Established procedures for responding to vomiting and diarrheal events Observation: No Kit or Procedures for responding to vomiting and diarrheal events.
Handwashing aides and devices, use restrictions Observation: Cleaner in handwash sink - removed - corrected on site.
12/10/2015
Regular
PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control Observation: Crab Salad at 53 degrees, Lettuce at 62 degrees - disposed of - corrected on site.
11/20/2014
Regular
Using a handwashing sink- operation and maintenance Rubber gloves, bottle of dish soap and plastic sack in handwash sink - removed - Corrected at time of inspection
Roasts held at a temperature of 130°F or above Lo Mein Noodles at 128 degrees, Chicken Teryaki at 119 degrees. Corn Nuggets at 111 degrees - Corrected at time of inspection --Crab Broccoli Salad at 50 degrees - Corrected at time of inspection
Handwashing signage No handwash sign at hand sink - Left sign - Posted - Corrected at time of inspection
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