Panda Ecosure Audit

Temp at 42°F - 59°F?

Frozen goods are <32°F

Cabbage Squares and Kale held at <41°F in Walk-In Cooler veggie display window.

Temp at 42°F - 59°F?

Chow mein mix and prepped green onions held at <41°F.

Temp at 42°F - 59°F?

All Reach-ins have a hanging thermometer near the door.

Gaskets must be clean and in good condition.

All items must have day dot, not exceeding 3 days.

Weight scales are clean and free of debris

Raw meat spoons MUST be stored in bowl. Spoon handle not touching the meat.

All food must be stored in proper order: Ready to Eat (RTE) Shrimp and Beef above Chicken in the meat drawers.

All frozen appetizers stored in cambros located in the reach in freezer have lids.

All hot food must be held at >140°F. Make sure all panels are working properly or have existing work order.

Temp at 42°F - 59°F?

Food dropped from serving are disposed of and not put back in the wok pan.

Sanitizer towel MUST be stored in Sanitizer bucket when not in use.

Serving spoons/tongs handles are NOT buried/touching in food. This include Teriyaki cutting knife touching board.

All food containers, lids and Serving Spoons need to be face down (To go containers, bowls & boxes).

Steam table lights bulbs in working condition and covered with guard.

Storage container for spoodles are free of debris and dry.

All foods being cooked to a final cooking temp of 165°F or higher.

Observed cooking staff washing hands for 20 secs and wearing gloves before cooking every time entering the cooking line.

Cooking range hood lights bulbs in good working condition and covered with globe.

All towels on the cooking line including the M1/R1 station are dry.

Cooking range hood shows no grease build up.

Hood filters are clean and has no gap<br>(>1/4 inch) above cooking area.

Alcohol wipes and a thermometer located by every station (Teriyaki, cooking line, M1/R1). The thermometer clean before and after use.

Using new metal scrubbers daily.

Teriyaki chicken final temp >165°F.

Observed temping all teriyaki pieces on the grill before placing on wok pan for serving.

Grill MUST be scraped clean after every use.

Chicken Weight Presses, misc equipments and containers MUST be cleaned regularly to avoid build up.

Fryers are free of debris and build up.

All items must be cooked right away. Nothing left hanging in the baskets.

When front of house to cook fry appetizer items, must wear gloves or use tongs.

Fryer baskets are in good working condition. No loose wires.

All rice must be holding at >140°F. Must have an open service request if unit is not working properly.

No unwashed rice cooker container, rice stirring utensil, or scoop left out unwashed.

Rice cabinet must be cleaned daily and filled with clean hot water.

Rice Cabinet gaskets must be clean and in good condition. No tears, holes or food debris/build up.

Rice is not overfilled, not touching the pan above

Rice pans has day dot with time stamp.

ALL FOOD MUST BE PREPARED IN 2 Compartment Prep Sink. NO dishes can be wash here.

Prep sink must be washed, rinsed and sanitized before and after every use.

All produce must be thoroughly washed before prep.

Food processor and all equipment must be cleaned before and after every use. No food debris/residue. Please keep in covered storage when not in use.

Emergency Meat Thawing Procedure MUST be followed. NOT sitting at room temp. MUST be under RUNNING water below 70 degrees.

Cutting gloves WITH disposable gloves MUST be used while using knife and food processor.

Cutting boards must be cleaned and sanitized after each use. NO Build up or deep grooves on board. Use Approved Slip Mat

Sugar, K-Starch, and Rice cart must be clean at all times, including metal lids. No measure cups inside. Must be labeled.

Knives must be cleaned after each use and stored in a CLEAN knife rack. No debris or build-up.

No personal item on prep shelf.

ALL PRODUCT MUST BE HELD AT 41 DEGREES OR BELOW. Must have a working hanging thermometer located by the door.

Temp at 42°F - 59°F?

All products must be stored at least 6 inches off the ground. Nothing on the floors.

All food must be stored in proper order: Ready to Eat (RTE) above Shrimp and Beef above Chicken.

All prepped/washed produce stored above unprepped/unwashed produce.

Potentially hazardous food being cooled from 140°F to 70°F within 2 hours and 69°F to 41°F in 4 hours.

Meats thawed by an approved method have no water left in the container.

All cambros containing food have day dots (3 day max) and lids.

Employee meals stored in cambro with lid and day dot. Stored in the bottom shelf.

All shelves are free of build up, mold and debris.

Lights must be fully working and protected by a light shield. Must be in good condition.

Fan cover must be clean and no dust, mold or any other build up.

Air curtain must fully cover the doorway and is cleaned and in good condition.

Door handle is clean and no build-up. Door gasket and door floor sweep must be in good condition. Must fully close.

Floor is clean and free of food debris, water and build up.

All frozen goods must be holding at <32°F. Must have a thermometer located by the door.

All product must be stored at least 6 inches off the ground. Nothing on the floors.

All frozen food must be stored in proper order: Ready to Eat (RTE) above Shrimp Above Beef Above Chicken.

Shelves must be clean and free of build-up, mold and food debris.

Lights must be fully working and protected by a light shield. Must be in good condition.

Fan cover must be clean and no dust, mold or any other build up.

Air curtain must fully cover the doorway and is cleaned and in good condition.

Door handle is clean and no build-up. Door gasket and door floor sweep must be in good condition. Must fully close.

Floor is clean and free of food debris, water and build up.

1st Sink must reach 110°F when actively dish washing, clean soapy water.

2nd Sink must reach 100°F. Must be clean and no debris.

3rd sink must be <75°F. Sanitizer level must be at 200- 300ppm.

Dirty dishes must be stored below clean dishes.

ALL dishes must air dry and not stored wet. (Make sure NO Wet nesting)

ALL dishes must be stored upside down.

ALL clean utensils and containers must be free of debris/day dot/residue/build-up.

Shelves must be clean and free of build-up, mold and food debris.

Nothing on the floor including boxes, equipment or wok pans during open hours.

No cracked containers or lids.

All items must be stored at least 6 inches off the ground. Nothing on the floors.

Rice cart LABELED and No cracked containers/lids, no debris at all, no measurements cup

Sugar/brown rice/ k-starch cart LABELED and No cracked containers/lids, no measurements cup/ no debris at all.

No dented cans.

All bulk food containers properly labeled.

All food/dry goods being prepared/stored in an approved area.

Microwave noodles, not taken out by 2 minutes.

Mop bucket must be left empty after each use. No standing water.

All cleaning equipment must be hung off the floor: Brooms, Dust Pans, Mops, Deck Brush etc. Should not be resting in the mop sink or mop bucket if not in use.

Soda and Ice Tea nozzles must be cleaned daily and free of build-up mold.

Ice Dispensing chute/Machine must be clean and free of mold.

No scoop buried in ice.

Ice scoop and containers has no water and debris .

Ice container/bucket is inverted after usage.

All hand sinks have hot water of >100°F within 60 seconds.

Toilet paper, hand towels and hand soap must be fully stocked. DO NOT PLACE EXTRA ROLLS ON DISPENSER.

No broken tiles

Hand towel and soap dispenser must be in good condition.

Water available throughout the store.

The store has hot water of at least 120°F within 60 seconds at 1 location.

All hand sinks have hot water of >100°F within 60 seconds.

All hand sinks easily accessible with no obstruction.

All hand washing sinks are only being used for handwashing. (no clogs in hand sink or evidence of other usage)

All hand sinks stocked with soap and paper towels.

DT Steam Table. All hot food must be held at >140°F. Make sure all panels are working properly or have existing work order.

Sanitizer is available at the store.

Sanitizer water for steamtable and lobby buckets have PPM level between 200 -400 ppm concentration.

Sanitizer test strips have not expired.

All chemical bottles are properly labeled.

All chemicals are properly stored and away from all food/food prep areas.

Only approved chemicals can be used and MSDS must be present in binder.

All floor drains, floor sinks, and toilets properly draining with no sewage overflowing.

All restroom toilets working properly ( No operable toilet)

All hoses, attached to a faucet, have a backflow prevention device.

The store free of all rodents, rodent droppings, gnaw marks or any other evidence of rodents?

The store free of all cockroaches, egg casings, or other evidence of cockroaches?

Flies cannot be touching food or food contact surfaces.

Store has a copy of a recent inspection from pest control.

Trash bins must not be overflowing. (Lobby, Patio, Restroom and Kitchen)

Dumpster Area is clean and covered at ALL times. Doors must be closed.

All drains covers must be clean. Drains must have at least 1 inch air gap.

All vents on ceiling must be clean and free of dust.

All corners are free of debris and water.

Floor grout is in good condition. Not missing huge chunks of grout.

All equipment legs and wheels are clean.

No standing water anywhere in the store.

Open wound is covered with Band-aid and disposable glove.

All associates are in good health and visibly healthy.

Observed associates washing hands for 20 secs. with hot water and soap.

Observed associates washing hands before returning to work, between tasks, touching cash, clothing or after eating/drinking.

All associates with long hair sticking out of cap seen wearing hair restraints.

Must wear non-slip/oil resistant shoes and Safety Belt (Risk Management Violation)

All associates are eating, drinking, and<br>smoking in an approved location? (no eating in the kitchen)

All employee drinks must be in cups and<br>straws. No cans or bottles.

All temperature logs complete and<br>accurate? (No falsifying temperature)

All associates have current food handlers card or Serv Safe certification. PIC must have Serv Safe.

Associate is wearing approved mask correctly covering mouth and nose.

Associate is wearing disposable gloves.

Associate changes their gloves after 2 hrs or between tasks.

Associate reminds guest to keep mask on or wear mask.

Associate reminds guest to keep social distancing.