Premises Information


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Name

PANDA EXPRESS #1601

Address

9918 KNOCKANDO LN

City/State/ZIP

HUNTERSVILLE

28078

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

3/31/2022

Final Score @ Grade

95.50

General Comments

During my routine inspection EHS observed that the sanitation grade card was removed from view and not properly posted. The North Carolina Administrative Code, 15A, NCAC 18A .2660 “Public Display of Grade Card” states: (b) “When an inspection of a food establishment is made, the regulatory authority shall remove the existing grade card, issue a new grade card, and post the new grade card in the same location where the grade card was previously posted as long as that location remains conspicuous. The person in charge of the food establishment shall keep the grade card posted at the designated location at all times. The grade card may be posted in another location which meets the criteria of this Rule if agreed upon by the person in charge and the regulatory authority. Failure to display the grade card as indicated in this rule, or removal of this grade card, may result in legal action being taken against you.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
6	0	Proper eating, tasting, drinking or tobacco use	Yes	No	No	2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage stored on shelf with clean equipment. CDI - Drink was removed.
21	1.50	Proper hot holding temperatures	Yes	Yes	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in the hot holding cabinet below 135F, temped between 124-139F. CDI - PIC voluntarily discarded the rice during the inspection. -REPEAT- Through further discussion it was found that the hot holding cabinet did not have water in the well to help maintain the temperature.
22	3	Proper cold holding temperatures	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bagged cabbage in the prep top cooler temped at 47F. CDI - PIC voluntarily discarded. Ensure product to stored on the top prep cooler below the load lines to ensure cold holding is maintained at 41F or below. -REPEAT-
41	0	Wiping cloths: properly used & stored	Yes	No	No	3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towel on prep top cooler. Sanitizer in the buckets were less than 200 ppm of quat. CDI - PIC remade the sanitizer.
44	0	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal food pans wet stacked on the drying rack. Allow to air dry prior to stacking.