| Violation Date |
Code |
Description |
| 2018-12-13 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.repair towel dispenser in hallway at entrance door. |
| 2018-12-13 |
46 |
4-501.14 warewashing equipment, cleaning frequency - observed lime build-up on some utensils (lids).dish machine display is requesting cleaning. |
| 2018-12-13 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pfobserved plastic lids with cracks, crevices. cdi by discard by pic. |
| 2018-12-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved chicken breast, egg rolls, and spring rolls stored on service line hot hold unit < 135f.cdi- by reheat to 165f for chicken and discard for rolls.recommend using tphc for fried f |
| 2018-05-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed sticker residue on pans stored as clean on the drying rack. |
| 2018-05-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet stacked pans on the drying rack. |
| 2018-05-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved fried shrimp stored on serving line < 135f. observed white rice in warmer stored < 135f.cdi - fried rice discarded. white rice reheated to 165f. |
| 2018-05-08 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.observed build-up inside ice machine around ice chute and behind front cover. |
| 2017-12-05 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. multiple stacks of single service cups at panda station stored at the register not protected. repeat. protect cups. |
| 2017-12-05 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. one employee on the line at panda station wearing bracelets. (0pts) |
| 2017-12-05 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. rice in reach in cooler tightly covered with plastic and a lid during cooling proc |
| 2017-12-05 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. no papertowels provided in handsink at shared sushi/panda handwashing sink. cdi- pic edward replaced. |
| 2017-05-11 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p observed hand used to turn off water at faucet, no barrier, recontaminated hand. cdi by education. |
| 2017-05-11 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed oil labeled mustard and the vinegar unlabeled in the subway area. all other properly labeled. |
| 2017-05-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic food containers stacked while wet. |
| 2017-05-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up inside the hot holding cabinet. |
| 2017-05-11 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. 4-904.11 display and handle single-use and single-service articles to prevent contamination. observed a box of single service stored on |
| 2017-03-16 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed frp wall in subway walk in cooler bowed out and in need of repair. |
| 2017-03-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple plastic pans wet stacked on clean storage rack in warewashing area. |
| 2017-03-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed three sanitizer buckets (2 in subway and 1 in back prep area. cdi: buckets were refilled with proper sanitizer concentration. |
| 2017-03-16 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed one handsink with no paper towel supply in hallway leading into subway. cdi:pic replaced paper towels immediately. observed employee in warewashing area m |
| 2017-03-16 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed employee in warewashing area moving from loading dirty dishes |
| 2017-03-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored in a box with food prep mats that were no longer in use. cdi: pic had drink immediately removed from the area. |
| 2016-11-22 |
14 |
observed a few sanitizer buckets that were too weak; less than 100 ppm. cdi buckets were changed out with sanitzer to correct ppm.4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p |
| 2016-11-22 |
6 |
observed employee moving a trash can with gloves on, employee then proceeded to return to food preparation without change of gloves and handwashing. cdi. employee removed gloves and washed hands. observed several employees washing hands and when finish, n |
| 2016-11-22 |
38 |
observed food service employee wearing a bracelet during food preparation. direct employees to remove all jewelry with exception of wedding band while working. 2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding |
| 2016-11-22 |
47 |
observed shelves in reach-in coolers, cooler doors and gaskets with minor debris and buildup. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-11-22 |
53 |
observed debris on dry storage floor, walk-in cooler, and floor in catering.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minim |
| 2016-11-22 |
45 |
observed shelving in walk-in coolers and dish area with rust buildup. 4-501.11 maintain equipment in good repair. |
| 2016-09-02 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed dust build up around the vent behind the large i |
| 2016-09-02 |
49 |
5-205.15 maintain a plumbing system in good repair. repair the plumbing leaks under the dishmachine and the 3 compartment sink. according to the pic work orders have been placed prior to arrival. |
| 2016-09-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on the outsides of the soda dispenser ice chutes. observed sticker residue left on the outside of 2 plastic containers (unstacked). observe |
| 2016-09-02 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups overstacked behind the register of panda inside the cup dispensers. recommended storing inside the plastic |
| 2016-09-02 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed one container of washed and ready to eat cabbage stored under unwashed produce inside the walk in produce cooler. cdi by moving to upper shelving. |
| 2016-05-10 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed minor build up behind the deflector plate of the large ice machine. observed minor sticker residue left on the outsides of some plastic food cont |
| 2016-05-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee water bottle stored on the clean drainboard of the 3 comp sink. no clean dishes were stored on the drainboard at the time. cdi- the drink was remov |
| 2016-05-10 |
8 |
. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels stored at the handsink in subway. cdi by providing. |
| 2016-05-10 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed an employee cooking chicken with a beard requiring a beard guard. advised to provide. |
| 2016-05-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean inside the catering cooler and spilled tea in the catering area. observed build up inside the unused rice cooker. observed cleaning needed in and aroun |
| 2016-05-10 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. repair cracked tiles throughout, such as in the catering area and the tiled wall coving |
| 2016-02-16 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. repair the peeling paint and cracked frp at the entrance to the walk in product cooler. |
| 2016-02-16 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a non commercial rice cooker on the panda express cookline. the unit was unused at the time of the inspection. pic is awai |
| 2016-02-16 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed 2 food employees wearing a watch and bracelets. |
| 2016-02-16 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. label the working containers of spices and sauces at the panda express cook line. |
| 2016-02-16 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed date labels that were incorrect according to the pic, incuding cut cabbage labeled 2/5 (11 da |
| 2016-02-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 2 pans of rice inside the panda express hot holding cabinet at 127-130f. according to the pic the rice measured above 135f at arrival this morning according to the log sheet. o |
| 2015-12-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a pan of rice left on the bottom rack of the hot holding unit overnight for service today not uniformly at 135f and above and measuring as low as 129f in the perimeter of the p |
| 2015-12-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a variety of sushi rolls left on a rolling rack at arrival and still on the rack 45 mins later with no active preparation on those rolls. sushi rolls measuring 66-68f. cdi by ro |
| 2015-12-04 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. ensure that equipment is used for its intended use. observed a residential rice cooker on the panda express side. |
| 2015-12-04 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed no documentation that the salmon recieved from mcclane is the salmon mentioned in the letter of gaurantee that has been |
| 2015-12-04 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leaking pipe under the 2 comp sink used by panda. pic has already placed a work order. |
| 2015-12-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up inside the panda express prep coolers. observed sticker residue left on the outsides of cleaned food containers. observed mold build up on |
| 2015-09-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at the proper concentration in between uses. observed sanitizer used for wiping cloths with one bucket at 50ppm (quat) and another at (0ppm) quat. |
| 2015-09-23 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed an employee handling food with adorned rings. |
| 2015-09-23 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p provide a sneeze shield for the sushi prep area with a low counter accesible to customers ordering. observed no food prep at the time of the visit. |
| 2015-09-23 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed small subway shakers and oil and vinegar squeeze bottles unlabled. |
| 2015-09-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed recently delivered sandwiches stored in the open are cooler at 48-51f. products were delivered one hour prior to arrival. cdi by removing to cool down in the walk in freezer. |
| 2015-09-23 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored above a container of cut, washed cabbage. cdi by moving to a separate location. |
| 2015-09-23 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf according to pic, facility serves yellowfin tuna, salmon and masago. pic was only able to provide invoices dated 2009 from jfc i |
| 2015-03-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on plastic pans stored as clean. observed heavy food residue build-up on can opener. cdi washed, rinsed, sanitized removing sticker re |
| 2015-03-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage stored on steam table < 135f. cdi by voluntary discard by pic. |
| 2015-03-30 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed bottle of window cleaner stored on single service sandwich wrappers. cdi by removing cleaner. |
| 2015-03-30 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees preparing sandwiches in subway area with bracelets on arms. |
| 2015-03-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers on the drying rack stacked wet. |
| 2015-03-30 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed unshielded light bulb in walk-in freezer.6-303.11 intensity-lighting- observed insufficient lighting in d |
| 2014-12-05 |
45 |
4-501.11 maintain equipment in good repair.repair stand up bojangles glass door cooler, observed the bottom grate detached and a wooden block used to prop up one end. observed a torn gasket on the biscuit prep cooler. repair/replace any rusty shelving ins |
| 2014-12-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed a few plastic containers and metal rice bowl stacked while still wet. |
| 2014-12-05 |
37 |
protect food from contamination sources not specifically noted by code. observed a single large container of ready to eat cabbage stored uncovered in the walk in cooler. cdi by covering. |
| 2014-12-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed a live roach on the wall of the dishmachine room. vr- facility to have area treated and documentation of treatment within 10 days. maintain all food products tightly sealed. |
| 2014-12-05 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved subway items stored with incorrect date labeled. observed items such as grilled chicken patties or sliced tomatoes, labeled with a 1 |
| 2014-12-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfremoved metal pans with visible food debris. observed lemon seeds and debris left on the metal fruit wedger. cdi by removing to be re-washed. ensure that sticke |
| 2014-12-05 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pfaccording to sushi station pic, supplier for sushi fish has changed to sysco. observed invoices from sysco showing ahi (yellowfin |
| 2014-09-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved tcs foods stored in the grab and go cooler at 49f and above. items included: packaged sandwiches, cut melon, yogurt, etc. cdi by moving items inside the walk in cooler. |
| 2014-09-09 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pfpre-packaged items includin |
| 2014-09-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved on sanitizer bucket measuring over 400ppm (quat). cdi- bucket was discarded and properly refilled at the proper concentration. all other buckets measured at the proper concentration. |
| 2014-09-09 |
53 |
provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains.repair the missing wall coving at the vegetable prep sink. repair the falling wall coving at the walk |
| 2014-09-09 |
45 |
4-501.11 maintain equipment in good repair.facility is to have the grab and go cooler checked for repair. observed all items stored on the unit 49f and above. unit is to be maintained empty of all tcs food items until it can maintain all foods at 45f and |
| 2014-05-08 |
37 |
3-305.11 food storage-preventing contamination from the premises - cstore all boxes of food off the floor. observed boberries and another box stored on the floor of the walk in freezer. cdi |
| 2014-05-08 |
35 |
3-602.11 food labels - pfproperly label all packaged, self service items. observed packaged, self service outtakes items missing micro- ingredients and allergens, also ensure labels have weights, and at minimum city and state of the prep/packaging site. a |
| 2014-05-08 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pmaintain all sanitizer at the proper concentrations. observed one quat sanitizer bucket out of 10 at 100ppm. according to the pic t |
| 2014-05-08 |
8 |
5-202.12 handwashing sinks, installation - pfhandwashing sinks shall be equipped to provide water at a temperature of at least 100f. observed a max of 69f hot water at the handwashing sink near the bojangles. today is the units last day before closing for |
| 2013-12-12 |
35 |
3-602.11 food labelspre-packaged foods stored for customer self service should have labels as specified in 21 cfr 101. observed pre packaged sandwiches, yogurt, fruit, salads and bojangles to go items without the proper labeling. repeat |
| 2013-12-12 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensverbage for consumer advisory should state consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne |
| 2013-12-12 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingobserved 2 pieces of cooked chicken in the noodles station stored for 2 days without a date label (missing date label replace). |
| 2013-12-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingobserved cut cabbage at 61f. explained that cut leafy green are considered potentially hazardous and should be maintained in temperature (vo |
| 2013-12-12 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnesssanitizer should be at a minimum of 150ppm. observed some sanitizer buckets at 0ppm. facility to ensure that dispenser is dispensing co |
| 2013-08-15 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employeespic must provide documentation or otherwise demonstrate knowledge of an approved employee health policy. the employee health policy presented is miss |
| 2013-08-15 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsall food contact surfaces must be clean to the sight and touch. observed a stack of metal pans stored as clean with food debris left on them. all were removed to be re-wa |
| 2013-08-15 |
35 |
3-602.11 food labelscustomer self service items must be properly labeled with the following: the common name of the food, list of ingredients in descending order, net contents or quantity, name and place of business and source of any of the 8 major food a |
| 2013-08-15 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storingproperly store all single service items. observed 3 boxes of single service cups stored on the floor of the storage room.g.c. sushi department not open and |
| 2013-08-15 |
42 |
4-901.11 equipment and utensils, air-drying requiredproperly air dry all metal pans. observed a stack of metal pans stacked while wet. |
| 2013-03-20 |
54 |
maintain at least 20 foot candles of light in the sushi refrigerator. observed area less than 20 foot candles. provide overhead lighting or a light in the refrigerator. |
| 2013-03-20 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed some build up around the nozzles of the juice dispenser. |
| 2013-03-20 |
43 |
single-service and single-use articles shall be stored: (1) in a clean; dry location;(2) where they are not exposed to splash; dust; or other contamination.observed soup lids and containers with some soup splatter present and drinking cups exposed to cust |
| 2013-03-20 |
42 |
utensils shall be stored in a clean; dry location. observed ice scoop stored in blue plastic container with build up in the bottom of the container. |
| 2013-03-20 |
30 |
obtain a variance from the state committee for any specialized processing method described in 8-103.11. a haccp plan may be required. |
| 2013-03-20 |
27 |
facility is using specialized food processes that have not been approved by the regulatory authority(3-502.11)observed no variance for sushi rice. cdi by instruction. guidance will be provided for variance procedure after more information is received fr |
| 2013-03-20 |
11 |
food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. observed dented can of black olives on the dry storage rack. can put in the office for return. |
| 2013-03-20 |
8 |
a handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet. observed both hand sinks on field of greens side with water less than 100f. maintenance is working on the restrooms on |
| 2012-12-07 |
41 |
during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. observed small plastic ramikin cups being left in the shredded cheese at |
| 2012-12-07 |
54 |
maintain adequate lighting in all necessary areas. observed area between sushi area and soup area in need of more lighting. coolers in this area also need more lighting so items inside coolers can be identified. |
| 2012-12-07 |
47 |
nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. observed spilled biscuit mix and a dead roach in the bottom of the bojangles two door biscuit refrigerator. |
| 2012-12-07 |
30 |
a food establishment shall obtain a variance from the regulatory authority. using food additives or adding components such as vinegar: to render a food so that it is not potentially hazardous (time/temperature control of safety food) a variance will be |