Panda Garden, 400 Main Street, Louisa, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Panda Garden
Address: 400 Main Street, Louisa, Virginia
Total inspections: 18
Last inspection: Oct 15, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0140 - Critical Repeat Improper handwashing procedures observed by female cook staff using improper technique to throughly clean her hands.
  • 0170 - Repeat A food employee was observed cleaning their hands in a food prep sink rather than using the hand sink.
  • 0220 - Critical Repeat Observed a tea cup with water in it stored in the food prep area by the sandwich prep unit.
  • 0240 - Female employees observed working in the food service area without proper hair restraint.
  • 0470 A 4 - Critical Observed various foods was stored without being in packages, in covered containers, or wrapped in the walk in cooler.
  • 0480 - Unlabeled food containers.
  • 0550 - Dispensing utensil (ice scoop) improperly stored(down in the ice) between uses.
  • 0570 - Repeat Wiping cloths improperly stored between use, as they are not being returned immediately to to santizer bucket for storate in-between wipes.
  • 1960 - Food Container was found stacked while wet after cleaning and chemical sanitization.
  • 2760 - Refuse containers are stored full overnight at the back of the building causing an attractant to pests.
  • 3080 - Repeat Less than 20 foot candles of light was noted in the men's restroom.
  • 3220 - Mops not hung up to air dry.
  • 3300 - Repeat Premises has accumulation of litter, as evidenced by cardboard boxes stuffed in area above the ice machine.
  • 3480 - First Aid Supplies are not being stored in a kit or container
October 15, 2009Routine311Details / Comments
  • 0080 - Critical Notice not posted and employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
  • 0140 - Critical Improper handwashing procedures observed by cook staff in blue shirt that ate his lunch and then washed his hands using improper techniques to throughly clean them.
  • 0170 - A food employee was observed cleaning their hands in a food prep sink or a sink (after he ate food that was stored in the food prep area) used for utensil washing.
  • 0220 - Critical Repeat The cook staffer in the blue shirt was observed eating from a plate a food he had stored in the food prep area across from the cook stove, which is an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
  • 0570 - Repeat Wiping cloths improperly stored between use, as they are not being returned immediately to to santizer bucket for storate in-between wipes.
  • 0830 - Critical Repeat The ready-to-eat (RTE) commercially processed foods in the refrigeration unit was not properly dated for disposition after opening.
  • 1190 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the sandwich prep unit that is not easily readable, as it is stuck all the way in the back of the unit.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents, as the screen door has holes and openings in the screen that allows entry of insects.
  • 3300 - Premises has accumulation of litter, as evidenced by cardboard boxes stuffed in area above the ice machine.
June 11, 2009Routine45Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0570 - Repeat Wiping cloths at bar were stored improperly stored between use in soapy water.
  • 1060 - The nonfood contact surface of the clothe being used to anchor the cutting board and covering food in the walk-in cooler are not corrosion resistant, nonabsorbent, and/or smooth.
  • 1570 - Lid on rice cooker was taped and was observed in a state of disrepair and damaged.
  • 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: eggs shells and food debris at wok in rear, inside of strainer handles, blinds, and food trays.
  • 2190 - Water from the handwashing sink at right rear of kitchen was measured at a temperature less than 100F.
  • 2310 - Critical The handwashing facility located at the back door location was blocked, preventing access by employees for easy handwashing.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3080 - Less than 10 foot candles of light was noted in the food storage area beside the walk-in cooler, as the light bulb was not operational.
December 23, 2008Routine27Details / Comments
  • 0480 - Repeat Unlabeled food containers of flour and sugar.
  • 0550 - In-use utensils improperly stored between use--rice paddle outside of the hot holding unit-store in the product at the proper temperature if food debris present.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use-on side of handsink--also bucket of sanitizer in this area heavily soiled-change solution and cloths more frequently
  • 0820 2 - Corrected During Inspection Critical Fresh garlic in oil and raw shell eggs cold holding at improper temperatures
  • 0830 - Critical The ready-to-eat commercially processed @FOOD@ in the freezer was not properly dated for disposition after opening.
  • 1580 - Repeat The cutting board(s) stored under table at dishwashing area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: plastic container at cooks line holding tools and fresh ginger-soiled.
  • 2980 - Outdoor refuse area is on gravel and not graded to drain.
  • 3270 - Critical Premises are not being routinely inspected for evidence of pests-observed 1.5 inch live cockroach in storeroom
January 03, 2008Routine36Details / Comments
  • 0480 - Repeat Unlabeled dry good bins and frozen meats in chest freezer and 2-door unit--label all food containers.
  • 0610 - Bag of onions stored on the floor or food stored less than 6" above the floor.
  • 0820 - Corrected During Inspection Critical Repeat Fresh garlic and oil holding at room temperature at the cooks line--corrected by moving to the refrigerator. Also, chocolate pudding holding at improper temperature at salad bar--the left side of the salad bar being used to hold cold items, but is not refrigerated--only ice on the bottom--only item truly needing refrigeration is the chocolate pudding--will find container that can be put in freezer overnite prior to service to hold this product cold.
  • 1060 - The nonfood contact surface of the paint on the wood shelving is chipping is not corrosion resistant, nonabsorbent, and/or smooth.
  • 1570 - The door gasket of the walk-in cooler is (missing, damaged).
  • 1580 - Repeat The small round and square cutting board(s) used for meat cutting heavily gouged and the long white one at the sandwich bar refrigerator is heavily stained. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 3170 - Floor in walk-in cooler is starting to rust and is not maintained in good repair
  • 3340 - Corrected During Inspection Critical Containers of butane cans are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
December 19, 2006Routine26Details / Comments
  • 0050 - Critical The person in charge was not available at the time of inspection.
  • 0060 - Critical The person in charge failed to identify Critical Control Points (CCP) in the operation from purchasing through sale or service. The PIC is not aware of the relationship between controlling CCPs and the transmission of foodborne illness.
  • 0060 - Critical The person in charge failed to explain the hazards involved in the consumption of raw or undercooked meat, poultry, eggs and fish.
  • 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  • 0070 - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
  • 0480 - Unlabeled dry good bins and frozen meats in chest freezer and 2-door unit--label all food containers.
  • 0700 - Corrected During Inspection Critical Chicken and broccoli was found at the buffet line at 120oF--had just been cooked--it was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
  • 0820 - Corrected During Inspection Critical Repeat Cut watermelon held on buffet line at 56oF and cold holding at improper temperatures. Surround product with ice when storing at buffet line to maintain temperature.
  • 1400 - Using a square bin for holding ice--not self draining.and ompartment is not properly sloped to eliminate pooling water.
  • 1580 - The small round and square cutting board(s) used for meat cutting heavily gouged and the long white one at the sandwich bar refrigerator is heavily stained. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1750 - Manufacturer containers for duck sauce were observed reused for the storage of prepared foods in walk-in cooler.
  • 1900 - Critical Chlorine in dishwashing machine was less than 50ppm.--When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  • 2010 - Clean equipment/utensils (water pitchers) were found stored adjacent to the front handwashing sink--need to install a barrier-at least 6 inches tall to prevent splash on water pitchers
  • 2310 B - The handwash station at the @LOCATION@ is being used to rinse wet wiping cloths.
  • 2890 - Light bulb in dry storage room not shielded, coated, or otherwise shatter-resistent.
  • 2930 - Back screen door has gaps on side and at bottom. Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3180 - Scrub grout in floor tile in kitchen to remove black buildup-- noted in need of cleaning.
July 27, 2005Routine510Details / Comments
  • 0050 - Critical The person in charge was not available at the time of inspection.
  • 0060 - Critical The person in charge failed to identify Critical Control Points (CCP) in the operation from purchasing through sale or service. The PIC is not aware of the relationship between controlling CCPs and the transmission of foodborne illness.
  • 0060 - Critical The person in charge failed to explain the hazards involved in the consumption of raw or undercooked meat, poultry, eggs and fish.
  • 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  • 0070 - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
  • 0480 - Unlabeled dry good bins and frozen meats in chest freezer and 2-door unit--label all food containers.
  • 0700 - Corrected During Inspection Critical Chicken and broccoli was found at the buffet line at 120oF--had just been cooked--it was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
  • 0820 - Corrected During Inspection Critical Repeat Cut watermelon held on buffet line at 56oF and cold holding at improper temperatures. Surround product with ice when storing at buffet line to maintain temperature.
  • 1400 - Using a square bin for holding ice--not self draining.and ompartment is not properly sloped to eliminate pooling water.
  • 1580 - The small round and square cutting board(s) used for meat cutting heavily gouged and the long white one at the sandwich bar refrigerator is heavily stained. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1750 - Manufacturer containers for duck sauce were observed reused for the storage of prepared foods in walk-in cooler.
  • 1900 - Critical Chlorine in dishwashing machine was less than 50ppm.--When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  • 2010 - Clean equipment/utensils (water pitchers) were found stored adjacent to the front handwashing sink--need to install a barrier-at least 6 inches tall to prevent splash on water pitchers
  • 2310 B - The handwash station at the @LOCATION@ is being used to rinse wet wiping cloths.
  • 2890 - Light bulb in dry storage room not shielded, coated, or otherwise shatter-resistent.
  • 2930 - Back screen door has gaps on side and at bottom. Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3180 - Scrub grout in floor tile in kitchen to remove black buildup-- noted in need of cleaning.
July 27, 2005Routine510Details / Comments
  • 0050 - Critical The person in charge was not available at the time of inspection.
  • 0060 - Critical The person in charge failed to identify Critical Control Points (CCP) in the operation from purchasing through sale or service. The PIC is not aware of the relationship between controlling CCPs and the transmission of foodborne illness.
  • 0060 - Critical The person in charge failed to explain the hazards involved in the consumption of raw or undercooked meat, poultry, eggs and fish.
  • 0060 - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  • 0070 - Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
  • 0480 - Unlabeled dry good bins and frozen meats in chest freezer and 2-door unit--label all food containers.
  • 0700 - Corrected During Inspection Critical Chicken and broccoli was found at the buffet line at 120oF--had just been cooked--it was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
  • 0820 - Corrected During Inspection Critical Repeat Cut watermelon held on buffet line at 56oF and cold holding at improper temperatures. Surround product with ice when storing at buffet line to maintain temperature.
  • 1400 - Using a square bin for holding ice--not self draining.and ompartment is not properly sloped to eliminate pooling water.
  • 1580 - The small round and square cutting board(s) used for meat cutting heavily gouged and the long white one at the sandwich bar refrigerator is heavily stained. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 1750 - Manufacturer containers for duck sauce were observed reused for the storage of prepared foods in walk-in cooler.
  • 1900 - Critical Chlorine in dishwashing machine was less than 50ppm.--When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
  • 2010 - Clean equipment/utensils (water pitchers) were found stored adjacent to the front handwashing sink--need to install a barrier-at least 6 inches tall to prevent splash on water pitchers
  • 2310 B - The handwash station at the @LOCATION@ is being used to rinse wet wiping cloths.
  • 2890 - Light bulb in dry storage room not shielded, coated, or otherwise shatter-resistent.
  • 2930 - Back screen door has gaps on side and at bottom. Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3180 - Scrub grout in floor tile in kitchen to remove black buildup-- noted in need of cleaning.
July 27, 2005Routine510Details / Comments
No violation noted during this evaluation. April 19, 2004Critical Procedures00Details / Comments
No violation noted during this evaluation. April 19, 2004Critical Procedures00Details / Comments
No violation noted during this evaluation. April 19, 2004Critical Procedures00Details / Comments
  • 0820 - Critical Rice hot holding at improper temperatures. Product had been out of temperature for one hour (OPERATOR TO CORRECT)
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in cooler
  • 0610 - Repeat Food stored less than 6" above the floor inside walk-in cooler.
  • 1100 - Repeat The food contact surface of the dry food containers are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Workers not washing hands between glove exchange. (CORRECTED)
February 19, 2004Follow-up32Details / Comments
  • 0820 - Critical Rice hot holding at improper temperatures. Product had been out of temperature for one hour (OPERATOR TO CORRECT)
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in cooler
  • 0610 - Repeat Food stored less than 6" above the floor inside walk-in cooler.
  • 1100 - Repeat The food contact surface of the dry food containers are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Workers not washing hands between glove exchange. (CORRECTED)
February 19, 2004Follow-up32Details / Comments
  • 0820 - Critical Rice hot holding at improper temperatures. Product had been out of temperature for one hour (OPERATOR TO CORRECT)
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk-in cooler
  • 0610 - Repeat Food stored less than 6" above the floor inside walk-in cooler.
  • 1100 - Repeat The food contact surface of the dry food containers are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Workers not washing hands between glove exchange. (CORRECTED)
February 19, 2004Follow-up32Details / Comments
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler (only 4 foot candles available-verified by light meter)
  • 1060 - Foil lining shelves by wok area (CORRECTED)
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0470 - Critical Open tin cans of food inside reach-in unit.
  • 0080 - Observed worker with bandaged wound on hand and preparing food. Wound was not properly protected. (CORRECTED)
  • 2600 - Repeat The outdoor dumpster is stored on absorbent material.
  • 0550 - Rice scoops improperly stored between use. (CORRECTED)
  • 0810 - The methods used for cooling rice product were not adequate. (OPERATOR IMMEDIATELY CORRECTED)
  • 0610 - Repeat Food stored less than 6" above the floor inside walk-in cooler.
  • 1750 - Bags used for food storage do not appear to be food grade.
  • 1100 - The containers used for dry food products are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 0570 - Improper use of wet wiping cloths. Wet wiping cloths stored under cutting board.
  • 1960 - Moisture observed under cuttingboards.
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. (CORRECTED)
  • 3150 - Products for credit, redemption, or return is not being stored in a separate designated area (CORRECTED)
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Workers not washing hands after changing duties. (CORRECTED)
  • 3490 - Personal items stored in such a way that they could contaminate food and equipment (CORRECTED)
  • 0690 - Several food containers stored in direct contact with food. (CORRECTED)
  • 0490 - Critical Raw or under cooked eggs used in fried rice item. Several eggs are being "pooled." (CORRECTED)
  • 1530 - Current chemical test kit has been damaged.
February 11, 2004Routine316Details / Comments
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler (only 4 foot candles available-verified by light meter)
  • 1060 - Foil lining shelves by wok area (CORRECTED)
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0470 - Critical Open tin cans of food inside reach-in unit.
  • 0080 - Observed worker with bandaged wound on hand and preparing food. Wound was not properly protected. (CORRECTED)
  • 2600 - Repeat The outdoor dumpster is stored on absorbent material.
  • 0550 - Rice scoops improperly stored between use. (CORRECTED)
  • 0810 - The methods used for cooling rice product were not adequate. (OPERATOR IMMEDIATELY CORRECTED)
  • 0610 - Repeat Food stored less than 6" above the floor inside walk-in cooler.
  • 1750 - Bags used for food storage do not appear to be food grade.
  • 1100 - The containers used for dry food products are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 0570 - Improper use of wet wiping cloths. Wet wiping cloths stored under cutting board.
  • 1960 - Moisture observed under cuttingboards.
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. (CORRECTED)
  • 3150 - Products for credit, redemption, or return is not being stored in a separate designated area (CORRECTED)
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Workers not washing hands after changing duties. (CORRECTED)
  • 3490 - Personal items stored in such a way that they could contaminate food and equipment (CORRECTED)
  • 0690 - Several food containers stored in direct contact with food. (CORRECTED)
  • 0490 - Critical Raw or under cooked eggs used in fried rice item. Several eggs are being "pooled." (CORRECTED)
  • 1530 - Current chemical test kit has been damaged.
February 11, 2004Routine316Details / Comments
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler (only 4 foot candles available-verified by light meter)
  • 1060 - Foil lining shelves by wok area (CORRECTED)
  • 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0470 - Critical Open tin cans of food inside reach-in unit.
  • 0080 - Observed worker with bandaged wound on hand and preparing food. Wound was not properly protected. (CORRECTED)
  • 2600 - Repeat The outdoor dumpster is stored on absorbent material.
  • 0550 - Rice scoops improperly stored between use. (CORRECTED)
  • 0810 - The methods used for cooling rice product were not adequate. (OPERATOR IMMEDIATELY CORRECTED)
  • 0610 - Repeat Food stored less than 6" above the floor inside walk-in cooler.
  • 1750 - Bags used for food storage do not appear to be food grade.
  • 1100 - The containers used for dry food products are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 0570 - Improper use of wet wiping cloths. Wet wiping cloths stored under cutting board.
  • 1960 - Moisture observed under cuttingboards.
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing. (CORRECTED)
  • 3150 - Products for credit, redemption, or return is not being stored in a separate designated area (CORRECTED)
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Workers not washing hands after changing duties. (CORRECTED)
  • 3490 - Personal items stored in such a way that they could contaminate food and equipment (CORRECTED)
  • 0690 - Several food containers stored in direct contact with food. (CORRECTED)
  • 0490 - Critical Raw or under cooked eggs used in fried rice item. Several eggs are being "pooled." (CORRECTED)
  • 1530 - Current chemical test kit has been damaged.
February 11, 2004Routine316Details / Comments
  • 3020 - Soap is needed at all handsinks.
  • 3080 - Less than 10 foot candles of light was noted in the walk-in unit
  • 3080 - Less than 20 foot candles of light was noted in the dry storage
  • 1060 - All raw wood needs to be sealed.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level. (IN PROCESS)
  • 2600 - The outdoor refuse container is stored on absorbent material.
  • 0610 - Food stored less than 6" above the floor.
  • 2210 - Hose attached directly to water supply system. A backflow prevention device is needed.
  • 3170 - Spaces around pipes, conduit lines in ceilings, spaces in walls, floor in storage area is not maintained in good repair
  • 3180 - Entire kitchen noted in need of cleaning.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
November 20, 2003Routine011Details / Comments

October 15, 2009 (Routine)


Violations: Comments:
Facility is generally well-organized and well-managed with good temperature controls in place. Sanitizer concentrations in bucket and dishwasher both tested within the appropriate range. Attention to details needed to improve inspections in future and reduce number of non-critical violations.

June 11, 2009 (Routine)


Violations: Comments:
Good temperature controls in place. Discussed Employee Health Policy (again) and requested that it be posted, as well as communicated to all employees. Immediate attention to critical violations is necessary to bring facility into substantial compliance with Va Food Code Regulations.

December 23, 2008 (Routine)


Violations: Comments:
The facility is in substantial compliance with Food Code regulations and was observed to be cleaned and nicely ordered. Staff appears to relatively well-versed in food safety concepts and practices. Dishwasher was sanitizing (CL) effectively at 50-75 ppm. Good refrigeration temperatures observed and dining area appears well-maintained.

January 03, 2008 (Routine)


Violations: Comments:
Generally, facility was observed to be clean and well ordered. Staff knowledgeable about food safety. Good separation of raw meats vs. ready to eat foods. Chlorine sanitizing dishwasher sanitizing effectively-at 50ppm. Observed staff wash hands. Had food thermometer and air ones in each refrigeration unit. Handsinks/restrooms clean and well stocked.

December 19, 2006 (Routine)


Violations: Comments:
Generally, very clean and well organized. Sanitizer-chlorine in dishwasher ok at 100ppm. Certified manager on duty. Restrooms clean. Screen door had been sealed. Many improvements made since the last evaluation!

July 27, 2005 (Routine)


Violations: Comments:
Good air temperatures in equipment, good separation of raw meats vs. cooked product in walk-in cooler. Overall facility appeared well organized and clean.

July 27, 2005 (Routine)


Violations: Comments:
Good air temperatures in equipment, good separation of raw meats vs. cooked product in walk-in cooler. Overall facility appeared well organized and clean.

July 27, 2005 (Routine)


Violations: Comments:
Good air temperatures in equipment, good separation of raw meats vs. cooked product in walk-in cooler. Overall facility appeared well organized and clean.

April 19, 2004 (Critical Procedures)

Comments:
Critical issues noted on last inspection have been addressed (2/19/04): All good food temperatures. All raw meats properly stored. Hands washed today. Discussed cleaning and sanitizing procedures after handling raw meats. Chef thermometer available-Demonstrated calibrating thermometer. Chemical dishwasher is working. Chlorine available for moist wiping cloths (50-100ppm). Person-in-charge appears to demonstrate knowledge of general food safety and sanitation.

April 19, 2004 (Critical Procedures)

Comments:
Critical issues noted on last inspection have been addressed (2/19/04): All good food temperatures. All raw meats properly stored. Hands washed today. Discussed cleaning and sanitizing procedures after handling raw meats. Chef thermometer available-Demonstrated calibrating thermometer. Chemical dishwasher is working. Chlorine available for moist wiping cloths (50-100ppm). Person-in-charge appears to demonstrate knowledge of general food safety and sanitation.

April 19, 2004 (Critical Procedures)

Comments:
Critical issues noted on last inspection have been addressed (2/19/04): All good food temperatures. All raw meats properly stored. Hands washed today. Discussed cleaning and sanitizing procedures after handling raw meats. Chef thermometer available-Demonstrated calibrating thermometer. Chemical dishwasher is working. Chlorine available for moist wiping cloths (50-100ppm). Person-in-charge appears to demonstrate knowledge of general food safety and sanitation.

February 19, 2004 (Follow-up)


Violations: Comments:
Improvements have been made since last inspection (2/11/04). Lighting has been increased inside walk-in cooler. Workers presenting good personal hygiene practices. Dumpster area appears to be maintained. In-use utensils are properly stored. Continue to monitor time and temperature during cooling process of rice product to verify system works. All food properly protected. Moist wiping cloths properly stored between uses. All equipment appear to be properly air-dried. Hands washed at appropriate sink. All personal belongings properly stored. Chlorine chemical test kit available.

February 19, 2004 (Follow-up)


Violations: Comments:
Improvements have been made since last inspection (2/11/04). Lighting has been increased inside walk-in cooler. Workers presenting good personal hygiene practices. Dumpster area appears to be maintained. In-use utensils are properly stored. Continue to monitor time and temperature during cooling process of rice product to verify system works. All food properly protected. Moist wiping cloths properly stored between uses. All equipment appear to be properly air-dried. Hands washed at appropriate sink. All personal belongings properly stored. Chlorine chemical test kit available.

February 19, 2004 (Follow-up)


Violations: Comments:
Improvements have been made since last inspection (2/11/04). Lighting has been increased inside walk-in cooler. Workers presenting good personal hygiene practices. Dumpster area appears to be maintained. In-use utensils are properly stored. Continue to monitor time and temperature during cooling process of rice product to verify system works. All food properly protected. Moist wiping cloths properly stored between uses. All equipment appear to be properly air-dried. Hands washed at appropriate sink. All personal belongings properly stored. Chlorine chemical test kit available.

February 11, 2004 (Routine)


Violations: Comments:
Chemical dishwasher is functioning (50-100ppm). All handsink fully stocked with soap and paper towels. Chef thermometer-demonstrated calibrating.

February 11, 2004 (Routine)


Violations: Comments:
Chemical dishwasher is functioning (50-100ppm). All handsink fully stocked with soap and paper towels. Chef thermometer-demonstrated calibrating.

February 11, 2004 (Routine)


Violations: Comments:
Chemical dishwasher is functioning (50-100ppm). All handsink fully stocked with soap and paper towels. Chef thermometer-demonstrated calibrating.

November 20, 2003 (Routine)


Violations: Comments:
Pre-opening inspection today.

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McDonald's #3984 (01-0368)Virginia Beach, VA
*
Pupuseria GaviotaHarrisonburg, VA
*****
McDonald's #11683Midlothian, VA
**•
Jim's Country StoreFront Royal, VA
*
Hardee'sGalax, VA
*
McDonald'sMax Meadows, VA
Popeyes # 5738Chesapeake, VA
*

Restaurants in neighborhood

Name

Tanyard Country Club
Tanyard Country Club Snack Shop and Pushcart
Los Tres Potrillos
McDonald's of Louisa
Romas Restaurant
Hardee's
Pizza Hut
Domino's Pizza

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