NOTE: Good job storing chemicals separate and below clean dishware, food and to-go containers. Good job with keeping cooler doors and handles clean. Good job with employees having proper hair restraints. Reminder for the need for a handsink near the fryer and beverage preparation area.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device ( thermometer) in coolers was not properly located in the coldest part of the unit. Also, in some units no thermometer was found.
Correction: Ensure all cold holding units have accurate, visible thermometers located in the warmest part of the unit - this is usually near the door. Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature. Setting coolers to ~36 degrees F. can help compensate for opening.
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04/01/2016 | Routine | |
NOTE: DIscussed the need for a handsink near the fryer and beverage preparation area. The dishmachine took about six (6) runs to reach 120 degrees F. - please ensure employees check that the low temperature dishmachine sanitizer is 50-100 ppm chlorine and the rinse temperature is at least 120 degrees F. Great job with all employee beverages having both a lid & a straw. Good job with separate storage of chemicals below/away from food, clean dishware, and single-use items. Good job with all spray bottles containing liquids being labeled to identify their contents.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The ground meat (hamburger) was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Burgers with spots of pink/blood on them were only cooked to 151 degrees F. on the grill. These uncooked burgers were pulled off the grill and put in a hot holding container to serve to customers. The inspector asked the cook to place the burger back on the grill and they were cooked to a temperature of 159 degrees F.
Correction: Cook grounded meat to heat all parts to 155°F or above for 15 seconds or instantaneously at 158°F. Educate cooks on proper cooking temperatures and have them use thermometers to check burgers, especially when meat still appear to have pink spots. Serving under cooked burgers to customers could cause foodborne illness.
- Temperature Measuring Devices
Observation: The temperature measuring device ( thermometer) in coolers was not properly located in the coldest part of the unit. Also, in some units no thermometer was located
Correction: Ensure all cold holding units have accurate, visible thermometers located in the warmest part of the unit - this is usually near the door. Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
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09/25/2015 | Routine | |
NOTE: Discussed the need for handsink near fryers/beverage prep area. Reminder to have accurate, visible thermometers in the warmest part of all coolers (usually near the door). Good job with employee beverages having lid & straw and being stored away from food prep. Food preparation area was clean. Walk-in cooler & freezer were neat & well organized. Spray bottles holding chemicals were labeled to identify their contents - Thanks!
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Personal care items (bottle of lotion, bottle of pills) were observed on stainless steel surfaces in food prep/food service area.
Correction: To prevent accidental contamination of food, employees should store personal items in designated area away from food, food prep, & clean dishes.
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03/26/2015 | Routine | |
Violations from the previous inspection have been corrected. No new violations noted. NOTE: Time as a public health control is being used for tomatoes on the line. A copy of 12 VAC 5-421 850 was left with management.
No violation noted during this evaluation. | 06/26/2014 | Follow-up | |
Good job labeling spray bottles holding food or chemicals. Good separate storage of chemicals away from foods. An employee health policy was explained & left with the manager.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Employees were observed washing hands for less than 10 seconds at the hand wash sink.
Correction: Ensure employees wash hands under running water with soap for at least 10-15 seconds then dry hands with a single use paper towel.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Tomatoes & white cheese slices were found being held at greater than 41 degrees F. on the prep line.
Correction: Ensure all potentially hazardous / time control for safety foods are stored at 41 degrees F or below OR 135 degrees F or above
- Temperature Measuring Devices - Ambient Air and Water
Observation: A few prep coolers did not have a thermometer in them nor the walk-in cooler.
Correction: Obtain thermometers & ensure all coolers are equipped with one in the warmest part.
- Sanitizing Solutions, Testing Devices
Observation: No Quat sanitizer test strips were available to monitor the strength of the sanitizer at the three-compartment sink & in wipe rag buckets.
Correction: Obtain test strips & regularly monitor sanitizer strength several times a week at minimum.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Dishes and utensils are not being properly cleaned & sanitized as no sanitizer was dispensing into the dish machine.
Correction: Manually wash, rinse, sanitize, & air dry all dishes until repairman fixes the machine to where 50ppm chlorine is dispensed with 120 degrees F. minimum rinse water. * Repairman called during inspection*
- Critical: Plumbing System Maintained in Good Repair*
Observation: The three-compartment sink had a tub under it where water is leaking.
No cold water was available at the hand wash sink (the only hand wash sink in dish washing & food prep area). Only hot water was available.
Correction: Repair plumbing to good working order. Get cold water at hand sink so employees can properly wash their hands. * Repairman called during inspection.
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06/19/2014 | Routine | |
I spoke with management today concerning a complaint.
No violation noted during this evaluation. | 05/02/2014 | Complaint | |
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use: check sanitizer levels often with appropriate strips.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: Tomatoes on the line were observed without discard time.
Correction: Please attach discard time to all TCS foods using time as a public health control.
- Warewashing Equipment, Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine are soiled with food debris and/or limescale)that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed soiled area behind and underneath dish area and along equipment.
Correction: Please routinely clean facility to discourage pest attraction.
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10/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mcdonald's #11660, 17949 Forest Road, Forest, VA 24551 »