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Environmental Health Department <br />Facility Name and Address: Panda Express #1434, 2130 Daniels ST, MANTECA 95337 <br />Food Program Official Inspection Report <br /> #45 Floors, Walls, Ceilings; Clean and Maintained <br />OBSERVATIONS: Floor and hard to reach corners, underneath the fryer, griddle and under the walk in cooler storage shelves, <br />have some grease and food debris. Clean floor today and as needed. <br />Floor sink underneath the prep sink has some food debris. Clean floor sink today and as needed. <br />CALCODE DESCRIPTION: The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All <br />floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is <br />easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in <br />original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 <br />(d), 114266, 114268, 114268.1, 114271, 114272) <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 />OVERALL INSPECTION NOTES AND COMMENTS <br />200 117 <br />120 <br />11/30/2028Elizabeth Hurtado <br />2 D Randell reach in cooler -- Cook line -- 41º Fahrenheit Mop sink -- 122º Fahrenheit <br />Front hand sink -- 100º Fahrenheit 1 D warmer/ rice -- 145º Fahrenheit <br />Chow mein -- Hot hold/ front line -- 139º Fahrenheit Broccoli beef -- Hot hold/ front line -- 149º Fahrenheit <br />Orange chicken -- Hot hold/ front line -- 167º Fahrenheit 2 D 4 drawers reach in cooler -- cook line -- 38º Fahrenheit <br />Walk in cooler -- 41º Fahrenheit Hand sink -- Left rest room -- 120º Fahrenheit <br />Teriyaki chicken -- Hot hold/ front line -- 138º Fahrenheit Prep sink -- 122º Fahrenheit <br />Cooked rice -- Hot hold/ front line -- 144º Fahrenheit <br />FOOD ITEM -- LOCATION -- TEMP º F -- COMMENTS <br />NOTES <br />QUAT test strips are available . <br />Sanitizer buckets are set up with QUAT 200 ppm. <br />All food items on the cold hold have temp at 41F or below. All food items on the hot hold have temp at 135F or above. <br />All valid food handler cards are available on site. <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 />GEHANE FAHMY <br />, <br />(209) 616-3052Phone:EH Specialist: <br />Name and Title:Received by: Elizabeth Hurtado, Store Manager <br />Page 2 of 2EHD 16-23 Rev. 09/16/2020 Food Program OIR <br /> PR0527083 07/15/2024 <br />1868 E. Hazelton Avenue | Stockton, California 95205 | T 209 468-3420 | F 209 464-0138 | www.sjgov.org/EHD