China Panda, 8970 Quioccasin Road, Richmond, VA 23229 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: China Panda
Address: 8970 Quioccasin Road, Richmond, VA 23229
Type: Fast Food Restaurant
Phone: 804 754-8822
Total inspections: 2
Last inspection: 11/17/2015
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Inspection findings

Inspection date

Type
Discussed proper handwashing. Left time as a public health control form with PIC. Discussed proper procedure for washing, rinsing, sanitizing dishes. Observed employee add bleach to the "wash" compartment that also contained detergent.
  • Critical: Hands - When to Wash*
    Observation: Observed an employee wash his hands without soap for about 5 seconds after washing dishes and before engaging in food prep. The same employee drank out of an open container in the food prep area and did not wash hands before going back to work. Observed another employee scratching his nose while preparing food.
    Correction: Wash hands after eating/smoking/drinking, and after touching skin or otherwise contaminating hands.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: Observed employee drinking coffee from an open container in food preparation area.
    Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
    Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: Observed knives and utensils with dried food residue in meat preparation area.
    Correction: Utensils were set aside in sink to be washed.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: Observed pan in handwashing sink upon arrival.
    Correction: Pan was removed.
11/17/2015Risk Factor
Gloves n/a.
  • Food Preparation
    Observation: Found cans of open food stored beneath wire shelving not covered.
    Correction: All food stock is to be protected from contamination. Please cover all food on shelves.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Found General Tso chicken on table at 72 degrees.
    Correction: All cold hold to be 41 degrees or less. Please hold cold food products at 41 degrees or less. Items were placed in freezer. Reached 41 degrees prior to exit.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: Found trays of egg rolls in walk-in that had no date attached to product.
    Correction: All ready to eat products are to be date labeled. Please place dates on trays.
  • Sanitizing Solutions, Testing Devices
    Observation: Found no chlorine test kit for chlorine sanitizer.
    Correction: Facility must have chlorine test kit to check sanitizer. Please obtain test kit.
06/02/2015Routine

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