China Panda Restaurant

Observed facility with partially cooked egg rolls cooling. PIC stated egg rolls were made at 11am and placed into the RIC for cooling. At 2pm, eggrolls had not reached 70F. COS: PIC discarded egg rolls.

Observed facility thawing ROP fish, still in ROP, in the sanitize section of the 3 compartment sink not under cool running water. COS: PIC discarded fish.

Observed facility with liquid/crease dripping on the vent hood at the time of this inspection.

Observed all knife holders with rust and dust build up at the time of this inspection.

Observed facility storing old, no longer used equipment, boxes, and other items throughout the facility creating clutter and build up.

Observed raw chicken products being stored over vegetable products at the time of this inspection. COS: PIC moved chicken products to the bottom of the shelving.

Observed facility storing won tons/ crab rangoon at room temperature at the time of this inspection. COS: Won Tons were discarded.

Observed multiple food items stored in facility without prep dates at the time of this inspection. COS: PIC began placing proper dates on food items or discarding items with unknown prep dates.

Observed multiple food items being stored uncovered at the time of this inspection. COS: PIC covered food items.

Observed crab rangoon and won tons being stored in repurposed carboard chicken shipping box.

Observed during the course of this inspection that the facility had a reach in cooler in the main kitchen holding pork at temps above 41 deg f. COS: All out of temp TCS items were discarded.

Observed during the course of this inspection that the facility had stainless steel cleaner and burn cream stored above the prep top cooler. COS: The cleaner/burn cream was moved to another area.

Observed during the course of this inspection that the facility handwashing sink in the main kitchen was completely blocked and barricaded by empty cardboard boxes. COS: Management began removing the boxes.

Observed during the course of this inspection that the facility had a unlabeled bottle of oven cleaner in the main kitchen.

Observed during the course of this inspection that the facility had multiple soiled wiping cloths stored out of sanitizer. COS: All cloths were moved to a sani bucket.

Observed that the facility had expired (2017) chlorine test strips at the time of this inspection. COS: EHS provided test strips while management acquires more test strips.

Observed all spices uncovered by the grill "prep" area, as well as spring rolls, crab rangoon, chicken wings in a reach in cooler, crab rangoon and spring rolls in RI freezer, chicken, shrimp, noodles, bamboo shoots, diced pineapple in walk-in cooler, and a tray of crab rangoon in the walk-in freezer at the time of this inspection. COS: Manager covered all food items.

Observed a pan of crab rangoon being stored in direct contact with ice in the walk-in freezer at the time of this inspection. COS: Management discarded food items.

Observed several scoops being stored in flour and rice containers with the handles in direct contact with food items throughout the facility at the time of this inspection. COS: Management removed scoops and sent to wash.

Observed a sanitizer bucket in the main kitchen with a concentration above the allowed range of 50 ppm - 100 ppm for chlorine sanitizer at the time of this inspection.

Observed several spices stored uncovered at the cooking area as well as a container with crab rangoon in a reach-in freezer, and some spring rolls in a reach-in cooler in the main kitchen area at the time of this inspection. COS: Manager covered all uncovered items.

Observed during the course of this inspection that the handwashing sink serving the main kitchen was blocked by two large fans and had large water hose stored inside of it. COS: All obstacles were removed from inside and around the sink.

Observed throughout the facility that multiple foods and spices were being stored uncovered at the "Wok prep" area and the prep top cooler. COS: Management had food items covered when identified.

Observed during the course of this inspection that the facility was not displaying the most recent inspection report.

Observed multiple fully cooked employee foods stored amongst foods for the public in the walk in cooler.

Observed during the course of this inspection that the facility walk in cooler had raw chicken stored over multiple vegetable products, raw shrimp, pork, and sauces. COS: Management re arranged the walk in cooler to properly store all raw chicken and Glynn EH instructed facility that all potentially affected foods must be cooked to an internal temperature of 165 deg f for 15 sec before service to customers.

Observed during the course of this inspection that the facility main prep top cooler was holding multiple tcs food items between 48 - 55 deg f. COS: All tcs food items were discarded.