Jefferson County Department of Health

PANDA CHINESE FOOD

6662 HIGHWAY 75 PINSON 35126

9/9/20264/28/20262/25/2026

90 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	9/9/2026

Deducted	Remarks
1	ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH.// No inspection report is posted.
1	3-501.15 (B) Loosely cover or uncover food until cooled.// Lo mein cooling covered in make table unit.
2	6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors and walls throughout preparation area soiled with grease residue (special attention to areas below Wok.// Clean under 3 compartment sink (special attention to floor drain.) 6-501.11 Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Hole in bottom of wall behind preparation table housing employee foods.
1	5-501.16; 6-301.20 Provide a waste receptacle at handwashing sinks that are supplied with paper towels.// Provide a trash can at hand sink.
1	4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Shelving, preparation tables, and all equipment throughout kitchen soiled with food residue/debris.// Interior of make table cooler soiled with food debris.
1	4-502.13 Cease the reuse of single-service and single-use articles for food service.// Single service buckets (primarily soy sauce buckets) and cans throughout preparation area are being used for the storage of cooked products, seasonings, and utensils.
1	3-305.11 Store food in a clean, dry location where it is not exposed to splash, dust, or other contamination.// Bucket of uncooked white rice stored under 3 compartment sink.// Containers of raw chicken being seasoned on unopened bags of white rice in preparation area. 3-307.11 Store raw animal products below and away from produce and ready to eat foods. (preventive)// Raw chicken and pork stored above vegetables and various cooked soups in WI cooler. 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination.// Provide a covering for egg rolls in WI cooler.
2	2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Employee's frozen raw fish stored on same shelf as customer food in RI freezer across from restrooms.

81 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	4/28/2026

Deducted	Critical	Remarks
1	No	4-502.13 Cease the reuse of single-service and single-use articles for food service.// Single service cans being used for food/non-food storage.
1	No	6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.// Accumulation of grease residue on ventilation hood filters.
1	No	3-305.11 Store food at least 6 inches above the floor.// Two containers of uncooked rice stored on floor uncovered.
5	Yes	3-101.11 Provide safe, unadulterated, and honestly presented food.// Three bags of frozen chicken and shrimp stored in grocery bags in white RI freezer. -COS Discarded
5	Yes	3-501.16 (A)(2) Maintain TCS food at 41 F or below.//Lo Mein, shredded lettuce, and shredded cabbage and carrot mixture sitting at room temperature between 50F-54F. -COS Items moved to RI cooler
4	Yes	3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation.// Egg rolls, Lo Mein, and cabbage and carrot mixture in WI cooler has no date of preparation or discard date. 3-501.17(A) (If food has been frozen--per guidance from FDA) Properly date mark all TCS food prepared in-house with: date prepared; date frozen; date removed for thawing; date to discard—not to exceed 7 days total (exclude days that the product was froze.// Cooked chicken in deep freezer has no date of preparation or frozen date.
1	No	3-304.12 Store between-use utensils in a container of water at 135 F or above.// Room temperature water in container housing utensils near rice cooker.
1	No	4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Accumulation of food debris on wok.// Interior of all RI units soiled with food debris.// Shelving throughout kitchen soiled with dust and food debris.// Grease residue covering all equipment near fryers.

80 Score
Smoke Free	Y
Inspection Type	Regular
Inspected Date	2/25/2026

Deducted

Remarks

3-501.17(A) (If food has been frozen--per guidance from FDA) Properly date mark all TCS food prepared in-house with: date prepared; date frozen; date removed for thawing; date to discard—not to exceed 7 days total (exclude days that the product was froze.// Several bags of cooked frozen chicken in RI freezer do not have a preparation or frozen date. -COS All bags labeled during inspection. 3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation.// Cooked lo mein and soups in WI freezer are not date marked. -COS Date marked during inspection.

4-502.13 Cease the reuse of single-service and single-use articles for food service.// Cease the use of single service cans for food storage.

3-302.12 Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta).// Label all dry seasoning not in the original package.

4-901.11 Allow utensils to air dry before stacking.// Dishes wet stacked on clean equipment shelving.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.// Shelving and counter tops throughout kitchen soiled with residue and food debris.// WI cooler fans soiled with dust.// Clean interior of all RI units.

6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Floors throughout kitchen have a buildup of food debris.

3-305.11 Store food at least 6 inches above the floor.// Onions and cabbage stored on floor. 3-302.11 Store food wrapped, in packages or in covered containers to prevent contamination.// Raw meat stored uncovered in WI cooler. 3-307.11 Store raw animal products below and away from produce and ready to eat foods. (preventive).// Raw chicken stored above broccoli and carrots.

3-304.12 Store between-use utensils in a container of water at 135 F or above.// Utensils stored in 69F water. 3-304.12 Provide a utensil with a handle for serving or dispensing food or ice.// Provide a utensil with handle in the rice cooker.

2-401.11 Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Employee seafood stored above customer food in RI freezer.

3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Several pans of cooked sesame chicken (46F-53F) sitting at room temperature. -COS Moved to WI cooler.// Cut cabbage (53F) sitting at room temperature. -COS Moved to WI cooler 3-501.16 (B) Maintain non-pasteurized raw shell eggs at ambient temperature of 45 F or below.// Raw shell eggs (66F) sitting at room temperature. -COS Moved to WI cooler.