PANDA BUFFET

Violations (8)

• 6

  Proper eating, tasting, drinking or tobacco use

  Observed employee drinks on the counter near food items to be served to the public.Corrective Actions: Ensure to separate employee food items from food to be served to the public.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed the hot water turned off at the hand washing stations the time of inspection.Corrective Actions: Ensure the hot water is always available during food preparation time at the hand washing stations.

• 15

  Food separated and protected

  Observed beef cooked shrimp, raw chicken, vegetable vegetables, uncovered in the walk-in cooler at the time of inspection.Corrective Actions: Ensure to cover and protect all food items in the walk-in cooler to prevent any cross-contamination.

• 21

  Proper hot holding temperatures

  Observed rice At 113°F which is below the required 135°F for proper hot holding temperatures.Corrective Actions: Ensure to maintain rice at 135°F or higher for proper hot holding requirements.

• 22

  Proper cold holding temperatures

  Observed sushi at the sushi bar at 60°F at the time of inspection, which is higher than the required holding temperature.Corrective Actions: Person in charge of voluntarily discarded all sushi that was out of temperature at the sushi bar and was replaced with sushi and compliance with cold holding.

• 23

  Proper date marking and disposition

  Observed various food items in the walk-in cooler, the walk-in freezer and the reaching coolers lacking required date labels.Corrective Actions: Ensure to date label all prepped food items with the preparation date or discard dates.

• 39

  Contamination prevented during food preparation, storage and display

  Observed a box of broccoli stored directly on the floor just outside the walk-in cooler.Corrective Actions: Ensure to store food items at least 6 inches off of four or higher as required by FDA food code.

• 43

  In-use utensils; properly stored

  Observed scoops with no handles being used in bulk food items.Corrective Actions: Ensure to use scoop with handles to help prevent any contamination.