A follow-up inspection is required when the dishmachine has been adjusted. Please call 703-746-4910 for follow-up.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Employee observed drinking from an open cup. Bottled water observed by single-service items.
Correction: Employees may driink from a cup with a lid and straw. Drinks may be kept on a bottom shelf, away from food and clean equipment/dishware.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: Consumer advisory disclosure is missing "cooked to order" or "served raw or undercooked" statement.
Correction: Correct menu with either statement above placed BEFORE the consuming raw or undercooked statement. Only include items offered/served undercooked or raw in that statement.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The chemical sanitizing dishmachine is not operating properly (<50 ppm chlorine).
Correction: Repair/adjust chemical sanitizing dishmachine. (3 comp sink set up)
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04/01/2016 | Routine | |
Discussed using time rather then temperature as a control measure for the corn pastry.
No violation noted during this evaluation. | 08/21/2015 | Follow-up | |
This visit was made to conduct a standardization on 8/20/15 at 9:00 AM. Spoke to Nelson G Segovia throughout assessment.
No violation noted during this evaluation. | 08/20/2015 | Training | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Hand sinks shall only be used for hand washing. Do not store dirty dishes or do any other activities in hand sinks.
2) Store food at least 6 inches off the floor. (Container of potatoes in the walk-in cooler was stored on the floor).
3) Good hand washing and temperatures observed. Keep up the good work in this area.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the 3-compartment sink is being used for purposes other than washing hands. (Dirty dishes stored in hand sink).
Correction: A handwashing sink may not be used for purposes other than hand washing. (Dishes removed from sink)
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05/06/2015 | Risk Factor | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Remind staff that they shall not handle ready-to-eat foods with their bare hands. They should be using gloves, utensils or deli tissues.
Alexandria Health Department Food Safety Information Pack given and discussed.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: pastries.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
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09/23/2014 | Risk Factor | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Store foods based on cook temperatures. Cooked ready-to-eat foods should be on the top with raw foods below. Raw foods should be stored based on cook temperatures (fish/beef/chicken).
2) Ensure all food items that are displayed at the front are protected from contamination (i.e. covered).
3) Continue to work on your cooling process. Items should not be tightly covered or placed in large batches if they have not been cooled down to 41F or below. Actively monitor your cooling process (specifically for the saltenas fillings). I encourage you use cooling logs for this.
- 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: raw ground beef stored over fish.
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).
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: pastries on top of display cooler.
Correction: Foods shall remain covered at all times. (Pastries placed inside display case).
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05/19/2014 | Risk Factor | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Ensure foods are being cooled properly within 6 hours. The filling for saltenas should be cooled from 135F to 70F within 2 hours and down to 41F or below within a total of 6 hours. Continue use of the rapid cooling equipment, but ensure that staff are checking internal temperatures of products before placing them in the walk-in cooler. If items are not at 41F or below then you need to make changes in your process to ensure the food is reaching 41F or below.
2) Do not block hand sinks so that employees can have easy access to them.
3) All hand sinks shall be properly stocked with soap and paper towels at all times.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs over cooked saltenas filling.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: beef saltenas filling/46F from the day before.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located beside the 3-compartment sink is blocked, preventing access by employees for easy handwashing. (Blocked by trash can).
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. (missing at hand sink next to 3-compartment sink).
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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01/10/2014 | Risk Factor | |
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: salmon
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 70°F to 41°F within 4 hours: sliced tomatoes
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: grilled salmon, lomo saltado (beef)
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: glass reach-in in kitchen (bottom compartment not cooling-- 49 deg. F/ top compartment 39 deg. F)
Correction: food moved to walk in unit
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the unisex bathroom.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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09/03/2013 | Routine | |
Relocate reach-in refrigerator in the dry storage area.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee's open drinking containers were improperly placed behind the front counter. The customer cups were removed from the prep area during the inspection.
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.
- Hair Restraint Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw squid and scallops were improperly stored above cooked chicken mixture and cooked soup in the walk-in refrigerator. The seafood was relocated above the beef during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Wet wiping cloths were not stored in sanitizer after each use. Provide sanitizer buckets at each work station.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. The cheese in the walk-in refrigerator was improperly stored on a soda crate.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment: the reach-in refrigerator in the rear dry storage area.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: the lid used to cover bread crumbs and the fan in the reach-in refrigerator. Items were cleaned during the inspection.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Controlling Pests by Routine Inspection of Shipments (corrected on site)
Observation: Incoming shipments are not being routinely inspected for the presence of insects, rodents, and other pests. Observed flying bug in the flax seed containers. Seeds were placed in the walk-in freezer.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect incoming shipments of food and food supplies to control the presence of pests on the premises.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed numerous mouse droppings in the dry storage area.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Remove broken and unused equipment.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor in the dry storage area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position (corrected on site) (repeated violation)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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04/30/2013 | Routine | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee's beverages were discarded during the inspection.
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.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the walk-in refrigeration unit. Raw eggs were improperly stored above cooked chicken and potatoes in the walk-in refrigerator. Raw meat was improperly stored above frozen produce in the reach-in freezer. Cooked foods were relocated.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: chicken was improperly stored above shrimp and beef was stored above shrimp in the reach-in freezer. The shrimp was relocated during the inspection.
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).
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in , reach-in refrigerator and reach-in freezer. Foods were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper storage of wet wiping cloths not in sanitizer after each use.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Food was improperly storred on the walk-in freezer floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: steak, chicken. The refrigeration unit must be repaired.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Mops in Air-dry Position (repeated violation)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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01/03/2013 | Routine | |
Restaurant representatives - add corrected or new information about Panamerican Bakery & Grill Inc., 650 S. Pickett St, Alexandria, VA 22304 »