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:salad bar was at 48 degrees
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation:There is no person at the facility that has attended a safe food production mgr. class -- I printed the mgr a list of contacts to complete the requirement
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation:Numerous items in walkin cooler not dated -- Corrected on site
Cleanability of floors, walls, and ceilings Observation:several floor tile in kitchen area broken or missing
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