Panda Express #1611

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at the end of the splitter for mop sink faucet where green hose is attached.

Basic - Floor, wall and/or ceiling soiled/has accumulation of debris. At front counter, floor under register has build up debris. Also, floor under wok station on cook line soiled with food debris. Also, ceiling vent above metal rack with clean dishes across from 3 compartment sink have dust build up.

Basic - Open dumpster lid. On shared dumpster to left of establishment, left dumpster lid open. Manager had employee close it. **Corrected On-Site**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee training expired.

Basic - Floors not maintained smooth and durable. Walk in freezer floor not smooth or durable. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up around soda nozzles at customer drink dispenser.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing at the end of the splitter for mop sink faucet where green hose is attached.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small reach in cooler across from cooking equipment in kitchen, liquid eggs 48F. Eggs removed from temperature control approximately 15 minutes prior and placed back in reach in cooler to cool. In flip top cooler across from cooking equipment in kitchen, bagged kale stored overnight 52F. Kale discarded. See stop sale. **Corrective Action Taken**

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line wiped hands on apron and immediately engaged in food preparation by handling fryer basket with cooked chicken without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top cooler across from cooking equipment in kitchen, bagged kale stored overnight 52F. Kale discarded. See stop sale.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for one employee working today.

Basic - Floors not maintained smooth and durable. Floor in walk in freezer is damaged.

Basic - Clean wiping cloth supply not properly stored. Red sanitizer bucket stored on top of lids and straws in cabinet below drink dispenser in dining area. Bucket moved and stored correctly. **Corrected On-Site**

High Priority - Toxic substance/chemical improperly stored. Multiple chemical spray bottles stored with multiple rolls of paper towels under hand wash station on cook line, manager removed chemical spray bottles. **Corrected On-Site**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lo mien (113F-117F - Hot Holding) in front line warming unit, per manager Lo mien has been in warming unit for no more then 15 minutes, employee reheated Lo mien to 170F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager does not have any written reporting agreements that are signed by employees.

Basic - Floor soiled/has accumulation of debris. Under front line warming units. Under cooking equipment on cook line.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (127F-131F - Hot Holding) two pans in hot holding unit on cook line next to woks, per manager door to hot holding unit has been consistently opened for no more then two hours, all rice reheated to over 16F. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (53F - Cold Holding) sitting on top of container in top section of reach in cooler on cook line, per employee bag has been consistently taken in and out of cooler for less then 1 hour, cabbage place in walk in cooler. **Corrective Action Taken**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer around door and behind condenser.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Several plastic spoons stored with food contact surface upright at drink station in dining area, manager corrected during inspection. **Corrected On-Site**