PANDA EXPRESS, 3100 14TH ST NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Aug 26, 2014 | Routine | 1 | 3 | Details / Comments |
|
Feb 03, 2014 | Routine | 0 | 1 | Details / Comments |
|
Dec 04, 2013 | Routine | 0 | 1 | Details / Comments |
|
Apr 11, 2013 | Routine | 1 | 1 | Details / Comments |
|
Jun 22, 2012 | Routine | 3 | 0 | Details / Comments |
Aug 26, 2014 (Routine)
Violations:
- Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (Corrected On Site) - Adequate handwashing sinks properly supplied and accessible
No handwashing signage at handwashing sinks in back of house. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Soda lines have syrup build up. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Shelving units holding to go plates have build up and food debris in the back. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
PLEASE CORRECT ALL STATED ITEMS WITHIN 45 DAYS.
CFPM information: Eduardo A Guerrero, FS-58742, exp: 4/16/16.
IF YOU HAVE ANY QUESTIONS, PLEASE CALL AREA SUPERVISOR MR. RONNIE TAYLOR AT (202) 442-9037
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 110.8F |
| Chow Mein (Hot Holding Display Unit) (Hot Holding) | 172.9F |
| Beijing Beef (Hot Holding Display Unit) (Hot Holding) | 159.8F |
| Black Pepper Chicken (Hot Holding Display Unit) (Hot Holding) | 170.4F |
| (Hot Holding Display Unit) | 180.0F |
| Rice (Rice Steamer) (Hot Holding) | 159.8F |
| (Refrigerator - deli display) | 38.0F |
| (Refrigerator - deli display) | 32.0F |
| Sliced Red Peppers (Refrigerator - deli display) (Cold Holding) | 40.4F |
| (Walk-in Refrigerator) | 34.0F |
| Hot Water (3-compartment sink) | 116.4F |
| Hot Water (Handwashing Sink - Dishwash area) | 109.3F |
| Hot Water (Handwashing Sink - toilet room) | 108.6F |
Feb 03, 2014 (Routine)
Violations:
- In-use utensils: properly stored
rice scoop sitting inside of scoop holder with running water or sanitizer(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CFH:Eduardo A Guerrero FS:58742 EXP:04/16/2016
Correct stated items within 45days
If you have any questions,please contact area supervisor Mr. Ronnie Taylor at (202)442-9037
| Temperatures | |
| Hot Water (3-compartment sink) | 118.0F |
| Hot Water (Handwashing Sink - kitchen) | 114.0F |
| Hot Water (Handwashing Sink - Service Line) | 120.0F |
| Hot Water (Handwashing Sink - toilet/female) | 114.0F |
| Hot Water (Handwashing Sink - toilet/male) | 114.0F |
| Noodles (Steam Table) (Hot Holding) | 166.0F |
| Rice (Rice Steamer) (Hot Holding) | 146.0F |
| Pork (Steam Table) (Hot Holding) | 148.0F |
| Chicken grilled (Steam Table) (Hot Holding) | 155.0F |
| Beef and Broccoli (Steam Table) (Hot Holding) | 167.0F |
| Chicken and Vegetables (Steam Table) (Hot Holding) | 156.0F |
| Egg Drop Soup (Steam Table) (Hot Holding) | 198.0F |
| Egg Roll (Steam Table) (Hot Holding) | 144.0F |
| Peppers (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| Onions raw (Reach-in Refrigerator) (Cold Holding) | 40.0F |
| Red Peppers (Reach-in Refrigerator) (Cold Holding) | 38.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - sandwich prep unit) | 39.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Freezer - walk-in) | -10.0F |
Dec 04, 2013 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)(Instructions issued)
The CFM is Eduardo A. Guerrero: ServSafe 4/16/2013.
Correct item stated within 45 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water | 110.0F |
| Rice (Steam Table) (Hot Holding) | 149.7F |
| Shrimp cooked (Steam Table) (Holding) | 145.0F |
| Beef (Steam Table) (Holding) | 146.3F |
| Chicken (Steam Table) (Hot Holding) | 146.7F |
| Onions raw (Refrigerator - counter top) (Cold Holding) | 40.1F |
| Mushrooms (Refrigerator - counter top) (Cold Holding) | 38.7F |
| (Deep Fryer) | 354.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 4.9F |
Apr 11, 2013 (Routine)
Violations:
- Correct response to questions
The person in charge provided a certificate from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(instructions issued)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Management awareness; policy present
The establishment does not have an employee health policy or can not provide proof of policy. No signed employee interview and reporting forms exist regarding the prevention of the transmission of diseases through food by infected food employees. (Corrected On Site)
The CFM on duty is Luisa Sorto: ServSafe 12/08/12.
Correct item stated within 5 days.
If you have any questions please contact the area supervisor Mr. Ronnie Taylor at 202-442-9037.
| Temperatures | |
| Hot Water (Handwashing Sink - Service Line) | 112.0F |
| Rice (Rice Steamer) (Holding) | 152.0F |
| Beef (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Shrimp raw (Refrigerator - drawer) (Cold Holding) | 39.0F |
| Spring Roll (Deep Fryer) (Hot Holding) | 174.0F |
| (Warmer) | 156.0F |
| Peas/Carrots to reheat/wok (Refrigerator - counter top) (Holding) | 70.0F |
| Mixed Vegetables (Steam Table) (Hot Holding) | 159.0F |
| Shrimp cooked (Steam Table) (Hot Holding) | 148.0F |
| Steak raw (Refrigerator - walk-in) (Cold Holding) | 44.0F |
| Shrimp raw (Refrigerator - walk-in) (Cold Holding) | 41.0F |
| (Freezer - walk-in) | 10.0F |
Jun 22, 2012 (Routine)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
The Business has NO written employee's health policy for food-borne illness, a copy is given to the PIC.
NO CFPM ON DUTY
Most recent pest control service date: 06/12/2012
NO Consumer advisory notice printed or posted, or on the menu, a copy is given to the PIC
Correct stated items within 5Days and 45Days
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 109.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 122.0F |
| Hot Water (Handwashing Sink - kitchen) | 124.0F |
| Hot Water (3-compartment sink) | 123.0F |
| Hot Water (Handwashing Sink - Service Line) | 121.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Reach-in Freezer) | 3.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 40.0F |
| Broccoli (Refrigerator - open display) (Cold Holding) | 45.0F |
| Chicken (Steam Table) (Hot Holding) | 167.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 43.0F |
| Peppers (Refrigerator - open display) (Cold Holding) | 42.0F |
| Rice (Refrigerator - open display) (Hot Holding) | 154.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 44.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lo Mein (Steam Table) (Hot Holding) | 145.0F |
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