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SAN <br /> J O `FIQ U I N Environmental Health Department <br /> -�} r -�i �r <br /> Food Program Official Inspection Report <br /> Facility Name and Address: PANDA EXPRESS, 2624 KETTLEMAN LN, LODI 95242 <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:Observed wet wiping cloths on food trays. Provide wet wiping cloths in sanitizer solution. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> #45 Floors,Walls, Ceilings; Clean and Maintained <br /> OBSERVATIONS:Observed debris in floor sinks. Clean. <br /> CALCODE DESCRIPTION: The walls/ceilings shall have durable,smooth,nonabsorbent,light-colored,and washable surfaces. All floor <br /> surfaces,other than the customer service areas, shall be approved, smooth,durable and made of nonabsorbent material that is easily <br /> cleanable.Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original <br /> unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143(d), <br /> 114266, 114268, 114268.1, 114271, 114272) <br /> #47 Signs Posted; Last Inspection Report Available <br /> OBSERVATIONS:SB 180 and permit are not posted. Post these documents. <br /> CALCODE DESCRIPTION:Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash <br /> hands after using the restroom(113953.5)(b)No smoking signs shall be posted in food preparation, food storage, warewashing, and <br /> utensil storage areas(113978). (c)Consumers shall be notified that clean tableware is to be used when they return to self-service areas <br /> such as salad bars and buffets. (d)Any food facility constructed before January 1, 2004, without public toilet facilities, shall prominently <br /> post a sign within the food facility in a public area stating that toilet facilities are not provided(113725.1, 114381 (e)). Proper posting of <br /> nutritional information at facilities with 20 or more chains in California(114094). <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Expiration Date: <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: °F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: °F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> Right Prep Sink--Kitchen--123.00°F Broccoli Beef--Hot Hold--146.00°F <br /> Walk-In--Kitchen--43.00°F 2 Door Reach-In with 2 Hold Drawers--Across from cook station- <br /> -41.00°F <br /> Hand Wash Sink--Next to prep sink--131.00°F Left Prep Sink--Kitchen--128.00°F <br /> Hand Wash Sink--Restroom--98.00°F Mop Sink--Kitchen--125.00°F <br /> 2 Door Reach-In--Across from wok station--41.00°F Chicken--Hot Hold--160.00°F <br /> Fried Rice--Hot Hold--136.00°F Hand Wash Sink--Front--125.00°F <br /> NOTES <br /> Sanitizer buckets-200-300ppm <br /> FA0023511 PRO541068 SCO01 01/19/2018 <br /> EHD 16-23 Rev.06/30/15 Page 2 of 3 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />