| No violation noted during this evaluation. | 01/27/2016 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
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 that could contaminate the hands. Food service worker two different times touched mouth & nose with hands with-out washing hands, then proceded to insert napkins, wrapped food in bags and french fries into holders.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. CORRECTED BY MGR. ORAL & WRITTEN INFO. PROVIDED. MORE ACTIVE MANAGERIAL CONTROL RECOMMENDED.
- Wiping Cloths / Use Limitation / Soiled Cloths (corrected on site)
Observation: Soiled wiping cloths in use. No sanitizer in wash cloth bucket.
Correction: Dry and wet wiping cloths shall be free of food debris and visible soil. CORRECTED BY MGR.
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07/16/2015 | Routine | |
- Temp Meas Devices for Ambient Air Location (corrected on site)
Observation: The temperature measuring device in the following hot food storage unit was not properly located in the coldest part of the unit: MOST OF REFRIGERATOR UNITS.
Correction: In a mechanically hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the coolest part of the hot food storage unit. Store the thermometer near the opening of the unit.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wet wash cloth buckets with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. CORRECTED. ORAL & WRIITEN INFO. PROVIDED. MORE TRAINING and SHARING OF RESPONSIBILITY RECOMMENDED.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3 comp. sink with a concentration of <100 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. CORRECTED. ORAL & WRIITEN INFO. PROVIDED. MORE TRAINING and SHARING OF RESPONSIBILITY RECOMMENDED.
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02/04/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Observe both ice chutes and dispensing nozzles at the self-serve soda fountain machine is need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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12/22/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Dish machine: n/a
EHS provided manager with hand washing signs.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the left side of the back door threshold.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign that notifies food employees to wash their hands is not provided at all handwashing sinks 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.---Hand washing signs was provided.
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04/29/2014 | Routine | |
The purpose of today's visit was to perform a routine risk factor evaluation
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location. THE 2013 PERMIT HAS BEEN ISSUED AND WAS OBSERVED BY EHS AT INSPECTION 08-Apr-2013. STORE IS UNDER RENOVATION AND PERMIT COULD NOT BE FOUND. .
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue. CORRECTIVE ACTION: FIND AND POST PERMIT. IF NOT FOUND CALL HEALTH DEPARTMENT AT 703-246-2300 TO REQUEST ISSUE OF NEW PERMIT. DISCUSSED WITH PERSON IN CHARGE.
- 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 all handwashing sinks used by food employees. THERE WERE NO SIGNS AT HANDWASHING SINKS IN MEN'S AND WOMEN'S RESTROOMS.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS PROVIDED NEW HAND WASHING SIGNS AND MANAGER POSTED.
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10/23/2013 | Risk Factor | |
The purpose of this inspection was to conduct a routine inspection.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: An ice scoop was stored in the ice at the drive-in window.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. CORRECTIVE ACTION: Manager provided container for ice scoop.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter in three locations.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. CORRECTION: Manager removed cloths fromcounters and instructed employees.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observation: Salads in prep cooler under prep top were 49F (ambient 54F).
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. CORRECTION: Salads were moved to alternate refrigeration units.
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04/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mcdonald's #5117, 7265 Arlington Blvd, Falls Church, VA 22042 »