The purpose of today's visit was to conduct a routine assessment. Please continue the following safe food handling practices as a means to incorporate Active Managerial Control:
1. Monitoring hot holding temperatures through the use of temperature logs
2. Monitoring sanitizing practices
3. Training employees on proper hand washing techniques
No violation noted during this evaluation. | 03/11/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. Please continue the following practices as a means to incorporate Active Managerial Control:
1. Separate labeled cold holding storage areas for raw vs. ready to eat foods
2. Temperature logs for cold and hot holding products
3. Cook temperature logs.
The following are reminders to follow in anticipation for your next routine assessment:
1. Remember to keep wet wiping cloths in sanitizer solution between uses
2. Store in-use utensils (like rice scoops, tongs, etc) in either hot water (135F or above), running water, or on cleanable food contact surfaces.
No violation noted during this evaluation. | 07/10/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. Please continue to employ current food handling standards, as your efforts greatly decrease the chance of contamination from hands or food from occurring. Although not mandated, EHS suggested to periodically retrain employees on employee health policy as information contained in policy can be forgotten. EHS provided CFM with employee health decision making guide and employee health form #2.
No violation noted during this evaluation. | 02/02/2015 | Routine | |
| No violation noted during this evaluation. | 02/04/2014 | Risk Factor | |
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager 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.
- 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.--Manager will fax or email a copy of the ORS Interactive Photo ID card to the Health Dept within 10 business days.
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11/08/2013 | Routine | |
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (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)
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07/19/2013 | Risk Factor | |
- 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)
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: bulk bins for sugar, sugar, corn starch.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- Mops in Air-dry Position
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.
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12/03/2012 | Routine | |
Restaurant representatives - add corrected or new information about Panda Express #2137, 6307-G Richmond Highway, Alexandria, VA 22303 »