PANDA EXPRESS No. 208
FAILWednesday, May 28, 2008 at 2:02 PM
Violations Cited
03-3-501.16
Hot Holding
Cooked white rice holding in cabinet at 131-133F.Provide a minimum hot holding temperature of 140F.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
12-2-301.12-.15
Adequate Handwashing/Where/When/How
No handwashing observed from staff after cleaning out debris from 3bay sink and before handling clean/sanitized pots and pans.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
21-3-304.14
Wiping Cloths Clean Sanitize
Wiping cloths lying on tabletops.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
24-4-903.11
Clean Equipment & Utensils Storage
Cover for trash receptacle and reuseable gloves for dishwashing stored on top of clean/sanitized pots and pans at pan storage rack.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.