Panda Express #1408 - Inspection Report
|Facility Type:||Fast Food Restaurant|
|Inspection type:||Risk Factor Assessment|
|Inspection date:||October 01, 2013|
|Number of critical violations:||1|
|Number of non-critical violations: ||0|
Definition of critical and non critical violations
A summary of the violations found during the inspection are listed below.
||Observation / Corrective Action
|3-501.16(A)(1) ||Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures : orange chicken; sweet fire chicken|
Potentially hazardous foods must be hot held at a temperature of 135°F or above. Items were discarded and replaced with freshly cooked.
The purpose of this visit was to conduct a routine inspection. Many things are being done correctly.
It is recommended that the buffet line be monitored more closely for hot holding temperatures. While the large majority of items were above 135F, a couple of chicken items were not. Those items were discarded and replaced. Keep a closer eye on the chicken products along the buffet line. Take temperatures periodically (hourly after the lunch rush). Stirring is not enough to maintain the correct hot hold temperature.
The next inspection will be in approximately six months.