- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed drive-thru cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Chlorine sanitizer concentration in wiping cloth buckets was inadequate.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
|
11/12/2014 | Routine | |
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Observed chlorine sanitizing solution in wiping cloth buckets in grill area were at an ineffective concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gap beneath back door where door sweep is damaged.
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.
|
06/23/2014 | Routine | |
Chlorine sanitizer concentration within appropriate range
- 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. Observed shell eggs stored over condiments and pre-cooked items.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
|
02/05/2014 | Risk Factor | |
Temperatures observed to be within appropriate ranges. Wet wiping cloth bucket quaternary ammonium sanitizer tested at an acceptable concentration of 200 ppm .Manager took appropriate corrective action as necessary. Facility appears to be under good active managerial control however some equipment or physical structures are in need of repair/replacement to include: 1. installation of hot water source for hand sink at drive through window area. Facility was permitted with hand sink at drive through window not having a hot water source. 2. doors of walk in refrigerator and freezer should be repaired/replaced to eliminate curled up metal that is not smooth or easily cleanable 3. floor tile needs replacement/repair under threshold of walk in freezer Facility found to be in compliance with Virginia food regulations this date.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that meats in walk in freezer was not protected from CONTAMINATION because it was not in packages, covered containers, or wrapped. Observed multiple case boxes of different meats stored in walk-in freezer uncovered.
Correction: Prevent CONTAMINATION@ by storing food in packages, covered containers, or wrappings.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk in freezer was observed in a state of disrepair and damaged. Observed section of metal beside of walk-in refrigerator door and walk-in freezer door that is peeded back (rolled) that allows for ice build up at this area.
Correction: 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.
- Physical Facilities in Good Repair
Observation: Flooring in front of walk in freezer is not maintained in good repair. Observed floor tile under walk-in freezer threshold with large pieces of tile and grout 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
Observation: Brick edging under windows in the dining room noted in need of cleaning. Observed build-up of crumbs and food debris on brick window sills in dining room.
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.
|
03/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mcdonald's #17831, 3287 Worth Crossing, Charlottesville, VA 22911 »