No critical violations. PIC knew symptoms to send workers home as well as the Big 5 enteric diseases. A new reach in refrigerator has arrived and is waiting to be set up. Discussed burrito prep.
No violation noted during this evaluation. | 01/26/2016 | Routine | |
Workers on sandwich line to understand why the time board is important. Previous items have been corrected. Permit issued.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Dishmachine is not working.
Correction: Remove from premises. A new unit to be installed Aug 3, 2015.
|
07/28/2015 | Follow-up | |
No Serv Safe certificate on premises. By next visit provide a valid certificate for your person in charge. Ensure workers use scoops to dispense ice. Flies on premises, PCO is expected within 2 weeks. Permit expires 7/31/15. Call me for reinspection.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. (Tea buckets);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: 1. Canadian bacon found above 41 F inside Walk in. 2. Salad rail had elevated temps.
Correction: 1. PIC discarded bacon. 2. Salad rail was not turned on, Pic discarded items.
- Critical: Time as a Public Health Control*
Observation: Time not being tracked for different items on rail.
Correction: PIC intends to order a new time chart.
- Equipment - Good Repair and Proper Adjustment
Observation: Gasket to ice machine is torn.
Correction: Repair.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelf beside counter freezer, tea cart
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed unprotected from contamination. Cup dispensers have no covers.
Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Leak from Kay dispenser. Water is not being tempered at back handsink.
Correction: Repair.
- Physical Facilities in Good Repair
Observation: Vents near mop sink are in poor repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under and behind grills found full of grease. Floor behind soda equipment found with debris. Wall of dish area is dirty. Mildew on wall of dishroom.
Correction: Clean walls and floors thoroughly.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Dishmachine is not working.
Correction: Remove from premises.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Degreaser found stored with bagels.
Correction: PIC corrected.
|
07/06/2015 | Routine | |
Dishmachine has been serviced. Alarm for low or no sanitizer is not installed. No Smoking signs have been posted at both doors.
No violation noted during this evaluation. | 02/05/2015 | Follow-up | |
Post a NO SMOKING sign in a conspicuous location. Train workers in time control. No residual found in wiping cloth solution. Change as needed. Wiping cloths were found on counter. They should be kept in sanitizer. Workers to remove gloves and wash their hands after using wiping cloths. I did not observe workers wash hands during my visit. I expect to see and hear more of this. Managers to reinforce proper handwashing. Provide covers for cup dispensers. Gaskets are on order as well as top of ice unit used for frozen drinks. Two workers knew symptoms associated with food borne illnesses.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
Observation: No straws attached to drinks in cook area. One worker chewing gum.
Correction: Personal drinks to have lids and straws. Drinks were discarded. Manager has a stricter policy that requires workers to remove themselves and wash hands. Worker was told by PIC not to chew gum.
- Critical: Cooling* (corrected on site)
Observation: Sausage gravy appeared to have been heated but found at 61 F in walkin. Too much time has elapsed.
Correction: Sausage gravy was discarded. PIC stated policy is not to cool heated product.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Cheeses for which time rather than temperature is being used as a control was not labeled or otherwise marked with a proper time.
Correction: Discard food that is not cooked and served within proper time frames set forth by McDonald's. Proper time was placed onto food. More training is needed for staff. Much confusion all around.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. No sanitizer was being dispensed into dishmachine.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million. Three compartment sink is available for use. Tell all workers not to use this unit. Service person was called.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink at the front was measured at a temperature less than 100°F. (94 F)
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Service tech was on premises and this was adjusted to 106 F.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Bottle of cleaner found hanging on clean equipment cart.
Correction: Store separately. Corrected.
|
01/30/2015 | Risk Factor | |
Follow up to check dishmachine. Item 1900 corrected. Chlorine level is satisfactory. Issued permit.
No violation noted during this evaluation. | 07/31/2014 | Follow-up | |
Dishmachine chlorine is still below 50 ppm - is not being used to sanitize. Call inspector when corrected.
No violation noted during this evaluation. | 07/28/2014 | Follow-up | |
Gloves worn during prep.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Observed chlorine not at required level in dishmachine.
Correction: Corrected by contacting dishmachine company - do not use machine until repaired. Temporarily corrected.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed mildew or mold on wall at dish sink. Floor not clean under equipment.
Correction: Correct by cleaning.
|
07/23/2014 | Routine | |
No critical violations observed. Water at handsink temperature blended well. Gloves worn during cook and prep.
No violation noted during this evaluation. | 03/28/2014 | Risk Factor | |
Item #2350ii corrected. Continue to monitor temperatures of water at handsink. Do not allow temperature to be moved higher unless cold water is provided to allow tempering to individual comfort levels. Continue to maintain and keep log.
No violation noted during this evaluation. | 07/24/2013 | Follow-up | |
Follow up to inspection of 7/16/13. Items 220, 160 were corrected. Water at handsink was 111.6 degrees in both hot and cold faucets. Mixing valve was adjusted again. Turned mixing valve back to 3 and lowered temperature slightly.
No violation noted during this evaluation. | 07/18/2013 | Follow-up | |
Dishmachine was not in operation - chlorine container was changed out - chlorine 50 to 100 ppm.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee drinking from open cup and then picking up food container without handwashing.
Correction: Correct by properly washing hands.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed one employee chewing gum while preparing sandwiches. Observed one employee drinking from open cup while working in food prep area.
Correction: Correct by discarding gum and beverage. Wash hands.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Observed hot water at handsinks was too hot to properly wash hands. Hot water from both faucets - would not allow tempering the water - cold water at rear handsink was 118 degrees, front handsink 116 degrees.
Correction: Correct by adjusting water temperature to allow proper rinsing - was adjusted to 104 degrees.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed mold or mildew on wall above 3 compartment sink. Wall not clean at mop sink, floor drains not clean.
Correction: Correct by cleaning.
|
07/16/2013 | Routine | |
Time control in use on sandwich toppings - time settings were accurate. Note: 3 compartment sink was not set up. Quaternary sanitizer solution (premixed) was checked and is too strong - dishmachine company was called to adjust. Gloves worn during prep.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed cook handle raw frozen chicken and fish with glove on. Glove was not changed before touching cooked product.
Correction: Correct by changing gloves or avoiding touching cooked product.
|
02/06/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Mcdonald's Restaurant, 11311 Nuckols Road, Glen Allen, VA 23059 »