Panda Express

Inspector's notes

Observed cooked white & brown rice with an internal temperature ranging 127-130F. PIC stated that rice was placed in hot holding device since last night. Informed PIC that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3 bay sink hot water handle to be broken and faucet leaking at time of inspection. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed following time/temperature controlled for safety foods with internal temperatures between 49*F - 52*F in western most cookline refrigerator: raw chicken and cabbage/kale mix. Person in charge indicated the chicken had been in the unit since ~10am and the cabbage/kale mix had been in the unit since ~12pm. The person in charge determined the unit had been inadvertently unplugged at some point in the day. The measured ambient temperature of the unit using a min/max thermometer was 49.8*F. Person in charge had not taken internal temperatures in the last 4 hours. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. The unit was plugged in, and a measured ambient temperature of 35.7*F was observed within 30 minutes. The raw chicken was discarded, and the cabbage/kale remained in the unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed following time/temperature controlled for safety foods with internal temperatures between 49*F - 52*F in western most cookline refrigerator: raw chicken and cabbage/kale mix. Person in charge indicated the chicken had been in the unit since ~10am and the cabbage/kale mix had been in the unit since ~12pm. The person in charge determined the unit had been inadvertently unplugged at some point in the day. The measured ambient temperature of the unit using a min/max thermometer was 49.8*F. Person in charge had not taken internal temperatures in the last 4 hours. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. The unit was plugged in, and a measured ambient temperature of 35.7*F was observed within 30 minutes. The raw chicken was discarded, and the cabbage/kale remained in the unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a pan of rice in a hot holding unit with an internal temperature of 130*F. The person in charge indicated it was prepared 1.75 hours before inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.>>>Observed the following time/temperature controlled for safety foods with internal temperatures between 45*F - 49*F in the refrigerated prep unit on the cook line: raw beef, raw chicken, and vegetable mix with cut cabbage/kale. The unit had a measured ambient temperature of 48.7*F using a min/max thermometer. Person in charge indicated these foods had been in the unit since 10 am and their last temperature check was at 11 am (4 hours before inspection); per the person in charge at the time of the temperature check at 11 am all of the internal temperatures were 41*F and below. Person in charge willingly discarded of the foods listed above; person in charge observed a sheet of ice in the back of the unit and called for service on the unit. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.>>>Observed the following time/temperature controlled for safety foods with internal temperatures between 45*F - 49*F in the refrigerated prep unit on the cook line: raw beef, raw chicken, and vegetable mix with cut cabbage/kale. The unit had a measured ambient temperature of 48.7*F using a min/max thermometer. Person in charge indicated these foods had been in the unit since 10 am and their last temperature check was at 11 am (4 hours before inspection); per the person in charge at the time of the temperature check at 11 am all of the internal temperatures were 41*F and below. Person in charge willingly discarded of the foods listed above; person in charge observed a sheet of ice in the back of the unit and called for service on the unit. Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working. Re-inspection on or before 03/07/24. Correct By: Correct Prior To Reinspection

Core-3-501.13, C: Thawing>>>Observed Electrolux thawing cabinet with frozen raw chicken; the measured ambient temperature of the unit was observed between 53*F - 66*F using a min/max thermometer. Time/temperature controlled for safety foods must be thawed under refrigeration that maintains the food temperature at 41*F or less, completely submerged under running water that is 70*F or less with adequate velocity (and does not allow for he food to increase in temperature above 41*F), or as apart of the cooking process from frozen. Person in charge turned the Electrolux to the setting where it thaws at 41*F and below. Correct By: Corrected At Time Of Inspection