Mcdonald's - Kings Park, 8976 Burke Lake Rd, Springfield, VA 22151 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: McDonald's - Kings Park
Address: 8976 Burke Lake Rd, Springfield, VA 22151
Type: Fast Food Restaurant
Phone: 703 323-6058
Total inspections: 7
Last inspection: 08/05/2015
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Inspection findings

Inspection date

Type
Observed Sanitizer level at 3Vat Sink at ~200 PPM. Please monitor Sanitizer solution and remember to use warm water (not hot) when testing for accurate level results. Please call for repair if needed.
NOTES:
Mop Floor Sink basin observed clogged with soiled water at flood rim level. Observed temporary hose connected to faucet emerged in soiled water. Please remember to create air gap for permanent hose when re-attached. CFM in process of pumping out mop sink clog during inspection.
Glass Sliding Door (DRIVE THRU) and Above Counter Freezer (by Fryer) currently not in use. CFM called for repair prior to inspection.
Please continue to conduct Training with all Food Employees on Proper Food Safety Practices.
  • Utensils That are In-Use / Between-Use Storage (corrected on site)
    Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED ICE SCOOP WITH HANDLE TOUCHING ICE AT DRIVE THRU ICE COMPARTMENT.
    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. CFM PLACED ICE SCOOP WITH HANDLE FACING UPWARDS.
  • Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
    Observation: Chemical sanitizer immersion time was not adequate for QUAT AMMONIA sanitizing solution. OBSERVED FOOD EMPLOYEE SANITIZE UTENSIL FOR LESS THAN 30 SECONDS FOR EFFECTIVE SANITIZING.
    Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization. EHS EXPLAINED PROPER SANITIZING PROCEDURES, UTENSIL PLACED BACK IN 3VAT SINK FOR PROPER CLEANING, NEW UTENSIL USED AT PREP LINE.
08/05/2015Routine
No violation noted during this evaluation.02/05/2015Complaint
A Complaint investigation was conducted in conjunction with this Risk Factor Assessment.
No Risk Factor violations found during inspection.
No violation noted during this evaluation.		02/05/2015Risk Factor
The purpose of this visit is to conduct a Routine Inspection. There were l violations observed during today's visit. Facility noted in clean and orderly condition. Observed foodworking using proper handwashing. Observed proper use of gloves. Sanitizer observed at acceptable level in three vat sink. Datemarking and time as a public health control used appropriately during today's visit. Thank you.
No violation noted during this evaluation.		09/12/2014Routine
The purpose of this visit is to conduct a risk factor assessment. Thank you for following me through the inspection as it allow for me to clarify any issues or answer any questions that arise during the inspection. There were no critical violations observed during today's visit. Thank you.
Additional food and equipment temperatures: Walk in refrigerator 39f: Vanilla ice cream mix 40f, egg patty 40f, caramel frappe mix 40f
Sanitizer observed at acceptable levels in three vat sink. Wiping cloth solution observed at acceptable level. Facility noted in clean and orderly condition. Observed foodworkers using proper gloving and hand washing techniques during today's visit.
No violation noted during this evaluation.		03/31/2014Risk Factor
The purpose of this visit is a routine inspection. Thank you for your time. Please train employees in the use of Time As a Public Health Control as discussed during today's visit.
 
  • 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. saute onion, american cheese both at the TPHC holding wells along the cook/prep line: bulk packages and one open portion of sliced american cheese in the holding well and shelf below the holding well not marked with 24 hour time stamp
    Correction: liquid pasteurized egg whites, liquid pasteurized eggs, shell eggs on top of the chest freezer at the cookline.
10/07/2013Routine
The purpose of this visit is a risk factor assessment. Thank you. Please call the health department if you have any questions.
No violation noted during this evaluation.		04/29/2013Risk Factor

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