PANDA EXPRESS #1937

Employee observed properly washing, rinsing, and sanitizing using quaternary ammonium in the three compartment dishwashing sink. After the final sanitization step, employee observed dropping a large, plastic container on the floor. Employee picked it up, sprayed it down with hot water, and then stacked it up to dry on the drying rack maintained on the right side integral drainboard of the three compartment sink. Nearby employee intervened (prior to specialist intervention) and instructed employee to re-wash, rinse, and sanitize affected container. Other staff present explained that the employee was relatively new. Employees proved knowledgeable in cleaning and sanitization of food contact surfaces. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee properly washed, rinsed, and sanitized affected container, and any containers it had come into contact with after contacting the floor.

Honey walnut shrimp measured 123F while maintained in hot holding at the front service line. Per staff, honey walnut shrimp had been cooked 30 minutes prior to a temperature of greater than 165F. Staff stated that the issue was likely due to their new operating hours, owing to which they did not turn the hot hold unit on for an extended period of time to allow it to warm up prior to placing the honey walnut shrimp into hot holding. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Honey walnut shrimp reheated to 165F and placed back into hot holding. Honey walnut shrimp remeasured holding at 150F or above approximately 30 minutes later.

Employee's personal bike gloves stored on a counter directly across from the cook-line. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Uncanned pineapple measured 48F-49F in an improper ice bath located on top of a prep unit insert directly behind the cook-line. Per the PIC, the pineapple was uncanned the previous night, cooled to 41F in the walk-in cooler, and brought out for the purpose of cooking/service 2 hours prior. [CA] Potentially hazardous food shall be held at or below 41F to prevent the growth of bacteria. Ensure that ice inside ice baths is filled to the maximal level of food in the container. [COS] PIC agreed to use or discard the remaining uncanned pineapple within 4 hours of it initially leaving the walk-in (2 hours from the time of inspection).

One employee's food safety certificate observed to be expired. [CA] Ensure all employees have a valid food safety certificate or food handlers card during time of employment.

Pooled egg measured to be 55F in prep cooler cold holding insert. Per employee, pooled eggs were removed from reach in cooler within the last 1 hour. [CA] PHFs shall be held at 41°F or below for cold holding. [COS] Carton of pooled egg was VC&D. Per operator per policy pooled should have been returned to walk in cooler or in the reach in portion of prep cooler.