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Environmental Health Department <br />Time In: <br /> 1:46 pm <br /> 1:00 pm <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (626) 799-9898 Owner/Operator: PANDA RESTAURANT GROUP <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 2624 W KETTLEMAN LN, LODI 95242 <br />Date: 02/03/2023Name of Facility: Panda Express #905 <br />Food Program Official Inspection Report <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 /> #1 Demonstration of Knowledge <br />OBSERVATIONS: 2 food handler cards have expired. <br />Provide valid food handler cards. <br />CALCODE DESCRIPTION: All food employees shall have adequate knowledge of and be trained in food safety as it relates to their <br />assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an <br />employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, <br />2011 shall obtain a Food Handler Card within 30 days (113948). <br /> #6 Handwashing Facilities Supplied and Accessible <br />OBSERVATIONS: Warm water at restroom hand sink is at 94F. <br />Provide warm and cold water at this sink with warm water at a minimum of 100F. <br />Ok, corrected on site warm water is now at 124F. <br />CALCODE DESCRIPTION: Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be <br />maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of <br />utensils and equipment. (113953, 113953.1, 114067(f)) <br />Chlorine (Cl): <br />Name on Food Safety Certificate:Expiration Date: <br />ppmQuaternary Ammonia (QA): <br />Heat:ppm º FWarewash Water/Hot Water Ware Sink Temp:º F <br />Hand Sink Temp:º F <br />OBSERVATIONS <br />Sergio Garcia January 28, 2027 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />prep sink (L) -- 123.00º F hand sink -- 102.00º F <br />3 comp -- 126.00º F carbon dioxide tank -- near soda syrup boxes -- 450.00º L <br />1 door reach-in w/ 4 door cold drawers -- 41.00º F mop sink -- 124.00º F <br />fried rice -- 153.00º F hand sink -- next to mop sink -- 113.00º F <br />walk-in -- 41.00º F teriyaki chicken -- 186.00º F <br />2 door Randell reach-in -- across from cooking equipment -- <br />41.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0023511 PR0541068 SC001 02/03/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD