- Responsibilities of Owner or Proprietor (corrected on site)
Observation: Ash trays and/or smoking paraphernalia present in non-smoking area. Burnt cigarette and ashes observed on metal elecrtrical box in the rear of the kitchen by the 3 compartment sink and walkins.
Correction: Remove ash trays or smoking paraphernalia from non-smoking area.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the rear wwas observed full of bagged drink lids and is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the lids preventing its use.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door observed with some gaps around it and in need of new wether stripping.
Correction: 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.
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03/16/2016 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed personal food storage in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Provide a designated area where employees may store personal food items so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Observed drinking cup used as ice scoop at drive thru.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: 1. Unwrapped sliced white sandwich cheese observed in both reach-ins. 2. Uncovered frozen strawberries observed in walk-in freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the front RIR's.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: General cleaning needed in heavy food preparation areas.
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.
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09/15/2015 | Routine | |
EHS follow-up at McDonalds regarding complaint. Upon inspection, observed two (2) employees donning gloves without prior proper hand washing. Also observed one (1) employee handling fry containers without wearing gloves. Discussed with manager that a training should be conducted on when to wash procedures and when to wear disposable gloves. Discussed the importance of proper hand washing and glove use to prevent possible food borne illnesses. Left several fliers on proper glove use procedure for employee education.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils 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.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling inside fry container without gloves.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
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08/04/2015 | Complaint | |
NOTES: Follow-up inspection performed to address previous violations. There has been much improvement since the last inspection. A drying rack has been installed at the three compartment sink area. The hand washing sink in the rear of the kitchen has been repaired and is supplying adequate hot water. The hand dryer at the rear hand sink has been repaired and is operating per manufactures specifications. Observed good hand washing and glove use. Many employees are now up-to-date with District Food Handler cards since last inspection. Buttons used during food service are still in need of deep cleaning. Clean and sanitize all buttons at least every four hours with proper chemical sanitizer and concentration.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Soiled or improperly cleaned equipment or utensils used during food preparation.
Correction: Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
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03/26/2015 | Follow-up | |
NOTES:
- Fax Suffolk Health Department final work order for: 1) heated hand dryer at rear hand sink
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Many employees are without District Food Handler card.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils 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.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. No ice scoop at drive thru ice bin. Cups being used ac scoop.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Soiled or improperly cleaned equipment or utensils used during food preparation.
Correction: Protect food from cross contamination by using properly cleaned and sanitized equipment and utensils.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic food containers stated as cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink at the rear of the kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Hand Drying Provision
Observation: The heated air dryer was not operating as per manufacture specifications. Dryer would stay on for two-three seconds then shut-off.
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 (repeated violation)
Observation: Drive thru drink area counter tops and underneath counter noted in need of cleaning. Kitchen floor and in-between units also 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.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Two containers of metal polish not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: All chemical products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/12/2015 | Routine | |
Upon follow-up to complaint, EHS Mallet observed the men's rest-room in clean condition and fully stocked. However, observed no toilet paper holder for dispenser. Discussed with General Manager that a holder must be ordered ASAP. There is another toilet paper dispenser on the wall that was in good condition and ready for use. Additionally, EHS Mallet discussed the cleaning procedure and frequency of the public rest-rooms. Cleaning performed at regular intervals, however no documentation on premises of cleaning schedule
No violation noted during this evaluation. | 02/11/2015 | Complaint | |
- Critical: Hands - When to Wash* (repeated violation)
Observation: Did not observe frequent hand washing during inspection.
Correction: Addressed this issue with the manager. Discussed the importance of hand washing and when to wash hands. Timer set to wash hands at least every hour. However, emphasized the importance of training staff on when to wash and not wait for timer to go off.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the all the cold-holding units. RIR for breakfast items read at -10 degree F. Thermometer is broken.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Cooling, Heating, and Holding Capacities
Observation: Walk-in freezer was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
Decrease food delivery service or rearrange product in WIF to ensure that proper air flow is achieved.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Under prep units, fryers, and counters 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.
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09/12/2014 | Routine | |
Suffolk health cards required. Online issued cards and cards issued by districts other than Western Tidewater are not accepted at this time. Obtain cards within 30 days of inspection.
All above information reviewed with PIC.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Zero handwashing observed in kitchen area over course of inspection.
Correction: Reviewed when to wash policy with PIC and advised staff to not let lack of soap curtail handwashing. Staff further advised to notify management when soap is missing, container is empty, etc.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Walk in cooler door observed to be slightly ajar. Ambient temp 55F. Food items located at various locations throughout walk in also observed to be >41F. PIC advised that walk in had been broken for about a week and that staff had been advised to keep door closed. Temperature checked shortly upon opening documented to be 34F.
Correction: Service call placed. Discontinue use of walk in unit until unit is serviced and
- Temperature Measuring Devices - Ambient Air and Water
Observation: No visible thermometer observed inside of breakfast cooler. Ambient 43F.
Correction: Provide and maintain a visible thermometer located in the front of the unit.
- Sanitizing Solutions, Testing Devices
Observation: Test kit not provided for quaternary ammonium sanitizer.
Correction: Provide and maintain test kit to ensure safe and adequate sanitizing levels are attained.
- Handwashing Cleanser - Availability (corrected on site)
Observation: No hand soap provided at either of the two handsinks located in the kitchen and food prep areas.
Correction: Provide and maintain hand soap at all handsinks at all times to encourage good handwashing practices among employees.
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03/27/2014 | Routine | |
FIFO method properly implemented.
Good thawing observed inside of walk in.
Note: Handsinks are for handwashing purposes only.
All information reviewed with PIC.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Handle of ice scoop sitting on ice inside of ice machine.
Correction: Properly store ice scoop as to prevent contamination of ice.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single use wrappers observed unprotected in dry goods area.
Correction: Provide protective covering of single use items to prevent contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: Chocolate syrup, various containers, utensils observed at front hand sink.
Correction: Relocate items. Handsink is for handwashing purposes only.
- Hand Drying Provision (corrected on site)
Observation: No hand towels provided at front handsink.
Correction: Provide and maintain disposable towels at front handsink to encourage good handwashing practices among staff.
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09/25/2013 | Routine | |
PIC knowledgeable of time/temperature relationship.
Cooked and hot holding temps taken daily. Cold holding equipment temps also monitored. Documentation provided.
Good handwashing and glove use observed.
All information reviewed with PIC.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: PIC unaware of reportable illnesses.
Correction: Reportable illnesses reviewed with PIC in detail.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Box of frozen fries sitting on floor in front of fryer.
Correction: Relocate fries as to be at least six inches off of floor.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Food containers not designated with time stamp for disposition. PIC advised that stickers were inadvertently overlooked >= 2 hours ago.
Correction: Place stickering onto food containers indicating time to be used or disposed of.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Observed PIC take random stem thermometer temperatures without sanitizing between use.
Correction: Reviewed proper technique when using a stem thermometer as well as the relevance/public health significance of sanitizing between each use.
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02/11/2013 | Risk Factor | |
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