- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed raw animal food stored over ready-to-eat food.walk-in
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.
- Dollies, pallets, racks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning access.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No handwashing sign provided at a handsink used by food employees.front Corrected On Site.
- Floors not maintained smooth and durable. kitchen door way
- Observed hole in wall. kitchen
- Wall not smooth and easily cleanable. unfinished drywall in kitchen ,barewood door frame
- Lights missing the proper shield, sleeve coatings or covers. by walk-in
- Wet mop not hung to dry.
- Critical. Pull station for fire suppression system inaccessible. For reporting purposes only. Corrected On Site.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only.
- No Heimlich maneuver sign posted. Corrected On Site.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Within 60 days of change of ownership
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3/23/2010 | Routine - Food | Inspection Completed - No Further Action |
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