PANDA EXPRESS

Potentially hazardous foods held in the food prep unit located across the cook line is measured at improper cold holding temperatures. Inside the drawers, tofu, raw beef, raw chicken, and cooked brisket measured at 46F to 51F. Per employee, items were in the unit since the night before. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee discarded the food into the trash.

Food prep unit located across from the cook line has an ambient temperature measured at 50F. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41°F or below. Per discussion with manager via the phone. The manager was aware of issues with the unit and had already submitted a service request for repairs. Refrigeration units that are unable to hold food at the proper temperature shall not be used for potentially hazardous foods.

A person in charge (PIC) was not available on site at time of inspection. [CA] A PIC who is responsible or familiar with the operation of the facility shall be present at the food facility during all hours of operation.

Flat top grill is partially outside the overhang of the ventilation hood. Observed minor yellowing on the ceiling in location where the flat top grill is located. [CA] Cooking equipment shall be operated under the ventilation hood overhang to remove gases, heat, grease, vapors & smoke.

Minced garlic in oil by the cook line was measured at 55F. [CA] Potentially hazardous foods shall either be cold holding at or below 41F; or hot holding at or above 135F. [SA] Per employee, the item was taken out within the hour and agreed to put it on time control where it shall be discarded if not used within the next 3 hours.

Filters of the exhaust hood ventilation are in disrepair leaving gaps between the filters. [CA]All hood ventilation filters shall be in good repair.