PANDA EXPRESS # 3897

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf- Observed PIC unable to describe or demonstrate full knowledge of symptoms. Facility had a written employee health policy stating illnesses, but not symptoms. -CDI- PIC educated PIC on proper employee health and provided full employee health policy to the PIC with symptoms and illnesses.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several metal containers stored on clean dish rack with soiling and debris present. Ensure that dishware is properly cleaned during W/R/S process. -CDI- PIC moved soiled dishes to 3-comp to be W/R/S. 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 2 separate HH Lo Mein that was below 135F. PIC stated that it was cooked 1 hour prior. -CDI- PIC reheated Lo Mein to 202F before placing back onto HH. Ensure all HH food is 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed garlic and oil mixture at the wok station at 72F. EHS asked PIC if they hold the garlic and oil on time (TPHC) to which he stated no. EHS coached PIC and explained that Garlic and Oil mix is a TCS food and requires time or temperature control. Wok station is unrefrigerated. PIC stated that he will start doing time control. EHS sent PIC TPHC log and explained procedures. Facility will start doing time control. -CDI- garlic and oil was pulled at 9:45AM PIC placed time stamp and will discard by 1:30 PM. 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 all foods at the wok station unlabeled. EHS explained that all working containers of food require proper labeling. PIC stated that he will label the station directly moving forward.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large amounts of boxed foods on the floor of the WIC and WIF. PIC stated that delivery came as a key drop delivery late last evening. EHS explained that food should be put up upon opening. Ensure food is maintained off of the floor at least 6 inches.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several wet stacked dishes and dish ware. Ensure that equipment is air dried prior to stacking together.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed low portion of prep unit adjacent to the wok station in need of cleaning. Ensure non-food contact surfaces are cleaned and maintained as clean.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employees wash hands and immediately recontaminate on handles. CDI coached and hands rewashed For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf observed food employees wash bare hand frozen green beans into cold hold top unit. Food only to be cooked in batches for hot hold for customer. CDI- coached, no points taken

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce in boxes stored over pre-washed produce. CDI - pic coached on storage order, reorg underway For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed multiple pans of cooked meats and vegetables hot held below 135F. CDI- removed to reheat or discarded 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed 6-10 containers of thawed chicken and beef cold held in the walk in cooler at 44-45 with an ambient air temp of 46F. CDI- removed to walk in freezer and service tech called. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on prep sink.

4-501.11 Maintain equipment in good repair. Observed walk in cooler cold holding all foods inside not recently thawed at 44-45F. CDI- removed to walk in freezer and service tech called.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf observed dishwasher washing pans in wash solution that temped at 96F. CDI coached; then drained and rewashed.