- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: Hot water sanitizing cycle is not functioning correctly on ware washing machine. Wares in machine while it was run twice did not even become wet. Minimum temperature was not reached and temperature gauge is not working.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Prohibitions - Single Service
Observation: Single-service or single-use items found stored in basement under sewer lines. Sewer lines are not shielded to intercept potential drips.
Correction: Discontinue storage of clean equipment and utensils in a location subject to contamination.
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10/28/2015 | Routine | |
Hand washing sink available and in use with warm water, soap, and towels. Sanitizing solution is now available at correct concentration of 200 ppm. Testing strips available. Good food and refrigeration temperatures observed during visit. PIC has very good food safety knowledge. Good glove use and hand washing observed during visit. Leaks in basement to be repaired today. Ware washing machine is not used on a regular bases. Sanitizing solution dispenser to be checked and repaired by maintenance staff.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
Correction: Provide SANITIZING AGENTS at proper concentration of 150 to 400 ppm.
- Physical Facilities in Good Repair (repeated violation)
Observation: Plumbing/drain lines in physical facility are not maintained in good repair within the basement area: Sewage line has leak in an area near single service items storage
Correction: Water line has a leak in an area near single service items storage.
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08/18/2014 | Routine | |
Hand washing sinks available and in use with warm water, soap, and towels. Sanitizing wiping cloth solution available and in use at 150 ppm. Testing strips available. Over-all cleanliness and organization of facility is good. Reviewed food safety and processes with PIC: cooking and holding temperature monitoring processes
- Food Storage - Prohibited Areas (corrected on site)
Observation: Food related items stored under sewer lines within the basement.
Correction: Relocate food related storage to an approved area or shield the sewer lines to intercept potential drips.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55°F.
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01/31/2014 | Routine | |
Manager knowledgeable on food safety risk factors. Employees observed washing hands and wearing gloves when handling ready-to-eat foods.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the mop sink are leaking onto the floor in the dry storage area .
Correction: Plumbing systems and components shall be maintained in good repair.
- Physical Facilities in Good Repair
Observation: The air curtain over the back door is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/03/2013 | Routine | |
Manager knowledgeable on food safety risk factors and employee health. Employees observed washing hands when handling foods. The dish washer personnel when notified of the concerns with the dish washer immediately removed the dishes and sanitized them in the three compartment sink.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: The automatic quaternary ammonium sanitizer dispensing unit at the dish washer was not working properly.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. The three compartment must be used for sanitizing equipment until the necessary repairs can be made. The manager called the company to have the unit repaired.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Disposable hand towels were not provided at the hand washing lavatory in the back food preparation area.
Correction: Hand soap and disposable hand towels must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser and towels must always be present to aid in reducing microorganisms and particulate matter found on hands. Towels placed in dispenser during inspection.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The quaternary ammonium sanitizing being applied to food contact surfaces does not meet the requirements of the food regulations. The sanitizer at the three compartment sink was being applied from the automatic dispenser at a concentration greater than 200 ppm.
Correction: Utilize only sanitizing agent at the proper concentrations when applying to food contact surfaces. The dish washer personnel diluted sanitizer to proper strength until repairs can be made.
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12/10/2012 | Routine | |
Restaurant representatives - add corrected or new information about Mcdonald's Of Carlton Street #3214, 98 Carlton St, Harrisonburg, VA 22801 »