Panda Cafe

Inspector notes: Observed the microwave, roasting oven, pots, food containers (seasoning bottles) had food debris and grime buildup. CA: EHS advised PIC to make a cleaning schedule and properly deep clean the microwave and food contact surfaces. (II) The cleaning frequency based on the ambient temperature of the refrigerated room or area is documented in the food service establishment. (iii) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under DPH Rule 511-6-1- .04; (iv) Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (v) The cleaning schedule is appro...

Inspector notes: PIC did not have sanitizer test strips available on site. CA: PIC will purchase the test strips i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

Inspector notes: Observed several food containers without proper labels, including items stored in reused containers (e.g., soy sauce containers) such as salt, cornstarch, sugar, and MSG. CA: PIC will ensure to label all containers with proper common names. (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.

Inspector notes: Observed food containers stored on the floor in the walk-in freezer and walk-in cooler. CA: PIC advised to store all food containers off the ground. 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. C/A: Store all food 6 inches off the ground.

Inspector notes: Observed the inspection report was not posted within public view or within the facility. CA: Advised PIC to have most current inspection report posted at all times within public view. 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Inspector notes: Observed knife stored in between RIC unit and prep table. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 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; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water...

Inspector notes: Observed multiple single-use items being used as scoops in flour and salt bins. Single-service and single-use articles may not be reused. C/A COS: PIC removed single-use items and will utilize utensils with handle. Ensure single-use containers are not reused. Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused.

Inspector notes: Observed sticky buildup and food residue on prep-top and reach-in coolers, soiled floors in kitchen areas, and heavy residue on the exterior of food containers in the kitchen and walk-in cooler. EHS advised PIC to routinely clean all non-food contact surfaces to prevent accumulation of debris and residue. d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Inspector notes: Observed a significant buildup of debris and grease on the hood above the kitchen line, including visible grease droplets and staining. CA: EHS advised the PIC to increase the frequency of hood cleaning to at least once every 1–2 months, or more often as needed to prevent accumulation. 5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Inspector notes: Observed none of the RTE foods in the coolers not date marked. PIC advised on importance of of date marking of RTE foods.

Inspector notes: Observed several food cans with large dents.PIC trashed them.

Inspector notes: Several food contact surfaces including utensils and microwave had food debris and grime buildup. PIC advised to make a cleaning schedule and have the surfaces cleaned ASAP.

Inspector notes: Observed expired servsafe certification 02/2026.

Inspector notes: Observed several food items stored in the coolers and on the counter without lids or any covering. PIC advised to keep all food items covered.

Inspector notes: Observed knife stored in between RIC unit and prep table. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 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; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water...

Inspector notes: Observed stickiness and food build up around prep top coolers and reach in coolers. Observed soiled floors with food residue around kitchen areas. Observed heavily soiled food residue on the outside of food storage containers throughout main kitchen area and walk-in cooler. CA: Advised PIC to routinely clean all non-food contact surfaces. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: Observed handwash sink with container inside. 1. Handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. C/A COS: PIC removed container. Ensure handwash sink are ONLY used for hand washing.

Inspector notes: Observed multiple containers with flour not labeled. 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: Label all containers with flour, sugar, salt, bread crumbs etc.

Inspector notes: Observed knife stored in between RIC unit and prep table. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 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; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water...

Inspector notes: Observed multiple single-use items being used as scoops in flour and salt bins. Single-service and single-use articles may not be reused. C/A COS: PIC removed single-use items and will utilize utensils with handle. Ensure single-use containers are not reused.

Inspector notes: Observed stickiness and food build up around prep top coolers and reach in coolers. Observed soiled floors with food residue around kitchen areas. Observed heavily soiled food residue on the outside of food storage containers throughout main kitchen area and walk-in cooler. CA: Advised PIC to routinely clean all non-food contact surfaces. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: Observed no date marking on food items in walk-in cooler. COS: EHS educated PIC on proper date-marking. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Inspector notes: Observed both hand wash sinks in kitchen with no hot water and being used as dump sink 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. C/A: Have appropriate repairs made to handwash sinks. Handwash sink in kitchen should always be available and only used for handwashing purposes.

Inspector notes: Observed food stored on ground of walk in cooler and walk in freezer. 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. C/A: Store all food 6 inches off the ground.

Inspector notes: Observed stickiness and food build up around prep top coolers and reach in coolers. Observed soiled floors with food residue around kitchen areas. Observed heavily soiled food residue on the outside of food storage containers throughout main kitchen area and walk-in cooler. CA: Advised PIC to routinely clean all non-food contact surfaces. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: Observed no date marking on food items in walk-in cooler. COS: EHS educated PIC on proper date-marking. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Inspector notes: Observed the most current inspection report was not posted within public view or within the facility. CA: Advised PIC to have most current inspection report posted at all times within public view. 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Inspector notes: Observed multiple single-use items being used as scoops in flour and salt bins. COS: PIC removed single-use items and will utilize utensils with handle. Single-service and single-use articles may not be reused.

Inspector notes: Observed food spills in the reach-in coolers across from grill area. Observed soiled floors with food residue in walk-in cooler and freezer. Observed heavily soiled food residue on the outside of food storage containers throughout main kitchen area and walk-in cooler. CA: Advised PIC to routinely clean all non-food contact surfaces. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: Observed broken/damaged gasket on the door of the walk-in freezer. CA: Advised PIC to have gaskets fixed. (a) Good Repair. All physical facilities shall be maintained in good repair.