Panda Express #752

Official wording

Wiping cloths: properly used, stored

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Observed garlic in oil unmarked with a start time or end time for Time as a Public Health Control procedures. Per PIC, garlic was placed there within the past 15 minutes. [CA] If using Time as a Public Health Control (TPHC), ensure that all potentially hazardous foods under TPHC are clearly labeled with a start time or end time of the four hour window that the food can be served. Once four hour time window has passed, the food must be discarded. [COS] Operator labeled the garlic in oil

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Hot and cold water available

Inspector’s notes

Mop sink water measured 118F. [CA] Ensure that all hot water temperatures in the facility at three compartment sinks, prep sinks, and mop sinks reach a minimum of 120F.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Observed brown shaded water leaking from ceiling near the wok station in kitchen. There is no contact from the leak with any food or food contact surfaces. Leaking has alternated between heavy and slow, steady dripping. Operators have used buckets to contain leaking temporarily. Per PIC, only fried rice and chow mein are made at this wok station. Per maintenance technician, the leaking is from a faulty AC duct and collecting rust as it falls down, contributing to the shaded brown color. [CA] Ensure that all equipment in the food facility is in good repair and free of leaks. [SA] PIC has been instructed to cease use of this wok station until leak has been repaired to eliminate risk with contamination. Chow mein and fried rice cooking procedures have been moved to other woks in the kitchen. Maintenance technician is onsite a the time of this report and actively working on this issue. Note: Before inspectors left facility, maintenance technician has provided evidence that leak was fixed and stated that the insulation with water will still leak for a while until it dries. PIC has been informed once leak has stopped for at least an hour that operation at wok station may resume as usual.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

*REPEAT VIOLATION* Washed and wet utensils and equipment stacked on top of each other on shelving above 3 comp sink. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Employee with gloved hands handled dirty dishes and proceeded to handle sanitized dishes with the same soiled gloves. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist discussed proper hand washing with Manager and Manager instructed employee to discontinue using soiled gloves to handle sanitized dishes and to wash hands prior to handling sanitized dishes. Dishes were instructed to be washed and sanitized again.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Garlic with oil at cook line measured at 61F. Per PIC, garlic with oil was taken from drawer cooler and left out approximately 2.5 hours prior to measurement. No Time As A Public Health Procedures (TPHC) written procedures provided. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below or hot held at 135F or above at all times. Discussed TPHC with PIC in which food is marked to indicate 4 hour time limit when removed from temperature control. Food must be discarded if not consumed or served after the 4 hour time limit. Written procedures shall be maintained on site and available for review. TPHC form provided to PIC. [COS]: Garlic with oil was time marked to be used by 1 PM, 4 hours from when it was removed from temperature control.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Washed and wet metal pans stacked on top of each other on shelving above 3 compartment sink. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.