MCDONALD'S, 5948 GEORGIA AVE NW, Washington, DC - Restaurant inspection findings and violations
Inspection findings | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
Apr 03, 2014 | Follow-up | 1 | 0 | Details / Comments |
|
Mar 25, 2014 | Complaint | 5 | 4 | Details / Comments |
|
Aug 29, 2013 | Follow-up | 1 | 0 | Details / Comments |
|
Aug 14, 2013 | Follow-up | 4 | 1 | Details / Comments |
|
Aug 09, 2013 | Complaint | 1 | 1 | Details / Comments |
|
Mar 14, 2013 | Follow-up | 2 | 0 | Details / Comments |
|
Mar 07, 2013 | Complaint | 4 | 2 | Details / Comments |
| No violation noted during this evaluation. | Mar 07, 2013 | Complaint | 0 | 0 | Details / Comments |
Apr 03, 2014 (Follow-up)
Violations:
- Management awareness; policy present
NO EMPLOYEE HEALTH POLICY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
ALL DEMERITS ARE ABATED
MUST PROVIDE AN EMPLOYEE HEALTHPOLICY WITHIN 5-DAYS
FOR QUESTIONS CALL MR TAYLOR AT 202-442-9037
| Temperatures | |
| Hot Water (Handwashing Sink) | 118.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Freezer - walk-in) | 2.0F |
| Fries (Grill) (Preparation) | 142.0F |
| Cheeseburger (Refrigerator - walk-in) (Cold Holding) | 38.0F |
| Filet-O-Fish (Grill) (Preparation) | 153.0F |
Mar 25, 2014 (Complaint)
Violations:
- Correct response to questions
Certified Food Protection Manager certificate issued by the DC Department of Health is not conspicuously posted in the establishment next to the establishment's business license. (Corrected On Site) - Management awareness; policy present
The establishment did not provide proof of an employee health policy for the prevention of foodborne illness. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Adequate handwashing sinks properly supplied and accessible
There is no handwashing sink in the dishwash area. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
There is a hole in the the storage room ceiling near the water heater. Holes are in the ceiling above the ice maker and display monitor. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Warewashing facilities: installed, maintained, & used; test strips
The compartments of the 3-compartment sink are not large enough to immerse some of the trays used in the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Hot & cold water available; adequate pressure
There is no hot water (at least 110 degrees Fahrenheit) at the handwashing sink towards the rear of the establishment. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Plumbing installed; proper backflow devices
There is no air gap above the floor drain beneath the garbage disposal unit (food waste grinder); the drain pipes are recessed into the drain. There is no air gap beneath the spray hose at the 3-compartment sink. (CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
An ice maker (#2) is out of order and needs to be discarded. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Adequate ventilation & lighting; designated areas used
There is no lighting (blown bulbs) in the reach-in freezer and reach-in refrigerator in the rear of the establishment. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Most recent pest control service dates: 2/27/2014; 2/11/2014; 12/26/2013; 8/8/2013; and 7/1/2013
CORRECT ITEMS STATED WITHIN 5 DAYS
CORRECT ITEMS STATED WITHIN 45 DAYS
If you have any questions, please call Area Supervisor, Mr. RONNIE TAYLOR, at 202-442-9037.
| Temperatures | |
| Hot Water (3-compartment sink) | 170.0F |
| (Reach-in Refrigerator) | 43.0F |
| Egg Patty (Reach-in Refrigerator) (Cold Holding) | 42.0F |
| (Reach-in Freezer) | 15.0F |
| (Walk-in Refrigerator) | 36.0F |
| Cheese (Walk-in Refrigerator) (Cold Holding) | 39.0F |
| (Walk-in Freezer) | 1.0F |
| Hot Water (Handwashing Sink) | 49.0F |
| (Reach-in Freezer) | 7.7F |
| (Under-counter Refrigerator) | 32.0F |
| Lettuce (Table) (Holding) | 55.0F |
| American Cheese (Table) (Holding) | 64.0F |
| Swiss Cheese (Table) (Holding) | 72.0F |
| Sliced Tomatoes (Table) (Holding) | 40.0F |
| Greenleaf Lettuce (Table) (Holding) | 67.0F |
| Quarter Pounder hamburger (Hot Holding Unit) (Hot Holding) | 167.0F |
| Hamburger cooked (Hot Holding Unit) (Hot Holding) | 170.0F |
| McChicken (Hot Holding Unit) (Hot Holding) | 156.0F |
| Chicken McNuggets (Hot Holding Unit) (Hot Holding) | 148.0F |
| Grilled Chicken (Hot Holding Unit) (Hot Holding) | 182.0F |
| Crispy Chicken (Hot Holding Unit) (Hot Holding) | 169.0F |
| Filet-O-Fish (Hot Holding Unit) (Hot Holding) | 164.0F |
| Hot Water (Handwashing Sink - Service Line) | 117.0F |
| (Refrigerator - counter top) | 28.0F |
| (Under-counter Refrigerator) | 31.0F |
| Grilled Chicken (Griddle) (Reheating) | 203.0F |
| Chicken McNuggets (Deep Fryer) (Reheating) | 214.0F |
| Hot Water (Handwashing Sink - toilet/male) | 113.0F |
| Hot Water (Handwashing Sink - toilet/female) | 124.0F |
Aug 29, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
The Business has written employee's health policy for food-borne illness.
CFPM NORMA VILLATORO FS- 50877 EXP. 03/23/2015
Thermocouple in ice & water: 32°f
Most recent pest control service date: 8/15/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 115.2°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 115.0F |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (Handwashing Sink) | 113.0F |
| (Refrigerator - open display) | 40.0F |
| (Refrigerator - open display) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken (Steam Table) (Hot Holding) | 155.0F |
| Bacon (Steam Table) (Hot Holding) | 144.0F |
| Endive (Refrigerator - open display) (Cold Holding) | 43.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 43.0F |
| Ham (Refrigerator - open display) (Cold Holding) | 42.0F |
| Fish (Steam Table) (Hot Holding) | 155.0F |
| Sausage (Steam Table) (Cold Holding) | 141.0F |
Aug 14, 2013 (Follow-up)
Violations:
- Correct response to questions
NO CFPM ON DUTY(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Correct response to questions
NO CFPM CERTIFICATE POSTED(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site) - Personal cleanliness
NO HAIR RESTRAINTS WORN BY SOME FOOD EMPLOYEES(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
The Business has written employee's health policy for food-borne illness.
NO CFPM ON DUTY
Thermocouple in ice & water: 32°f
Most recent pest control service date: 8/02/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 119.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 113.0F |
| Hot Water (Handwashing Sink - kitchen) | 115.0F |
| Hot Water (Refrigerator - open display) | 114.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 38.0F |
| (Refrigerator - walk-in) | 41.0F |
| Chicken (Steam Table) (Hot Holding) | 145.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 44.0F |
| Fish (Steam Table) (Hot Holding) | 154.0F |
| Chicken grilled (Steam Table) (Hot Holding) | 143.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 55.0F |
| Lettuce Iceberg (Refrigerator - open display) (Cold Holding) | 51.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 43.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 46.0F |
Aug 09, 2013 (Complaint)
Violations:
- Proper cold holding temperatures
COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
UNCLEAN FLOOR THROUGHOUT THE ESTABLISHMENT(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Complaint Notes: Discussed with the PIC about the complaint, she stated the restaurant does have hot water in the kitchen and everywhere and the sink was fixed. No food safety concerns were seen.
The Business has written employee's health policy for food-borne illness.
CORRECT STATED ITEMS WITHIN 5DAYS AND 45DAYS
Thermocouple in ice & water: 32°f
Most recent pest control service date: 7/30/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 117.8°F
| Temperatures | |
| American Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Chicken roasted (Steam Table) (Hot Holding) | 149.0F |
| Green Peppers (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 46.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 48.0F |
| Fish (Steam Table) (Hot Holding) | 155.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 46.0F |
| Mushrooms (Refrigerator - open display) (Cold Holding) | 43.0F |
| Hot Water (3-compartment sink) | 119.0F |
| Hot Water (Refrigerator - open display) | 116.0F |
| (Refrigerator - walk-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 40.0F |
Mar 14, 2013 (Follow-up)
Violations:
- Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERAASTURES (Corrected On Site) - Proper date marking & disposition
SOME PREPARED FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES (Corrected On Site)
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
Most recent pest control service date: 03/04/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.1°F
| Temperatures | |
| Hot Water (Handwashing Sink) | 111.0F |
| Hot Water (Handwashing Sink - kitchen) | 113.0F |
| Cucumbers (Refrigerator - open display) (Cold Holding) | 44.0F |
| Hot Water (3-compartment sink) | 109.0F |
| Hot Water (Handwashing Sink) | 110.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 45.0F |
| Chicken (Steam Table) (Hot Holding) | 166.0F |
| Chicken grilled (Steam Table) (Hot Holding) | 167.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 46.0F |
| Onions raw (Refrigerator - open display) (Cold Holding) | 46.0F |
| Fish (Steam Table) (Hot Holding) | 155.0F |
Mar 07, 2013 (Complaint)
Violations:
- Food-contact surfaces: cleaned & sanitized
UNCLEAN FOOD CONTACT SURFACES/PREP TABLE, ICE MACHINE BOX(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper cold holding temperatures
SOME COLD FOOD ITEMS ARE HELD AT IMPROPER TEMPERATURES(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Proper date marking & disposition
PREPARED FOOD ITEMS ARE NOT LABELED FOR DATES AND CONTENTS(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Insects, rodents, & animals not present
ONE LIVE ROACH CRAWLING UNDER THE ICE BOX MACHINE(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS) - Personal cleanliness
NO HAIR RESTRAINTS WORN BY SOME EMPLOYEES(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS) - Physical facilities: installed, maintained, & clean
UNNEEDED OUT OF ORDER ICE BOX MACHINE IN THE KITCHEN(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
Complaint Notes: Discussed with the restaurant manager about the complaint, she stated that McDonald has a strict policy when it comes to food safety, and sanitation protocols, all crew members wear uniformes, wash hands constantly, wear hair restraints. l conducted a thorough inspection, employees changed gloves, no safety concerns were seen.
The Business has a written employee's health policy for food-borne illness.
Thermocouple in ice & water: 32°f
CORRECT STATED ITEMS WITH IN 5DAYS AND 45DAYS
Most recent pest control service date: 2/19/2013
If any question please call area supervisor Mr. Ronnie Taylor at 202-442-9037
Sanitizer Quaternary Ammonium, 100ppm 0.0 pH, 118.1°F
| Temperatures | |
| Hot Water (Handwashing Sink - kitchen) | 119.0F |
| Hot Water (Handwashing Sink - kitchen) | 120.0F |
| Hot Water (Handwashing Sink) | 126.0F |
| Hot Water (3-compartment sink) | 121.0F |
| (Refrigerator - reach-in) | 40.0F |
| (Refrigerator - reach-in) | 39.0F |
| (Refrigerator - reach-in) | 41.0F |
| (Refrigerator - walk-in) | 39.0F |
| Anchovies (Refrigerator - open display) (Cold Holding) | 45.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 44.0F |
| Chicken grilled (Steam Table) (Hot Holding) | 164.0F |
| Chicken Strips (Steam Table) (Hot Holding) | 148.0F |
| American Cheese (Refrigerator - open display) (Cold Holding) | 46.0F |
| Mayonnaise (Refrigerator - open display) (Cold Holding) | 45.0F |
| Lettuce mesclun (Refrigerator - open display) (Cold Holding) | 46.0F |
| Fish (Steam Table) (Hot Holding) | 165.0F |
| Tomatoes sliced (Refrigerator - open display) (Cold Holding) | 47.0F |
| Bacon (Refrigerator - open display) (Cold Holding) | 45.0F |
| Chicken McNuggets (Steam Table) (Hot Holding) | 146.0F |
| Cheeseburger (Steam Table) (Hot Holding) | 161.0F |
| Lettuce Greenleaf (Refrigerator - open display) (Cold Holding) | 45.0F |
Mar 07, 2013 (Complaint)
Comments:Complaint Notes: Discussed with the restaurant manager about the complaint, she stated that McDonald has a strict policy when it comes to food safety, and sanitation protocols, all crew members wear uniformes, wash hands constantly, wear hair restraints. l conducted a thorough inspection, employees changed gloves, no safety concerns were seen.
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