Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Critical: Employee Health* (corrected on site)
Observation: The general manager was unable to show us a signed and dated "employee health screening" form for one of the employees, when we asked to see their signed and dated "employee health screening form.
Correction: We require that all employees who may work with food sign, and date, a copy of our "employee health screening form," which states that the employee understands that the are required to report to their supervisor if they are diagnosed with one of the big five illnesses associated with food establishments. These forms must be kept on file at the site, so that they are available for us to review on any inspection. This violation was immediately corrected by the establishment management.
- Jewelry - Prohibition (repeated violation)
Observation: An employee who was working with food had two rings (one ring with a stone in it) on her fingers, beneath her disposable gloves.
Correction: The only ring that may be worn when working with food is one plain wedding band. No rough surfaces, or stones, are allowed. This is true, even when disposable gloves are worn.
- Physical Facilities in Good Repair
Observation: Two cove molding tiles are missing, exposing surfaces that are not easily cleanable, at the entrance-way near the mopsink area. One floor tile is no longer attached to the floor in the area near the electrical boxes.
Correction: We require that all areas of the floors and walls be kept in good repair at all times. These tile repairs need to be completed.
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08/14/2015 | Routine | |
- Jewelry - Prohibition (corrected on site)
Observation: Two employees were observed wearing a ring on their fingers with a stone in it, while preparing food.
Correction: The only ring that may be worn when preparing food (including coffee, and beverages) is on plain wedding band (no stones, or rough surfaces, are allowed). This violation was immediately corrected by the establishment management.
- Utensils - In-Use - Between-Use Storage
Observation: There was a plastic cup, with no handle, in the ice bin, at the drive-in window.
Correction: Only a proper scoop, or another utensil with a handle, may be used for this application. This violation was immediately corrected by the establishment management.
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01/29/2015 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Jewelry - Prohibition
Observation: An employee was observed, working with food, who had a ring on with a stone, under her disposable gloves.
Correction: The only ring that may be worn on the fingers, while working with food, is one plain wedding band (no stones). This is true, even if disposable gloves are worn.
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09/11/2014 | Routine | |
Diishwashing facilities were being maintained properly.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods were "out of temperature" in the 1-door beverage air refrigerator near the back kitchen handsink. Tomato slices were at 48 F. Egg and sausage mix (for burritos) was at 48 F. Also, foods were "out of temperature" in the glass door above steel door "salads" reach-in refrigerator. Yogurt in individual size commercial container was at 54 F.
Correction: When a potentially hazardous food goes out of temperature, that is above 41 F, it is critical to know when that food went out of temperature. Potentially hazardous foods must be eaten, or discarded, within 4 hours of going out of temperature, or there is a risk of foodborne illness. All potentially hazardous foods in the 1-door beverage air refrigerator, and all potentially hazardous foods in the "salads" reach-in refrigerator, were immediately discarded by the establishment management, at our request. This corrected the violation. No potentially hazardous foods may be stored in these two refrigerators, until they have been maintained/serviced and are again capable of holding all potentially hazardous foods at 41 F, or lower, at all times. A service call was immediately placed by the establishment management.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: The signage that says "employees must wash hands" was not in place at the front handwashing sink.
Correction: We require that there be a sign at every handwashing sink, that employees may use, which says something to the effect of "employees must wash hands." This violation was immediately corrected by the establishment management.
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05/13/2014 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Equipment - Good Repair and Proper Adjustment
Observation: The cold water handle is missing at the prep sink near the manual can opener.
Correction: We require that all sinks have both hot and cold water controlled from the handles above the sink basin. The cold water handle needs to be repaired /replaced at this food prep sink.
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01/06/2014 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: In the walk-in refrigerator, there was a carton of shell eggs being stored above lemons, on one of the storage shelf units.
Correction: Raw meats, and shell eggs, must always be stored below, and well segregated from, all ready-to eat foods. This violation was immediately corrected by the establishment management.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: There was no detectable sanitizer in the bucket of wet wipe cloths that was next to the managers office, as measured by the bleach-type test strips.
Correction: A dry, powder type bleach is used as the sanitizer, for storage of wet or damp wipe cloths, in this restaurant. Available chlorine level, for bleach type sanitizers, must always be 50 to 100 ppm, as measured by the bleach type test strips. This violation was immediately corrected by the establishment management. Available chlorine level was 75 ppm, after the management corrected the problem.
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08/26/2013 | Routine | |
No food temperature problems were observed.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: There was no signage posted at the front kitchen handwahing sink which says something to the effect of "employees must wash hands.".
Correction: We require that there be a sign posted at every handwashing sink, that employees may use, saying "employees must wash hands." This violation was immediately corrected by the establishment management.
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04/08/2013 | Routine | |
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