- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed employee drink cups stored in locations such as inside the reach in freezer above food for customers, and on top of the reach in freezer where hamburgers are stored next to the grill. Person in charge discarded the drinks and spoke to employees about proper drink storage.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Observed ice scoop stored with the handle in contact with the ice.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed wet wiping cloths stored on countertops and reach in coolers between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed folded egg patties cold holding at 44'F in the reach in cooler and milk cold holding at 51'F in the milk-dispensing cooler. Folded egg patty was discarded and the milk was re-located to the walk in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the reach in cooler to the left of the grill.
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.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: The bulk milk container tube was observed extending more than 1 inch from the chilled dispensing head.
Correction: The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the interior of the ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the interior of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: Single service items observed unprotected from contamination. Pancake trays and salad bowls were observed stored with the food contact surface facing upward.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the end of the cook line is being used for purposes other than washing hands. Observed sliced pickles in the sink basin. Person in charge cleaned the sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. The drive-thru window is being left open between serving customers, and the rear door of the facility does not seal completely when closed.
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.
- Employee Accommodations, Designated Areas (corrected on site)
Observation: Observed employee's jacket stored on a reach in cooler on the front serving line.
Correction: Ensure employees are storing personal belongings in a location where they will not contaminate food or equipment.
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12/03/2015 | Routine | |
| No violation noted during this evaluation. | 04/13/2015 | Complaint | |
| No violation noted during this evaluation. | 03/25/2015 | Other | |
Discussed the following with the Person in Charge:
1. Opportunity for additional hand washing training for employees.
2. Overall cleanliness and organization of store is noted to be significantly improved since previous visits. Thank you!
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after wiping his nose on the back of his hand.
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.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. Observed two employees working without hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Observed raw shell eggs stored immediately adjacent to sliced apples in the walk in cooler. PIC relocated the sliced apples to the top shelf of the walk in cooler.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed several wiping cloths stored on counters between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surfaces of the door gaskets and the bottom shelves to several reach in coolers and freezers were noted with an accumulation of grime and debris. T
Correction: Clean the surfaces at a frequency necessary to preclude the accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
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12/22/2014 | Routine | |
Follow-Up to complaint inspection conducted on 7/10/2014:
Improvement noted in amount of flies present in the facility, especially noted in the lobby area.
Discussed the following with the PIC:
1. Pest Control company installed a control system on the exterior of the building at the drive thru windows. System is similar to mirrors and is meant to prevent flies from entering the facility.
2. McDonald's corporate policy prevents employees from opening the rear doors of the facility after dark. Recommend removing trash through the front of the building whenever possible.
3. Pest control sprayed following health department's last visit. Improvement noted.
4. Additional training, monitoring of employees at drive thru windows is still needed. Windows are left open for extended periods of time during service.
5. Continue with increased cleaning and monitoring of facility to reduce/eliminate pests.
No violation noted during this evaluation. | 08/19/2014 | Other | |
Discussed details of complaint with the Person in Charge. The following recommendations are made:
1. Add fly light over cleaning supply/maintenance closet between the rest-rooms.
2.Increase cleaning frequency in high sugar equipment/areas and near grills/fryers.
3. Increase visits from pest control. Visits currently occur 1 time per month.
4. Recommend removing trash from facility at closing. Utilize 2 employees if necessary. Trash often sits by rear door of facility from closing until opening the following day.
5. Ensure drive thru employees are closing doors as often as possible to prevent flies from entering facility.
Follow-up will be conducted in approximately 1 month to evaluate changes.
- Equipment - Good Repair and Proper Adjustment
Observation: Grill is in poor repair. There is a crack in the tray between the grills that catches grease. This is causing grease to spill onto the floor during the day.
Correction: Repair the equipment.
- Non-Food Contact Surfaces
Observation: Interior of fryer cabinets in need of more frequent, detailed cleaning.
Correction: Clean fryers to prevent harborage conditions.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under equipment such as fryers and soda machines noted in need of cleaning.
Correction: Clean floors to prevent harborage conditions.
- Critical: Pests-Controlling Pests*
Observation: Current methods of pest control do not appear to be adequate in combatting current fly issue. Observed numerous flies in facility during today's inspection.
Correction: Increase pest control measures until fly problem is resolved.
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07/10/2014 | Complaint | |
Discussed the following with the person in charge:
1. Ensure at least one form of approved sanitizer is always present within the facility.
2. Continue training on an as needed basis with employees.
3. Continue to monitor the two reach in coolers noted as slightly warm during the inspection. Contact repair technician if necessary.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed food employee fail to wash her hands after touching and adjusting her uniform, and after removing soiled gloves, cleaning equipment, and then returning to food preparation. Person in Charge addressed handwashing issues with the employee.
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.
- Jewelry - Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed food employee open a bag of pre-cooked egg patties with a corner of the sheet metal wall on the side of the grill.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed a single service cup in an ice bin in the drive through area to be used as an ice scoop.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. Observed no measurable amount of quaternary ammonium sanitizer in the wiping cloth buckets.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pre-cooked egg patty (46'F it), Milk in shake machine (45'F st) cold holding at improper temperatures. The thermostats on both coolers were lowered.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the door gaskets to the reach in cooler on the front line has an accumulation 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment were not being sanitized prior to and during the beginning of the inspection. Upon my arrival, facility was completely out of sanitizer. Person in Charge sent an employee to another store location to obtain a chemical sanitizer. Prior to sanitizer arriving at facility, employees were observed cleaning equipment such as the french fry scoop, and they were unable to sanitize it following a cleaning and rinsing step. Once sanitizer was provided, it was tested and measured to be 100 parts per million chlorine.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Single service sandwich box and plastic lids observed stored with the food contact surfaces facing upward.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the food preparation area is being used for purposes other than washing hands. Observed food debris in the hand sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of quaternary ammonium sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed spray bottle stored on preparation table next to single service containers.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/19/2013 | Routine | |
Discussed details of the complaint with Person in Charge.
Observed good cooking and holding temperatures during today's inspection. Observed logs from dates implicated. Good cooking temperatures were recorded on the logs.
Between Friday and Saturday, over 168 hamburger patties (hamburger, cheeseburger, and doubles) were sold.
No violation noted during this evaluation. | 07/10/2013 | Complaint | |
Discussed the following items with the Person in Charge:
1. Employee health policy. Ensure the policy is reviewed with employees regularly.
2. Ensure employees remove jewelry while working with food items.
3. Ensure hair is properly restrained at all times.
4. Ensure dish employees are trained to test and monitor sanitizer regularly.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Dish washer was unaware of the proper temperature for sanitizer water, proper concentration of sanitizer, proper procedures for testing sanitzer water, and location of test kit for sanitizer.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed several drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed a drink cup stored above the grill, one stored above the prep line, and one stored in the McCafe reach in cooler. Drink cups were relocated.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed employee wipe brow with a wet paper towel while wearing gloves, then begin working to assemble sandwiches while wearing soiled gloves. Employee removed soiled gloves, washed hands, and donned new gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Sanitizer was measured at over 500 parts per million. Discussed with dish employee and manager, and sanitizer was drained and re-filled. Sanitizer was measured at 300 parts per million.
Correction: Utilize only quaternary ammonium that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. This formula of quaternary ammonium should be used at a concentration of 150-400 parts per million.
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04/19/2013 | Risk Factor Assessment | |
Discussed the following items with the Person in Charge:
1. Ensure employees are using blue gloves appropriately. The double glove procedure is not intended to be used as a substitute for proper hand washing and food handling practices.
2. Reach in cooler may be going through defrost cycle. If temperatures of foods do not continue to drop, it is recommended the foods are discarded and repair technician be contacted to check the cooler.
3. New wall mounted freezer is at the store and will be installed soon as a replacement for the current one which is no longer in use.
4. PIC has agreed to fax Food Safety Certificate to health department.
Inspection was conducted as part of an upcoming change of ownership. Please continue to work on remaining observations. Facility was in substantial compliance with the Virginia Department of Health Food Regulations, therefore permit is issued. Ensure permit is posted where it is easily seen by the public.
- Jewelry - Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food. Observed employees wearing bracelets on arms while working with food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
- Critical: Food Contact with Equipment and Utensils*
Observation: Food in contact with equipment or utensils that have not been cleaned or sanitized as required. Observed employee handle raw chicken breasts while wearing blue gloves, then handle a ready to eat sausage patty while wearing the same blue gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced tomatoes (48'F) cold holding at improper temperatures in the reach in cooler near the grill line. Cooler will be monitored and PIC will discard foods if necessary.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in the reach in cooler near the grill line was not properly located in the warmest part of the unit. Thermometer was hanging in the very back of the cooler.
Correction: Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
- 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: several wire baskets stored on clean equipment shelving.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall behind the three compartment sink 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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12/27/2012 | Routine | |
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