Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 10/08/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Hands and Arms Cleaning Procedure*
Observation: Improper handwashing procedures observed. Observed employee wash their hands for only 2 seconds.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed several employees touching such items as: hair, face, garbage cans, and other contaminated surfaces then continue working with food after the contamination without washing their hands.
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.
- 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 an uncovered drink located on top of the fry hot holding station. Cup was discarded.
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.
- Food Storage Containers - Identified with Common Name of Food
Observation: Squeeze bottles of sauces on the make line were not labeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed ice scoop in ice machine with the handle in contact with the ice. Scoop was moved during the inspection.
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)
Observation: Wiping cloths improperly stored between use. None of the wiping cloth buckets contained any measurable sanitizer. Buckets were emptied and filled with sanitizer measuring at proper levels.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed uncover mushrooms, cookies, apple pies and 1/4 pound burgers in the walk in freezer.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the ice chutes on both soda dispensers in the dining room was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of ice chutes 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.
- Non-Food Contact Surfaces (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-inside of the salad reach in cooler, 2-the top of the fry station, 3-the upsplashes of both soda machines in the dining room (appears to be mold).
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 being cleaned in the dish machine were not observed sanitized. There was no measurable sanitizer being dispensed into the machine. Dishes will be cleaned in the 3-compartment sink. Person in charge stated that the sanitizer will arrive in the next day's delivery.
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 and Utensils, Air-Drying Required (repeated violation)
Observation: plastic storage containers 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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed unprotected from contamination. Observed coffee filters near the coffee machine with the food contact surface facing up. Filters were inverted during inspection.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The hand sink near the office in the rear of the facility is being used as a dump station. Observed used ice in the sink.
Correction: The handwash facility identified above is to be used for washing hands only
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry. Observed a mop stored on the floor near the rear of the store, and another mop stored in dirty mop water near the mop sink.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaning product are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed bottles of bathroom cleaner stored on the wire shelf above the 3-compartment sink.
Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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06/09/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed hamburgers, pies, strawberries and cookies that were uncovered in the walk in freezer. Items were covered during inspection.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- 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: 1-several plastic inserts on the clean pot rack, 2-several fryer baskets on the clean pot rack. Items were take to the dish machine to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The cavity of the microwave oventoward the rear of the kitchen was observed soiled. Microwave was cleaned during inspection.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris:1- the top of the dish machine, 2-the interior of the walk in freezer in the back of the kitchen, 3-the interior if the low boy containing eggs, 4-the upsplashes on both of the soda machines in the dining room, 5-the upsplash on the juice dispenser.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Several plastic line insert pans were found stacked while wet after cleaning and chemical sanitization on the clean pot rack. Pans were dried with paper towels.
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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor in the walk in freezer was 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The quaternary ammonium sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Sanitizer measured over 400 ppm. Until the unit can be adjusted, person in charge stated that they would add water to the solution to dilute it down to 200 ppm.
Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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02/12/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the dispersion nozzles on the coffee makers on the front line which were in contact with a non-potentially hazardous food item (coffee) were observed soiled with accumulations of grime and debris. Nozzles were cleaned during inspection.
Correction: Clean the surface of 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.
- Toxics - Separation of Toxics (corrected on site)
Observation: Containers of degreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a spray bottle of degreaser stored on top of the hamburger freezer. Bottle was removed and stored properly.
Correction: Containers of degreaser must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
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08/11/2014 | Risk Factor Assessment | |
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation. | 03/11/2014 | Follow-up | |
Abbreviations: WIC - walk in cooler
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed a bucket of tea stored on the floor in the walk in cooler. Bucket was placed on shelf during inspection.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination. Observed a box of hamburgers in the walk in freezer and a container on onions in the walk in cooler stored uncovered. Both items were covered during inspection.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
- Equipment - Good Repair and Proper Adjustment
Observation: The light fixtures in the walk in freezer were observed in a condition that prevents necessary maintenance and easy cleaning. Observed a frost build-up inside of the light fixtures.
Correction: De-ice the light fixtures to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises. Observed non-functioning toaster stored on the top shelf of the clean equipment rack in the kitchen.
Correction: Remove any unused or non-functioning equipment from the premises.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the fryer reach in freezer is in poor repair. Observed that the gasket on the lower door is torn.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: The mustard pump on the prep line. Person in charge took the pump to the 3-compartment sink to be washed, rinsed and sanitized.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The following nonfood contact surfaces have accumulations of grime and debris: 1-the handle on the dish machine, 2-the caulking along the 3-compartment sink.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Holding drawers were found stacked while wet after cleaning and chemical sanitization. Drawers were spread out to help drying.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Single service items observed unprotected from contamination. Observed single service to-go containers observed on the floor near the prep area. Containers were move from the floor.
Correction: Store single service items at least 6" off of the floor.
- Kitchenware and Tableware (corrected on site) (repeated violation)
Observation: Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination Observed beverage lids near the milk shake machine with the food contact surfaces facing upwards. All items were inverted during inspection.
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station near the french fry station is being used as a dump station. Observed coffee stains and a cherry in the sink. Person in charge instructed employees to use this sink for hand washing only.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors under the equipment on the kitchen was 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.
- Mops - Drying Mops (corrected on site) (repeated violation)
Observation: Mops not hung up to air dry. Observed a mop on the floor on the front line and one stored in dirty water near the mop sink. Both mops were rinsed and hung up to dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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02/18/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the coffee machine dispersing nozzles on both coffee machines on the front line that were in contact with a non-potentially hazardous food item (coffee) were observed soiled with accumulations of grime and debris. Person in charge had nozzles cleaned during inspection.
Correction: Clean the surface of coffee pot dispersing 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the equipment being washed in the dish machine were not observed sanitized. There was no measurable sanitizer being dispensed in the machine. Person in charge had the 3-compartment sink set up to wash, rinse and sanitizer equipment. Person in charge called to have the machine serviced.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash stations in the back and front of the kitchen are being used as a dump stations. Observed food and other debris in sinks. Person in charge had sinks cleaned and instructed employees to use these sinks only for handwashing.
Correction: The handwash facility identified above is to be used for washing hands only
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11/18/2013 | Risk Factor Assessment | |
Discussed with the PIC the following:
1. Instruct employees when to wash their hands and change their gloves.
2. Instruct employees on the correct manner of washing, rinsing and sanitizing equipment and utensils.
Abbreviations: PIC=Person in Charge
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed employee cleaning equipment with gloved hands and then touching the cooked eggs without removing the gloves, washing her hands and donning new gloves. This was addressed with the employee who then washed her hands and donned new gloves.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wiping cloth stored on conunter where food was being prepared.
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 shell egss left on the counter between uses. Temperature was 58'F.
Correction: 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed employee rinsing milk shake blender without properly washing and sanitizing before use. Employee was called back by the PIC to wash, rinse and sanitize equipment.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grease and debris on utensils in plastic containers.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed several of the soda nozzles soiled with accumulations of grime and debris.
Correction: Clean the surface of 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The chlorine sanitizer in the warewashing machine was measured at 0 ppm. PIC will call Ecolab to have the machine fixed, in the meantime staff has set up the 3 compartment sink with sanitizer to wash, rinse and sanitize.
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 and Utensils, Air-Drying Required
Observation: Observed several food containers 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.
- Kitchenware and Tableware (corrected on site)
Observation: Observed beverage and ice cream lids displayed so that the food- or lip-contact surfaces are not protected from contamination
Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
- Toilet Room Receptacle Covered
Observation: There are no covered feminine napkin refuse container in the ladies room stalls.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Mops - Drying Mops
Observation: Observed several mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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03/28/2013 | Routine | |
No violations observed at this time. No bugs observed around drive thru windows or in kitchen area
No violation noted during this evaluation. | 02/28/2013 | Complaint | |
Restaurant representatives - add corrected or new information about Mcdonald's Of Stafford #1630, 1212 Jefferson Davis Highway, Fredericksburg, VA 22401 »