Panda Express #3372 Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS (CHICKEN, BEEF, RICE) ARE PREPARED AND SERVED. CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES. PRIORITY FOUNDATION. 7-38-012. CITATION ISSUED

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.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS (CHICKEN 114F) AT IMPROPER TEMPERATURES ON HOT HOLDING UNIT AND PREP AREA. ALL HOT FOODS MUST BE 135F OR ABOVE AT ALL TIMES. PRIORITY. 7-38-005. CITATION ISSUED. APPROXIMATELY 2 POUNDS OF FOOD PRODUCT DISCARDED AT A COST OF $20.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS (CHICKEN 114F) AT IMPROPER TEMPERATURES ON HOT HOLDING UNIT AND PREP AREA. ALL HOT FOODS MUST BE 135F OR ABOVE AT ALL TIMES. PRIORITY. 7-38-005. CITATION ISSUED. APPROXIMATELY 2 POUNDS OF FOOD PRODUCT DISCARDED AT A COST OF $20.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.