JJ Panda in York; Coats, purses in direct contact with utensils, food equipment and foods, 16 violations

JJ Panda in York; Coats, purses in direct contact with utensils, food equipment and foods, 16 violations

York, PA

JJ Panda in York

York, PA 17402

The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on November 22, 2019. As a result of that inspection, and due to the severity of the specific violations the JJ Panda Restaurant in York City was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 16 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • Equipment food contact surfaces and utensils are not being immersed for a minimum of 10 seconds in the chlorine sanitizing compartment of the manual ware washing sink. Provided training.
  • Employee personal items such as coats, purses etc. stored on shelving and in direct contact with utensils, food equipment and foods.
  • The Person in Charge does not demonstrate adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection.
  • The Person in Charge did not demonstrate adequate knowledge of the PA Food Code as evidenced by incorrect responses to food safety questions related to sanitizing food contact surfaces, ware washing, proper use of sanitizer, proper concentration of sanitizer, date marking, safe temperatures for food storage.
  • Sanitizer solution to wet and store wiping cloths is not available in food preparation areas. Provided training.
  • Cleaning supplies, dishes and utensils observed in the hand wash sink, indicating uses other than hand washing. Corrected on site.
  • Food employee observed in food preparation area wearing bracelet. Corrected on site.
  • Observed wet wiping cloths in all areas of the facility not being stored in sanitizer solution.
  • Cutting blade of table mounted can opener a food contact surface, was encrusted with soil, dirt and dried food residue and was not clean to sight and touch. Corrected on site.
  • Meat grinder hopper, a food contact surface, was observed to have food residue and was not clean to sight and touch.
  • Observed clean food equipment meat grinder hopper stored uncovered below a food preparation table where exposed to spills and splash. Corrected on site.
  • Pan without a handle being used as a dispensing utensil and stored in rice. Corrected on site.
  • Food utensils in rice steamer area observed stored in a container of water which is not maintained at 135°F. Corrected on site.
  • Pan of uncovered sliced beef stored in hand wash sink area where exposed to possible contamination from chemicals and splash. Corrected on site.
  • Three bus pans of meats in marinade were on preparation table with temperatures of 48-54°F. Manager stated the meats were removed from refrigeration to be fried. Discussed proper food temperatures and the temperature danger zone. Provided training. Corrected on site.
  • Refrigerated ready to eat, time/temperature control for safety foods such as egg rolls prepared in the food facility and held for more than 24 hours, located in the walk in cooler, is not being date marked.
  • Shelving in kitchen area is lined with cardboard and is exposed to splash, spillage, or other food soiling.
  • Non-food contact surfaces not cleaned at a frequency to preclude accumulation of dirt and soil. Walls and condenser unit inside walk in cooler are dirty and have accumulation of static dust.
  • Observed no chemical sanitizer being used on equipment and utensils after washing and rinsing them, and prior to use. Provided training.
  • Tableware for customer self-service is not displayed so that only handles are touched by consumers and employees.