PANDA EXPRESS #1345 Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN THE INTERIOR BOTTOM SHELF AT THE COOLERS AND COLD HOLDING UNITS LOCATED ACROSS THE WOK COOKING STATION TO REMOVE FOOD DEBRI.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REGROUT FLOOR AROUND THE LONG RECTANGULAR FLOOR DRAIN ACROSS FROM THE 3-COMP SINK SO AS TO BE SMOOTH AND EASILY CLEANABLE. THIS WILL ALSO PREVENT PEST BREEDING.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REGROUT FLOOR AROUND THE LONG RECTANGULAR FLOOR DRAIN ACROSS FROM THE 3-COMP SINK SO AS TO BE SMOOTH AND EASILY CLEANABLE. THIS WILL ALSO PREVENT PEST BREEDING.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.