PANDA CARRYOUT, 1807 WEST VIRGINIA AVE NE, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| No violation noted during this evaluation. | Nov 06, 2014 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 31, 2014 | Follow-up | 1 | 1 | Details / Comments |
|
Aug 22, 2014 | Routine | 3 | 6 | Details / Comments |
| No violation noted during this evaluation. | Aug 28, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Aug 12, 2013 | Routine | 4 | 0 | Details / Comments |
|
Nov 20, 2012 | Routine | 2 | 3 | Details / Comments |
|
Mar 14, 2012 | Complaint | 1 | 7 | Details / Comments |
|
Feb 14, 2012 | Complaint | 2 | 3 | Details / Comments |
Nov 06, 2014 (Follow-up)
Comments:CFPM; XU QIU LIN 61947 EXP 08/29/2016. EXTERMINATER (rAY'S) SERRVED ON 11/02/2014. NOTICE ABATED FROM INSPECTION OF 10/31/2014.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 42.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Freezer) | 8.0F |
| Rice steamed | 142.0F |
| Lettuce | 42.0F |
| Beef | 40.0F |
| Shrimp cooked | 40.0F |
Oct 31, 2014 (Follow-up)
Violations:
- Insects, rodents, & animals not present
MOUSE DROPPING SEEN IN DRY STORAGE AREA UNDER SHELVES. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
MOUSE DROPPPING IN DRY STORAGE AREA.
CFPM: XU QIU LIN 61947 EXP 08/29/2016. NOTICE ABQTED FROM INSPECTION OF 08/22/2014. NEW NOTICE; CORRECT ITEMS STATED WITHIN 5 DAY. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Freezer) | 12.0F |
| (Freezer) | 7.0F |
| Mushrooms | 41.0F |
| Chicken | 40.0F |
| Shrimp cooked | 40.0F |
| Peppers | 40.0F |
| Rice steamed | 138.0F |
Aug 22, 2014 (Routine)
Violations:
- Correct response to questions
Certified Food Protection Manager's certificate issued by the DC Department of Health has expired. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Seperate raw food from ready to eat foods. All Food must be protected from contamination. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Can opener unclean. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food-contact surfaces: cleaned & sanitized
Can opener unclean. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
Cold food item(s) held at improper temperature(s). (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
Labels not provided on plastic squeeze bottles and dry food storage containers. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. No sanitization solution not provided for wiping cloths. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Single-use/single-service articles: properly stored & used
Food grade containers are not being used to store food items. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Nonfood-contact surfaces clean
Unclean non food contact surfaces, including fan cover in walk in cooler, and food containers(exterior). (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
Unclean floor in corners, under and behind equipment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT CRITICAL VIOLATIONS WITHIN 5 DAYS AND NON CRITICAL VIOLATIONS WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT MRS. JACQUELINE COLEMAN, SUPERVISOR ON (202)442-5928.
| Temperatures | |
| Hot Water | 114.0F |
| Rice | 165.0F |
| (Refrigerator) | 40.0F |
| (Refrigerator) | 40.0F |
| Chicken | 41.0F |
| Shrimp raw | 31.0F |
| Beef | 40.0F |
| Onions raw | 40.0F |
| Noodles | 48.0F |
| Pork | 39.0F |
| Hamburger Patty Raw | 46.0F |
| Mayonnaise | 36.0F |
| Tomatoes sliced | 41.0F |
| Lettuce | 39.0F |
| (Freezer) | -4.0F |
| (Refrigerator - walk-in) | 40.0F |
Aug 28, 2013 (Follow-up)
Comments:CFPM: XU QIU LIN FS-44129 EXP 07/15/2013. WHEN YOU GET FOOD MANAGER CLASS CERTIFICATE, YOU SHOULD GO TO THE OFFICE TO GET RECOGNIZED BY DC GOVERNMENT. NOTICE ABATED FROM INSPECTION OF 08/12/2013.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 42.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| (Refrigerator - sandwich prep unit) | 40.0F |
| Shrimp cooked | 40.0F |
| Beef raw/ground | 40.0F |
| Peppers | 38.0F |
| Rice steamed | 160.0F |
Aug 12, 2013 (Routine)
Violations:
- Proper use of restriction and exclusion
NO EMPLOYEES DISEASE RECORD(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
FOOD CONTAINERS OPENED. (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
RUST AND DIRT ON SHELVE IN WALK-IN REFRIGERATER.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
RECH-IN REFRIGERATER IS OUT OF TEMPERATURE (T=48) SO ARE FOOD IN IT. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM: XU QIU LIN FS-44129 EXP 07/15/2013. CORRECT ITEMS STATED WITHIN 5 DAYS. QUESTIONS, PLEASE CALL 202-442-5928 FOR MS. COLEMAN (SUPERVISOR)
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 48.0F |
| (Refrigerator - sandwich prep unit) | 38.0F |
| Peppers | 40.0F |
| Tomatoes sliced | 40.0F |
| Chicken raw | 38.0F |
| Beef raw/ground | 38.0F |
| Mushrooms | 40.0F |
| Eggs | 48.0F |
| Rice steamed | 152.0F |
Nov 20, 2012 (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.(issued) (Corrected On Site) - Food separated and protected
Raw chicken was not seperated from other food items in the walk-in refrigerator.(seperated) (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
Plastic containers were used to scoop food ingredients from containers. - Physical facilities: installed, maintained, & clean
The floor in the walk-in freezer needed excess ice removed and cleaned.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct items stated within 45 days.
If you have any questions please contact the area supervisor Mrs. Jacqueline Coleman at 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Rice (Rice Steamer) (Hot Holding) | 164.0F |
| Chicken Wings (Stove) (Hot Holding) | 154.0F |
| Fries (Deep Fryer) (Hot Holding) | 163.0F |
| Steak & Cheese (Grill) (Cooking) | 193.0F |
| Shrimp raw (Refrigerator - counter top) (Cold Holding) | 34.0F |
| Chicken Chop (Refrigerator - counter top) (Cold Holding) | 31.9F |
| Beef (Refrigerator - counter top) (Cold Holding) | 32.0F |
| Chicken (Refrigerator - counter top) (Cold Holding) | 39.2F |
| Rice (Rice Steamer) (Cooking) | 151.6F |
| Shrimp/rice (Rice Steamer) (Hot Holding) | 140.0F |
| (Refrigerator - walk-in) | 38.0F |
| (Freezer - walk-in) | -7.0F |
Mar 14, 2012 (Complaint)
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.(issued and signed) - Food-contact surfaces: cleaned & sanitized
Unclean food-contact surfaces-the table top slicer.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) (Corrected On Site) - Contamination prevented during food preparation, storage, & display
There was a bag of onions on the floor inside the walk-in refrigerator.(elevated) The food ingredient containers were not covered.(lids closed) (Corrected On Site) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution.(cloth(s) put in sanitizing solution) (Corrected On Site) - In-use utensils: properly stored
Utensils stored in soiled plastic container.(utensils cleaned/sanitized,stored in stainless steel container) (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The bottom shelves on the work stations, food cart at the cook's station needed cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
No chemical test strips provided to measure the concentration of sanitizing solution(s).(CORRECT VIOLATION WITH 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
The floors under, and between equiptment needed cleaning. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 45 DAYS.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| Fried Rice (Rice Steamer) (Hot Holding) | 140.0F |
| (Refrigerator - walk-in) | 39.0F |
| Shrimp cooked (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Fish (Refrigerator - walk-in) (Cold Holding) | 38.0F |
Feb 14, 2012 (Complaint)
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.(issued) (Corrected On Site) - Food properly labeled; original container
Food containers inside the walk-in refrigerator were not labeled. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
Wiping cloth(s) stored on counter(s) and not in sanitizing solution. (Corrected On Site) - Food and nonfood-contact surfaces cleanable, properly designed, constructed, & used
The cutting board needed to be resurfaced or replaced.(replaced) (Corrected On Site) - Nonfood-contact surfaces clean
The seams and legs of the stainless steel surfaces under and around the food containers/wrappings needed cleaning.(cleaned) (Corrected On Site)
CORRECT ITEM STATED WTIHIN 45 DAYS.
No color ink-inspection report emailed to owner.
IF YOU HAVE ANY QUESTIONS PLEASE CONTACT THE AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water (Handwashing Sink) | 110.0F |
| (Refrigerator - reach-in) | 35.0F |
| Rice (Rice Steamer) (Hot Holding) | 141.0F |
| Fried Rice (Wok) (Preparation) | 160.0F |
| (Refrigerator - walk-in) | 40.0F |
| Chicken fried (Refrigerator - walk-in) (Cooling) | 120.0F |
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