Panda Chinese & Korean Restaurant

Contact Information

3020 Packard
Ann Arbor, MI 48108

Health Report - 04/02/2015 (0 critical incident(s))

Observed a bulk container of rice to be unlabeled. Working containers of food shall be properly labeled with the common name of the food it contains. Corrected by labeling this container during inspection. Corrected

Health Report - 10/08/2014 (1 critical incident(s))

(Critical) Observed a rice cooker being used to store a hot black bean sauce. This sauce was cooked this morning but had cooled off to 94f for some reason. Corrected by discarding this food

Observed two wet wiping towels stored on the kitchen counter. Maintain your wet wiping towels in a solution of chlorine sanitizer at 50 to 200 ppm

1) the bottom shelf for a new gray, metal shelving unit is too low to the floor. Raise the bottom shelf at least 6" above the floor. 2) a plastic storage container with a drawer of clean equipment is resting on the floor by the back of the kitchen. Elevate this storage container at least 6" off of the floor by placing it on a stand with legs

The new gray metal shelving unit has bare particle wood shelves. Remove and seal these shelves with a clear-coat such at polyurethane so they are smooth and easily cleanable

The rice warmer in the back corner of the kitchen was not maintaining proper temperature. Repair or replace as needed

Health Report - 04/17/2014 (0 critical incident(s))

Both restrooms: the fan guards have excessive dust accumulation on them. Please clean these surfaces now and more frequently in the future

Observed the handles on the prep top cooler lids to be soiled. Clean and sanitize these handles now and more frequently in the future to eliminate this build-up

Observed a plastic container of syrup with pineapple in it stored on the floor. Corrected by cleaning and sanitizing the bottom of the container and relocating it so it was off of the floor

Health Report - 10/17/2013 (1 critical incident(s))

(Critical) Observed cross contamination concerns in three locations: 1) a large bag of commercial ice stored in the deep freezer directly on packages of frozen, raw animal foods--this ice was relocated to the two door upright freezer away from raw animal foods; 2) a package of thawing chicken was in the bottom of the two door prep cooler on the middle shelf above some kim chi--the chicken was moved to the bottom shelf and the kim chi to the middle shelf; 3) some raw pork was stored on the middle shelf of the two door upright refrigerator above ready to eat foods--corrected by relocating the pork to the bottom of this unit

Health Report - 03/06/2013 (0 critical incident(s))

This incident (22341) does not have any more information on it

This incident (40727) does not have any more information on it

Health Report - 08/30/2012 (1 critical incident(s))

(Critical) Observed too little chlorine in the sanitizing solution for sanitizing the dishes. Corrected by adding more bleach to the water to provide 50 ppm chlorine

Observed a large opening at the bottom of the door jamb for the back door. Provide a way to seal this opening to prevent pest entry.

Observed water leaking out from the bottom of the three compartment sink drain (the left basing used for sanitizing). Repair as needed to eliminate the leak

Health Report - 02/29/2012 (0 critical incident(s))

Still observed a bare wood 2 x 4 being used to support the end of the dirty dish drain board. Correct by sealing this wood with a clear coat of varnish or polyurethane to prevent the wood from rotting and to make it easy to clean. Also, a piece of wood is used under one end of the grease trap. Replace this wood with something that will not rot over time

Observed the drip pan for the beverage air two door upright cooler's evaporator coil to be rusted through. Repair or replace this metal to be smooth, easily cleanable and prevent moisture from dripping onto food

No thermometer was provided in the small counter top refrigerator on the table across from the cash register. Provide an air thermometer inside this unit

Observed a few kinds of meat stored in white plastic t-shirt bags. Only utilize clear food grade bags to store in direct contact with food. Beginning today only utilize food grade bags for the storage of your prepped foods

Health Report - 08/24/2011 (1 critical incident(s))

(Critical) Observed some medicine and vitamins stored in a drawer along with food and single use items. Corrected by removing the medicine/vitamins and relocating them where they cannot contaminate food or s. S. Items

During summer the owner props open the rear exterior door (a second, properly sealed inner door is provided) for better ventilation. There are a couple gaps in the upper part of the wall at this back part of the facility that can allow pest access to the dry store room. Seal off these openings to prevent pests from entering the facility

Both prep refrigerators in the kitchen were observed to be at a slightly elevated temperature after lunch today. These units were adjusted to a slightly colder setting. Monitor these coolers to ensure they maintain 41f or below

Your food service license is not posted. Locate and post your food service license where your customers can see it

Observed a few wet wiping towels stored on the stainless steel kitchen counter. Please only store your wet wiping towels in a container of sanitizer

Observed a bare wood 2x4 being used to prop up the end of the dirty dish drain board. Remove this board and seal it on all sides so it is cleanable and doesn't absorb moisture

Observed evidence of past mouse activity (mouse feces) on the floor of the back store room. Thoroughly clean and sanitize the floor areas in the back store room

Health Report - 02/04/2011 (1 critical incident(s))

(Critical) Observed two containers of beef stock (one metal cooking pot 2 +/-1. 5-2 gallons and one plastic pitcher 2 +/-1/2 gallon) in the two door refrigerator from the previous day at 42 to 49f. Corrected by discarding

Observed an absorbent towel wrapped around the oven handle where food service tongs are stored. Remove this towel as it can absorb moisture and is not a surface that can be wiped down

Observed several foods to be left uncovered overnight: 1) an open #10 can of catsup in the dry storage pantry, 2) some spices on a wall shelf located in the kitchen above a prep cooler, and 3) some food/spice containers on a cart by the cooking range. Please protect these open foods by either placing them in an enclosed space such as a cooler or a covered storage tub, or by covering the containers with plastic wrap

In the future, cool this type of product in more containers to reduce the volume and keep the covers off during cooling to speed up the process. Warm, bulk foods when placed in the refrigerator should be located on the top shelf of the cooler to prevent other foods from warming up

Health Report - 07/14/2010 (7 critical incident(s))

(Critical) Observed several pieces of kitchen equipment being used during lunch for potentially hazardous foods that were only rinsed off during the cleaning process. Please ensure your dirty equipment is washed, rinsed and sanitized. Corrected by sanitizing the equipment

(Critical) Observed two bags of commercial ice stored in the chest freezer along with raw meats. This ice is used for ice water and other drinks. Please relocate this bagged ice to the top shelf of your other freezer

(Critical) Observed the sanitizer solution to be mixed too strong (++200 ppm). Corrected by diluting the solution to 100-150 ppm. The solution is mixed by hand and is not being checked with test strips. The chlorine test strips in the facility are old and turning brown (the concentration reads weaker than fresh test papers) and the color chart is missing. Corrected by providing a replacement supply

(Critical) Observed bare hand contact with green onion used as a soup garnish, cold noodles and hard boiled egg for a cold noodle dish. Corrected by discussing this requirement with cooks and by utilizing single use gloves & utensils for ready to eat foods

(Critical) Observed diced, cooked potatoes in a soy sauce (117 to 120f) and a cooked, cut-up vegetable pancake sitting out in the kitchen at room temperature. The owner indicated the pancake was for his consumption and was not on the menu. A bowl with this vegetable pancake was observed on an un-bussed table in the dining room. These potentially hazardous foods must be maintained hot above 135f, or properly cooled down and maintained at 41f or below. Corrected by eliminating these foods.

(Critical) Observed the following items to be above 41f: 1) phfs (beef, tofu, pork, etc. ) in the two door prep top line cooler at 46 to 49f--corrected by discarding. 2) observed a container of beef broth resting on the counter at 58f. The cook was leaving it sit out during lunch. Corrected by relocating it to the two door upright cooler

(Critical) Observed the kitchen employees not wash their hands on a few occasions such as after handling dirty customer dishes, touching hair, licking a finger, and after handling raw animal foods/raw animal food storage containers that have raw meat residue on the lids/handles. This issue was discussed with the owner again. Please ensure kitchen employee hands are washed when required. Additionally, upon arrival (at +/- 12:45 pm with customers at several tables) the only kitchen hand washing sink was completely dry

Observed the evaporator coil on the cook line prep cooler to be iced up. Remove all food, turn off this unit and open the doors to defrost the coil. Once all ice is melted, turn on the unit with all doors closed and adjust as needed to maintain 41f and below. This unit may not be used for phfs until it can maintain foods at 41f and below

Observed a few wet wiping cloths stored on the counter and one hanging on the door handle of the oven. Please only store your wet wiping cloths in a container of sanitizer

This incident (57826) does not have any more information on it

This incident (22371) does not have any more information on it

The floor and wall where the electric food slicer is located in the dry storage room has splattered meat on it. Also, the floor under the two door produce cooler is due for cleaning. Please clean these areas at this time

Observed multiple kitchen items being washed with out the use of soap. Please utilize soap as part of your dish washing process

Observed evidence of mouse activity (feces and other small debris (possibly wood shavings) located on the bottom shelf of the in the north west corner of the dry storage room. Please clean up this area and monitor your facility (especially the dry store room for evidence of pest activity and take appropriate action to eliminate them/prevent them from coming into the building)