Person-in charge could not walk around with inspector for the full inspection due to the amount of business.
Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Equipment and Utensils - Good Repair and Calibration
Observation: The ice scoop for the bulk ice machine and multiple plastic spatulas near the 3 compartment sink were observed in a state of disrepair and condition preventing effective maintenance and easy cleaning.
Correction: Discard, replace or repair the ice scoop to provide proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Multiple hot holding trays were observed soiled to sight and touch near the 3 compartment sink. PIC moved the dirty trays to be rewashed.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: storage rack near the 3 compartment sink, rolling prep table in the rear of the establishment, and interior of multiple RIC in the cook's area.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic containers near the 3 compartment sink were found stacked while wet after 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service to-go containers on the cook line were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling in the kitchen is noted in need of cleaning.
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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01/08/2016 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Observed that there was no measurable sanitizer in the wiping cloth bucket near the front line. Person in charge had the bucket replaced with sanitizer that measured at the correct level.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloths laying on counters near the creamer dispenser machine at the drive thru and the fry freezer. Both cloths wee placed in sanitizer.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the top of the ice cream machine and the inside of the fryer reach in freezer have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor sink under the espresso machine near the drive thru was noted in need of cleaning.
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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01/05/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the rear of the kitchen is being used for purposes other than washing hands. Observed a wet scrub brush on a handle in the sink. Brush was removed during inspection.
Correction: The handwash facility identified above is to be used for washing hands only
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07/08/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed two wet wiping cloths stored on the dry storage racks. Also observed that the wiping cloth bucket on the expo line contained no measurable sanitizer. Wiping clothes were removed from dry storage and the correct sanitizing solution was prepared for the wiping cloth bucket.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The front line hand sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Several plastic pans were found stacked near the 3-compartment sink while wet after cleaning and chemical sanitization. Items were re-washed.
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.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The hot water faucet at the 3-compartment sink is leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: 1-the ceiling tile above the drive thru window has a large hole, 2-there are several holes in the wall in the dry storage area.
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: The following physical structures are noted in need of cleaning: 1-the floor drain near the 3-compartment sink, 2-the ceiling vents throughout the kitchen.
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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The Quaternary Ammonium sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Quaternary Ammonium levels were measured at over 500 ppm when the acceptable level for this agent is 200-400 ppm. Person in charge had employees add water to the sink so the levels was reduced to 200 ppm.
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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12/26/2013 | Routine | |
The above observations and the following were discussed with the person in charge:
-The hose for the 3 compartment sink is on order.
-Employee health discussed, handout provided.
-Ensure the shelf under the carbonated beverage dispenser in the lobby is cleaned.
Facility has made several corrections to the previous report, great job by all staff members!
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. PIC could not locate the test strips during the inspection.
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.
- Handwashing - Using a Handwashing Lavatory (corrected on site) (repeated violation)
Observation: The handwashing facility located in the back of the kitchen was blocked, preventing access by employees for easy handwashing. Observed a cleaning brush stored in the handsink in the front of the kitchen. PIC stated he had been working to repair the ice cream machine and removed the brush during the inspection.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any equipment preventing its use.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floors throughout the warewashing area are not maintained in good repair. Observed the grout between the floor tiles in the warewashing area to be worn. Observed cracked and/or broken floor tiles throughout the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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02/27/2013 | Follow-up | |
The above observations and the following were discussed with the person in charge:
-All in use utensils are being washed, rinsed and sanitized or changed out at least once every hour.
-The hinge on the back/side door of the kitchen observed to be in disrepair.
The quaternary ammonium sanitizer in the sanitizer buckets was measured at 100 ppm.
Food Sources Approved.
Abbreviations: PIC: Person in Charge, WIC: Walk in Cooler, RIC: Reach in Cooler, RIF: Reach in Freezer, ST: Surface Temperature, IT: Internal Temperature, PT: Prep Table, WIF: Walk in Freezer, HH: Hot Holding, CH: Cold Holding, MB: Milk Box
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia Coli O157:H7, Hepatitis A virus or Norovirus. When asked, the PIC stated that they have a policy but did not know where the policy was. The PIC could not recall any of the Big 5 Foodborne Illnesses and stated the incorrect symptoms associated with these illnesses.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia Coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employees personal food stored in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed an employees food stored in the reach in cooler on the front line. Observed an employees open cup with a spoon stored in the reach in cooler at the drive thru. PIC discarded the cup and removed the employees food from the reach in coolers.
Correction: Provide a designated area where employees can stored personal items such as food so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- 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. The PIC provided a bleach sanitizing test kit and a quat sanitizing test kit. The quaternary ammonium test kit had become wet and the strips were no longer effective.
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 following items were observed in a state of disrepair and damaged: 1. the plastic spatula stored on the drying rack (corrected) 2. the ice scoop by the ice machine.
Correction: Repair/replace the utensils to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. the upsplash of the coffee machine 2. the food storage racks used for hot holding stored under the prep station 3. the interior of the microwave.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment have accumulations of grime and debris: 1. the handsink in the back of the kitchen 2. the interior of the milk reach in cooler (corrected) 3. the lid of the ice tea container stored in the walk in cooler (corrected) 4. the seal along the back of the 3 compartment sink 5. the cabinet under the carbonated beverage dispenser in the dining room.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: The plastic containers on the drying rack were found stacked while wet after cleaning and sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of sanitizer and moisture that may encourage microbial growth.
- Critical: Backflow Prevention Device, When Required* (repeated violation)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the back of the kitchen was blocked, preventing access by employees for easy handwashing. Observed grill brushes stored in the handsink. PIC removed the brushes during the inspection.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove any equipment preventing its use.
- Critical: Plumbing System Maintained in Good Repair (repeated violation)
Observation: The following areas are noted in poor repair: 1. the faucet at the handsink in the back of the kitchen is leaking 2. the faucet at the 3 compartment sink is leaking 3. the handles of the toilets in the ladies restroom are leaking in stalls 2 and 3 4. the pipes under the carbonated beverage dispenser in the dining room are leaking.
Correction: Repair and maintain all plumbing components and fixtures.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a gap along the side of the back door (side of the building) of the establishment.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the back of the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Dressing Areas and Lockers - Designation (corrected on site)
Observation: Employees coats observed stored on the back of the grill next to the handwashing station. PIC removed the coats and placed them in the designated area during the inspection.
Correction: Provide lockers or other suitable facilities for the orderly storage of employees clothing and other possessions. Ensure employees place personal items in these designated areas.
- Physical Facilities in Good Repair (repeated violation)
Observation: The floors throughout the warewashing area is not maintained in good repair. Observed the grout between the floor tiles in the warewashing area and by the back door to be worn. Observed cracked and/or broken floor tiles throughout the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas are noted in need of cleaning: 1. the floors by the handsink in the back of the kitchen 2. the ceiling tiles above the carbonated beverage boxes in the back of the kitchen 3. the floors next to the sanitizer buckets by the grills.
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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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01/23/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mcdonald's #6432, 3102-A Plank Road, Fredericksburg, VA 22407 »