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S A N J 0 A Q U I N Environmental Health Department <br /> COUNTY <br /> ME�� _¢ lir�OtIiCSS gfOwS here. <br /> Time In: 12012 <br /> st1Far� Time Out: 2:30 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: PANDA EXPRESS#807 Date: 05/31/2018 <br /> Address: 2441 N NAGLEE RD, TRACY 95304 <br /> Owner/Operator: PANDA RESTAURANT GROUP, INC. Telephone: (6)- <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 MAJOR <br /> OBSERVATIONS:The prep ref with the egg product is at 54 F. Throw out the egg product and adjust the temperature to 41 <br /> F or below today. Refrigerator temperature adjusted to 41 F during inspection. <br /> The prep refrigerator nearest the service line is at 49 F. No potentially hazardous food is being stored in this unit at this <br /> time. The manager has called for service. <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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The walk in freezer door does not properly close.The heating element is malfunctioning and is building <br /> ice around the door. Repair by 1 week. <br /> CALCODE DESCRIPTION:All utensils and equipment shall be fully operative and in good repair. (114175).All utensils and equipment <br /> shall be approved,installed properly,and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, <br /> 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114177, 114180, 114182) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> OBSERVATIONS <br /> Name on Food Safety Certificate: Luis Alonso Expiration Date:October 17,2022 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 300 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> chicken- cooked--175.00°F orange chicken--prep line--160.00°F <br /> teriyaki chicken--prep line--145.00°F walk in refrigerator--40.00°F <br /> 3 door prep--lower section--49.00°F egg product--3 door prep ref-lower section--54.00°F <br /> Hot hold rice--warmer--170.00°F egg roll--prep lin--147.00°F <br /> NOTES <br /> sanitizer bucket-200 ppm quat <br /> FA0014572 PRO521463 SCO01 05/31/2018 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />