EVERGREEN PANDA RESTAURANT

Partially cooked chicken, egg rolls, and wings were stored on the counter at room temperature. The manager said he is using time as a public health control after the products were partially cooked and stored on the table waiting for order for final cook to serve. [CA] There is a two-hour diligent food preparation time, but if the food products are going to be stored on the counter at room temperature, please provide proper time/temperature logs that indicate the time the product was partially cooked and the time it may be stored at room temperature until it is cooked to serve. The manager provided time/temperature logs for the specified food products (COS).

Employee belongings including clothes and backpacks were stored on the utensil and food storage shelves. [CA] Employee belongings must be stored in designated area. The back door was left open. [CA] To prevent insect/rodent infections, keep the back door always closed or install a screen door. There is a gap between the screen door and the concrete floor in the back door. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door.

Repeated violation: Bags and boxes of food items are stored directly on the floor in the dry storage area. Large tubs of batter mixture are stored open in the floor inside walk in refrigerator. Containers of flour and rice stored open on floor at cookline. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Store open bulk foods in approved NSF containers with tight fitting lids.

Food residue and slime buildup was observed on the floor and the floor sinks located below the cook-line, storage shelf, and equipment stands. [CA] Conduct a thorough and regular cleaning on the floor areas.

Multiple open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Some open food products were stored under the steam table without any cover. [CA] Do not store any open food products below the hand and preparation sinks and below the steam table to prevent possible contamination.

Employees working back in the kitchen were observed touching unclean surface and the front area were observed collecting soiled dishes and cleaning tables and serving open food for customers without washing hands. [CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. The employee was told to wash his hands and change his gloves (COS).

Multiple wet soiled wiping cloths stored on counter and on top of meat slicer. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Repeated violation: Some of the food containers and their covers have a heavy food residue accumulation. [CA] Conduct a thorough cleaning of the containers and their cover lids.

Some potentially hazardous food stored on the steam table including rice, chow mein, chicken, and beef were measured between 120 °F and 130 °F. [CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. The store manager said all the food products were cooked less than two hours, and he is told to either reheat the products to 165 OF and keep them at or above 135 oF or time code all to use within the next two hours. He voluntarily condemned and destroyed all the food products which were stored on the steam table (COS).

Repeated violation: Multiple wet soiled wiping cloths stored on counter and on top of meat slicer. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Repeated violation: Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Some open food products were stored under the steam table without any cover. [CA] Do not store any open food products below the hand and preparation sinks and below the steam table to prevent possible contamination.

Repeat Violation : Manager Food Safety Certificate is not available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employee Food Handler Cards are not available. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Information on Food Safety Certificate and Food Handler Cards are available at : https://www.sccgov.org/sites/cpd/programs/fsp/Pages/FSC.aspx. https://cpd.sccgov.org/sb-602-food-handler-cards

Repeated violation: Employee belongings including clothes and backpacks were stored on the utensil and food storage shelves. [CA] Employee belongings must be stored in designated area.

Repeated violation: Food residue and slime buildup was observed on the floor and the floor sinks located below the cook-line, storage shelf, and equipment stands. [CA] Conduct a thorough and regular cleaning on the floor areas.

Repeated violation: Some of the food containers and their covers have a heavy food residue accumulation. [CA] Conduct a thorough cleaning of the containers and their cover lids.

Food residue and slime buildup was observed on the floor and the floor sinks located below the cook-line, storage shelf, and equipment stands. [CA] Conduct a thorough and regular cleaning on the floor areas. Spider web and heavy dirt accumulation observed on the wall of the dry storage area. [CA] Conduct a regular and detail cleaning of the restaurant.

One of the handwash station located in the kitchen was blocked by piles of containers. The other handwash station does not have any soap or paper towel supply as well. [CA] Keep the handwash sinks easily accessible for employees to wash when it is necessary and provide the missing supplies. The PIC in charge cleared the containers, and provided the missing supplies (COS).

Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Some open food products were stored under the steam table without any cover. [CA] Do not store any open food products below the hand and preparation sinks and below the steam table to prevent possible contamination.

The plastic container used to store breaded chicken, noodle, and rice are all worn out and soiled with heavy buildup of food residue. [CA] Replace the containers with restaurant grade clean containers immediately.

Employee belongings including clothes and backpacks were stored on the utensil and food storage shelves. [CA] Employee belongings must be stored in designated area. The back door was left open. [CA] To prevent insect/rodent infections, keep the back door always closed or install a screen door.

Repeated violation: Bags and boxes of food items are stored directly on the floor in the dry storage area. Large tubs of batter mixture are stored open in the floor inside walk in refrigerator. Containers of flour and rice stored open on floor at cookline. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Store open bulk foods in approved NSF containers with tight fitting lids.

Repeated violation: Some of the food containers and their covers have a heavy food residue accumulation. [CA] Conduct a thorough cleaning of the containers and their cover lids.

Employees were observed washing dishes in the three compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager demonstrated the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).

Repeat Violation : Manager Food Safety Certificate is not available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employee Food Handler Cards are not available. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Information on Food Safety Certificate and Food Handler Cards are available at : https://www.sccgov.org/sites/cpd/programs/fsp/Pages/FSC.aspx. https://cpd.sccgov.org/sb-602-food-handler-cards

Multiple wet soiled wiping cloths stored on counter and on top of meat slicer. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Food residue and slime buildup was observed on the floor and the floor sinks located below the cook-line, storage shelf, and equipment stands. [CA] Conduct a thorough and regular cleaning on the floor areas.

Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Some open food products were stored under the steam table without any cover. [CA] Do not store any open food products below the hand and preparation sinks and below the steam table to prevent possible contamination.

Repeat Violation : Manager Food Safety Certificate is not available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employee Food Handler Cards are not available. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Information on Food Safety Certificate and Food Handler Cards are available at : https://www.sccgov.org/sites/cpd/programs/fsp/Pages/FSC.aspx. https://cpd.sccgov.org/sb-602-food-handler-cards

Repeated violation: Re-used cardboard (from shipping boxes) used to line shelves and the floor of the cook line. [CA] Do not use cardboards to line shelves or cover the floor area.

Multiple wet soiled wiping cloths stored on counter and on top of meat slicer. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Repeated violation: Bagged and boxes of food items are stored directly on the floor in the dry storage area. Large tubs of batter mixture are stored open in the floor inside walk in refrigerator. Containers of flour and rice stored open on floor at cookline. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Store open bulk foods in approved NSF containers with tight fitting lids.

Some of the food containers and their covers have a heavy food residue accumulation. [CA] Conduct a thorough cleaning of the containers and their cover lids.

Some food products stored on the steam table including fried rice and chow mein were measured between 115 oF and 130 oF. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. Monitor the temperature of the food products stored inside the case regularly. The case’s temperature must also be kept at or above 135 oF. The PIC voluntarily condemned and destroyed the products (COS).

Repeated violation: Bagged and boxes of food items are stored directly on the floor in the dry storage area. Large tubs of batter mixture are stored open in the floor inside walk in refrigerator. Containers of flour and rice stored open on floor at cookline. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Store open bulk foods in approved NSF containers with tight fitting lids.

Our records indicate this facility has a delinquent account and is operating without a valid Santa Clara County Department of Environmental Health permit|. The facility has an outstanding account balance in the amount of $1,975 Payment must be made within 48 hours (2 business days) to the Santa Clara County DEH online at our website which is https://paydirect.link2gov.com/SantaClaraCountyDEH/ItemSearch using an account ID number AR1303193. You may also drop a business check or a crasher's check at our office address written on the top right corner. Previous written notification of account balance informed about the Delinquent Permit fee last month. A re-inspection will not be conducted if your account is paid in full by 11/05/24. The facility shall remain open, and a new valid permit will be mailed after payment has been received. If your account has not been paid in full by the Comply By date, a re-inspection will be performed, and the facility owner may be billed at the current hourly rate per County Ordinance Code B11-8. Non-payment of permit fees within 48 hours will result in additional legal actions up to and including facility closure.

Some of the food containers and their covers have a heavy food residue accumulation. [CA] Conduct a thorough cleaning of the containers and their cover lids.

Food residue and slime buildup was observed on the floor and the floor sinks located below the cook-line, storage shelf, and equipment stands. [CA] Conduct a thorough and regular cleaning on the floor areas.

Couple of open cup employee drinks were stored on the preparation tables. [CA] To prevent possible contamination, employees may only drink with covered cup container and store their drink in designated areas. There is a gap between the screen door and the finish concrete floor in the back door. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door. Employee belongings including clothes and backpacks were stored on the utensil and food storage shelves. [CA] Employee belongings must be stored in designated area.

Re-used cardboard (from shipping boxes) used to line shelves and the floor of the cook line. [CA] Do not use cardboards to line shelves or cover the floor area.

Numerous wet soiled wiping cloths stored on counter and on top of meat slicer. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Repeated violation: Repeat Violation : Manager Food Safety Certificate is not available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employee Food Handler Cards are not available. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Information on Food Safety Certificate and Food Handler Cards are available at : https://www.sccgov.org/sites/cpd/programs/fsp/Pages/FSC.aspx. https://cpd.sccgov.org/sb-602-food-handler-cards