SJSU STUDENT UNION - PANDA EXPRESS

1. Brown rice in the warmer measured between 100-110°F. Per PIC, they're not sure when it was restocked. 2. White rice in the rice warmer measured around 90°F. Per PIC, they're not sure when it was restocked. 3. Garlic in oil mixture measured around 72-74°F at 12:30 pm. Per staff, it had been out of temperature control since 9 am. 4. A bowl of fried rice was measured between 125-131°F. Per staff they made it for a catering order but didnt need it anymore. It was in a turned off warming unit. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. & 2. - The rice was discarded. See VC&D report. [COS] 3. PIC agreed to place garlic in oil mixture on time as a public health control and discard after 4 cumulative hours. [COS] 4. Rice was reheated to 165°F and hot held at a working warming unit.

The walk in cooler was not functioning properly and measured around 74°F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Per Maria, facilities has told it will take another 2 weeks to repair.

Some of the kitchen staff lacks food handler cards. [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.

The paper towel dispenser at the hand sink near the online order service line and ware wash area was not working. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Staff changed the batteries of the dispenser at time of the inspection.

At the cook line, there was a container of garlic in oil left out of temperature control. Mixture was measured at 67°F at around 11:50 am. Per staff they took it out of the walk in cooler around 9:45 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Staff agreed to time mark the mixture for discard after 4 hours of removal from temperature control.

Hot water at the hand sink near the online order service line and ware wash area was not working. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [SA] Staff will use the other hand sink located at the entrance of the unit until it is repaired.