- Effectively washing equipment and utensils
Observation:Food containers were washed and rinsed then put away. All dishes are required to be washed, rinsed and sanitized before air drying.
- Miscellaneous sources of contamination
Observation:No barrier between food and bottom of stacked sheet pans in reach in.
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10/20/2015 | Regular |
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation:Clean floors under equipment
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Store onions above raw chicken
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06/08/2015 | Regular |
- Smoke free air act
Observation: Could smell cigarette smoke when I entered the facility. Found a can with a couple of cigarette butts near the rear door.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw eggs above beans in walk-in cooler.
- Protecting food from environmental contamination
Observation: Plastic grocery bags being used to store unpackaged food in freezers and coolers. Use food-grade containers. Use scoops and not cans to dispense
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11/18/2014 | Regular |
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Container of raw chicken sitting on shelf above raw beef.
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06/24/2014 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Eating, drinking, or using tobacco
- Clean condition-hands and arms
- Shellstock, maintaining identification
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Discharge from eyes, nose, and mouth
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12/12/2013 | Routine |
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Do not put bowls for portioning raw meat into containers holding vegetables and cooked pork in the make table. Bowls were moved and the vegetables and cooked pork were discarded. In walk-in do not store raw chicken on box of broccoli and do not store raw shrimp over mushrooms to protect against possible cross contamination. Raw chicken and raw shrimp were moved. Corrected at time of inspection
- Plumbing system repaired according to law
Handsink drain appears to be clogged.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Datemark eggrolls. Corrected at time of inspection
- Separation from food, equipment, utensils, linens, and single service
Do not store adhesive and spray toxic cleaner with bulk foods. Corrected at time of inspection
- Hand drying provided
Paper towels are needed at kitchen handsink. Corrected at time of inspection
- Cleaning procedure
Do not have a cloth towel to dry hands at handsink. Use a paper towel. Corrected at time of inspection
- Multiuse food contact surfaces are cleanable
Do not use a cardboard box to store fried won ton strips. Use something you can clean. Won ton strips were transferred to a bus tub. Corrected at time of inspection
- Miscellaneous sources of contamination
Use a scoop instead of a bowl to scoop out cooked rice, Cover bulk foods in storage. Corrected at time of inspection
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12/04/2013 | Routine |
- Mechanical warewashing equipment, hot water sanitizing temperatures
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
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06/10/2013 | Routine |
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