PANDA EXPRESS #752

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.

*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

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.

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.