Filter pads, (which contain magnesol), should be stored with food. Box was sitting on the top shelf, beside chemicals.
Mop sink is in need of being cleaned.
Ensure the ice bucket is stored inverted.
Mcdonald's has switched from margarine packets, to butter packets. Butter is a TCS food, therefore must be held at 41 F or below.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk in the mccafe cooler and cup of individual whipped butters on the counter, at the drive thru, cold holding at improper temperatures. Mccafe cooler had been unplugged. Product was discarded.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Time as a Public Health Control*
Observation: Cheese slices for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Good Repair and Proper Adjustment
Observation: Lid to the burger freezer observed in poor repair.
Correction: Repair the lid to the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the lid, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed an employee drop a pan for cooked foods on the floor, take it back to the three compartment sink and rinse it off with water and take it back to the front, to hold food.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in the dry storage and in the walk-in freezer not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Hand sink in the kitchen is in need of being cleaned.
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
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11/19/2015 | Routine | |
Adequate thermometer, sanitizer test kits, and employee health policy.
Noes:
1. Fill up the sanitizer compartment of the 3-vat sink and retest the solution. If solution reads above 200 ppm, contact the supplier to come recalibrate the dispenser. The solution tested in the inspection was run in a small container, and it was not allowed to run a while before being collected.
2. Require staff to change out the wash water at the 3-vat sink at least once during the washing of a batch of dishes. See if this has any effect in reducing greasy residues being left on clean dishes.
3. Train staff to allow dishes to air dry before stacking.
4. The sausage burritos that were found warm in the 4-door BA cooler are thought to have been left sitting out for a while. The batch in the WIC that was prepped at the same time this morning were at or close to 41 F, whereas the ones in the kitchen area were at least 7 degrees warmer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sausage and egg breakfast burritos in the 4-door RIC cold holding at improper temperatures. Burritos were prepped at 7 am at the latest and proper refrigeration hasn't been maintained since that time.
Correction: Discard the food (by 11 am) and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (repeated violation)
Observation: There was no temperature measuring device located in the three line freezers, the 4-door BA, left McCafe cooler, and clear counter BA cooler.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: dishes stored on the clean dish rack had greasy residues still on them.
Correction: Clean and sanitize these surfaces for food contact. The wash water needs to be changed out at least once (maybe more) when dishes are being done. Soapy water with heavy grease residues cannot effectively remove everything.
- Equipment and Utensils, Air-Drying Required
Observation: Clean dishes were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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04/30/2015 | Routine | |
Thermometers are needed for most cold holding equipment in the facility.
Any time there is an interruption during food preparation, change gloves.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee handling personal drink (drink had a lid with a straw) and went back to handling food without washing hands/changing gloves in between.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Chlorine sanitizer in wiping cloth buckets tested at 0 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Liquid egg and shell eggs on the counter for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Temperature Measuring Devices
Observation: Thermometers are needed in the mcaffe cooler, frappe cooler, front counter reach-in, reach-in freezer by fryers, and burger freezer.
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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the bev air reach-in freezer (by the ice machine) is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Light Bulbs Protective Shielding
Observation: Light bulb (by the walk-in freezer door) in the walk-in freezer not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the dry storage area. Flashlight was needed to see in this area.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
- Physical Facilities in Good Repair
Observation: Broken tiling on the wall by the first drive thru window and by the floor, at the 4 door bev air reach-in, on the cook line is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Heavy build-up of grease noted under the flat top grill. Mcaffe, frappe and coffee station are in need of being cleaned
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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09/26/2014 | Routine | |
Adequate thermometer, chlorine sanitizer buckets, and test kit. Reviewed employee health.
Notes:
1. When the inspector arrived she asked the manager if the facility was having any equipment issues, and she stated no. The inspector discovered that the facility did not have any hot water when trying to wash hands, and could not get water warmer than 55 F at any of the taps. When questioned the manager stated she was aware that they was no hot water and a repair technician was in en route. The facility had already operated for over four hours at this point. While the inspector was present the technician discovered that two of the three switches to the hot water heater had tripped, and he then reset them.
2. Facility is NOT to wash dishes until hot water of 100 F+ is available. Enough dishes are available to start lunch preparations.
3. Wash water must be changed out more frequently to help cut through the grease on the dishes.
4. If food is to be left out at room temperature for use than time must be marked as a public health control. Requesting that country ham and canadian bacon in the 4-door RIC be discarded.
5. Be aware of the elevated temperature of the small front clear cooler used for salads, milk, and parfaits. Do NOT overstock unit.
6. Water temperature checked at 10:43 am and it had risen to 72 F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Canadian bacon and country ham cold holding at improper temperatures. Observed stored in the 4-door RIC. Product thought to have been sitting out at room temperature.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch:plastic trays and metal racks (stored in the clean dish area) used to store food in the hot hold cabinet had greasy residues on them. The metal racks had visible build-ups present along the edges.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the kitchen area was measured at a temperature less than 100°F (56 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.
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02/10/2014 | Routine | |
Floor tiles are to be installed/repaired on Monday, 6/24/13. Light shielding has been ordered and is slated to arrive and be installed early next week.
2 additional fly lights have been installed and more lights are being turned off in the evenings. A fly trap device/deflector has been installed on the outside of the shed located close to the back door. Manager states she has seen a reduction of flies near/around back door since this has been put in place.
Management has reviewed handwashing/glove changing procedures with all staff.
Soiled wiping cloths are to be placed in the dirty towel bucket after use.
No violation noted during this evaluation. | 06/21/2013 | Follow-up | |
Adequate thermometer, quaternary ammonia sanitizer, and test kit. Reviewed corporate employee health policy.
Notes:
1. Time control log for condiments was in use for all items.
2. Review proper glove changing and when it is necessary to wash between glove changes with all staff.
3.Measures need to be taken to repair the floors in the rear of the facility. This was cited 6 months ago and still has not been addressed. Plans for corrective action (if not repairs) need to be shared with the inspector during the follow-up inspection.
4. Contact the pest controller to take additional measures to help with fly activity in the facility.
5. Replace missing light shielding.
Store all wiping cloths in sanitizer when not in use.
Allow dishes to air dry before stacking them.
- Critical: Hands - When to Wash*
Observation: One employee observed touching his face and hat with his gloves and failed to immediately remove gloves and wash hands. Employee was asked to mop an area and then returned to food preparation tasks with the same gloves and no hand washing. Another employee observed touching his visor repeatedly and then failing to remove gloves and wash before resuming food handling.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between uses by the grills..
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Hot holding unit trays were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Indoor Areas - Surface Characteristics (repeated violation)
Observation: The indoor floor material located in dry storage/rear area does not meet the standard of: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
Correction: Refinish or replace the floor material at the area designated so it is: 1. smooth, durable and easily cleanable 2. closely woven and easily cleanable carpet 3. nonabsorbent
- Light Bulbs Protective Shielding
Observation: Light shielding is missing for light fixture in front of the 4-door BA cooler/along condiment prep line.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Critical: Pests-Controlling Pests*
Observation: Adequate methods are not being used to control pests (flies).
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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06/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mcdonald's #4762, 11125 Midlothian Tnpk, Bon Air, VA 23235 »