PANDA EXPRESS # 3888

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager present at the facility at the time of the inspection. Ensure that a CFPM is present at the facility at all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed hot holding cabinet of rice all below 135F. PIC stated that the facility HH rice over night. When the PIC comes in, in the morning he temps the rice. IF above 135F they serve if below 135F they discard. PIC stated that he had not yet temped the rice in the HH Cabinet. Pans of rice were recorded from 127F-132F. -CDI- PIC voluntarily discarded. Ensure that all foods in HH are maintained at 135F and above. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- PIC stated that the facility does a “2 hour” time hold for the garlic oil mixture at the wok station. PIC stated that he just built up the wok station prior to the EHS arrival and had not yet put the time sticker for the TPHC. Ensure that TPHC markings are done promptly while bringing out foods. -CDI- PIC placed time sticker with proper times.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several sauces at the wok station lacking labeling. PIC and EHS discussed several labeling methods at the wok station. -CDI- PIC stated that he will label the station and properly place sauces into corresponding slots moving forward as discussed. Ensure proper labeling.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacked dish ware. EHS notes that facility has very limited air drying space present in the facility. EHS recommends adding shelving to ensure proper air drying is occurring.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed bag of cut cabbage on the top of prep unit 1 holding at 44F. PIC stated that it has been out for approximately 30 minutes. -CDI- PIC moved the cut cabbage into the prep lowboy to cool back down. Cut cabbage cooled down before the end of the inspection. Ensure that cold holding TCS foods are maintained at 41F and below. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several sauces, oils, toppings, and spices throughout the facility unlabeled. This included all of the sauces at the wok station, the oils on the wok line, and the dry spices on the expo area of the facility. Ensure all working containers of food are labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet, wiping cloth stored on food contact surface and not in sanitizer bucket in properly concentrated sanitizer. Ensure that wet wiping cloths are held and maintained in sanitizer bucket between uses. -CDI- Wet wiping cloth removed.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage container, stored directly beneath hand towel dispenser so that hand towels come in contact with people‘s drinks CDI remove removed.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P observed food employee drink from their employee beverage replace the beverage and then start back to work. CDIEHS had employee wash hands before continuing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two slicer blades with slight food residue. CDI removed to be re-washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed multiple TCS foods including broccoli and bean cooked chicken and cooked noodles as well as spring rolls that were not hot held at 1:35 CD IPIC chose to voluntarily discard For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P observed multiple spray bottles of cleaning solutions stored above ready to eat food with a customer. CDI reorganized.

3-305.14 Unpackaged food shall be protected from contamination during preparation. observed soiled box a top food prep sink coming in slight contact with Food that had already been washed and was being cut on a cutting board.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. observed multiple wet, wiping clause stored on boot contact surface and not in sanitizer bucket in proper concentrated sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed multiple cooked pans, tightly, wet stacked after being washed rinsed and santiizede