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SANOAQU I N Environmental Health Department <br /> COUNT -( IY <br /> Crearrie3S grows here, Time In: 125 pm <br /> Time Out: 2:15 om <br /> Food Program Official Inspection Report <br /> Name of Facility: Panda Express#807 Date: 06/05/2019 <br /> Address: 2441 N NAGLEE RD, TRACY 95304 <br /> Owner/Operator: PANDA RESTAURANT GROUP, INC. Telephone: (626)799-9898 <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 /> #1 Demonstration of Knowledge <br /> OBSERVATIONS:Food Handler Cards for all employees working today are not available. Maintain employee's Food <br /> Handler Cards on site and accessible. Correct by 30 days. <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 /> #35 Equipment/Utensils Approved and in Good Repair <br /> OBSERVATIONS:The hoods have some dripping grease. De-grease, clean and sanitize hoods by 2 weeks. <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 Alonzo Expiration Date:October 27,2022 <br /> Warewash Chlorine(Cl): ppm Heat: °F Water/Hot Water Ware Sink Temp: 120°F <br /> Quaternary Ammonia(QA): 200 ppm Hand Sink Temp: 100°F <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> shrimp--41.00°F cheese rang000ns--165.00°F <br /> C-Vap hot hold cabinet--143.00°F 2 comp prep sink--41.00°F <br /> 2 door/2 drawer prep--41.00°F walk-in cooler--41.00°F <br /> teriyaki chicken--163.00°F black pepper chicken--192.00°F <br /> orange chicken 186.00°F kung pao chicken--170.00°F <br /> restroom hand sinks--100.00°F bron rice--172.00°F <br /> fried rice--180.00°F 2 door prep--41.00°F <br /> beef--40.00°F egg roll--178.00°F <br /> FA0014572 PR0521463 SCO01 06/05/2019 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 2 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />