- Critical: Handwashing / When to wash hands (corrected on site)
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 that could contaminate the hands. Drive up window food servicen worker touched face and coughed into hand without washing hands, until asked to by CFM.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. CORRECTED BY MGR. ORAL & WRITTEN INFO. PROVIDED. MORE ACTIVE MANAGERIAL CONTROL & DELEGATION OF DUTIES RECOMMENDED.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. Cook handled raw frozen burgers and then checked warming trays with the same gloves, until CFM hand him change gloves.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. CORRECTED BY MGR. ORAL & WRITTEN INFO. PROVIDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: CREAM CHEESE 50F, CREAMER 50F & MILK 49F @ #1
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED ALL POTENTIALLY HAZARDOUS FOODS (PHF) AND WILL USE A/N OTHER REFRIGERATOR UNIT/S. CFM MADE ADJUSTMENTS AND BEFORE LEAVING THERE WAS 40F COMING OUT OF UNIT EVAPORATOR. SERVICE WAS CALLED TO ENSURE CORRECTION.
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03/31/2016 | Routine | |
As discussed, the following additional non-critical potential hazard/s were observed
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: The handwashing sinks in are equipped with separate cold and water faucets rather than a mixing valve or combination faucet. 80F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. With-in 10 days, correct. ONCE REPAIRED
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09/22/2015 | Risk Factor | |
A JOINT INSPECTION AND INVESTIGATION WAS DONE. THE INSPECTION WAS REPORTED IN A SEPARATE DOCUMENT. NOTE
No violation noted during this evaluation. | 01/20/2015 | Complaint | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: MILK IN 2 DIFFERENT CONTAINER 48-50F & BUTTER 49 & 50F @ #6.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED ALL PHF AND WILL USE AN OTHER REFRIGERATOR UNIT.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: REFRIGERATION #6 NOT OPERATING CORRECTLY.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Do not store any potentially hazardous food in the refrigeration unit #6 until after it has been fixed. ONCE REPAIRED
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01/20/2015 | Routine | |
Sanitizer Observed: 3-Vat Sink: Quat. > 200 ppm. Wiping Towel Buckets: Chlorine > 50 ppm.
No veggies present at sandwich assembly station for breakfast
No violation noted during this evaluation. | 10/20/2014 | Risk Factor | |
Discussed complaint with manager and observed employee activities. Did not observe similar or other activity as alleged in complaint. Manager will review policy on returned foods with employees.
No violation noted during this evaluation. | 03/31/2014 | Complaint | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Plastic container of sliced onions in in Beverage Air 2-Door cooler on wall across from sandwich assembly station, at 56F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Onion container was moved to another cooler for rapid cooling.
- Equipment / Good Repair / Operation
Observation: The following freezer unit is not operating properly and is unable to maintain cold food at or below 32°F: Beverage Air 1-Door Flat Top Freezer next to fryer on exterior wall near pick-up window, ambient air temperature measured by 3 devices at 56F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 32°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Please send copy of repair receipt to EHS by FAX (703-385-9568, ATTN: John Vander Voort, RE: McDonald's 3009 Gallows Rd.) or Email (john.vandervoort@fairfaxcounty.gov).
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03/10/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor evaluation
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items was observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomato at prep top, 44F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Correcteive Action: tomato was rotated to cooler to reduce below 41F. Monitor tomatoes for temperature control below 41F.
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10/25/2013 | Risk Factor | |
The purpose of this inspection was to conduct a routine inspection.
Recommendation: reduce temperature on milk cooler and Beverage Air 2-Door Cooler to assure maintaining an ambient temperature at or below 41F during peak operations when doors are frequently opened.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are damaged: Front display cooler (milk)
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2012. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department.
Correction: To obtain the 2010 Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Failure to pay the permit renewal fee and obtain the 2010 Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure.
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04/17/2013 | Routine | |
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