Panda Wok

Contamination prevented during food preparation, storage, display — Inspector Note: Observed multiple buckets of soy sauce stored on floor next to cookline and walk in cooler/freezer in kitchen. CA: Instructed Operator to remove buckets from floor during inspection. 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.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed box holding napkins stored on floor behind front counter in kitchen. CA: Operator removed from floor during inspection. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor.

Nonfood-contact surfaces clean — Inspector Note: Observed hood filters soiled throughout cookline in kitchen. Observed reach in cooler gaskets soiled in lowboy reach in cooler across from fryer station in kitchen. Observed walk in cooler shelving soiled in kitchen. Observed rust on lower shelves underneath prep tables in kitchen. Must clean/sanitize within 10 days. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Food stored covered — Inspector Note: Observed multiple condiments, sauces, seasonings stored in containers at wok station without proper protection. CA: Operator covered with Saran Wrap during inspection. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Food properly labeled; original container — Inspector Note: I observed failure to label containers of raw rice and flour 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. C.A:PIC advised to. Label all food containers with common name

Wiping cloths: properly used and stored — Inspector Note: I observed failure to maintain wiping clothes or napkins in a sanitizer solution 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); C.A:PIC advised to always keep wiping napkins in a solution that contains chemical sanitizer

Insects, rodents, and animals not present — Inspector Note: I observed failure to ensure outer openings are well sealed 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 3. Exterior doors used as exits need not be self-closing if they are: (i) Solid and tight-fitting; (ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and C.A : PIC told tossed ensure the hole in the door is fixed so as to prevent entrance on pest and rodents

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Equipment and/or utensils are not being air-dried or adequately drained after cleaning and sanitizing them before using them in contact with food. CA: Employees shall air dry equipment/dishes after cleaning and sanitizing dishes/equipment. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Nonfood-contact surfaces clean — Inspector Note: Observed buildup of soiled material on racks in the walk-in cooler. CA: shall clean all the walk in cooler racks. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Plumbing installed; proper backflow devices — Inspector Note: Observed Air gap covered with a plastic bottle. COS: Manager removed the plastic bottle from the air gap. 511-6-1.06(2)(d) - Backflow Prevention, Air Gap (P) (d) Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). P

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed restroom hand sinks not clean. CA: Shall clean hand sinks inside restrooms. 511-6-1.07(5)(h) - Cleaning Plumbing Fixtures- Handsinks, Urinals & Toilets (C) (h) Cleaning of Plumbing Fixtures. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained.

Adequate handwashing facilities supplied & accessible — Inspector Note: Handwash sink not accessible for employee in the dishwashing area. Hand sink was bone dry and not being used. COS: Employees removed the large container tops from the hand sink and the containers from around the sink. 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 2. A handwashing facility may not be used for purposes other than handwashing. Pf