Show:
Time&Temperature
Good Hygienic Practices
Possible Contamination
Random Picked
Bonus Points
100
What's the hand sink water temperature required to be?
110F.
100
What's the requirements for associate drinking cup at the store?
Must has lid, straw, and store at designated area.
100

Which of items below are not considered as violation?

A. using equipment on a trash can

B. prep broccoli after making #2 sauce mix

C. Raw beef stored over sausage

D. Rinse yellow onions before prep.

D.
100
what's the temperature for cold holding?
41F and below.
100
How to prevent empty paper towel dispenser?
person finish the last piece of the paper must change new roll before continue other task.
200
What's the shelf life for prepped veggies in the walk in cooler and prep cooler?
3 days from the prep day.
200
How long associates should wash hands and what's the hand washing procedure?
20 seconds. wet hand, apply hand soap up to elbow, rinse with 110F(warm) water and dry with paper towel.
200
Unfinished celery in the cooler was left in the walk in cooler without cover is a medium violation, true or false?
True.
200
Produce not washed before prepping is medium or high violation?
Medium.
200
How often should you change the water in the rice warmer cabinet?
ever night.
300

What's the shelf life for meat thawed in the walk in cooler?

7 days.
300
Name 3 circumstances that requires hand washing.
start shift, change task, after use restroom, change glove, throw trash, drinking/eating, touch clothes or body.
300
Manager prep at the computer station for multi task purpose is medium violation, true or false?
True.
300
Cook tried sample of WSSS from steam table and went back to cook, is that medium or low violation?
none. it's high violation.
300
What's the temperature zone is consider high violation ?
60 - 125 F.
400
What's the Panda temperature danger zone?
42 - 139 F.
400
Name 3 possible violations can be prevented from Hand Sink area ?
hand soap and towel fully stocked, water temperature 110F, Hand sink is accessible/no blocked, only use hand sink for hand washing, no debris or particles inside the sink/clean sink.
400
How often should meat weight for grill chicken be washed?
every 2 hours/whenever is dirty.
400
The opening associate left washed rice in the bowl on the hand sink and went to get water, is that medium or high violation?
Medium.
400
What's the proper cooking temperature for wok sear steak and shrimp?
165 F.
500
What's the most vulnerable entrée item we serve at Panda?
Teriyaki Chicken.
500
How do you upholding best hygienic practices at your store?

High standard dress code: clean uniform, no nail polish, facial hair, hairnet;

Hand Washing frequently;

Drink, eating, tasting, at designated areas.

500
teriyaki chicken not being temped before removing from grill is a medium or high violation?
Medium.
500

What types of documentations everclean auditor will check during visits?

Servsafe Certificate of PIC, Health Department inspection report, Ecolab report, associate illness report policy.
500
How many sinks without hot water will be the restaurant still able to open?
up to 2 hand sinks no water.