The purpose of this visit was to conduct a risk factor assessment. Good glove usage was observed as well as good procedures for monitoring time as a public health control. EHS reviewed temperature logs with certified food manager during today's visit. Thank you for your time. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 01/12/2016 | Risk Factor | |
The purpose of this visit was to conduct a risk factor assessment. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: onions.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. CFM DISCARDED ONIONS.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that the sign that notifies food employees to wash their hands is not available in men's restroom.
Correction: Replace the signs reminding food employees to wash their hands with signs that are clearly visible. Manager had copies of hand washing sign and placed in restroom.
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07/01/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection and follow-up with pending items noted during the last visit. Employee Health Policy is being reviewed every six months. Forms were provided in English and Spanish during today's visit. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F (corrected on site)
Observation: Observed ambient air refrigerator thermometers which were not accurate to +/- 3°F. .
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use. Person in charge replaced new thermometer.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that the sign that notifies food employees to wash their hands is not available at all hand sinks.
Correction: Person in charge added signs reminding food employees to wash their hands with signs that are clearly visible.
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01/20/2015 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Facility Data:
Hood: Every 3 months.
Grease trap: Outside cleaned every month.
Pest Control: Twice a month
Recommend posting a chart for holding times for all the items that is under Time as Public Health Control instead of temperature control. Re-train all employees on labeling times based on McDonald policy and complying with the food code.
(Time includes inspection time only)
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food items for which time rather than temperature is used as a control is not marked correctly to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Observed that sliced tomatoes and shredded cheese was marked for 8 hours instead of 4 hours.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. Note: Put the correct time. Discussed with the manager to re-train all the employees and managers regarding that.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The food thermometer not working during inspection. Per manager she ordered batteries.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit is damaged: 2 Dr wall freezer near fryer. (both doors). Also, observed the 1DR undercounter refrigerator under fryer has a little gap after the door is closed. The door needs to be fixed to ensure that it closes properly.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
Observation: Coffee filters were observed stored unprotected at the coffee station front.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at women restroom was measured at a temperature 68F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered. Per the manager the lid broke and they already requested to fix it.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Refuse / Area / Clean
Observation: Trash observed adjacent to the refuse container outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean. Note: Per the manager they will come pick it up on Friday.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door. Observed the weather stripping for back door is damaged.
Correction: Replace the weather stripping for the back door to protect against the entry of insects and rodents.
- Exterior Walls and Roofs, Protective Barrier
Observation: Exterior walls of the food establishment are not protecting the establishment from insects, rodents, or other animals.
Correction: Perimeter walls and roofs of the food establishment shall be maintained to protect the establishment from poor weather conditions and from the entry of insects, rodents, and other animals.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at handwashing sinks in the restrooms used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the tile along the wall near the drive thru area is broken also floor tile under and around 3-vat sink area needs new grout. Water accumulates in the gap between tiles, which could result in pest infestation and/or waste water collection.
Correction: Replace tiles and grout the gaps in between tiles.
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05/01/2014 | Routine | |
The purpose of today's visit is to conduct a follow-up inspection. Walk-in refrigerator is in good repair and capable of holding foods at 41F or below.
No violation noted during this evaluation. | 11/21/2013 | Follow-up | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
A follow-up inspectioin will be conducted to assess cold holding capability of the walk-in refrigerator. DO NOT LEAVE THE DOOR OPEN.
Note: Observed that the grout for the tiles under and near 3-vat sink and mop sink needs new grout. It is accumulating water.
In addition to the violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11A
Observation: (REPEAT) The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: walk-in refrigerator 45F (adjusted thermostat) and it went down to 39F.
Corrective Action: (Corrected during inspection).
Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs stored above sliced cheese
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: swiss cheese 50F--undercounter refrigerator prep line. milk 46F, yogurt 45F, liquid egg 46F, 46F, cooked egg 45F, yogurt 44F, beans and corn mix 45F--walk-in refrigerator. Adjusted the thermostat for walk-in it went down to 41F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Observed that the time for cheese and tomatoes was not changed at prep line.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
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11/20/2013 | Risk Factor | |
| No violation noted during this evaluation. | 03/27/2013 | Other | |
The purpose of today's visit is to conduct a routine inspection in conjunction with a foodborne illness complaint investigation. Complaint received on March 13, 2013.
Discussed process of making egg McMuffin. They cook raw shell egg (observed and was cooked at correct temperature, using timer on the grill), Canadian bacon precooked and the cheese was at correct cold holding temperature.
Note: The facility completed renovations at the facility since last routine inspection. They added new fryer freezer (mounted on wall) and new water heater. Plans were approved in 2011. Kindly call the Plan Review Division (703-246-2510) to schedule a pre-opening inspection after renovations.
**Do not use Beverage Air 2DR prep refrigerator (salad) to hold potentially hazardous foods (PHFs) until it is capable of holding PHFs at 41F or below.
Please fax a copy of invoice/work order for fixing the refrigerator within 10 days.
Facility Data:
Water Heater: Jetglas (unable to read the dataplate on the water heater). Please fax specification sheets for new water heater.
Pest Control: Every month.
Hood: Every 2 months and filters cleaned twice a week.
REMINDERS:
1) Please reset the time when you add new items (for example sliced cheese, sliced tomatoes ) on cookline.
2) Monitor handwashing for all employees.
3) Train new employees about the Employee Health Policy.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: grilled onion 51F, shredded cheese 56F, salsa 55F. --Bev Air 2DR prep refg. Note: Discarded.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Beverage Air 2DR prep 52F and McCafe 1/1 refg front 47F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Clean boxes were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at cookline was measured at a temperature less than 100°F. @88F
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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03/14/2013 | Routine | |
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