Lucky Panda

Contamination prevented during food preparation, storage, display — Inspector Note: Observed failure to maintain food items at least 6 inches off the ground at all times. Observed a bag of onions being stored on the floor of main kitchen. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. PIC moved bag of onions off the ground.

In-use utensils: properly stored — Inspector Note: Observed failure to keep handles of in use utensils above food. Observed a scoop submerged in bin of sugar. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; PIC moved handle to above the food.

Toxic substances properly identified, stored, used — Inspector Note: Observed failure to label cleaning bottle with common name of substance. 511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf PIC advised to label bottle with common name of solution.

Food properly labeled; original container — Inspector Note: Observed Working containers of foods removed from original container not identified by common name. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Wiping cloths: properly used and stored — Inspector Note: Observed several Wet wiping cloths not stored in sanitizing solution between uses. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. COS: Manager place the wet wiping cloths in the sanitizing bucket.

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed Bathroom (standing open) not enclosed with tight-fitting, self-closing doors. 511-6-1.07(2)(l) - Toilet Rooms, Enclosed (C) (l) Toilet Rooms, Enclosed. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. CA: Manager shall provide a self closing device on restroom door by the next 6 month inspection.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed equipment, stored in Handwash sink in kitchen and raw chicken boxe tops in sink inside restroom. Sinks not accessible for employee use at all times. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf COS: CFS manager remove the boxes and equipment from sink.

Proper date marking and disposition — Inspector Note: Observed Ready-to-eat, potentially hazardous food (fried chicken and cut vegetables) prepared on site and held more than 24 hours with not properly date marked. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking (ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; AC: Manager shall routinely date mark foods with the date or day the food was prepared.