The Pan Pan Express

Ceiling tiles were noted to be porous in the food prep area. , Please replace ceiling tiles with smooth, easy-to-clean and moisture resistant state.

Cleaning cloths were noted on prep counters. , Please ensure that all cleaning cloths must be stored in the sanitizing solution at all times. Please do not leave cleaning cloths on prep counters.

It was noted food handlers were not washing hands between tasks and were unaware of glove guidelines. , Importance of hand washing and proper glove guidelines were discussed with the operator during the inspection. Hand s must be washed before putting gloves on, after taking them off and between glove change, before handling ready-to-eat food items and clean dishes and after handling soiled dishes and raw meat. Please wash hands.

Raw meat was noted to be stored on top of dumpling dough. , Please be advised to store raw meat either at the bottom shelf or in a designated area located away from ready-to-eat food items. Raw meat was moved during the inspection.

1. Nonfood related items were noted to be stored with food related items. , Please designate an area to store nonfood related items located away from food related items. , 2. Soiled laundry and roll of paper towels were noted to be stored in the employee washroom., Please be advised not to store anything in the washroom. Please remove all items from the washroom., 3. Cardboard boxes were being used to store food items. , Please acquire food related containers to store food items. , 4. Scoops were noted inside of bulk containers. , Please do not store scoops inside the bulk food containers.

Pest control records were not observed. , Please ensure to maintain monthly pest control records.

1. Ceiling tiles were noted to be porous in the food prep area. , Please replace ceiling tiles with smooth, easy-to-clean and moisture resistant state., 2. The back area hand washing sink was noted to be leaking. , Please repair the leak.

General cleaning and organizing is required in the facility. , Please clean and organize the facility thoroughly and ensure it is maintained in a clean and sanitary state.

Buildup noted underneath the equipment located besides the front hand washing sink. , Please clean the indicated area and ensure it is maintained in a clean and sanitary state at all times.

1. Uneven plaster surface was noted on the ceiling., 2. A crack was noted in the ceiling. , Please repair the ceiling and ensure it is maintained in a clean and sanitary manner at all times.

Buildup noted underneath the equipment located besides the front hand washing sink. , Please clean the indicated area and ensure it is maintained in a clean and sanitary state at all times.

Hand hygiene is not occurring between tasks, food handlers observed using apron and wiping cloths, to wipe hands, single use gloves are being reused. Food handlers are not aware of proper handwashing procedure and are either wiping hands using wiping cloth, rinsing hands without using hand washing soap, not rubbing hands adequately using soap, or drying hands using a soiled wiping cloth.

Food handlers exhibited a general lack of basic food safety knowledge and were exhibiting proper food handling.

Food items including raw chicken feet are stored uncovered in the walk-in-cooler. Food items including raw meat, produce are stored on the floor of the walk-in-cooler and in the dry storage area. Raw meats stored above and besides ready to eat foods in the walk-in cooler.

1. Nonfood grade containers were being used to store food items. , Ensure all utensils and containers are composed of food grade material., 2. Nonfood grade plastic containers are being used to store food items., 3. Aprons and paper towels were stored in the washroom. , Please note that food related items must not be stored in the washroom. These were moved during the inspection.

Pest control records are not available.

1. Holes are noted in the walls throughout the facility. , 2. Uneven plaster surface was noted on the ceiling.

Debris noted on clean dishes. , Please clean and sanitize all clean dishes.

Written cleaning schedules are not available., Please create written cleaning schedule and implement them.

General sanitation of the facility is not maintained, dirt/debris build up observed throughout the facility. Buildup noted underneath and inside all equipment, walls, floors, corners, walk-in-cooler, front area, etc.

The operator became aggressive during the inspection. PHIs had to leave the facility prior to completing the inspection.

1. Cleaning cloths are being left on the counter instead of being stored in an effective sanitizer concentration. Cleaning cloths are in physical contact with perishable food items and are also being used to dry and wipe hands. , 2. Food contact surfaces are not being sanitized between tasks (raw meat vs clean dishes vs soiled dishes vs food handling, etc.). , 3. Food processing equipment (meat grinder) is not being cleaned following each use or at four-hour intervals.

Hand hygiene is not occurring between tasks, food handlers observed using apron and wiping cloths, to wipe hands, single use gloves are being reused. Food handlers are not aware of proper handwashing procedure and are either wiping hands using wiping cloth, rinsing hands without using hand washing soap, not rubbing hands adequately using soap, or drying hands using a soiled wiping cloth.

Food handlers exhibited a general lack of basic food safety knowledge and were exhibiting proper food handling.

1. Food contact surfaces are not being sanitized between tasks (raw meat vs clean dishes vs soiled dishes vs food handling, etc.). , 2. Food items including raw chicken feet are stored uncovered in the walk-in-cooler. Food items including raw meat, produce are stored on the floor of the walk-in-cooler and in the dry storage area. Raw meats stored above and besides ready to eat foods in the walk-in cooler.

WD-40 was noted to be stored with food related items.

1. Proper thawing procedures are not being followed. The surface temperature of raw meat that is being thawed in two dishwashing sinks is noted to be at 11 degrees Celsius. , 2. Perishable foods (raw meat and cooked chicken feet) are stored at room temperature and on the floor for extended periods (longer than two hours). ,

Manual dishwashing procedures are not being used, following use with raw meat, dishes observed to be rinsed and immediately stored.

The Faucet of front handwash sink is leaking.,

, 1. There were open tin cans of sauce being stored at room temperature. , , Once a can is opened, the leftover contents of the can are to be transferred to a re-usable food grade container. , Do not leave food contents in the can. , , 2. A blue Rubbermaid container was used to store bulk food items. , , The container did not appear to be composed of food grade material., , Ensure all utensils and containers are composed of food grade material.

1. Cracked food storage containers observed to be is use. Garbage bins are being used as shelves to hold food storage containers during food preparation. , 2. Cardboard containers are observed to store food items., 3. Scoops are being stored inside the bulk food containers and are in direct contact with food items. These scoops are not being cleaned/sanitized on regular basis. Bulk food containers are visible soiled. , 4. Nonfood related items as well as staff personal items were noted to be stored with food items. , 5. Customer and cashier area had food items stored on the floor. , 6. Garbage bags and grocery bags are being used to store food items., 7. Nonfood grade plastic containers are being used to store food items. ,

Pest control records are not available.

An up to date food handling permit was not posted onsite. , , Ensure that a current food handling permit is posted.

1. Holes are noted in the walls throughout the facility. , 2. Two cardboards along with a duct tape are noted to be covering the ceiling vent. , 3. The faucet of the front hand washing sink is leaking. , 4. Paint was noted to be peeling from multiple ceiling tiles. , 5. Uneven plaster surface was noted on the ceiling. , 6. Bare plywood storage shelves noted in the front storage area. , Please seal these shelves and ensure they are maintained in a smooth, easy to clean and moisture resistant state.

1. Clean dishes are noted to be in physical contact with raw meat. , 2. A container covered with raw chicken juice was noted to be stored with clean dishes.

Written cleaning schedules are not available., Please create written cleaning schedule and implement them.

General sanitation of the facility is not maintained, dirt/debris build up observed throughout the facility. Buildup noted underneath and inside all equipment, walls, floors, corners, walk-in-cooler, front area, etc.

The operator became aggressive during the inspection. PHIs had to leave the facility prior to completing the inspection.

1. Cleaning cloths are being left on the counter instead of being stored in an effective sanitizer concentration. Cleaning cloths are in physical contact with perishable food items and are also being used to dry and wipe hands. , 2. Food contact surfaces are not being sanitized between tasks (raw meat vs clean dishes vs soiled dishes vs food handling, etc.). , 3. Food processing equipment (meat grinder) is not being cleaned following each use or at four-hour intervals.

Hand hygiene is not occurring between tasks, food handlers observed using apron and wiping cloths, to wipe hands, single use gloves are being reused. Food handlers are not aware of proper handwashing procedure and are either wiping hands using wiping cloth, rinsing hands without using hand washing soap, not rubbing hands adequately using soap, or drying hands using a soiled wiping cloth.

Food handlers exhibited a general lack of basic food safety knowledge and were exhibiting proper food handling.

1. Food contact surfaces are not being sanitized between tasks (raw meat vs clean dishes vs soiled dishes vs food handling, etc.). , 2. Food items including raw chicken feet are stored uncovered in the walk-in-cooler. Food items including raw meat, produce are stored on the floor of the walk-in-cooler and in the dry storage area. Raw meats stored above and besides ready to eat foods in the walk-in cooler.

WD-40 was noted to be stored with food related items.

1. Proper thawing procedures are not being followed. The surface temperature of raw meat that is being thawed in two dishwashing sinks is noted to be at 11 degrees Celsius. , 2. Perishable foods (raw meat and cooked chicken feet) are stored at room temperature and on the floor for extended periods (longer than two hours). ,

Manual dishwashing procedures are not being used, following use with raw meat, dishes observed to be rinsed and immediately stored.

The Faucet of front handwash sink is leaking.,

, 1. There were open tin cans of sauce being stored at room temperature. , , Once a can is opened, the leftover contents of the can are to be transferred to a re-usable food grade container. , Do not leave food contents in the can. , , 2. A blue Rubbermaid container was used to store bulk food items. , , The container did not appear to be composed of food grade material., , Ensure all utensils and containers are composed of food grade material.

1. Cracked food storage containers observed to be is use. Garbage bins are being used as shelves to hold food storage containers during food preparation. , 2. Cardboard containers are observed to store food items., 3. Scoops are being stored inside the bulk food containers and are in direct contact with food items. These scoops are not being cleaned/sanitized on regular basis. Bulk food containers are visible soiled. , 4. Nonfood related items as well as staff personal items were noted to be stored with food items. , 5. Customer and cashier area had food items stored on the floor. , 6. Garbage bags and grocery bags are being used to store food items., 7. Nonfood grade plastic containers are being used to store food items. ,

Pest control records are not available.

An up to date food handling permit was not posted onsite. , , Ensure that a current food handling permit is posted.

1. Holes are noted in the walls throughout the facility. , 2. Two cardboards along with a duct tape are noted to be covering the ceiling vent. , 3. The faucet of the front hand washing sink is leaking. , 4. Paint was noted to be peeling from multiple ceiling tiles. , 5. Uneven plaster surface was noted on the ceiling. , 6. Bare plywood storage shelves noted in the front storage area. , Please seal these shelves and ensure they are maintained in a smooth, easy to clean and moisture resistant state.

1. Clean dishes are noted to be in physical contact with raw meat. , 2. A container covered with raw chicken juice was noted to be stored with clean dishes.

Written cleaning schedules are not available., Please create written cleaning schedule and implement them.

General sanitation of the facility is not maintained, dirt/debris build up observed throughout the facility. Buildup noted underneath and inside all equipment, walls, floors, corners, walk-in-cooler, front area, etc.

The operator became aggressive during the inspection. PHIs had to leave the facility prior to completing the inspection.

1. Cleaning cloths are being left on the counter instead of being stored in an effective sanitizer concentration. Cleaning cloths are in physical contact with perishable food items and are also being used to dry and wipe hands. , 2. Food contact surfaces are not being sanitized between tasks (raw meat vs clean dishes vs soiled dishes vs food handling, etc.). , 3. Food processing equipment (meat grinder) is not being cleaned following each use or at four-hour intervals.

Hand hygiene is not occurring between tasks, food handlers observed using apron and wiping cloths, to wipe hands, single use gloves are being reused. Food handlers are not aware of proper handwashing procedure and are either wiping hands using wiping cloth, rinsing hands without using hand washing soap, not rubbing hands adequately using soap, or drying hands using a soiled wiping cloth.

Food handlers exhibited a general lack of basic food safety knowledge and were exhibiting proper food handling.

1. Food contact surfaces are not being sanitized between tasks (raw meat vs clean dishes vs soiled dishes vs food handling, etc.). , 2. Food items including raw chicken feet are stored uncovered in the walk-in-cooler. Food items including raw meat, produce are stored on the floor of the walk-in-cooler and in the dry storage area. Raw meats stored above and besides ready to eat foods in the walk-in cooler.

WD-40 was noted to be stored with food related items.

1. Proper thawing procedures are not being followed. The surface temperature of raw meat that is being thawed in two dishwashing sinks is noted to be at 11 degrees Celsius. , 2. Perishable foods (raw meat and cooked chicken feet) are stored at room temperature and on the floor for extended periods (longer than two hours). ,

Manual dishwashing procedures are not being used, following use with raw meat, dishes observed to be rinsed and immediately stored.

The Faucet of front handwash sink is leaking.,

, 1. There were open tin cans of sauce being stored at room temperature. , , Once a can is opened, the leftover contents of the can are to be transferred to a re-usable food grade container. , Do not leave food contents in the can. , , 2. A blue Rubbermaid container was used to store bulk food items. , , The container did not appear to be composed of food grade material., , Ensure all utensils and containers are composed of food grade material.

1. Cracked food storage containers observed to be is use. Garbage bins are being used as shelves to hold food storage containers during food preparation. , 2. Cardboard containers are observed to store food items., 3. Scoops are being stored inside the bulk food containers and are in direct contact with food items. These scoops are not being cleaned/sanitized on regular basis. Bulk food containers are visible soiled. , 4. Nonfood related items as well as staff personal items were noted to be stored with food items. , 5. Customer and cashier area had food items stored on the floor. , 6. Garbage bags and grocery bags are being used to store food items., 7. Nonfood grade plastic containers are being used to store food items. ,

Pest control records are not available.

An up to date food handling permit was not posted onsite. , , Ensure that a current food handling permit is posted.

1. Holes are noted in the walls throughout the facility. , 2. Two cardboards along with a duct tape are noted to be covering the ceiling vent. , 3. The faucet of the front hand washing sink is leaking. , 4. Paint was noted to be peeling from multiple ceiling tiles. , 5. Uneven plaster surface was noted on the ceiling. , 6. Bare plywood storage shelves noted in the front storage area. , Please seal these shelves and ensure they are maintained in a smooth, easy to clean and moisture resistant state.

1. Clean dishes are noted to be in physical contact with raw meat. , 2. A container covered with raw chicken juice was noted to be stored with clean dishes.

Written cleaning schedules are not available., Please create written cleaning schedule and implement them.

General sanitation of the facility is not maintained, dirt/debris build up observed throughout the facility. Buildup noted underneath and inside all equipment, walls, floors, corners, walk-in-cooler, front area, etc.