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J <br /> Environmental Health Department <br /> A N0 A 0 U I N <br /> t� : -�'o-- C:0U N TY <br /> Y � + Greatness grows Frere. <br /> Food Program Official Inspection Report <br /> Name of Facility:PANDA EXPRESS#3104 Date: 05/20/2024 <br /> Address: 15099 HARLAN RD, LATHROP 95330 <br /> Owner/Operator: PANDA EXPRESS Telephone: (626)799-9898 <br /> Program Element: 1625- RESTAURANT/BAR 51-100 SEATS <br /> Inspection Type: Routine Reinspection on or after: 06/04/2024 <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 <br /> closure of the food facilitv. <br /> #7 Hot and Cold Holding Temperatures MAJOR <br /> OBSERVATIONS:MAJOR violation:the cut celery at the 2 door Randell prep is 62F. Per Manager, it has been there since last <br /> night. The air temperature of the 2 door Randell prep is 53F(re-checked from 54F). Refrigerated food shall be maintained at 41 F <br /> or below. Correct today. <br /> Celery discarded. <br /> The green onions at the 2 door Randell prep are 45F. Maintain refrigerated foods at 41 F or below. Correct today. <br /> Per Manager, she will alert her superiors to get this unit corrected. Ice baths may be used temporarily. <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 /> This is(Major)Violation. <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate Paul Vang Expiration Date:10/05/2026 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120 °F <br /> Quaternary Ammonia(QA):400 ppm Hand Sink Temp: 100 U F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> restroom hand sinks--100°Fahrenheit cut celery--2 door Randell prep--62°Fahrenheit--discarded <br /> green onions--2 door Randell prep--45°Fahrenheit 2 door Randell prep--air temp--54°Fahrenheit--re-check:54F <br /> two 1 comp food prep sinks--122°Fahrenheit 1 door/4 drawer prep 41°Fahrenheit <br /> walk-in cooler--41°Fahrenheit honey walnut shrimp 171°Fahrenheit <br /> Beijing beef--187°Fahrenheit orange chicken--179°Fahrenheit <br /> white rice--178°Fahrenheit fried rice--174°Fahrenheit <br /> chow mein--183°Fahrenheit cream cheese rangoon--156°Fahrenheit <br /> teriyaki chicken--171°Fahrenheit C Vap hot hold cabinet--143°Fahrenheit <br /> green bean chicken--174°Fahrenheit mop sink--120°Fahrenheit <br /> PRO545323 05/20/2024 <br /> EHD 16-23 Rev.09/16/2020 Page 1 of 2 Food Program OIR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/EHD <br />