3-501.16 Maintain potentially hazardous food at 135 F or above. / Egg rolls in fryer basket at 111F. / COS; egg rolls were voluntarily reheated to 165F. Maintain @ 135F or above or @ 41F or below.
2-301.14 Wash hands for at least 15 seconds after any potential contamination. / Food handler wiped up raw juice from floor and picked up tongs to plate food. Food handler properly washed hands, but then wiped on soiled apron. Discussed with food handler proper hand washing methods. 4-502.11 Calibrate thermometers according to manufacturer specifications as often as necessary to ensure accuracy. / Thermometer reading 28F upon calibration and should have read 32F.
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