- Food Preparation (repeated violation)
Observation: Food is subject to environmental sources of contamination during preparation - no splash guard between the handwashing sink and the mixer.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: general cleaning where needed.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Linens - Storage of Soiled Linens (repeated violation)
Observation: Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces.
Correction: Store soiled linens in appropriate receptacles to prevent the contamination of food or food-contact surfaces.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster or outside refuse container was open.
Correction: Cover all waste containers when not in continuous use. Employee closed the dumpster at time of inspection.
- Refuse - Maintaining Refuse Areas and Enclosures (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. There was debris beside the dumpster outside of the enclosure and the dumpster bottom is separated and refuse coming out onto pad.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Replace or repair dumpster outside of enclosure.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents - gap at the back door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair (repeated violation)
Observation: The Ladies' Restroom wall is not maintained in good repair - the grout is missing.
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: The following physical structures were noted in need of cleaning: floors, sinks, Ladies' and Mens' Restrooms - floors.
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.
|
02/29/2016 | Follow-up | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after handling soiled utensils or after engaging in any activity which may have contaminated his/her 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: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit - hot cakes were stored directly on raw bacon package.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as raw RTE food such as vegetables, and cooked RTE food.
- 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.
- Gloves - Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the @EQUIPMENT@ used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues - the surfaces are not being properly cleaned every 4 hours (wash, rinse and sanitize).
Correction: Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor refuse container is stored on surface that is not smooth.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The dumpster is in disrepair.
Correction: Replace the waste storage container for @CONTAMINATES@.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents - back door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees - restrooms.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: The following physical structures are not maintained in good repair: broken floor tiles, grout missing/disrepair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures were noted in need of cleaning: Men's and women's restrooms - toilets and floors along the walls.
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.
|
11/16/2015 | Routine | |
- Equipment and Utensils, Air-Drying Required
Observation: Food 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.
- Toilet Room Receptacle Covered
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall and/or restoom.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees - restrooms.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. During the remodel signs were not replaced.
|
11/24/2014 | Routine | |
- 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.
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: Temperature, Cooking - Raw Animal Foods*
Observation: The comminuted or ground hamburger was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the meat to heat all parts to 155°F or above for 15 seconds, 145°F for 3 minutes, 150°F for 1 minute, or instantaneously at 158°F. Manager was able to get the grill's timer reset to allow for proper cooking temperature.
- Critical: Cooling*
Observation: Gravy located in the walk-in cooler noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the walk-in cooler.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen area is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Relocate the trash can, mop and broom from in front of and around the handwashing facility so not to prevent its use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors, walls, ceilings in the warewash area and dry storage 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.
|
11/06/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mcdonalds Of Marion #4341, 1120 N. Main St., Marion, VA 24354 »