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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> cYp, Greotrless grows Mere, Time In:�55pm <br /> Time Out: 1:40 om <br /> Food Program Official Inspection Report <br /> Name of Facility: PANDA EXPRESS#839 Date: 07/06/2020 <br /> Address: 616 W HAMMER LN, STOCKTON 95207 <br /> Owner/Operator: PANDA RESTAURANT GROUP INC Telephone: (626)799-9898 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit <br /> VIOLATIONS AND CORRECTIVE ACTIONS <br /> Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br /> 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health <br /> and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #7 Hot and Cold Holding Temperatures <br /> OBSERVATIONS:The 2 drawer a 1 door prep cooler is not cold enough.All potentially hazardous foods shall be kept at 41 <br /> F or lower at all times. Employee stated that tech came in 2-3 times already. If unable to repair, unit shall be replaced. <br /> CALCODE DESCRIPTION:Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, <br /> 114037, 114343(a)) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Daniel Ortiz Pineda Expiration Date: March 01,2024 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 123°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 101 OF <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> 2 door prep--cooks line--34.00°F 2 drawer 1 door prep--beef--43.00°F <br /> fried rice--warmer--137.00°F teriyaki chicken--warmer--152.00°F <br /> string bean chicken--warmer--144.00°F walk in cooler--back--38.00°F <br /> 2 drawer 1 door prep--air temp--50.00°F 2 drawer 1 door prep -pineapples--45.00°F <br /> white/brown rice--warmer--153.00°F chow mein--warmer--146.00°F <br /> CVAP warmer--cooks line 147.00°F <br /> NOTES <br /> No comment entered. <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Himelda Perez, employee <br /> EH Specialist: MARIBEL FLOHRSCHUTZ Phone: (209)953-7817 <br /> FA0015114 PR0522166 SCO01 07/06/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 1 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />