Inspection Report

Business Name
Panda Express

Business Address
908 E BROADWAY RD TEMPE AZ 85282

Permit Number
FD-53066

Permit Type
Food Establishment - Food Production

Inspection Purpose
Food Routine Inspection

Inspection Date
2/26/2024

Grade
B

Priority Violation
0

Inspection Status
Completed

Violations

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.>>>Observed the following time/temperature controlled for safety foods with internal temperatures between 45*F - 49*F in the refrigerated prep unit on the cook line: raw beef, raw chicken, and vegetable mix with cut cabbage/kale. Person in charge indicated this food would not/is not used for this permit but this cold holding unit is used for this permit. The unit had a measured ambient temperature of 48.7*F using a min/max thermometer. Person in charge indicated these foods had been in the unit since 10 am and their last temperature check was at 11 am (4 hours before inspection); per the person in charge at the time of the temperature check at 11 am all of the internal temperatures were 41*F and below. Person in charge willingly discarded of the foods listed above; person in charge observed a sheet of ice in the back of the unit and called for service on the unit.

Cold holding units MUST maintain time/temperature controlled for safety food items at 41*F and below. Time/temperature controlled for safety foods CANNOT be stored in the refrigeration unit(s) stated above until the the inspector verifies that the unit is working. Re-inspection on or before 03/07/24.

Correct By: Correct Prior To Reinspection

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

Core-3-501.13, C: Thawing>>>Observed Electrolux thawing cabinet with frozen raw chicken; the measured ambient temperature of the unit was observed between 53*F - 66*F using a min/max thermometer. Time/temperature controlled for safety foods must be thawed under refrigeration that maintains the food temperature at 41*F or less, completely submerged under running water that is 70*F or less with adequate velocity (and does not allow for he food to increase in temperature above 41*F), or as apart of the cooking process from frozen. Person in charge turned the Electrolux to the setting where it thaws at 41*F and below.

Correct By: Corrected At Time Of Inspection

Comments/Details

Inspection conducted concurrently with the routine inspection for FD-31374.

This establishment received a(n) B Grade and had 0 Priority, 1 Priority Foundation violations on this inspection.

*Of note: Observed Electrolux thawing cabinet with frozen raw chicken; the measured ambient temperature of the unit was observed between 53*F - 66*F using a min/max thermometer. The manager indicated the cabinet was programmed to P7; the unit display indicated it was at 64*F. Person in charge was informed that at this time the unit is only approved for thawing at an ambient temperature of 41*F and below and they must program the unit so it does not increase in temperature above 41*F. Person in charge set the unit to 41*F and below setting. Establishment must acquire a variance for any settings that thaw above 41*F.

A copy of the inspection report was emailed.

No County legal action will result from this inspection.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.

If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website:
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.

Award: B,Food Manager Licenses: 1,Signer: Ramon Quiroz

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.