all food temperatures observed are internal. Hampton Local code requires serv safe manager to register with the Hampton Health Department and post the Hampton certificate in public view. 2016 Operator's permit not posted in public view
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Orange chicken hot holding below 135* (118, 124*).
Correction: Corrected. Ensure hot holding at or above 135*. Pan was full and double volume. Suggested stirring food constantly or preparing less volume.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Food contact surfaces not sanitized since quaternary ammonia bottle empty.
Correction: Corrected by replacing with full bottle. Use test strips to ensure sanitizer 150-400 ppm.
- Backflow Prevention Device, Design Standard
Observation: Additional back flow device needed on mop sink fixture since water system under continuous pressure.
Correction: Provide device in accordance with applicable laws.
- Refuse - Covering Receptacles
Observation: Door open on dumpster.
Correction: Maintain dumpster doors and lids closed when not in continuous use.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Inoperable equipment stored in dumpster enclosure.
Correction: Remove from premises.
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03/17/2016 | Routine | |
All temperatures were taken internally unless otherwise noted. It has also been noted that food pans were found wet stacked and cutting boards observed scratched and scored. Very clean store!
- Person in Charge
Observation: Operators permit was not posted in public view, nor does the establishment have a Hampton registered certified food manager.
Correction: Post operators permit in public view and obtain a certified food manager certificate at the Hampton health department by bringing proof of completion of a serv safe or equivalent course and a $10.00.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of a temperature measuring device was observed not sanitized after employee removed it from his pocket and then attempted to take a temperature of ready-to-eat noodles.
Correction: The food contact surfaces shall be effectively sanitized before coming in contact with food and before use.
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08/28/2015 | Risk Factor | |
all food temperatures observed are internal unless otherwise noted.
- Person in Charge
Observation: Facility lacks a registered Hampton Certified Food Manager (CFM).
Correction: Register ServSafe certificate with the Hampton Health Dept. ($10 fee). Our office closes 12-12:30 for lunch. Also, pot the Hampton Certificate and Permit to operate in public view.
- Person in Charge (repeated violation)
Observation: Employees are not knowledgeable of the 5 diagnosed illnesses that are reportable and could not located/find the employee health policy.
Correction: Ensure all staff are aware of the reporting policy for illness. Provided guidance document.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Cook(s) are handling raw ready to eat vegetables with their bare hands--the vegetables are not being cooked to at least 145*.
Correction: Cook vegetables to at least 145* or to meat temperature OR use utensils to handle the food.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: Angus steak not cooked to >145* (whole muscle intact) or >155* (mechanically pinned/injected).
Correction: Cook all parts of the food to 145* or 155* depending if the steak is whole muscle intact meat or has been mechanically pinned/injected for marinading. Steak was re-cooked to 155-169*.
- Food - Plant Food Cooking for Hot Holding
Observation: Vegetables not cooked to at least 135* for hot holding.
Correction: Ensure vegetables cooked to at least 135* for hot holding (145* for bare hand contact).
- Equipment - Good Repair and Proper Adjustment
Observation: 1) Bulk sugar lid cracked
2) lid handle to one of the rice cookers is loose
3) end caps missing to bowl carts
Correction: Maintain equipment in good repair.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Multiple green cutting board(s) are heavily scratched and scored.
Correction: Repair or replace.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Multiple bowls are not clean on the bowl rack (greasy, food debris).
Correction: Clean and sanitize before use. Correction in progress.
- Non-Food Contact Surfaces
Observation: Multiple non-food contact surfaces not clean such as: doors and lids to the make tables, side of undercounter freezer (trash can splatter)
Correction: wok drip trays, scales, sides of fryer, interior fryer cabinetry and door ledges, exterior surfaces of the rice cookers, condiment/sauce rack at wokline.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Food thermometer not sanitized prior to taking food temperatures.
Correction: Advised alcohol prep pads are for cleaning only and to sanitize the probe after cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: 1) The floors are not clean below the wokline including floor/sink drain and small section below three compartment sink. Floors are also greasy, slippery throughout the facility.
2) Walls behind/below the wok line.
Correction: Clean.
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03/09/2015 | Routine | |
all food temperatures observed at time of evaluation are internal unless otherwise noted.
Complaint investigated at time of visit alleging food re-served after being sold to a customer.
Advised management to review proper procedures for returned/waste food and to ensure product is logged in accordance with store policy. Please communicate with all staff so EVERYONE is on the same page and following Panda Express's standard operating procedures.
EHS could not determine at time of investigation if the food on 10/3 was reserved but concluded that established policies need to be reviewed with all staff.
- Person in Charge
Observation: Current registered Hampton Certified Food Manager (CFM) is no longer at this location.
Correction: Advised current manager to register ServSafe Certificate or equivalent with the Hampton Health Department ($10 fee). The Hampton certificate shall be posted in public view.
- Person in Charge (repeated violation)
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Temperature Measuring Devices
Observation: Thermometer not provided in rice/noodle make table.
Correction: Provide a thermometer inside the make table at the front by the door.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors not clean below:
1) fryers
2) cookline refrigerators and freezer
3) ice machine
Correction: Clean.
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10/06/2014 | Routine | |
all food temperatures are internal.
Permit issued
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Spring rolls (113*) and egg rolls (106*) are hot holding at improper temperatures at the pick up window steam line.
Correction: Hot hold potentially hazardous/time-temperature control for safety (phf/tcs) foods at or above 135* OR Implement a time as a public health control policy in which phf/tcs foods are discarded within 4 hours from cooking or removal from cooking/warming equipment. A written policy and a means of tracking the time are required when using time as a public health control as opposed to temperatures.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) stored below prep sink are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: In-use utensils and cutting board at the service line are not being washed, rinsed, and sanitized at least once every 4 hours.
Correction: Ensure all in use-utensils are being cleaned and sanitized once every 4 hours. Implement a policy in which in-use utensils are cleaned and sanitized during same time temperature line checks are condcuted (since those are done once every 4 hours) or other approved method.
- Equipment and Utensils, Air-Drying Required
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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05/27/2014 | Routine | |
This was a pre-opening evaluation. A temporary permit is issued and will expire on or about May 15, 2014. Formal permit to be issued upon routine evaluation.
Food order not received at time of evaluation.
Discussed employee health policy, food source, and conducted menu review. Verified facility has at least one tip-sensitive food thermometer and test strips to measure quaternary ammonia.
- Person in Charge
Observation: Hampton Certified Food Manager (CFM) certificate not posted.
Correction: Post the Hampton CFM certificate in public view.
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04/17/2014 | Pre-Opening | |
Building has not been released to Panda Express operations. Gas meter scheduled for installation today. HHD to be notified once CO has been issued and building has been turned over to Panda Express for pre-opening evaluation. Employee Health and menu review to occur at that time. Advised all refrigeration shall be operational and cold holding at or below 41*. Discussed food thermometers. Facility has dial type thermometers that are not designed to be tip-sensitive. Advised to provide at least one tip sensitive or digital thermometer.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Pick up window beverage counter and steam line are not sealed to the walls.
Correction: Seal the counters to the walls.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Hand sinks not sealed to wall:
1) manager's station
2) next to three compartment sink
Correction: Seal the sinks to the walls.
- Refuse Receptacles
Observation: Dumpster not provided--concrete pad just poured.
Correction: Provide a dumpster.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash cans not provided in the immediate areas of all hand sinks.
Correction: Provide trash cans at all hand sinks.
- Handwashing Cleanser - Availability
Observation: Soap not provided at all hand sinks.
Correction: Provide soap.
- Hand Drying Provision
Observation: Paper towels not provided at hand sinks.
Correction: Provide paper towels.
- Handwashing Signage/Handwashing Facilities
Observation: Signage notifying employees to wash hands are not posted at all hand sinks used by employees.
Correction: Post signage.
- Lighting, Intensity
Observation: Lighting insufficient at cookline (measured 23 ft. candles).
Correction: Provide at least 50 foot candles.
- Mops - Drying Mops
Observation: Mop rack not provided.
Correction: Install mop rack.
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04/10/2014 | Other | |
Restaurant representatives - add corrected or new information about Panda Express #2259, 2031 Coliseum Dr, Hampton, VA 23666 »