This was a routine inspection. No visible signs of pest presence on premises were observed during the inspection. The concentration of the quaternary ammonium compound sanitizer at the 3-compartment sink was checked and observed to be acceptable at, 200 ppm.
However, it was noted that the 1-door small reach-in refrigerator on the cookline used for liquid eggs and noodles was not maintaining food at 41-F and lower. Adjust the ambient/air temperature of this unit to below 40F repair it properly. Food s inside the unit should be 41-F or lower to prevent the growth of harmful bacterial. In the mean time, do not place potentially hazardous food inside this unit until it is able to maintain them at 41-F and lower. Inform me after this problem is resolved.
- 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:liquid eggs =46F, cooked noodles=46F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.(relocated to walk-in cooler)
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1-door randell unit on thwe cookline.,
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at men's restroon handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|
02/05/2016 | Routine | |
This was a risk factor assessment inspection. The inspection focused on critical violations and their corrective actions. The facility as a whole was observed to be visibly cleaned. There were no visible signs of pest presence on premises.
The concentration of the quaternary ammonium compound sanitizer in the 3-compartment sink was checked and noted to be 200 ppm.
However, the certified food manager was advised to repair or replace the trash receptacles inside the restrooms. The step-on containers lids are not working properly which may cause employees to contaminate their hands when dispensing the soil paper towels and other waste.
No violation noted during this evaluation. | 07/27/2015 | Risk Factor | |
- Mops in Air-dry Position (corrected on site)
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. (CFM hung wet mop to air dry)
|
02/05/2015 | Routine | |
| No violation noted during this evaluation. | 01/13/2015 | Follow-up | |
| No violation noted during this evaluation. | 01/12/2015 | Complaint | |
This was a routine inspection.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.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Steak 108F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. The steak had been at the hot table for less than an hour, it was reheated to 171F and placed back at the hot holding table.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Beverage (soda) dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager (CFM) present at the beginning of the inspection.
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 was called in and arrived during the inspection
|
10/30/2014 | Routine | |
Complainant alleged that she ate at this establishment on May 10th around 1:00 pm. Two others were with her and they did not get sick. They all the same dishes (orange chicken with bacon, fried noodles with onion and green beans) except for the crab ragoon. She went to the doctors and she was put into the hospital in intensive care. The doctor said that it was diagnosed with food poisoning. She went to inova emergency on May 11th and then transferred to Mt. Vernon Hospital in the isolation area until Tuesday the 13th. Symptoms started 7:00 am on the May 11th as diarrhea and when she got to hospital she had vomiting, fever and cramping they had to give her morphine for the pain
Unable to confirm complaint.
No violation noted during this evaluation. | 05/23/2014 | Complaint | |
No violations observed, discussed with the manager to keep mixing the food at the buffet so as to maintain a uniform hot temperature of 135F and above. Manager also informed me that she is always encouraging employees to wash their hands every after a task. Facility was very clean at time of visit and I thanked thanked the manager for keeping the facility clean.
No violation noted during this evaluation. | 05/23/2014 | Risk Factor | |
This visit was conducted to do an inspection of the new induction heating wells installed at the front service line. Food in the heat wells were tested and they were all above 150 F. One of the wells was not working - no food was in this well.
Approval is hereby granted for the use of the new induction wells.
No violation noted during this evaluation. | 10/18/2013 | Other | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
|
09/19/2013 | Routine | |
The purpose of this visit was to conduct a Risk Assessment Evaluation. Thank you for answering all my questions and taking me around.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: noodles 123 F(1hr), chicken 127 (1hr) at buffet table
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Reheated
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|
06/03/2013 | Risk Factor | |
This is a risk factor assessment inspection. AO Smith, BTX 100.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information to be used by the person-in-charge to develop a complete employee health policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "The Big Five Foodborne Illnesses Information Sheet" handout)
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.Bucket of sanitizer next to food utensils.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
|
11/28/2011 | Risk Factor Assessment | |
Restaurant representatives - add corrected or new information about Panda Express #1901, 7040 Old Keene Mill Road, Springfield, VA 22150 »