The purpose of today's visit is to respond to a complaint received 7/31/15 in which complainant stated that he/she ordered a sandwich that had a bug in it. A risk factor inspection was conducted along a complaint investigation. No pest activity was observed. Last pest control was received on 7/28/15 and was provided by Home Paramount. Complaint not confirmed.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the BACK ENTRY DOOR.
Correction: EQUIP BACK ENTRY DOOR WITH TIGHT FITTING SCREEN TO PREVENT ENTRY OF PESTS. Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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08/03/2015 | Complaint | |
The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made as a means to incorporate Active Managerial Control (AMC):
1. Regularly train employees on proper hand washing procedures
2. Regularly review cross contamination hand-out provided during prior inspection with all employees
3. Have multiple Certified Food Managers (CFMs) available in the event that one is unable to be in food facility during all hours of food prep and service.
The following is a repeat observation that has been observed for the second time:
1. Hand washing sink not being used for hand washing only.
Please remind all employees that designated hand washing sinks cannot be used for any purpose other than for washing hands.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. OBSERVED TWO EMPLOYEES WASH HANDS FOR ABOUT 5 SECONDS WITHOUT SOAP BETWEEN SWITCHING TASKS.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: IN PENN WALK-IN COOLER- RAW CHICKEN BEING STORED OVER RAW SHRIMP, RAW SHRIMP BEING STORED OVER WATERMELON.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). RAW CHICKEN PLACED ON BOTTOM SHELF BELOW SHRIMP, WATERMELON PLACED ON PRODUCE SHELVING UNIT.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: MULTIPLE KNIVES ON MAGNETIC STRIP.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. ITEMS WASHED, RINSED, AND SANITIZED.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. CFM WAS IN TRANSIT DURING PREP TIME PRIOR TO OPENING.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CFM ARRIVED 5 MINUTES INTO INSPECTION.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the FRONT SERVICE AREA being used TO STORE BUCKET OF WATER, STEEL WOOL.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. ITEMS WERE REMOVED FROM HAND SINK.
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08/03/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. Suggestions made to stop over filling pans in cold holding wells of prep top. Make sure to store food below the fill line to ensure proper cold holding temperatures of 41F or below are maintained. Also suggested using plastic containers only to store food that has been properly cooled to 41F or below instead of using to cool food. Please be sure to use shallow metal pans for cooling rather than deep plastic containers to facilitate heat transfer and make the cooling process quicker.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OPEN COFFE CUP STORED DIRECTLY ON PREP COUNTER WHILE EMPLOYEE PREPARED CABBAGE/CARROTS.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. ITEM PLACED IN COVERED CONTAINER AND STORED AWAY FROM FOOD.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: AMERICAN CHEESE IN PREP TOP.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. PROVIDED TRAINING ON USING GLOVES WHEN HANDLIGN READY TO EAT FOODS.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: COOLING IN DEEP, PLASTIC BINS WHILE COVERED WITH PLASTIC WRAP.
Correction: PLEASE REMEMBER TO COOL FOOD IN SHALLOW METAL PANS WHILE LOOSELY COVERED IN WALK-IN COOLER. PROVIDED TRAINING ON PROPER COOLING TECHNIQUES. Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: IN PREP TOP- EGG ROLLS (50F), AMERICAN CHEESE (58F).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ITEMS MOVED TO WALK-IN COOLER.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the 3-VAT SINK being used TO STORE PLASTIC CONTAINERS.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. PLASTIC CONTAINERS MOVED FROM HAND SINK.
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04/22/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the BACK OF THE KITCHEN being used TO STORE ITEMS.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.--CERTIFIED FOOD MANAGER (CFM) REMOVED ITEMS FROM THE SINK.
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12/16/2014 | Risk Factor | |
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: TWO BOWLS OF FRIED CHICKEN cooling for 3 hours in the WALK-IN COOLER observed at 88F AND 90°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.--EHS PROVIDED TRAINING ON PROPER COOLING. CFM DISCARDED FRIED CHICKEN DURING TIME OF INSPECTION.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:--OBSERVED FRIED CHICKEN, EGG NOODLES, AND COOKED SHRIMP IN THE WALK-IN COOLER WITHOUT DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.--EHS PROVIDED TRAINING ON DATE MARKING. CFM PLACED DATE MARKING ON NEEDED ITEMS DURING TIME OF INSPECTION.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the BLEACH solution was measured at 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of BLEACH solution at 50-100ppm. Verify concentration using the appropriate test kit.--EHS PROVIDED TRAINING ON SET-UP OF WIPING CLOTH BUCKET.
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10/03/2013 | Routine | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within fifteen (15) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review
Water heater- State
- Cleaning Frequency for Physical Facilities
Observation: Observed that the hood system and grease trap are in need of cleaning.
Correction: Clean the hood system every six months and grease trap every two months to ensure the protection and safe preparation of food. Keep maintenance records on file.
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08/13/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Big Panda Chinese Restaurant, 7849-H Richmond Highway, Alexandria, VA 22306 »