McDonald's #1080001-174-1017, 5214 Oaklawn Boulevard, Hopewell, VA - Restaurant inspection findings and violations

October 29, 2008 (Risk Factor Assessment)

Comments:
The facility was well maintained during this inspection. The manager on duty was well versed in employee health during this inspection.

June 03, 2008 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical Employee observing eating over a food preparation area
  Instruct employees to eat in designated areas only away from food preparation, cooking, serving, and cleaning areas. PIC instructed employee during inspection.
• 0160 - Corrected During Inspection Critical 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.
  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.
• 0450 C - Corrected During Inspection Employee was handling has uncooked brown potatoes after handling soiled wipe cloths, soiled equipment to include soiled deep fat fryer and grease retrieval equipment, and soiled apron. Employee was also observed eating at the same time frame.
  Employee should cease handling food until cleaning equipment tasks have been completed, or wash hands in between task. PIC instructed employee in proper methods during inspection.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 2000 - Single service items observed unprotected from contamination. Containers not stored inverted. Cups stored with openings not protected.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Food container had food debris in them after being cleaned and placed on clean storage rack. They were returned to be cleaned and sanitized.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Tops of equipment throughout facility had dust and debris accumulation and was in need of cleaning.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Floor in the basement area behind the walkin freezer and behind the washer and dryer had trash and debris accumulation.
  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.

Comments:
Handouts were provided on the new risk inspection with emphasis placed on the five major risk factors. If there are any questions, please contact the health department at 733-2630 ext 312

December 13, 2007 (Routine)

Comments:
Discussed employee health with the Director of Operations for a chain of these type restaurants to determine current policy. All restaurants to include this one had conditional employees and employees complete Form 1a and Form 1b provided in the FDA Model Food Guide 2005. Management and employees are aware of the concerns with symptoms and diagnosis of diseases associated with foodborne illness. A review of the forms on several employees was evaluated and all appeared to be completed properly. This facility appears to be in compliance with the requirements associated with employee health (12 VAC 5-421-80 through 120).

July 13, 2007 (Routine)

Violation: 3380 - Corrected During Inspection Critical Quateranary Ammonia sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. The sanitizer was checked at +400ppm (very bright green on the test strip).
Utilize only quat. ammonia that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces at 200ppm.
Comments:
Make sure that all employees working with food wear a hair restraint. Also be sure that employees working with food wear no jewelry on hands other than a plain wedding band (no stones, no watches or bracelets). The traulsen 4-door freezer bottom right gasket also needs to be repaired (hanging off). Freezer still working properly but large ice chunks form due to condensation within the freezer. Good handwashing and glove use.

January 03, 2007 (Routine)

Violation: 0850 - Corrected During Inspection Critical Sliced tomatoes, swiss cheese, american cheese, and shredded cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
Comments:
Keep a check on handwashing and make sure that employees change gloves and wash hands when gloves become contaminated. Make sure tht employees understand using time as the control vs. temperature and what that means concerning the food products. NONCRITICALS TO BE AWARE OF: Make sure that any employee working with food wears a hair restraint. Was damaged piece of equipment for repair downstairs and a few equipment items to be stripped by the dumpster. Be sure to remove unused equiptment from premisis. Dumpsters were not covered with lids or lids were damaged--PIC to contact refuse company and get lids for dumpsters. Make sure the lids for waste cans in women's restroom stalls stay with the waste can.

July 24, 2006 (Routine)

Violations:

• 0160 - Critical (CORRECTED DURING INSPECTION): Food employee donning single use gloves after wiping mouth and before washing hands. Discussed with PIC and employee.
  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.
• 0200 - Corrected During Inspection Employee wearing jewelry on hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0240 - Corrected During Inspection Employee observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0470 - Critical Repeat (CORRECTED DURING INSPECTION): Numerous ground beef patties were left uncovered and frozen packages of another meat item were tossed on top of them.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0530 - Corrected During Inspection Packaged food (coffee creamers) stored in direct contact with ice water (Ice had melted).
  Store packaged food in drained ice to prevent the entry of water. If the creamers are UHT aseptically packaged there is not requirement to store them in ice.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0700 - Critical (CORRECTED DURING INSPECTION): The chicken breast cooked on the grill was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.Temperatures ranged from 143 to 165 on at least 5 chicken breast. All were discarded. The timer unit and heating unit were checked and reset during inspection and the next batch of chicken breast that were cooked reached temperatures above 165.
  Continue to cook the chicken breast heat all parts to 165F or above for 15 seconds. Temperatures should be taken periodically to ensure timing/heat system is working properly.
• 1320 - Corrected During Inspection There was no temperature measuring device located in the Beverage Air refrigerator near the service line.
  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.
• 1570 - A section under the counter were the coffee and tea were serviced to customers was extremely difficult to get out and clean under. Appears that there may have been a cover there before but had been removed.
  Install a stainless steel cover/panel or other suitable material that is easily cleanable, non absorbent, and smooth over the open space to prevent debris, grease, trash, etc from falling into the open area which is very hard to clean.
• 1570 - The door gaskets of the following equipment were torn.The small freezer unit where chicken nuggets are stored was tornBoth doors of the small freezer unit where the chicken tenders and breast are stored were tornBoth bottom door of the Traulsen 4 door freezer unit were torn.
  Repair or replace the freezer's door gaskets in accordance with the manufacturer's specifications.
• 1770 A - Critical (CORRECTED DURING INSPECTION): The following equipment food-contact surfaces were observed soiled to sight and touch: Several plastic food containers had debris in them after being clean and sanitized.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 1. Dust accumulation on top of refrigeration where water, creamers, etc. kept.2. Dust accumulation on the computer monitors used for orders in both front line and on order out area.
  Maintain nonfood-contact surfaces of equipment clean.
• 1790 - The inside cavity of the microwave oven was observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 1960 - Corrected During Inspection Plastic food containers and other equipment were found stacked while wet after cleaning and chemical sanitization.
  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.
• 2000 - Clean coffee filters were observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 3180 - Trash and debris on floor under counter at the front order out area.
  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.

February 23, 2006 (Routine)

Violations:

• 0200 - Employees wearing jewelry on their arms and hands while preparing food. Several employees observed wearing bands on their wrists and one employee observed wearing watch. Cannot properly wash upper parts of hands and arms with this type jewelry on.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0470 - Corrected During Inspection Critical Unwrapped or uncovered food (hamburgers) in the reach in freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1320 - There was no temperature measuring device located in the:2 door and 1 door freezer units and the DaSani refrigerator.
  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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 1. Sticky substance/debris on storage rack for clean equipment.2. (CORRECTED DURING INSPECTION) Door gaskets have food debris in them on Traulsen 4 door freezer.3. Food debris, etc. on bottom shelf of Traulsen freezer.4. Stain inside top and side of ice storage bin at carry out window.5. Debris/grease on the inside cavity when door is opened under the French fry warmer/storage unit.
  Maintain nonfood-contact surfaces of equipment clean.
• 1790 - Corrected During Inspection Food/splash debris on inside of MQ-ing oven.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 3030 - No disposable towels were provided at the hand washing lavatory in the front handwash sink near Traulsen Freezer.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3045 - (CORRECTED DURING INSPECTION): A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.HAND WASH SIGNS WERE PROVIDED.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3170 - Repair wall behind hot water heater in basement area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - (CORRECTED DURING INSPECTION): 1. Syrup spill on floor from carbonated beverages.2. Considerable debris, lint, trash, etc. behind washer, dryer, and water heater, all in need of cleaning.
  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.
• 3660 - Corrected During Inspection Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.
• 3660 - Corrected During Inspection Establishment operating without a valid permit.
  Cease all food service operations until you receive a permit to operate from the health department.

Comments:
PLEASE PROVIDE THIS OFFICE A COPY OF ALL MANAGER'S WHO HAVE ATTENDED A SERVSAFE CLASS WITHIN THE LAST 3 - 4 YEARS THAT WORK IN THE FACILITY.

August 03, 2005 (Complaint)

Comments:
Unable to verify that a violation existing regarding a complaint received on 3 Aug 2005.

June 27, 2005 (Routine)

Violations:

• 0140 - Corrected During Inspection Critical Improper handwashing procedures observed. Employees had on watches and could not properly wash their exposed portions of their arms (by their wrists and low forearm).
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. DISCUSSED WITH PIC AND WAS CORRECTED.
• 0200 - Corrected During Inspection Repeat Employees wearing jewelry on their arms and hands while preparing food. Several employee were wearing watches on the wrist making it difficlut to properly wash hands and exposed portions (forearms).
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. DISCUSSED WITH PIC AND WAS CORRECTED.
• 1100 - Corrected During Inspection Critical The ice scoop was missing the handle were it appeared to have broken off leaving a jagged rough hole that could not be easily clean and did not allow for proper scoopign of ice.
  Repair or replace the ice scoop to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1570 - Repeat The door gasket was badly torn on the 1 door freezer unit near fryers.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 1730 - The thermometer on the 2 door freezer unit was broken and not working properly.
  Repair, replace, and/or maintain the calibration of thermometer and gauges for accuracy and function in the intended range of use.
• 1770 A - Critical Repeat (CORRECTED DURING INSPECTION): The following equipment food-contact surfaces were observed soiled to sight and touch: 1. Food containers at storage rack area.2. Carbonized grease on small sheet pans
  Clean and sanitize these surfaces for food contact.
• 1770 C - Corrected During Inspection Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Non food contact containers for collected crumbs.
  Maintain nonfood-contact surfaces of equipment clean.
• 1960 - Corrected During Inspection Food and other storages containers were found stacked while wet after cleaning and chemical sanitization.
  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.
• 2740 - Trash and litter were observed adjacent to the refuse container outside the facility. Additionally, their was grease buildup around the waste grease container on the ground and the lid was open on the container attracting numerous flies.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3180 - Repeat Physical structure noted in need of cleaning.1. Trash behind storage racks downstairs.2. Trash behind walk-in freezer.3. Trash, towel, debris behind the washer, dryer, and beverage dispensing unit.4. Food splashes and stains on ceiling tile in kitchen area.5. Dust accumulation and food splash on ceiling tile above 3 compartment sink area.
  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.
• 3200 - Repeat Intake and exhaust air ducts are not being cleaned.Bottom floor ducts above washer/dryer and in women's restroom.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3220 - Corrected During Inspection Mops not hung up to air dry.
  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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. 1. Outside behind the dumpster (fan, case, etc.)2. Inside bottom floor storage areas.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

Comments:
ALL NON-CRITICAL VIOLATIONS SHOULD BE CORRECTED AS SOON AS POSSIBLE AND WITHIN 90 DAYS FROM INSPECTION.

January 20, 2005 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Raw animal food (whole shelled eggs) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 1570 - The door gasket of the 1 door freezer unit was torn.
  Repair or replace the freezer door gasket in accordance with the manufacturer's specifications.
• 1770 C - Food debris observed in the gaskets on doors of the Traulsen 4 door freezer unit.
  Maintain nonfood-contact surfaces of equipment clean.
• 1780 - Corrected During Inspection Critical Inside top of ice machine had mildew/mold.
  Clean ice machine at a frequency to preclude accumulation of soil residues/mildew/mold to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory near the office.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3140 - Corrected During Inspection Coat hung up on clean equipement storage rack.
  Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
• 3170 - Light fixture in walk-in refrigerator has come attached from the wall and is hanging.
  Repair light fixture. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Ceiling tile badly stained with splashes, etc. over the bun storage area and the hot holding area.
  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. If items cannot be cleaned them they shall be replaced.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. The items are located on the bottom shelf for storage of clean items that have been washed at 3 compartment sink.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

June 28, 2004 (Routine)

Violations:

• 1570 - Repeat The door gasket of the bottom right door of the Traulsen 4 door Freezer was torn and in need of replacement.
  Replace the door gasket in accordance with the manufacturer's specifications.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 6 each heavily soiled/carbonized grease sheet pans. Not in use.
  Clean and sanitize these surfaces for food contact.\ or discard them on replace as needed.DISCUSSED WITH PIC TO TAKE CARE OF.
• 0160 - Critical A food employee failed to wash his hands after wiping his face and then went to work with food contact surfaces.
  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.PIC DISCUSSED AND TOOK CORRECTIVE ACTION.
• 0200 - Repeat Employees wearing watches on their arms while working with food/food contact surfaces.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 1. Top of Coca-Cola Pressurized Unit in basement.2. Bottom shelf of the 4 door Traulsen Freezer Unit.3. Severe ice accumulation in Walk-in Refrigeration unit as well as build up in the 2 small reach in freezer units located near the fryers units.
  Maintain nonfood-contact surfaces of equipment clean.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Containers, racks, etc.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.SEVERAL CONTAINERS WERE DISCARDED DURING THE INSPECTION.
• 3200 - Intake and exhaust air ducts are in need in cleaning. Dust accumulation in and around them. Especially, those in the basement.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3170 - 1. Bottom of wall behind hot water heater in poor repair with large gaps and wall peeling in basement area.2. Wall panel separating at end of the outside of the Walk-in Freezer unit in basement area.
  Repair......Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat 1. Grease/grime buildup near sliding storage racks in the dry storage area of the basement.2. Ceiling tile in food cooking, preparation, and holding area are in need of cleaning. Splashes of food on them.
  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.
• 3340 1 - 2 spray containers of chemicals were stored on the sanitize drain board of the 3 compartment sink..
  Containers of HAZARDOUS PRODUCT must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.CORRECTED DURING INSPECTION.

January 28, 2004 (Routine)

Violations:

• 3030 - No disposable towels were provided a the hand washing lavatory at the front hand wash sink near the customer counter.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials.CORRECTED DURING INSPECTION
• 1800 - The nonfood contact surface of the following EQUIPMENT had accumulations of dust, grime and/or debris.1. Non food contact surfaces of sheet pans had encrusted grease.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Discard equipment if encursted grease cannot be removed.
• 3220 - Mop not hung up to air dry.
  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.
• 1600 - The drainboard at the sanitize sink side had food debris, dirty equipment, cleaning pad, etc.
  Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.CORRECTED DURING INSPECTION
• 1790 - The inside cavities of the MQing microwaves had food debris accumulation.
  Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
• 1570 - 1. The right bottom door had a torn gasket on the Traulsen 4 door freezer.2. The thermometer cover on the 2 door freezer unit was damaged making it difficult to clean the door.
  1. Repair or replace the @EQUIPMENT@ door gasket in accordance with the manufacturer's specifications.2. 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.
• 0160 - Critical A food employees failed to remove gloves and wash hands after handling wipe clothes and wiping pants off.
  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.PIC TO DISCUSS IMPORTANCE OF HAND WASHING WITH ALL EMPLOYEES.
• 3170 - A hole was in the wall along the left side of the staircase down to the supply area.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0200 - Employees wearing jewelry on their arms and hands while working with food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.CORRECTED DURING INSPECTION
• 3180 - 1. Trash and debris on floor in dry/paper goods storage area.CORRECTED DURING INSPECTION.2. Dust accumulation on fan covers in walk-in refrigerator.CORRECTED DURING INSPECTION.3. Dust and debris accumulation behind washer,dryer, and hot water heater.CORRECTED DURING INSPECTION.4. Tomatoes and trash on floor under racks in walk-in refrigerator.CORRECTED DURING INSPECTION.5. ** Food debris and splashes on the ceiling tile throughout the cooking area of the kitchen.
  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.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.CORRECTED DURING INSPECTION
• 1770 - Encrusted grease deposits and/or other soil deposits were observed on the following equipment.1. Food containers stored on the equipment storage rack still had some food debris. CORRECTED DURING INSPECTION.2. ** Several sheet pans had encrusted or carbonized grease buildup. Were not in use.3. Can opener /blade had food debris.CORRECTED DURING INSPECTION
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 2890 - Light shield caps were missing on shields inside walk-in freezer.
  Shield or replace light bulb with a coated or shatter-resistant bulb. If tube shield is used provide in caps.CORRECTED DURING INSPECTION

August 12, 2003 (Complaint)

Comments:
A complaint that was received on sometime on August 11, 2003 was investigated on the morning of August 12, 2003. The complaint regarding the playground area and the play tubes that the children crawl through. The complainant stated that the tube had feces in it that may have come from a small child in diapers. The manager on duty was informed and the tube was cleaned and sanitized shortly after the complaint was given to them. The inspection revealed that the problem had been corrected. No further investigation was required.

June 27, 2003 (Critical Procedures)

Violations:

• 0820 - Critical Sausage gravy hot holding at improper temperatures. Temperature was from 127 to 132.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. CORRECTED DURING INSPECTION.
• 1770 - Critical Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of several sheet pans.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability. ALL PANS WERE DISCARDED AND NEW ONES PROVIDED. CORRECTED DURING INSPECTION.
• 1780 - Critical Inside of ice machine had mildew/mold growth
  Thoroughly clean and sanitize inside of ice machine and conduct periodic cleaning and sanitizing to prevent growth. CORRECTED DURING INSPECTION.

Comments:
Inpection report information can be found at this website: www.vdh.state.va.us in the Environmental Health Section. Remember to correct all non-critical violations that were identified on the Routine inspection report conducted on January 29, 2003 if you haven't already.

January 29, 2003 (Routine)

Violations:

• 1800 - The nonfood contact surface of the @EQUIPMENT@ had accumulations of grime and debris.1. GREASE ACCUMULATION ON TOP OF ICE MACHINE.CORRECTED DURING INSPECTION.2. FOOD DEBRIS ACCUMULATION IN GASKETS ON TOP DOORS OF 4 DOOR FREEZER UNIT.3. FOOD DEBRIS/SPILLS IN PLASTIC CONTAINERS HOLDING PACKAGED CONDIMENTS.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1960 - @TABLEWARE@ were found stacked while wet after cleaning and chemical sanitization.SEVERAL PLASTIC CONTAINERS WERE STACKED TOGETHER AND WERE WET.CORRECTED DURING INSPECTION.
  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. YOU CAN TAKE A CLEAN PAPER TOWEL AND DRY BEFORE PUTTING AWAY.
• 3180 - @Physical structure@ in the @Location@ noted in need of cleaning.1. TRASH AND DUST ACCUMULATION ON FLOOR/WALL DIRECTLY BEHIND DRYER IN BASEMENT.
  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.
• 3290 - Maintenance tools and equipment stashed in back storage area where grease trap is located and supplies adjacent to it not stored in a manner that is easily cleanable and the area has accumulation of debris, etc.
  Store in a manner that facilitates cleaing the area and clean up the debris, etc.

Comments:
All non-critical violations shall be corrected as soon as possible and within 90 days of inspection. The information on this report may be publically displayed on the website.