PANDA EXPRESS Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-101.11 OBSERVED THE PERSON IN CHARGE WITHOUT A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. INSTRUCTED ALL PERSON'S IN CHARGE MUST HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE AND BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. CITATION ISSUED UNDER VIOLATION #2.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 2-101.11 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE NOR A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE POSTED WHILE TCS FOODS (BEEF, CHICKEN) ARE BEING PREPARED HANDLED AND SERVED TO THE PUBLIC. INSTRUCTED A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER MUST BE ON SITE AND A VAILD CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE MUST BE POSTED AT ALL TIME THE FACILITY IS OPEN AND OPERATING. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(O) OBSERVED NO SIGNED EMPLOYEE HEALTH POLICY ON SITE NOR AVAILABLE FOR INSPECTOR'S REVIEW. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-010.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.12 OBSERVED NO HAND DRYING PROVISION AVAILABLE IN THE WOMEN'S TOILET ROOM. INSTRUCTED TO ALWAYS PROVIDE A HAND DRYING PROVISION IN ALL TOILET ROOMS AT ALL TIMES. EMPLOYEE PROVIDED PAPER TOWELS DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A:2,&B) OBSERVED TCS FOODS AT INADEQUATE COLD HOLDING TEMPERATURES LOCATED IN A PREP COOLER; OBSERVED ABOUT 4 LBS OF RAW CHICKEN AT 60F AND ABOUT 3 LBS OF RAW EGGS AT 57F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 OBSERVED A PREP COOLER, WITH TCS FOODS INSIDE, AT AN INADEQUATE COLD HOLDING TEMPERATURE OF 50F DURING THE INSPECTION PER THE THERMOMETER INSIDE OF THE UNIT. INSTRUCTED TO ALWAYS MAINTAIN ALL COLD HOLDING UNITS AT 41F OR BELOW AT ALL TIMES. SAID UNIT TAGGED AND HELD FOR INSPECTION AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 OBSERVED A PREP COOLER, WITH TCS FOODS INSIDE, AT AN INADEQUATE COLD HOLDING TEMPERATURE OF 50F DURING THE INSPECTION PER THE THERMOMETER INSIDE OF THE UNIT. INSTRUCTED TO ALWAYS MAINTAIN ALL COLD HOLDING UNITS AT 41F OR BELOW AT ALL TIMES. SAID UNIT TAGGED AND HELD FOR INSPECTION AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

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.