Discussed the following with the Person in Charge:
1. Overall, facility clean and well maintained.
2. Good hand washing and food handling procedures observed during today's inspection.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Ice scoop stored with handle in contact with 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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced tomatoes (48'F) and sausage breakfast burrito (50'F) cold holding at improper temperatures in the 4 door reach in cooler. The cooler does not appear to be holding proper temperatures due to one of the four doors not sealing tightly. Foods were relocated to the walk in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Warewashing - Manual Warewashing, Sink Compartment Requirements
Observation: The compartments of the 3-vat sink are not large enough to accommodate the largest piece of equipment.
Correction: Comply with at least one of the following corrective actions: 1. Install a 3-vat sink with basins large enough to immerse the largest piece of equipment 2. Remove all equipment and utensils from the facility that can not be properly cleaned and sanitized in the 3-vat sink 3. Use an approved alternate manual warewashing method. Prior approval by the local health department is required before any modifications are made to the warewashing area equipment.
- Equipment - Good Repair and Proper Adjustment
Observation: The reach in freezer near the chicken fryer and the french fry dispenser was observed in a condition that prevents necessary maintenance and easy cleaning. A frost build-up was noted inside the freezer.
Correction: Defrost the reach in freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the bottom right door of the 4 door reach in cooler is no longer in place. The Person in Charge stated that she has ordered a replacement gasket but it has not yet come in.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the interior of the ice machine and the soda nozzles were observed soiled with accumulations of grime and debris.
Correction: Clean the surfaces of the ice machine and the soda nozzles 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.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Floors in dry storage are 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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10/29/2015 | Routine | |
Additional Temperatures: Drive-thru RIC: bottle milk - ST - 41, WIC: Milk - ST - 41'F, Yogurt - ST - 41'F, Shell Eggs - ST - 42'F
Discussed with the person in charge:
1. Facility is currently using QT-10 test strips for the Kay Sanitizer currently being used. QT-40 need to obtained in order to properly test the sanitizer concentration,
2. Recommended to limit the amount of items in the 2-door reach-in cooler in the front line by the door in order to allow proper air circulation to the lower half of the unit.
3. The existing 3-compartment sink was recently replaced with a much smaller unit without prior approval from the health department. The basins of the new sink are much smaller and may not be able to accommodate larger pieces of equipment that need to be completely submerged to be properly sanitized. I recommend increasing the size of the sink back to the original in order to effectively clean and sanitize equipment. Please contact the health department for approval prior to replacing equipment or purchasing new equipment.
4. Providing additional shelving for air drying equipment after cleaning and sanitizing.
5. Removing unused equipment to allow for more space.
Kay Quaternary Ammonium measured 400ppm in the wet wiping cloth bucket and in the 3-compartment sink.
Abbreviations: IT- Internal Temperature, ST – Surface Temperature, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, SP – Sandwich prep unit, PIC – Person in Charge, ppm - parts per million
.
- Hair Restraints - Effectiveness
Observation: Two employees observed working in the food service area without proper 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 foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed shell eggs stored over smoothie packets and baked cinnamon rolls in the walk-in cooler. Person in charge rearranged items to store raw foods below ready-to-eat foods.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed the handle of the ice scoop in contact with the ice at the drive-thru ice machine. Person in charge relocated the ice scoop to the proper holding place.
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 shelving beside the fryers. Person in charge removed the wet wiping cloths.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The ground hamburger was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Observed uncooked patties in several runs of hamburgers, 152'F, 153'F, 151'F, 148'F. Person in charge increased the length of cook time on the grill. Temperatures were corrected to 163'F, 157'F, 168'F.
Correction: Continue to cook the meat to heat all parts to 155°F or above for 15 seconds, 145°F for 3 minutes, 150°F for 1 minute, or instantaneously at 158°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: 1. Observed creamer in front line dispenser (62'F) cold holding at improper temperature. Person in charge voluntarily discarded the creamer. Dispenser unit was holding at 56'F. Person in charge stated that the creamer dispenser will not be used until repaired.
Correction: 1. Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: 2. Observed shell eggs(50'F), canadian bacon(47'F), and liquid eggs(45'F) cold holding at improper temperatures in the breakfast reach-in cooler below the microwaves. Person in charge relocated the foods to the walk-in cooler. Person in charge adjusted the thermostat to lower the unit temperature from 50'F to 40'F.
Correction: 2. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Temperature Measuring Devices (corrected on site)
Observation: There were no temperature measuring devices located in the drive-thru undercounter reach-in cooler or the Cafe' reach-in cooler. Person in charge placed a thermometer in each unit.
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.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: The ice machine chutes at the lobby drink machines were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the ice machine chute 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 and Utensils, Air-Drying Required (corrected on site)
Observation: Warming trays on the cook line and several food containers on the storage rack by the ice machine were found stacked while wet after cleaning and 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.
- Insect Control Devices - Design and Installation (corrected on site)
Observation: Insect control device does not retain the insects within the device. Observed fly strips hanging in the dry storage area in a location that possible contamination may occur. Person in charge removed the fly strip.
Correction: Provide an insect control device that retains the insects within the device. Improper design of the device and dead insect collection tray could allow dead insect parts and injured insects to escape, rendering the device itself a source of contamination.
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10/07/2014 | Routine | |
Restaurant representatives - add corrected or new information about Mcdonald's Of Stafford #11101, 5420 Jefferson Davis Highway, Fredericksburg, VA 22407 »