Burapa Thai Classic, 19324 Promenade Dr, Leesburg, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Burapa Thai Classic
Address: 19324 Promenade Dr, Leesburg, Virginia
Phone: (571) 333-9130
Total inspections: 11
Last inspection: Sep 9, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

1890 - Corrected During Inspection Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized due to the dish machine not sanitizing: dishes.September 09, 2009Critical Procedures10Details / Comments
1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: food utensils. This was due to the machine not sanitizing.May 28, 2009Critical Procedures10Details / Comments
  • 0550 - In-use utensils improperly stored between use. The knives were stored between the prep cooler and table with the blades in contact with the side of the cooler which was soiled. The rice scoop was stored in standing water at room temperature.
  • 0570 - Wiping cloths improperly stored between use.
  • 0820 A 2 - Corrected During Inspection Critical Sprouts, raw shrimp, and raw scallops were observed at 45 to 46 degrees in the prep cooler.
February 20, 2009Routine12Details / Comments
No violation noted during this evaluation. October 23, 2008Critical Procedures00Details / Comments
  • 0220 - Corrected During Inspection Critical The kitchen staff was observed drinking from an uncovered container in the food preparation area.
  • 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Bean sprouts cold holding at improper temperature of 64 degrees.
  • 2310 - Corrected During Inspection Critical The handwashing facility located in kitchen is blocked, preventing access by employees for easy handwashing.
July 21, 2008Critical Procedures40Details / Comments
  • 0700 - Corrected During Inspection Critical The curry chicken strip was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
  • 0820 A 2 - Corrected During Inspection Critical Corn from can cold holding at improper temperature of 64 degrees at prep station.
April 09, 2008Critical Procedures20Details / Comments
0540 - Corrected During Inspection Critical Employee was observed handling raw beef than handled clean plates with the same gloves.December 17, 2007Critical Procedures10Details / Comments
  • 0220 - Corrected During Inspection Critical The prep cook was eating in area where they may contaminate food, clean equipment, utensils or other items needing protection.
  • 0260 - Corrected During Inspection Critical The rice noodles soaking in the detergent bucket is unsound or adulterated.
  • 1100 - The food contact surface of the bamboo container used to steam rice is not smooth, contains cracks, and can not be easily cleaned.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: utensils.
July 31, 2007Critical Procedures31Details / Comments
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses at bar. The tongs used for fruits in drinks were stored in a glass of water..
  • 0570 - Wiping cloths used to clean tables are improperly stored between use.
  • 0790 - Corrected During Inspection Improper methods used to thaw beef, chicken, pork, and seafood as they were all stored in a single bucket to thaw.
February 26, 2007Routine03Details / Comments
  • 2830 - Repeat Floor and bar juncture is not sealed.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects as there is a gap between the top of the doors.
January 16, 2007Pre-Opening02Details / Comments
  • 2830 - Floor wall juncture at base of bar is not coved and closed to no larger than 1/32 inch space.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents as there is a gap under the entry and exit doors.
  • 3080 - Less than 10 foot candles of light was noted in the walk in cool and freezer.
January 11, 2007Pre-Opening03Details / Comments

September 09, 2009 (Critical Procedures)



Violation: 1890 - Corrected During Inspection Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized due to the dish machine not sanitizing: dishes.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Dish machine sanitizer was primed and is now sanitizing dishes. Dishes that has passed through the dish machine today were ran through the dish machine again.
Comments:
The above item was corrected. The person running the dish machine needs to verify it is sanitizing at the start of every day as it may need to be re-primed before starting. All food temperatures were within the acceptable range. Employee practices were good.

May 28, 2009 (Critical Procedures)



Violation: 1890 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: food utensils. This was due to the machine not sanitizing.
After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. The utensils from this morning was re-washed and sanitized. The dish machine is now working correctly.
Comments:
All food temperatures were within the acceptable range. Employee practices were good. Clean establishment.

February 20, 2009 (Routine)



Violations:
  • 0550 - In-use utensils improperly stored between use. The knives were stored between the prep cooler and table with the blades in contact with the side of the cooler which was soiled. The rice scoop was stored in standing water at room temperature.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 A 2 - Corrected During Inspection Critical Sprouts, raw shrimp, and raw scallops were observed at 45 to 46 degrees in the prep cooler.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Unit temperature was adjusted to a lower setting. Keep the raw shrimp and scallop along with the sprouts in another cooler until the unit is maintaining 41 degrees or less.
Comments:
Always monitor food temperatures, both cold and hot holding to make sure they are kept out of the danger zone. The dish machine was sanitizning with chloring at 50 ppm. Employee health policy was written and posted in the kitchen.

October 23, 2008 (Critical Procedures)

Comments:
There were no critical violations noted during today's visit. The dish machine was sanitizing at 50 ppm chlorine. Delivery truck arrived and food holding temperatures were good. Employee was observed changing gloves between handling raw and cooked items. Clean restaurant.

July 21, 2008 (Critical Procedures)



Violations:
  • 0220 - Corrected During Inspection Critical The kitchen staff was observed drinking from an uncovered container in the food preparation area.
    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.
  • 0470 - Corrected During Inspection Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0820 A 2 - Corrected During Inspection Critical Repeat Bean sprouts cold holding at improper temperature of 64 degrees.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
  • 2310 - Corrected During Inspection Critical The handwashing facility located in kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trays preventing its use.
Comments:
All items were corrected by manager. Reportable illness were asked of manager who was aware of the illnesses and had them posted on the wall in the bar of of facility. Monitor food temperatures and employee habits to ensure that all food items are handled without cross contamination or out of temperatures.

April 09, 2008 (Critical Procedures)



Violations:
  • 0700 - Corrected During Inspection Critical The curry chicken strip was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
    Continue to cook the stuffed food to heat all parts to 165F or above for 15 seconds.
  • 0820 A 2 - Corrected During Inspection Critical Corn from can cold holding at improper temperature of 64 degrees at prep station.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
Comments:
Train new employees to check the temperature of foods they are cooking to ensure the foods are fully cooked priot to serving. Hot and cold holding equipment were working well. If you want to store food out of temperature control, that is, set it on the counter during lunch, then the iems need to be marked as to the time when they need to be discarded. You have 4 hours to use the food once it has been removed from the cooler.

December 17, 2007 (Critical Procedures)



Violation: 0540 - Corrected During Inspection Critical Employee was observed handling raw beef than handled clean plates with the same gloves.
Use only cleaned and sanitized utensils or equipment during food preparation. Always discard gloves after handling raw meats and wash hands prior to putting on new gloves.
Comments:
Hot, cold, cook, and receiving food temperatures were good. The dishmachine was sanitizing with chlorine at a concentration of 50 ppm. The four reportable illness were discussed along with norovirus with the manager. Train employees to report signs and symptoms of illnesses and what are the reportable illnesses.

July 31, 2007 (Critical Procedures)



Violations:
  • 0220 - Corrected During Inspection Critical The prep cook was eating in area where they may contaminate food, clean equipment, utensils or other items needing protection.
    Make sure employees do not eat in the food prep area. Provide an area outside of the kitchen for the employees to eat.
  • 0260 - Corrected During Inspection Critical The rice noodles soaking in the detergent bucket is unsound or adulterated.
    Ensure food is safe and unadulterated. Product discarded.
  • 1100 - The food contact surface of the bamboo container used to steam rice is not smooth, contains cracks, and can not be easily cleaned.
    Repair or replace the bamboo covers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: utensils.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Use 3-vat sink until dish machine is repaired.
Comments:
Correct all items today. Repair dish machine alarm so you know when it is not sanitizing. Monitor employee practices to help prevent food contamination. Reviewed reportable diseases were discussed.

February 26, 2007 (Routine)



Violations:
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses at bar. The tongs used for fruits in drinks were stored in a glass of water..
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) In running water of sufficient velocity to flush particulates to the drain. 4) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous.
  • 0570 - Wiping cloths used to clean tables are improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0790 - Corrected During Inspection Improper methods used to thaw beef, chicken, pork, and seafood as they were all stored in a single bucket to thaw.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. 3. As part of the cooking process. Separate different types of food when thawing to prevent cross contamination.
Comments:
Continue to monitor the cooling of foods so that they cool from 140 to 70 degrees within 2 hours and from 70 to 41 or less within an additional 4 hours. If you use time instead of temperature for any foods, they need to be labeled as such. If time is going to be used, please provide a written procedures on how you monitor the time.
Firm looks good. All temperatures were good.

January 16, 2007 (Pre-Opening)



Violations:
  • 2830 - Repeat Floor and bar juncture is not sealed.
    Seal floor and bar base juncture to prevent moister from going under the bar.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects as there is a gap between the top of the doors.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
Comments:
Approved for health permit once the above items are corrected.

January 11, 2007 (Pre-Opening)



Violations:
  • 2830 - Floor wall juncture at base of bar is not coved and closed to no larger than 1/32 inch space.
    Cove floor wall juncture to no larger than a 1/32 inch space. Seal the gap between the floor and the back side of bar .
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents as there is a gap under the entry and exit doors.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3080 - Less than 10 foot candles of light was noted in the walk in cool and freezer.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
Comments:
Correct the above items. Call 703-737-8933 when the above items are corrected so a follow-up inspection can be conducted.

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