Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Observed an employee wearing blue gloves and white gloves remove the blue gloves and continue to handle ready-to-eat foods and equipment without removing both pairs of gloves and washing her hands. Employee was instructed by the PIC on proper glove use.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Observed several wet wiping cloths stored on counter-tops and prep tables throughout the facility. PIC placed all wet cloths in sanitizer.
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)
Observation: Surfaces of the ice chute at the drive-thru soda machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed a food employee wash and rinse and equipment in the 3-compartment, but failed to properly sanitize the equipment. PIC instructed the employee on how to properly sanitize equipment.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Several pieces of equipment on the storage rack in the warewashing area 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.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Quaternary ammonium sanitizer in the 3-compartment sink measured greater than 500ppm. The manufacturer recommends 150-400ppm. PIC lowered the concentration to 400ppm during the inspection. Chemical company will be contacted to service the dispenser. PIC stated the sanitizer will be diluted until repaired.
Correction: Utilize only quaternary ammonium sanitizer that meet the requirements when applying to food contact surfaces
|
10/26/2015 | Routine | |
Good handwashing procedures observed by the food handlers.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, SP – sandwich prep unit
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Creamer(45'F, 47'F) stored in the creamer dispenser on the front counter was measured cold holding at improper temperatures. PIC voluntarily discarded the remaining creamer in the dispenser and the creamer in the drive-thru dispenser. PIC stated the creamer dispenser will not be used until they are repaired.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Interior surfaces of the bulk ice machine was observed soiled with accumulations of grime and debris. PIC instructed food employee to clean the ice machine during the inspection.
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.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station in the back of the kitchen is being used for purposes other than washing hands. Observed a food employee rinse a wet cloth in the handsink. Food employee was instructed that the handsink is for handwashing only.
Correction: The handwash facility identified above is to be used for washing hands only
|
04/17/2015 | Risk Factor | |
The pre-cooked folded scrambled eggs are delivered frozen and placed in the walk-in freezer. When needed, they are placed on a sheet tray and that sheet tray is placed on a rolling rack in the walk-in cooler to thaw, the temperature never rising above 41'F. They are then cooked as needed by reheating them on the flattop grill until they reach an internal temperature of at least 165'F. I observed an internal reheating temperature of 178'F.
The reheated eggs are then removed from the grill and placed in the warming drawers where the are maintained at a temperature of at least 135'F. Observed a holding temperature of 148'F. The eggs are then served to the customer as ordered. Observed employees washing their hands and using and tongs to handle all ready to eat foods.
Facility has an employee health policy in place and the person in charge stated that no employees had reported in sick recently.
For more information, refer to the Routine inspection dated 15 Oct 2014.
No violation noted during this evaluation. | 10/15/2014 | Complaint | |
Abbreviations: WIC - walk in cooler
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed a storage container used as an ice scoop and being stored in the ice machine. Person in charge located the proper ice scoop and replace the container with the scoop.
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.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The dump sink near the iced tea makers is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment and Utensils, Air-Drying Required
Observation: Warming drawers were found stacked while wet after cleaning and chemical sanitization near the 3-compartment sink..
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 were noted in need of cleaning: 1-the floor sink under the 3-compartment sink, 2-the floor in the walk-in cooler.
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.
- Mops - Drying Mops
Observation: Mops not hung up to air dry. Observed mop stored on the floor near the mop sink. Mop was hung up during inspection.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label. Observed a pump type sprayer of cleaning agents that was not labeled near the mop sink. Container was labeled during inspection.
Correction: Label spray bottles with contents or discard.
|
10/15/2014 | Routine | |
3-compartment sink - 400 ppm quaternary ammonium
Wiping Cloth Bucket - 200 ppm quaternary ammonium
Discussed: Ensure all employees working with food are wearing proper hair restraints.
Observed good glove usage, handwashing, and use of time as a public health control.
In general facility is very clean and well maintained. Thank you.
- Handwashing Signage/Handwashing Facilities (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Provided to Person in Charge.
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
02/04/2014 | Risk Factor Assessment | |
No Food prep observed.
Foods from approved sources.
Facility is in substantial compliance with the rules and regulations regarding restaurants set forth by the Virginia Department of Health. Permit issued.
No violation noted during this evaluation. | 10/21/2013 | Routine | |
The following items are needed prior to issuance of health department permit:
*1. Quaternary ammonium sanitizer at 3-compartment sink is currently dispensing at a concentration greater than 400 ppm. Concentration should measure between 150-400 ppm.
*2. Obtain Final Certificate of Occupancy from Caroline County Building Official.
3. Caulking needed around 3-compartment sink and customer self-service drink area.
4. Provide ice scoops at both the drive thru and main ice bins.
5. Ensure all equipment and utensils are cleaned and sanitized.
No violation noted during this evaluation. | 10/01/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Mcdonald's Of Ladysmith #33384, 8265 Ladysmith Road, Ruther Glen, VA 22546 »