Panda's Hideout

High Priority - Metal stem-type thermometer soiled- operator cleaned **Corrected On-Site**

Basic - Buildup of food debris/soil residue on equipment door handles. Heavy accumulation of black mold like substance on freezer by walk-in cooler;

Basic - Food stored on floor- boxes of chicken on the floor at cook line; stored inside walk-in cooler; **Corrected On-Site** **Repeat Violation**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water inside cooler at cook line; Discarded **Corrected On-Site**

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw shell eggs and continuing to cook touching spatulas and other utensils ; operator educated and employee changed gloves and washed hands; **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground chicken bag on top of raw shell eggs inside walk-in cooler; stored properly **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw ground chicken bags over raw bags of pork in walk-in freezer- all not commercially packaged Stored properly **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (75F - Cold Holding); sprouts (65F - Cold Holding) at cook line; as per operator food out of temperature for approximately 1 hour; food not prepared or portioned today: food moved inside cooler; discussed TPHC process; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (61F - Hot Holding); at cook line: as per operator food out of temperature for approximately 30 minutes; food moved back inside the rice warmer to reheat to 165 F; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**