PANDA EXPRESS #1122 receives B in Cobb County health inspection

1. 01

   Handwashing

   Item 2-1B ↗

   OBSERVED EMPLOYEE PICK CONTAINER UP OFF THE FLOOR IN FRONT FOOD SERVICE AREA, WALK TO THE HAND SINK IN DRIVE-THRU AREA, APPLY SOAP AND IMMEDIATELY RINSE HANDS UNDER WATER. ENTIRE HAND-WASHING PROCEDURE LASTED LESS THAN 10 SECONDS.

   Inspector’s full note +

   Code 511-6-1.03(5)(b)

   OBSERVED EMPLOYEE PICK CONTAINER UP OFF THE FLOOR IN FRONT FOOD SERVICE AREA, WALK TO THE HAND SINK IN DRIVE-THRU AREA, APPLY SOAP AND IMMEDIATELY RINSE HANDS UNDER WATER. ENTIRE HAND-WASHING PROCEDURE LASTED LESS THAN 10 SECONDS. EMPOYEE WENT BACK TO LINE AND PREPARED FOOD AND HANDLED SINGLE USE TO-GO CONTAINERS C/A: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (iv) Thoroughly rinse under clean, running warm water; P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. 3. To avoid re-contaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: EMPLOYEE RE-WASHED HANDS AND ALL FOOD/CONTAINERS WERE DISCARDED Corrected On-Site. New Violation.

   Official report · Item 2-1B ↗
   Corrected on siteNew violation
2. 02

   Cold holding

   Item 6-1A ↗

   OBSERVED CUT CABBAGE AND LIQUID EGG COLD HOLDING ABOVE 41F IN PREP TOP COOLER 2 IN FRONT FOOD SERVICE AREA. OBSERVED CUT CABBAGE COLD HOLDING ABOVE 41F IN WIC IN MAIN KITCHEN C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: FOOD DISCARDED Corrected On-Site.

   Inspector’s full note +

   Code 511-6-1.04(6)(f)

   OBSERVED CUT CABBAGE AND LIQUID EGG COLD HOLDING ABOVE 41F IN PREP TOP COOLER 2 IN FRONT FOOD SERVICE AREA. OBSERVED CUT CABBAGE COLD HOLDING ABOVE 41F IN WIC IN MAIN KITCHEN C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: FOOD DISCARDED Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗
   Corrected on siteNew violation
3. 03

   Hot holding temperatures

   Item 6-1B ↗

   OBSERVED BEIJING BEEF & STRING BEAN CHICKEN HOT HOLDING BELOW 135F IN STEAM TABLE 2 IN FRONT FOOD SERVICE AREA C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: FOOD DISCARDED AND REPLACED Corrected On-Site. New Violation.

   Inspector’s full note +

   Code 511-6-1.04(6)(f)

   OBSERVED BEIJING BEEF & STRING BEAN CHICKEN HOT HOLDING BELOW 135F IN STEAM TABLE 2 IN FRONT FOOD SERVICE AREA C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: FOOD DISCARDED AND REPLACED Corrected On-Site. New Violation.

   Official report · Item 6-1B ↗
   Corrected on siteNew violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.