Burapa Thai Classic, 19324 Promenade Dr, Leesburg, VA 20178 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Burapa Thai Classic
Address: 19324 Promenade Dr, Leesburg, VA 20178
Type: Full Service Restaurant
Phone: 571 333-9130
Total inspections: 12
Last inspection: 01/13/2016

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Inspection findings

Inspection date

Type

all violations corrected, facility did a deep cleaning of all floors, walls and other non food contact surfaces, looks good thank you, facility is keeping up with date marking, Note: items that are cooling do not need to be covered
No violation noted during this evaluation.
01/13/2016Follow-up
keep above items corrected and correct the remaining items within the week, Dish machine is working well sanitizing at 100 ppm, will conduct follow up inspection to ensure violations have been corrected, Renew the Health Department Permit asap application left with the manager
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
    Observation: The food employee is drinking from an uncovered container in the food preparation area.
    Correction: 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.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Raw foods of animal origin (chicken) stored over ready-to-eat (RTE) food in the refrigeration unit on the cooking line.
    Correction: 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.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Rice portions cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) brown rice portions in the walk in cooler is not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Equipment and Utensils - Multiuse, Characteristics
    Observation: The food contact surface of the pots on the stove are corroded and no longer easily cleanable
    Correction: Repair or replace the pots to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the shelf under the prep table has accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the prep kitchen
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: floors under wokery noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
01/07/2016Routine
The dish machine was sanitizing with chlorine and was good @ 50-100 ppm.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Raw beef and pork stored over vegetables food in the walk-in refrigeration unit.
    Correction: 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.
  • Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
    Observation: In-use knifes improperly stored between prep cooler and table where the blade of knife comes in contact with side of table that is not being cleaned.
    Correction: 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 135°F.
  • Food - Miscellaneous Sources of Contamination (corrected on site)
    Observation: Raw onions observed on drain board of sink with a mop hanging over drain board,
    Correction: Protect food from miscellaneous sources of contamination.m Item corrected. The mop was moved to mop sink and onions moved to dry storage
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Tofu for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • Non-Food Contact Surfaces
    Observation: The ceiling of ice machine has residue of grime and debris on it.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
10/05/2015Routine
Keep all items corrected. Monitor the cooling of the Pad Thai sauce to make sure it cools rapidly from 70 to 41 degrees or less within 4 hours.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
    Observation: A staff member is drinking from an uncovered container in the food preparation area.
    Correction: 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.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw scallions observed stored in a empty raw chicken case while stored in the walk-in cooler..
    Correction: Protect food from cross contamination by storing fruit and vegetables in their own container and above any raw proteins or chicken boxes.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling Padthai were not adequate. The Padthai sauce made this morning was observed store in a large container with a cover.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill 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 7. Any other method that can effectively accomplish cooling.
05/18/2015Routine
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: An employee was observed drinking from an uncovered container in the food preparation area.
    Correction: 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.
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: In-use utensils improperly stored between use. Several knives were observed stored between the prep cooler and the prep table where the units are pushed up against each other.
    Correction: 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 135°F.Utensils were removed and sent through the dish machine.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: tea cups.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
02/10/2015Routine
The dish machine was sanitizing with chlorine and was good @ 100 ppm. Food holding temperatures were good. Staff provided information on reportable illness.
  • Critical: Temperature*
    Observation: Refrigerated sprouts received at inadequate temperatures.
    Correction: Discard or reject delivery of potentially hazardous food received above 41°F. Routinely inspect PHF upon receipt for evidence of current or previous temperature abuse.
10/16/2014Risk Factor
Correct the above items this week. The health department permit expires this month. Time to apply for a new health department permit. The dish machine was sanitizing with chlorine and was good @ 50 ppm. All food temperatures were within the acceptable range.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, after coughing, sneezing, or after engaging in any activity which may have contaminated his/her hands.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
    Observation: The nonfood contact surface of the cardboard lining the dry storage shelving is dirty and not cleanable.
    Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed residue on the base of the ice deflector inside the ice machine,
    Correction: Maintain nonfood-contact surfaces of equipment clean. Clean and sanitize on a regular basis to prevent build up.
06/11/2014Routine
The above item was corrected on site. All food temperatures were within the acceptable range. The dish machine was sanitizing with chlorine and was good @ 500-100 ppm. Manager provided information on reportable illnesses.
  • Critical: Food Contact with Equipment and Utensils* (corrected on site)
    Observation: Employee observed wearing single service gloves handling dirty dishes than handle clean plates while wearing the same dirty gloves.
    Correction: Discard dirty gloves and wash hands prior to handling clean utensils. A clean pair of single service gloves can be used to handle clean utensils. Management corrected the employee and the dishes were ran though the dish machine.
01/29/2014Risk Factor
Time control was implemented on the items that are stored on top of the counter during lunch. Time charts look good. The items from last inspection have been corrected except the above noted item. Correct within 10 days.
  • Warewashing Machines, Sanitizer Level Indicator (repeated violation)
    Observation: The warewashing machine is equipped with a device to warn of low sanitizer level, however, it is not hooked up and is not used. .
    Correction: Alter or replace the device to warn of low sanitizer lever on the warewashing machine.
09/18/2013Follow-up
Several food items were out of temperature while stored on the counter by the prep coolers. These items were placed here for the lunch rush but they are out of temperature. Time control can be used for these items. Handout covering time control was left with manager. The dish machine was sanitizing with chlorine and was good @ 50 ppm. Staff was observed changing gloves between tasks.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Unwrapped or uncovered sprouts in the walk in cooler.
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Critical: Time as a Public Health Control* (repeated violation)
    Observation: Diced tofu and fried tofu for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • Warewashing Machines, Sanitizer Level Indicator
    Observation: The warewashing machine is equipped with a device to warn of low sanitizer level, however, it has been disconnected.
    Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
08/22/2013Routine
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Peanut sauce hot holding at improper temperatures in that one container of peanut sauce was tested at 110 degrees F on grill.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: PHF cold holding at improper temperature. Variety of potentially hazardous food such as marinated raw beef, raw duck, raw shrimp roll, tofu, panang curry sauce with peanuts were tested at a range of 63 to 72 degrees F in 2 door low boy refrigerator in kitchen.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. PHF that had been in said unit for more than 2 hours were voluntarily discarded by the operator. Operator intructed not to use said unit for cold holding PHF until said unit is functioning at 41 degrees F
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: PHF cold holding at improper temperature in that one container of raw chicken was tested at 65 degrees F in 2 door low boy refrigerator in front of woks in kitchen. As per the operator said chicken has been was frequently being taken out of said low boy to cook during busy lunch hour
    Correction: Operator voluntarily moved said chicken to walk in refrigerator holding at 41 degrees F.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station at the kitchen is being used for purposes other than washing hands.Observed trays placed on said handwash sink
    Correction: The handwash facility identified above is to be used for washing hands only
05/16/2013Risk Factor
A review of time control requirements were discussed. The dish machine was sanitizing with chlorine and was good @ 50-100 ppm. Food temperatures were good,.
  • Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
    Observation: Observed noodles intended to be stored for 6 hours at ambient temperature did not have an label to indicate time to discard.
    Correction: Maintain a way to identify foods stored up to 6 hours has an internal temperature of 41°F or below at start and had a discard time labeled.
01/16/2013Risk Factor

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