McDonald's #4194, 6920 Old Dominion Dr, McLean, VA - Restaurant inspection findings and violations

May 27, 2009 (Routine)

• 3-304.14(B)(1) - Observed moist wiping cloths lying out on the countertops.
  Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
• 4-501.11(A) - Observed the following to be in disrepair:1) Lids on the Norlake freezer chest,2) Food containers,3) Lid on the ice machine.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
• 4-501.11(B) - The door gaskets of the following unit(s) are (missing, damaged):1) Beverage Air reachin coolers,2) Beverage Air reachin freezers,3) Walkin Cooler
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-901.11(A) - Food containers were found stacked while wet after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 5-203.14(A) - Critical (CORRECTED DURING INSPECTION) Observed plastic container attached to the pipes in between the three compartment sink and the floor drain. Observed mop sink hose extended below the flood rim level.
  A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. PLASTIC CONTAINER ON THE THREE COMPARTMENT SINK WAS REMOVED AND THE HOSE WAS CUT ON THE MOP SINK.
• 5-205.11(A) - The handwashing facility located in the front food prep area is blocked, preventing access by employees for easy handwashing.
  A handwashing sink shall be maintained so that it is accessible at all times for employee use.
• 5-501.16(C) - There is no refuse container at the area immediately adjacent to the hand sink.
  If disposable paper towels are used at handwashing sinks, a trash can shall be located at each sink or group of adjacent sinks.
• 6-202.11(A) - Observed that the end caps are missing from the protective light covering of fluorescent light fixtures in the walkin cooler.
  Provide end caps to completely enclose the light bulb.
• 6-301.12(A) - Repeat (CORRECTED DURING INSPECTION) Observed that paper towels were not provided at each handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.11 - Observed that the following is not maintained in good repair:1) Mildew overgrown caulking along the three compartment sink.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

September 10, 2008 (Routine)

• 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance: oil.
  ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
• 3-305.11(A)(2) - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination as follows: .tortillas left on edge of handwashing sink
  Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
• 4-501.114(A) - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Chlorine (bleach) solution for wiping cloths observed at less than 50 ppm.
  A chlorine solution shall have a minimum concentration of 50 ppm and a maximum concentration of 100 ppm.
• 4-501.14(A)-(C) - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
  A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths and drainboards or other equipment used to substitute for drainboards shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and if used at least every 24 hours.
• 5-501.113(B) - Outside cardboard box receptacle was uncovered.
  Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
• 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink at all times to allow employees to properly wash their hands.
• 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink. Two of the three handwashing sinks did not have paper towels.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.

January 30, 2008 (Critical Procedures)

• 2-301.14(A)-(I) - Corrected During Inspection Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts (e.g. observed food employee along the cook line adjust hair), or after engaging in any activity that could contaminate the hands (e.g. observed employee clean then proceed to cook line for servicing without washing hands first).
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination (e.g. observed raw chicken filets stored together with raw fish filets within the 1-Dr Reach-In freezer along the cook line.
  Ensure potentially hazardous raw foods are properly stored and SEPARATED to prevent potential contamination from each other while being stored.
• 3-401.11(A)(2) - Corrected During Inspection Critical The comminuted or ground beef hamburgers were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
  Ensure comminuted or ground beef is cooked to an internal temperature of 155F for at least 15 seconds to assist in killing potentially hazardous food pathogens found within this raw meat.
• 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
  The wiping cloth buckets used for the storage of wet towels shall be maintained at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.

October 26, 2007 (Complaint)

July 30, 2007 (Routine)

• 2-301.12(A)-(B) - Corrected During Inspection Critical Observed food employees using improper handwashing procedures (e.g. observed food employee wash hands without soap).
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation after coughing on hands.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 3-304.15(A) - Corrected During Inspection Soiled single-use gloves in use by a food employee.
  If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
• 3-305.11(A)(3) - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6" (e.g. bags of chicken nuggets on flooring of walk-in freezer).
  Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:- See "Food Temperatures" section of report for food measured ABOVE 41F while cold holding.
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 3-701.11(A) - Critical Repeat The following food item(s) is unsafe, adulterated, or not honestly presented and shall be discarded or reconditioned:- Biscuits- PancakesFound unwrapped and uncovered in a box with plastic wrapped eggs within the walk-in freezer.
  A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.
• 4-301.11 - Repeat The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less.- See "Food Equipment" section of report for equipment measured ABOVE 41F in ambient temperature.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Repair the unit(s) as needed immediately. Foods exposed to temperature abuse for over 4 hours shall be discarded, otherwise, the foods shall be stored in other working refrigerators.
• 4-402.11(A) - The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning:- 3-Compartment Sink
  Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
• 4-501.11(B) - Repeat The door gaskets of the following unit(s) are damaged:- Walk-In Refrigerator- 2-Dr Wall Mounted Freezer (Main Aisle)
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-502.11(B) - The food temperature measuring device was found out of calibration in the range of use.
  Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32F or calibrated in a pot of boiling water at 212F.
• 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: - Door gaskets of 1-Dr Prep Unit
  Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
• 4-903.11(B) - Corrected During Inspection Clean coffee filters were observed stored uncovered.
  Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
• 5-202.12(A) - Repeat Water from the handwashing sink in the Men's restroom was measured at a temperature less than 100F.
  A handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
• 5-205.11B - Repeat The handwash station along the main cook line aisle is being used as a dump station (observed CFM dump ice in sink).
  The handwash facility identified above is to be used for washing hands only.
• 6-202.11(A) - Light bulb(s) in the walk-in freezer are not covered by a protective shielding.
  Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
• 6-301.12(A) - Corrected During Inspection Repeat Observed that paper towels were not provided at each handwashing sink (e.g. hand sink near dishmachine).
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-301.14 - 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 (e.g. Men's Restroom).
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

January 17, 2007 (Routine)

• 3-101.11 - Corrected During Inspection Critical Observed foods within the walk-in freezer being contaminated by fluid leaking from the condenser directly on Ready-To-Eat (RTE) foods.
  ALL food shall be safe, unadulterated and honestly presented.
• 3-305.11(A)(3) - Corrected During Inspection Food stored on the floor and/or food stored less than 6" (e.g. observed an opened box of chicken filet being stored on the floor of the walk-in freezer).
  Food shall be protected from contamination by storing the food at least 6 inches off the floor onto NSF approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
• 3-401.11(A)(2) - Corrected During Inspection Critical Hamburger patties were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
  Raw animal foods such as ratities, injected meats, comminuted meats, commercially raised game animals, and raw eggs not for immediate consumption shall be cooked to heat all parts of the food to a temperature and time that complies with Law. These foods shall be cooked to an internal temperature of 155f for at least 15 seconds.
• 3-701.11(A) - Corrected During Inspection Critical The foods are unsafe and/or adulterated. Observed foods within the walk-in freezer contaminated by fluid leaking from the condenser directly on Ready-To-Eat (RTE) foods.
  A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.
• 4-501.11(A) - The condenser within the walk-in freezer was observed in a state of disrepair and damaged (e.g. leaking fluid from piping).
  Equipment shall be maintained in a state of repair and good condition.
• 4-501.11(B) - The door gasket of the walk-in refrigerator is damaged.
  Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
• 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer (e.g. chlorine) was found in the wiping cloth bucket.
  The wiping cloth buckets used for the storage of wet towels shall be maintained at a chemical concentration of at least 50-100ppm of chlorine, 12.5-25ppm of iodine, or 200ppm of Quatenary ammonium.
• 5-202.12(A) - Water from the handwashing sink in the men's restroom was measured at a temperature less than 100F.
  A hand washing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
• 5-202.12(C) - When timed, the automatic shut off faucet at the handwashing sink located in the men's restroom did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
  A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
• 5-205.11(B) - The handwashing station at the along the main kitchen walkway is being used as a dump station (e.g. observed food debris in sink).
  A hand washing sink may not be used for purposes other than hand washing.
• 6-301.12(A) - Observed that paper towels were not provided at the handwashing sink (e.g. near dishwasher and kitchen walkway).
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
• 6-501.18 - Observed that handwashing sink are unclean and are not being maintained. The handwashing sink's piping along the kitchen way walkway is leaking.
  Maintain handwashing sinks in sanitary and operable condition. Repair leaking pipes under sink.

August 23, 2006 (Routine)

• 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination (e.g. raw chicken stored with raw beef patties in walk-in freezer).
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 3-501.19A - Corrected During Inspection Critical Bacon 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.
• 4-301.11 - Repeat 1-Dr Prep Unit (near the coffee dispensers) and the 1-Dr Bev Air Prep Unit (front) were overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional equipment necessary to maintain food items at 41F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-501.11B - Repeat The door gaskets of the 2-Dr Bev Air Prep Unit, Walk-In Refrigerator, and cabinet like shelf Fry Freezer are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-903.11B - Corrected During Inspection Clean coffee filters were observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 43.1-3-1A - Critical Observed an expired permit posted in the establishment's store front.
  Replace expired Health Permit with a current an updated copy for public viewing (contacted FFX Health Dept. during inspection to reissue permit).
• 5-202.12A - Water from the handwashing sink in the restrooms (men's 91F) (women's 82F) were measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 5-202.12C - When timed, the automatic shut off faucet at the handwashing sink located in the restrooms did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
  Adjust or replace the faucet to provide water tempered to at least 110F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
• 5-205.11B - Corrected During Inspection The handwash station next to the food prep sink is being used for purposes other than washing hands (e.g. observed wiping cloth in sink).
  The handwash facility identified above is to be used for washing hands only.
• 6-301.11 - Repeat Soap was not provided at the hand washing lavatory across from the dishwasher.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for handsink at 3 of the 4 handsink within the kitchen .
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-303.11A - Inadequate lighting was noted in the walk-in refrigerator (e.g. blown light bulb).
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 6-501.111C - Critical Observed numerous flies throughout the rear of the establishement (e.g. dish washing station, dry storage area, break area).
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

March 15, 2006 (Complaint)

March 15, 2006 (Complaint)

February 07, 2006 (Routine)

• 2-301.12A - Critical Improper handwashing procedures observed. Observed an employee wash hands without soap.
  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.
• 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shell eggs stored over cheese in the walk-in.
  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.
• 3-302.11A4 - Corrected During Inspection Critical Observed uncovered food (bacon) on the top shelf at the line.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.16B - Corrected During Inspection Critical Repeat Observed creamer stored in the front Bev Air reach-in (47F) cold holding at improper temperatures (51F).
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 4-202.16 - The nonfood contact surface of the milk crate-like stackable containers used to hold toys is not designed or constructed to be easily cleanable.
  Replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-301.11 - Observed the front Beverage Air reach-in and Magic Chef units with ambient air temperatures of 47F.
  Have the units repaired/adjusted to be able to maintain air temperatures of 41F or below.
• 4-501.114A - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. Observed sanitizer buckets with concentrations of 10ppm.
  Use test strips to ensure proper sanitizer concentration.
• 4-501.11A - The following was observed:1. overhead reach-in freezers were observed with accumulations of ice2. rusted shelving under the self service soda machines
  Defrost the units to melt the ice. Replace or repair the shelving so it is easily cleanable.
• 4-501.11B - Repeat The door gasket of the walk-in is torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: tongs touching the interior of the reach-in portion of the Norlake drawer/reach-in unit
  Clean and sanitize these surfaces for food contact.
• 4-602.11D - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. The interior of the Norlake slide/drawer and reach-in freezer was observed soiled.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage.
• 4-602.13 - The nonfood contact surface of the gaskets on the reach-in portion of the Norlake drawer/reach-in freezer had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues.
• 4-903.11A - Corrected During Inspection Packages of single service lids were found stored on the floor at the drive through window.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 4-903.11C - Corrected During Inspection Coffee filters were observed stored unprotected at the coffee station.
  Store items in the original protective package to protect from contamination until used.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Magic Chef reach-in at the drive through
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-202.13 - Corrected During Inspection Critical Observed a plastic container placed around the properly air gapped pipes under the 3 compartment sink.
  Remove the container to provide the proper air gap for the sink.
• 5-205.15B - Plumbing connections at the washing machine were observed leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-301.11 - Corrected During Inspection Repeat Soap was not provided at the hand sink at the back.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink at the fry station.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at either restroom.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

February 07, 2006 (Routine)

• 2-301.12A - Critical Improper handwashing procedures observed. Observed an employee wash hands without soap.
  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.
• 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.11A1 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shell eggs stored over cheese in the walk-in.
  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.
• 3-302.11A4 - Corrected During Inspection Critical Observed uncovered food (bacon) on the top shelf at the line.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3-501.16B - Corrected During Inspection Critical Repeat Observed creamer stored in the front Bev Air reach-in (47F) cold holding at improper temperatures (51F).
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 4-202.16 - The nonfood contact surface of the milk crate-like stackable containers used to hold toys is not designed or constructed to be easily cleanable.
  Replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 4-301.11 - Observed the front Beverage Air reach-in and Magic Chef units with ambient air temperatures of 47F.
  Have the units repaired/adjusted to be able to maintain air temperatures of 41F or below.
• 4-501.114A - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used was not at an acceptable concentration. Observed sanitizer buckets with concentrations of 10ppm.
  Use test strips to ensure proper sanitizer concentration.
• 4-501.11A - The following was observed:1. overhead reach-in freezers were observed with accumulations of ice2. rusted shelving under the self service soda machines
  Defrost the units to melt the ice. Replace or repair the shelving so it is easily cleanable.
• 4-501.11B - Repeat The door gasket of the walk-in is torn.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: tongs touching the interior of the reach-in portion of the Norlake drawer/reach-in unit
  Clean and sanitize these surfaces for food contact.
• 4-602.11D - Critical Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. The interior of the Norlake slide/drawer and reach-in freezer was observed soiled.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage.
• 4-602.13 - The nonfood contact surface of the gaskets on the reach-in portion of the Norlake drawer/reach-in freezer had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues.
• 4-903.11A - Corrected During Inspection Packages of single service lids were found stored on the floor at the drive through window.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 4-903.11C - Corrected During Inspection Coffee filters were observed stored unprotected at the coffee station.
  Store items in the original protective package to protect from contamination until used.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Magic Chef reach-in at the drive through
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-202.13 - Corrected During Inspection Critical Observed a plastic container placed around the properly air gapped pipes under the 3 compartment sink.
  Remove the container to provide the proper air gap for the sink.
• 5-205.15B - Plumbing connections at the washing machine were observed leaking.
  Plumbing systems and components shall be maintained in good repair.
• 6-301.11 - Corrected During Inspection Repeat Soap was not provided at the hand sink at the back.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink at the fry station.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at either restroom.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

September 12, 2005 (Routine)

• 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw shell eggs stored over cheese in the walk-in refrigerator.
  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.
• 3-501.16B - Corrected During Inspection Critical Repeat Observed food items cold holding at improper temperatures. See food temperatures above.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 4-301.11 - Corrected During Inspection Observed both Bev air reach-in with ambient air temperatures above 41F.
  CFM discovered that both units had been unplugged during cleaning of the floor.
• 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed a sanitizer bucket at 0ppm.
  Use test strips to ensure proper concentration of sanitizer.
• 4-501.11B - Repeat The door gaskets of the Bev Air reach-in and walk-in are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-602.11E - Surfaces of the self service ice dispensers was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
  Clean the surface of ice dispensers 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.
• 4-602.12B - The ceiling of the microwave oven is observed soiled.
  Using the manufacturer's recommended cleaning procedure, clean the ceiling of the microwave oven at least every 24 hours.
• 4-903.11A - Boxes of single service items were found stored on the floor in the dry storage area.
  Store items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 4-904.11A - Corrected During Inspection Single service containers were found handled, displayed or dispensed with the food contact surface facing upward.
  Store ALL single service items with food or lip-contact surface facing downward to prevent contamination prior to use.
• 6-301.11 - Soap was not provided at the handsink by the ice machine.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. Observed no signage at the handsink near the salad station and in either restroom.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.11 - The roof in the seating area was observed is not maintained in good repair. The AC was leaking into a bucket and the ceiling tiles were wet.
  CFM stated that the repair person was already in that morning and that it was draining during the inspection.
• 6-501.16 - Observed a 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.

May 22, 2005 (Follow-up)

• 4-501.11B - Repeat The door gasket of the upper reachin freezer to left of grill line is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 43.1-3-4 - The Person in Charge (PIC) has an expired CFM card. The card expired 8 days ago.
  The PIC has two (2) business days to obtain the CFM card from ORS Interactive, Inc. A legible copy of that crad may be faxed to the Food Safety Section for compliance. Failure to obtain the card within two (2) business days may lead to further enforcement action.

May 16, 2005 (Critical Procedures)

• 3-501.16B - Corrected During Inspection Critical Blue cheese salads cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 4-501.11B - Repeat The door gasket of the upper reachin freezer to left of grill line is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-501.15A - Repeat The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. It did not reach minimum water temperature of 125F wash/rinse. Water from handsinks was in excess of 125F.
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. Service was called during inspection.
• 5-202.13 - Critical Repeat The diameter of the air gap between the drainline from the sanitizer sink and the flood level rim of the floor drain is less than twice the diameter of the water supply inlet.
  Provide an air gap with a diameter that is at least twice the diameter of the drainline and not less that 1 inch for proper backflow prevention by the air gap
• 5-203.14B - Critical Repeat Observed the lack of an approved backflow prevention device on the water lines serving the clothes washer.
  Provide an approved backflow prevention device.
• 6-202.11A - Light bulb in the walkin freezer is not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.

November 03, 2004 (Routine)

• 4-501.11A - Glass door refrigerator used for storage of salads did not maintain cold holding of 41F or less.
  Repair the glass refrigerator to allow it to maintain 41F cold holding.
• 4-501.11B - The door gasket of the 1DR chicken freezer to the left of the fryers is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-501.15A - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications - wash temp was supposed to be 125F. Actual temp was 120F after running machine 3 times.
  Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
• 4-903.11B - Clean cardboard sandwich containers were observed stored with the food-contact surface facing upward.
  CORRECTED DURING INSPECTION. Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 43.1-3-1A - Critical Permit to Operate was not posted. CFM could not locate permit
  Permit must be posted in a location visible to the public. CFM called Health Department to have a copy forwarded to the establishment.
• 5-202.13 - Critical The diameter of the air gap between the drainpipe of the sanitizer sink and the flood level rim of the floor drain is less than twice the diameter of the water supply inlet.
  Provide an air gap with a diameter that is at least twice the diameter of the drainpipe and not less that 1 inch for proper backflow prevention by the air gap
• 5-203.14B - Critical There are no backflow prevention devices on the water lines connected to the clothes washer.
  Provide backflow preventers on both hot and cold water lines at the clothes washer.
• 5-501.113B - Lid was open on outside refuse container.
  CORRECTED DURING INSPECTION. Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 6-301.11 - Soap was not provided at the hand sink at the ice machine..
  Hand soap must be provided at all hand sinks to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.12A - Observed that no paper towels were available for handsink at ice machine.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 6-501.16 - 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.

February 20, 2004 (Routine)

• 3-304.14B2 - Repeat Wiping cloths improperly stored between use. (Sink, counter)
  CORRECTED DURING INSPECTION: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 5-501.115 - Area around the outside refuse container is littered and there is a bag of trash that missed the refuse container. Grease containers not covered.
  CORRECTED DURING INSPECTION: Cover the grease containers and remove the litter from the refuse collection area.
• 4-903.11D - A box of single serve food containers found sitting on floor.
  CORRECTED DURING INSPECTION: Store all items at least 6" off floor.
• 5-205.15B - The goose neck sprayer is leaking and wrapped with plastic.
  Have the sprayer repaired or replaced.
• 4-501.11A - The ice machine is not functioning properly and the cover has been removed.
  Repair the ice machine and replace the cover.
• 4-501.11B - A plastic cover for the beef pattie frozen storage is damaged with some insulating material exposed.
  Replace the damaged cover.
• 2-303.11 - Employees observed wearing jewelry on their arms and 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.
• 2-402.11A - Employees observed working in the food service area without proper hair restraints. ( Manager helping on preparation line)
  CORRECTED DURING INSPECTION: Ensure that 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.
• 4-204.112A - Two thermometers were either damaged or missing from refrigeration units.
  Replace thermometers as needed.
• 3-302.11A4 - Critical Lids on custard machine open and some custard spilled on top of machine.
  CORRECTED DURING INSPECTION: Replace the lids and clean the top of the machine.
• 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.

August 07, 2003 (Complaint)

May 30, 2003 (Routine)

• 4-402.11A - Caulking has deteriorated at dish wash area.
  Replace caulking since adjacent wall is exposed to splash and spillage
• 4-204.112B - Repeat There was no temperature measuring device located in the following units:1. fries freezer at cooker line2. table top glass front fajita 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.
• 4-602.11E - Observed the following areas are in need of cleaning:1. interior surfaces including door of ice machine2. nozzles of soda machine.
  Clean the above units as often as necessary to maintain clean. CORRECTED DURING INSPECTION.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use. Some wiping cloths observed on counter tops.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. CORRECTED DURING INSPECTION.
• 5-205.11B - Repeat The handwash station at the cookline is being used for purposes other than washing hands.
  The handwash facility identified above is to be used for washing hands only. CORRECTED DURING INSPECTION.