Discussed with the person in charge:
1. liquid egg storage
2. using time as a public health control
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed the ice scoop in the drive thru and the scoop in the large ice bin laying directly in the ice. Dispensing utensils improperly stored between uses.
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: Observed wet wiping cloths improperly stored on the counter tops and in bleach sanitizer that measured 25 ppm between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) (repeated violation)
Observation: Surfaces of the following equipment that is in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris: upsplash area of the orange juice machine, upsplash area of the McFlurry machine, upsplash area of the shake machine, ketchup dispenser in the lobby, and several hot holding trays
Correction: Clean the surface of equipment 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: top of the fry bin, inside of the fry bin and the plastic bins under the prep table
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: Plastic containers and plastic trays 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 (corrected on site)
Observation: Clean ice bins were not observed stored in a position to allow air-drying.
Correction: Store ice bins in a self-draining position that allows air-drying.
- Kitchenware and Tableware
Observation: Observed single-service coffee filters (corrected) and portioning cup lids that were not handled, displayed, or dispensed so that the food- or lip-contact surfaces are 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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The front handwash station is being used for to store equipment in.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floors 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.
|
12/23/2015 | Routine | |
Investigation of complaint received on 7/23/15
No violation noted during this evaluation. | 07/23/2015 | Complaint | |
Investigation of complaint received on 7/21/15.
No violation noted during this evaluation. | 07/22/2015 | Complaint | |
Discussed with the person in charge:
1. reach in cooler is broken - repair or remove it
2. plastic guard on the ice machine requires replacement
3. testing of sanitizer
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed shell eggs stored on the top shelf in the walk in cooler and above ready to eat foods in the reach in cooler on the line.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed 1% milk in the reach in cooler on the line that measured 45'F, shell eggs on the line - 51'F, and egg patties in the microwave measured 58'F (discarded) - were cold holding at improper temperatures
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.
|
02/09/2015 | Risk Factor | |
Discussed with the person in charge:
1. hand washing procedures
2. a storage shelf is needed near the rear entrance door
3. EHS observed onions cooling at 60'F in the walk in cooler
4. monitor the temperatures of the walk in cooler to ensure that foods can be maintained at 41'F or below
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed that the shell eggs measured - 54'F and the yogurt measured 50'F in the walk in cooler - cold holding at improper temperatures. The manager turned the cooler down however the food temperatures did not change. The manager placed a call of the service technician.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The brown food trays were observed in a state of disrepair and damaged.
Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the salad reach in cooler is in poor repair.
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 hot holding trays were observed soiled to sight and touch. Trays were taken to the 3-compartment sink.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: The following surfaces that are in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris: orange juice machine, ketchup spout at the end of the cook's line, container where the fudge is stored on the front line, and the soda nozzles. All items were taken to the 3-compartment sink for cleaning.
Correction: Clean the surface of equipment 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 (corrected on site) (repeated violation)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: gaskets on all of the reach in refrigeration units, counter top over the fry station, counter beside the shake machine, condiment bins, milk tubes inside of the coffee station reach in cooler, and the drop in freezer. All items were cleaned during the inspection.
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: Observed plastic trays that 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: caulking on the 3-compartment sink, floor under the ice machine, mop sink, and the floor/wall joint in the dry storage room.
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 sanitizing solution in the spray bottle measured over 400 ppm. The bottle was disposed of.
Correction: Utilize only quaternary sanitizing solution that measures between 150-400 ppm when applying to food contact surfaces
|
08/19/2014 | Routine | |
Discussed with the person in charge:
1. cleaning of the establishment
2.
- Critical: Hands - When to Wash* (repeated violation)
Observation: A food employee failed to wash her hands before engaging in food preparation after cleaning the tops of the equipment.
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: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Shell eggs stored with lettuce in the walk in cooler. Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Eggs were discarded.
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.
- 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: soda nozzles in the lobby, ice chutes in the lobby, shake machine, McFlurry machine, coffee machine, juice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottles of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
02/05/2014 | Risk Factor | |
Discussed with the person in charge:
1. Walk in cooler - the maintenance person arrived and has fixed the condenser on the walk in cooler
2. cleaning of the facility
- Critical: Hands - When to Wash*
Observation: Observed an employee handle his hat then donned gloves without washing his hands. Observed employee put on blue gloves, get food from the walk in cooler, then handle food in the prep area without washing her hands. Both employees instructed to wash 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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Shell eggs - 49'F, yogurt - 49'F, and chocolate milk - 46'F in the walk in cooler were cold holding at improper temperatures. All PHFs were removed from the walk in cooler.
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* (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: hot holding trays, fryer baskets, salt shaker, orange juice machine, McFlurry machine, interior of the ice machine, soda nozzles in the lobby, and the ice chutes in the lobby. All items except for the ice chutes were taken to the dish washing area.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (corrected on site)
Observation: The following nonfood contact surfaces have accumulations of grime and debris: inside of the reach in cooler, top of the floor-mounted equipment, and the gaskets on the reach in refrigeration units. All items were cleaned.
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: Observed many items on the equipment rack and food holding trays that were found stacked while wet after cleaning and chemical sanitization. All items were taken to the dish machine area.
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.
|
08/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mcdonalds #10428, 190 Garrisonville Road, Stafford, VA 22554 »