PANDA CAFE, 1100 PENNSYLVANIA AVE NW, 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. | Oct 16, 2013 | Follow-up | 0 | 0 | Details / Comments |
|
Oct 10, 2013 | Routine | 2 | 5 | Details / Comments |
|
Mar 26, 2013 | Routine | 2 | 2 | Details / Comments |
|
May 25, 2012 | Routine | 3 | 4 | Details / Comments |
Oct 16, 2013 (Follow-up)
Comments:ALL ITEMS ABATED FROM PREVIOUS INSPECTION CONDUCTED.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT THE AREA SUPERVISOR, MRS. COLEMAN AT (202) 535-2180.
| Temperatures | |
| (Handwashing Sink) | 115.0F |
| (Refrigerator - reach-in) (Cold Holding) | 35.0F |
| (Refrigerator - reach-in) (Cold Holding) | 40.0F |
Oct 10, 2013 (Routine)
Violations:
- Food-contact surfaces: cleaned & sanitized
HEAVY RUST AND DEBRIS ON SHELVES IN WALK-IN.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
FOOD STORED IN WALK-IN ARE OUT OF TEMPERATURE (T=50)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food properly labeled; original container
STARCH, FLOUR AND RICE CONTAINERS NOT LABELLED. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Wiping cloths: properly used & stored
WET WIPING CLOTH AT FRONT BUFFET LINE NOT IN SANITIZER. (Corrected On Site) - Warewashing facilities: installed, maintained, & used; test strips
WASH SOLUTION AT 3-COMPARTMENT SINK IS SOUPY. (Corrected On Site) - Physical facilities: installed, maintained, & clean
WALK-IN REFRIGERATOR TEMPERATURE IS 50, SHOULD BE KEPT <41. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
WALL AROUND 2-COMP-SINK AND 3-COMPARTMENT SINK ARE DIRTY, MOLD AND WITH CRCK AT JUNCTION WITH SINK. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
CFPM; ANA LIZA CAINTIC FS-48497 EXP 03/16/2014. CORRECT ITEMS STATED WITHIN 5 DAYS. QUESTIONS, PLEASE CALL AREA SUPERVISOR MS. COLEMAN AT 202-442-5928.
| Temperatures | |
| Hot Water | 116.0F |
| (Refrigerator - walk-in) | 50.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Freezer - walk-in) | 18.0F |
| Chicken jerked | 142.0F |
| Mixed Vegetables | 140.0F |
| Tofu | 138.0F |
| Noodles | 138.0F |
| Rice steamed | 140.0F |
Mar 26, 2013 (Routine)
Violations:
- Correct response to questions
The person in charge provided a proof of taking and passing the exam from an accredited program recognized by the Department but has not obtained a Certified Food Protection Manager certificate issued by the DC Department of Health.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Food separated and protected
Raw meats stored above ready to eat foods in the walk-in refrigerator. (Corrected On Site) - In-use utensils: properly stored
Ice scoop stored with handle inside of ice. (Corrected On Site) - Adequate ventilation & lighting; designated areas used
Light bulbs unshielded in the food preparation area.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
CORRECT ITEMS STATED WITHIN 5- AND 45-DAYS AS LISTED WITHIN OBSERVATIONS.
CFPM: PERSON IN CHARGE (DONITA CARLOS) PROVIDED PROOF OF PASSING THE EXAM FROM PROMETRIC, IS AWAITING THE ACTUAL CERTIFICATEIN THE MAIL.
IF YOU HAVE ANY QUESTIONS, PLEASE CONTACT AREA SUPERVISOR MRS. JACQUELINE COLEMAN AT (202)442-5928 (MAIN: 202-535-2180).
| Temperatures | |
| (Refrigerator - walk-in) | 40.0F |
| Chicken raw (Refrigerator - walk-in) (Cold Holding) | 42.0F |
| (Refrigerator - reach-in) | 38.0F |
| Rice (Rice Steamer) (Hot Holding) | 170.0F |
| Hot Water (Handwashing Sink) | 109.0F |
| Hot Water (3-compartment sink) | 109.0F |
| (Refrigerator - reach-in) | 38.0F |
| Chicken (Deep Fryer) (Cooking) | 168.0F |
| Fried Rice (Steam Table) (Hot Holding) | 142.0F |
| Sauce (Steam Table) (Hot Holding) | 160.0F |
May 25, 2012 (Routine)
Violations:
- Adequate handwashing sinks properly supplied and accessible
No paper towels at handwashing sink./Handwash sink blocked (Corrected On Site) - Food separated and protected
Food uncovered inside of the walkin in freezer (Corrected On Site) - Food-contact surfaces: cleaned & sanitized
Mold observed on ice machine's plastic drip panel. (Corrected On Site) - Proper date marking & disposition
No date or label on cooked foods inside of the walkin refrigerator (Corrected On Site) - Personal cleanliness
Employee on the line with no hair restraint (Corrected On Site) - Nonfood-contact surfaces clean
(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)Clean exterior of all equipment inside of the kitchen - Physical facilities: installed, maintained, & clean
Walls and floors through out kitchen food debris and grease(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Correct stated items within 45 days
If you have any questions,please call area supervisor Mrs. Jacqueline Coleman at (202)442-5928
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 112.0F |
| Rice (Steam Table) (Hot Holding) | 156.0F |
| Beef and Broccoli (Steam Table) (Hot Holding) | 155.0F |
| Hunan Chicken (Steam Table) (Hot Holding) | 145.0F |
| Fried Rice (Steam Table) (Hot Holding) | 166.0F |
| Noodles (Steam Table) (Hot Holding) | 146.0F |
| Chicken and Vegetables (Steam Table) (Hot Holding) | 152.0F |
| (Freezer - walk-in) | -4.0F |
| (Refrigerator - walk-in) | 39.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - reach-in) | 40.0F |
| Chicken fried (Steam Table) (Hot Holding) | 142.0F |
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