CLEANUP WRITTEN PROCEDURE OR KIT.

• 10

  Adequate handwashing facilities supplied & accessible

  6-301.12 SHALL HAVE PAPER TOWELS AT HAND SINK.

• 15

  Food separated and protected

  3-302.11(A)(1)(a) OBSERVED RAW EGGS ABOVE RAW BROCCOLI. SHALL KEEP EGGS BELOW.

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) SHALL CLEAN THE SIDES OF THE ICE MACHINE.

• 16

  Food-contact surfaces: cleaned & sanitized

  4-501.114(A) OBSERVED CHLORINE SANITIZING BUCKET AT 200PPM. SHALL MAINTAIN AT 50-100PPM.

• 23

  Proper Date Marking and Disposition

  3-501.17(A) SHALL DATE MARK PREP FOOD (SLICED FOOD, FOOD REMOVED FROM PACKAGING, SAUCES, CHEESE) WITH DISCARD DATE (7 DAYS FROM PREP DATE).

• 37

  Food properly labeled; original container

  3-302.12 SHALL LABEL ALL DRY STORAGE CONTAINERS WITH COMMON NAME OF PRODUCT.

• 44

  Utensils, equipment and linens; properly stored, dried, handled

  4-903.11(A), (B) and (D) SHALL NOT STORE CLEAN CUTTING BOARDS ON THE BACK OF FALCET AT 3COMP SINK. SHALL KEEP CLEAN CUTTING BOARDS IN A CLEAN, DRY PLACE AND PROTECTED FROM SPLASH.

• 47

  Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

  4-101.19 SHALL NOT USE CARDBOARD AS A FLOOR MAT. SHALL MAINTAIN A CORROSION-RESISTANT AND NONABSORBENT SURFACE.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  4-302.14 SHALL HAVE CHLORINE TEST STRIPS.

• 51

  Plumbing installed; proper backflow devices

  5-202.13 THE PIPE FOR THE 3 COMP SINK AND ICE MACHINE NEEDS TO HAVE AN 1IN AIR GAP TO PREVENT BACK-FLOW.

• 56

  Adequate ventilation and lighting; designated areas used

  4-202.18 SHALL SERVICE VENTHOOD.