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Environmental Health Department <br />Time In: <br /> 2:02 pm <br /> 1:22 pm <br />Time Out: <br />Program Element: 1625 - RESTAURANT/BAR 51-100 SEATS <br />Telephone: (626) 799-9898 Owner/Operator: PANDA RESTAURANT GROUP INC <br />Inspection Type: ROUTINE INSPECTION - Operating Permit <br />Address: 15099 HARLAN RD, LATHROP 95330 <br />Date: 05/24/2023Name of Facility: PANDA EXPRESS #3104 <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 /> #7 Hot and Cold Holding Temperatures <br />OBSERVATIONS: The 2 door Randell prep has an air temp of 43-45F. The peas and carrots at the 2 door Randell prep are <br />45-46F. Reduce the temperature of this unit to provide 41F or below. Correct today. <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 />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 /> 400 <br /> 121 <br /> 100 <br />Luis Barajas August 22, 2023 <br />OVERALL INSPECTION NOTES AND COMMENTS <br />brown rice at hot hold cabinet -- 151.00º F honey walnut shrimp -- 135.00º F <br />orange chicken -- 156.00º F 1 door Coke IDW @ drive thru -- 40.00º F <br />walk-in cooler -- 41.00º F 2 door Randell prep - air -- 43.00º F -- re-checked: 45F <br />restroom hand sink -- 100.00º F breaded chicken - out of fryer oil -- 178.00º F <br />raw chicken -- 36.00º F raw beef -- 36.00º F <br />veggie spring rolls - out of fryer oil -- 203.00º F peas and carrots @ 2 door Randell prep -- 45.00º F -- <br />re-checked:46F <br />fried rice -- 185.00º F teriyaki chicken -- 181.00º F <br />chow mein -- 181.00º F brown rice -- 153.00º F <br />1 comp food prep sinks (x2) -- 121.00º F shrimp -- 149.00º F <br />1 door/4 drawer Turbo Air prep -- 35.00º F <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />wiping cloth buckets 200-400 ppm Quat / Quat sanitizer test strips are available <br />No signature obtained <br />Report typed up 4:11p-4:20p <br />Page 1 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br />FA0025752 PR0545323 SC001 05/24/2023 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD