Panda Express, 2760 N MAIZE RD, WICHITA, KS - Restaurant inspection findings and violations

Business Info

Name: Panda Express
Type: Restaurant
Address: 2760 N MAIZE RD, WICHITA, KS 67205
Total inspections: 4
Last inspection: Jan 19, 2016

Restaurant representatives - add corrected or new information about Panda Express, 2760 N MAIZE RD, WICHITA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50116A2 - --Ginger and garlic sauce in top of MT was at 49.6F. Original container is labeled "Keep refrigerated." Person in charge said it was moved from WIC to MT at approximately 10:30am. COS: moved to freezer for rapid cooling. PIC decided to hold ginger/garlic seasoning mix in bottom of MT (ambient air was 40.5F). KDA_4_60213 - --The black boxes behind soda nozzles in the drive-thru and lobby self-service areas, and the faceplate behind the ice dispenser in the lobby self-service area, are soiled with a buildup of soil and apparent mold. KDA_Defacto - --On the hot holding table, fried rice was at 117.8F. Person in charge (PIC) said it was made approximately one hour ago. COS: PIC chose to discard rather than reheat. On the hot holding table, cooked vegetables were at 127.6F, steak was at 129.6F, beef and broccoli was at 129.2F, and sweet and sour chicken was at 128.7F. COS: items reheated to at least 165F. PIC decided to begin using time as a public health control (TPHC) going forward. --On the hot holding table: sweet and sour chicken - 136.5F	01/19/2016	3	Follow-up	Out
KDA_2_30114H - --While wearing gloves, an employee handled raw beef, changed gloves (without washing hands), then handled clean serving bowls. Corrected on site (COS): educated employee and person in charge (PIC), dishes moved to warewashing for recleaning, employee washed hands and donned clean gloves. KDA_3_50116A1 - --Teryiaki chicken - 127.4F KDA_3_50116A2 - --Ginger and garlic sauce was being held on seasonings table in kitchen at 68.4F. Original container is labeled "Keep refrigerated." Corrected on site (COS): moved to WIC for rapid cooling. Space was made in the top of the north MT for cold holding. KDA_4_60211E4 - --Soda nozzles have a buildup of syrup inside. KDA_5_20314 - or, Installing an APPROVED backflow prevention device as specified under § 5-202.14. KDA_Defacto - --Concentration of quaternary sanitizing solution at three compartment sink was approximately 250 ppm. --Concentration of quaternary sanitizing solution in kitchen wiping cloth bucket was approximately 300 parts per million (ppm). --Ecolab visits monthly. --Frozen good. --Kitchen steam pot: white rice - 206.2F. --North maketable (MT) drawer 1: raw beef - 39.1F. North MT drawer 2: raw chicken - 37.6F. South MT top: cut cabbage - 40.9F. South MT bottom: raw pork - 38.9F. Walk in cooler (WIC): cut cabbage - 40.9F	01/05/2016	6	Regular	Out
Details not available.	10/06/2014
Details not available.	02/17/2014

KDA_2_30114H - Wash Hands (Gloves) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and before donning gloves for working with FOOD.
KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57�°C (135�°F) or above.
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_4_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_4_60213 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
KDA_5_20314 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: Providing an air gap as specified under § 5-202.13

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Panda Express, 2760 N MAIZE RD, WICHITA, KS - Restaurant inspection findings and violations

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