Sanitizer was at proper strength. Observed good hand washing, date marking, and glove use with ready to eat foods. Kitchen looks good. No violation noted during this evaluation. | 03/09/2015 | Risk Factor | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
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: sliced tomatoes held 45 degrees in reach in unit
Correction: TCS (Temperature controlled for safety) foods shall be held at 41 degrees or colder to prevent growth of harmful bacteria.
Items were discarded
- Equipment and Utensils - Good Repair and Calibration
Observation: Reach in refrigerator was observed in a state of repair and condition preventing the equipment to be used as designed. when any other door is opened and closed it allows the top door on the drive thru side to pop open allowing the temperature of the unit rise above 41 degrees.
Correction: Discard, replace or repair the reach in refrigerator to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
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08/18/2014 | Routine | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Food contact surfaces not being washed rinsed and sanitized every four hours to prevent growth of harmful bacteria.
Correction: Food contact surfaces should b washed, rinsed and sanitized at least 1 time every four hours to prevent growth of harmful bacteria (cutting boards, hopper used in the microwave all were taken to kitchen and washed, rinsed and sanitized)
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
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12/02/2013 | Routine | |
Employee health is on each employee folder that is reviewed when new employees are hired. No violation noted during this evaluation. | 12/03/2012 | Follow-up | |
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