The purpose of today's visit is to conduct a routine inspection.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: two hand sinks located near the 3-compartment sink and cashier area needs to be resealed to the wall.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Self serve soda machine ice chute interior needs 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.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observe food employee drinks and food stored on the clean utensils and container rack.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. --The cfm discard the drinks and food above.
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03/03/2016 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
- 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: Left: 4dr cooler: shelled raw eggs, pre-sliced tomatoes, breakfast burrito
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.---All items above was moved to another cooler unit that maintains 41F and below.
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07/31/2015 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
EHS provided hand washing handout.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.--Food employee washing hands with disposal gloves.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
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04/10/2015 | Routine | |
Note: Vegetables and cheeses at sandwich assembly are not cold hold, but TPHC 4 hours, with supporting clock signs.
Sanitizer for 3-Vat Sink and wiping Towel Buckets: Quaternary Ammonia > 200 ppm.
No violation noted during this evaluation. | 11/03/2014 | Routine | |
SECTION 45 ABOVE: WHEN FREEZER IS REPAIRED, PLEASE FAX REPAIR RECEIPT TO: 703-385-9568, ATTN: John Vander Voort, RE: McDonald's Cedar Lane OR EMAIL TO: john.vandervoort@fairfaxcounty.gov
NOTE: Milk Shake and Soft Ice Cream machine has a 24 hour cycle of heating to 170F, normally set for Midnight to 4AM
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 32°F: 1-Door Flat Top Freezer for French Fries next to fryer, ambient 48F.
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. REPAIR FREEZER UNIT (SEE COMMENTS BELOW).
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: Quaternary ammonium compound sanitizing solution used was not being used at an acceptable concentration. Observed the quaternary ammoniua solution in the wiping cloth buckets was not detectable by test strips.
Correction: The quaternary ammonium sanitizer used in this facility shall have concentration between 150-400ppm @@ based on the manufacturer's use directions. SOLUTION WAS REPLACED.
- Physical Facilities Good Repair (corrected on site)
Observation: Observed that the recessed ceiling fluorescent light cover is not maintained in good repair.,
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. MANAGER RE-POSITIONED THE COVER.
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03/20/2014 | Routine | |
The purpose of today's visit was to perform a routine food safety inspection. Thank you for your assistance in this process.
CORRECT VIOLATIONS NOTED ABOVE (Section 34, Section 45) WITHIN 30 DAYS OF THIS INSPECTION (BY DECEMBER 8, 2013) AND SEND DOCUMENTATION TO EHS (INSPECTOR) AS NOTED IN Section 45 ABOVE. FAILURE TO COMPLY MAY RESULT IN FURTHER ENFORCEMENT ACTION. EHS PROVIDED TO PERSON-IN-CHARGE A COPY OF THE PREVIOUS INSPECTION OF 22-May-2013, WHICH ALSO CITED Section 45, AND WHICH WAS NOT CORRECTED.
NOTE: CFM on duty (person-in-charge) adjusted hot water heater to achieve required hot water temperatures, which were initially low. Hand sink temperatures (2 in kitchen, 2 in rest rooms) must provide water at 100F, and the 3-vat dishwashing sink water at 110F, at all times.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Multiple freezing and cooling units had no internal thermometers for monitoring ambient air temperature in the units and/or had broken or inaccurate built-in thermometers.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. CORRECTIVE ACTION: PLACE AND MAINTAIN AN ACCURATE THERMOMETER FOR MONITORING INTERNAL AMBIENT AIR TEMPERATURE IN EACH FREEZING OR COOLING REFRIGERATION UNIT.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following units are missing or damaged: One-Door Freezer at back wall next to fryer (damaged)
Correction: wall-mounted freezer on back wall (damaged) - gasket is loose at door handle and warped by heat from toaster oveen below at lower hinge side
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11/08/2013 | Routine | |
The purpose of today's visit was to perform a routine inspection
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are damaged): WALL-MOUNTED FREEZER (CHICKEN)
Correction: GASKETS DAMAGED AT CORNER BY DOOR HANDLE.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F. TEMPERATURE WAS OBSERVED AT 98F AND 104F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions. CORRECTIVE ACTION: PROVIDE HOT WATER AT 110F OR HI9GHER TEMPERATURE.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at @LOCATION@ was measured at a temperature less than 100°F :
1. Front of Kitchen - 82F, 94F
2. Back of Kitchen - 88F, 103F
3. Men's Restroom - 89F, 93F
4. Women's Restroom - 90F, 98F
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. CORRECTIVE PROVIDE HOT WATER AT 100F OR ABOVE AT ALL HANDWASHING SINKS.
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05/22/2013 | Routine | |
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