McDonald's Restaurant #13675, 8055 Alban Rd, Springfield, VA - Restaurant inspection findings and violations

July 30, 2009 (Routine)

Violations:

• 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: bowl of cherries
  Foods shall remain covered at all times.
• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: chicken nuggets, chicnke selects, and fish filet
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above.
• 4-501.11(A) - Observed that the walk in cooler door does not shut completely.
  The door shall be repaired.
• 4-903.11(B) - Corrected During Inspection Single service pancake trays in dry storage were observed stored an wrapped with the food-contact surface facing upward.
  Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
• 4-904.11(A) - Plastic spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.

Comments:
The purpose of today's visit was to conduct a routine inspection. If there are any questions please contact the EHS inspector. Thank you.
Water Heater: same

January 15, 2009 (Routine)

Comments:
A final pre-operational inspection was scheduled for today at 9:30 A.M. The newly installed McCafe Beverage Station is not ready for a final Health Department inspection. Final inspections in plumbing and Eletrical are required before scheduling for a final Health Department inspection.

November 20, 2008 (Routine)

Comments:
The purpose of today's visit was to conduct a complaint investigate regarding there possible being no hot water at the facility. The complaint is not confirmed. If there are any questions please contact the EHS inspector.

July 11, 2008 (Routine)

Violations:

• 2-103.11(D) - Repeat Poor handwashing procedures observed.
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
• 2-301.14(A)-(I) - Critical Repeat (CORRECTED DURING INSPECTION) Observed no handwashing in between glove changes.
  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 hand washing frequencies will help prevent foodborne illness.
• 3-302.11(A)(2) - Critical Repeat (CORRECTED DURING INSPECTION) Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:1) Observed raw chicken being stored above raw hamburger in the reachin freezer.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature).
• 3-304.12(A)-(F) - Repeat (CORRECTED DURING INSPECTION) Dispensing and/or in-use utensils improperly stored between use as follows:1) Observed ice scoop lying in the ice bin.
  During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 4-501.11(A) - The following equipment was observed damaged and no longer smooth and easily cleaned or sanitized:1) Observed chemical storage cabinet to be rusted.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-501.11(B) - Repeat The door gaskets of the following unit(s) are (missing, damaged):1) Bally 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.
• 4-903.11(D) - Repeat Observed single service items being stored on the floor.
  Single service items shall be stored at least 6 inches off the floor.
• 5-203.14(B) - Critical Repeat Observed the lack of an approved backflow prevention device on the mop sink.
  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 installing an approved backflow prevention device as specified under 5-202.14.
• 5-501.16(C) - Repeat 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.

January 22, 2008 (Routine)

Violations:

• 2-103.11(D) - Repeat Poor handwashing procedures observed.
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
• 2-301.14(A)-(I) - Critical (CORRECTED DURING INSPECTION) Observed no handwashing in between glove changes.
  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)(1) - Critical Raw animal food stored over ready-to-eat food in the refrigeration unit.1) Observed raw steak being stored above RTE tortillas in the walkin freezer.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 3-302.11(A)(2) - Critical (CORRECTED DURING INSPECTION) Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:1) Observed raw chicken being stored above raw hamburger in the freezer chest.
  Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature). PRODUCTS WERE SEPARATED.
• 3-304.12(A)-(F) - (CORRECTED DURING INSPECTION) Dispensing and/or in-use utensils improperly stored between use as follows:1) Observed ice scoop lying in the ice bin.
  During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
• 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.
• 4-202.16 - The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:1) Observed peeling plastic on the ice scoop holder (remove).
  Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
• 4-501.11(B) - Repeat The door gaskets of the following unit(s) are (missing, damaged):1) Bally 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.
• 4-602.11(E)(4) - Repeat Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• 4-901.11(A) - Repeat 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.
• 4-903.11(D) - Observed single service items being stored on the floor.
  Single service items shall be stored at least 6 inches off the floor.
• 5-203.14(B) - Critical Repeat Observed the lack of an approved backflow prevention device on the mop sink hose.
  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 installing an approved backflow prevention device as specified under 5-202.14.
• 5-205.15(B) - Observed the following in disrepair:1) Three compartment sink sprayhose (leaking),2) Mop sink (slow drain).
  A plumbing system shall be maintained in good repair.
• 5-501.16(C) - (CORRECTED DURING INSPECTION) 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.
• 6-303.11(C) - Observed burned out lights in the dishwashing areas.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.11 - Observed that the following is not maintained in good repair:1) Observed mildew overgrown caulking along the three compartment sink,2) Observed missing ceiling tile in the dry storage area.
  Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
The purpose of this visit was to conduct a routine inspection.
Facility Data Sheet
Hot Water Heater: Rheem G76-75C which uses 75,500 BTU's to produce 83 GPH of 120oF water at an 80oF rise.
Dishmachine: N/A
Grease Trap Cleaning: Quarterly (last service unknown)
Ventilation Hood Cleaning: Yearly (last service 11-2007)
Ventilation Hood Filter Cleaning: Daily (last service 01.21.08)
Pest Control Service: Monthly (last service 12.27.07)
Applicable Consumer Advisory: No

July 18, 2007 (Critical Procedures)

Violations:

• 2-103.11(D) - Repeat Poor handwashing procedures observed.
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
• 2-301.12(A)-(B) - Corrected During Inspection Critical Repeat Observed food employees using improper handwashing procedures.
  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.
• 5-203.14(B) - Critical Repeat Observed the lack of an approved backflow prevention device on the mop sink.
  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 installing an approved backflow prevention device as specified under 5-202.14.

Comments:
This is a critical procedures evaluation.

January 12, 2007 (Routine)

Violations:

• 2-103.11(B) - Corrected During Inspection Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.
  Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or ware washing areas of the commercial establishment. Only approved tours or brief visits may be authorized by the Person in Charge or certified food manager is steps are taken to ensure that exposed food, clean equipment/utensils, clean linens, and single service items are protected from contamination.
• 2-103.11(D) - Poor handwashing procedures observed.
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
• 2-103.11(F) - Employees are not aware of or are not monitoring the temperatures of potentially hazardous food.
  The Person in Charge or certified food manager shall be designating employees to monitor the temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1. Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165f for 15 seconds, 2. Beef and eggs for hot holding: cooked to an internal temperature of 155 for at least 15 seconds, 3. Pork, seafood, plant foods and eggs for immediate service: cooked to an internal temperature of 145f for at least 15 seconds. 4. Prepared foods reheated to an internal temperature of 165f for at least 15 seconds, 5. Commercially processed foods reheated to an internal temperature of 135f for at least 15 seconds.
• 2-301.12(A)-(B) - Corrected During Inspection Critical Improper handwashing procedures observed.
  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, 6. dry hands/arms with paper towels and then turn off the water at the hand sink. Effective hand washing will help prevent foodborne illness.
• 3-501.16(A)(2)(a) - Corrected During Inspection Critical Cheese (62F), Tomato (63F) cold holding at improper temperatures.
  Potentially hazardous foods (time/temperature control for safe food) shall be held cold at a temperature of 41f or below.
• 4-301.11 - The following is not currently operating as required to hold food at a temperature of 41f or below:1) Beverage Air Reachin Cooler (63F),2) Beverage Air Reachin Display Cooler (47F)
  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.
• 4-501.11(A) - The following was observed in a state of disrepair and damaged:1) Chemical storage shelves (rusted),2) Interior of the microwave oven.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.
• 4-501.11(B) - The door gaskets of the following are damaged:1) Bally 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.
• 4-602.11(E)(4) - Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
  Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safe food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
• 4-602.13 - The nonfood contact surfaces of the following equipment had accumulations of grime and debris: 1) Utensil drawer.
  NON-FOOD CONTACT SURFACES of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 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.
• 4-903.11(B) - Corrected During Inspection Clean single service lids were observed stored with the food-contact surface facing upward.
  Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
• 43.1-1-5(f) - On November 29, 2005 the Fairfax County Health Department adopted new design requirements for water heaters. Our records indicate that your current hot water heater does not meet these new design requirements. Observed Rheem G76-75C water heater.
  This policy does NOT apply to existing establishments that presently do not comply with the stated design requirements and are not exhibiting a hot water supply problem. Your facility falls into this category. However, the new design requirements will apply to your facility in the event of a change of ownership, remodeling/renovation, or if it is determined that your facility exhibits a hot water deficiency in the future. A certified letter will be sent to your facility notifying you of this requirement, and a copy will be placed in your establishment file.
• 5-203.14(B) - Critical Observed the lack of an approved backflow prevention device on the mop sink.
  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 bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.

Comments:
The purpose of this visit was to conduct a routine inspection.
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, fever and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 135F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-135F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
BOTTOM SHELF – 165F Raw Poultry
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.
HANDWASHING REMINDER:
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.
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.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
COOLING:
Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
Do not allow food to cool at room temperature. When the temperature of hot food falls below 140F it must be under temperature control to prevent bacterial growth.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-2444.
**REPEAT OBSERVATIONS WILL RESULT IN ENFORCEMENT ACTION BEING TAKEN**
Hot water heater: Rheem G76-75C which uses 75,500 BTU's to produce 83 GPH of 120F water at an 80F rise.--not NSF rated.
Dishmachine: N/A
Grease trap cleaning: Quarterly
Vent hood cleaning: Every 6 months
Pest Control service: Monthly
Consumer Advisory: N/A

July 25, 2006 (Critical Procedures)

Violations:

• 2-103.11D - Poor handwashing procedures observed.
  Educate employees on proper handwashing and routinely monitor the employee's handwashing procedures to ensure they are effectively cleaning their hands.
• 2-301.14A - 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. Observed no handwashing in between glove changes.
  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.
• 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.
• 5-203.14B - Critical Observed the lack of an approved backflow prevention device on the mop sink.
  Provide an approved backflow prevention device.

Comments:
The purpose of this visit was to conduct a critical procedures inspection.
During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, fever and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
BOTTOM SHELF – 165F Raw Poultry
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.
HANDWASHING REMINDER:
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.
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.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
COOLING:
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
Do not allow food to cool at room temperature. When the temperature of hot food falls below 140F it must be under temperature control to prevent bacterial growth.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-2444.
**REPEAT OBSERVATIONS WILL RESULT IN ENFORCEMENT ACTION BEING TAKEN**

February 01, 2006 (Routine)

Violations:

• 3-401.11A2 - Corrected During Inspection Critical The sample cooked hamburger was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
  Undercooked meat was discarded. Continue to cook the meat to heat all parts to 155F or above for 15 seconds.
• 3-501.17C - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed Canadian bacon in the refrigeration unit was not properly dated for disposition after opening. Incorrect date was placed on product.
  Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days.
• 4-204.112B - Corrected During Inspection Repeat There was no temperature measuring device located in the Beverage Air reachin or the wall mounted freezers.
  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.
• 4-501.11B - 1) The door of the walkin refrigerator does not close properly. The door must be pushed closed by employees. During the inspection, the door was observed wide open three different times.2) The door gasket of the Beverage Air reachin is damaged.
  1) Service the door to have it close easily and on its own. The CFM explained that the building has shifted and the door sticks to the floor.2) Repair or replace the door gasket in accordance with the manufacturer's specifications.

Comments:
The purpose of this visit was to conduct a routine inspection. All critical violations were corrected immediately by the CFM/manager. Monitor the cook temperatures of foods on the grill. All remaining items must be corrected within 90 days. The next routine inspection will be in approximately six months.

July 13, 2005 (Routine)

Violations:

• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.16B - Corrected During Inspection Critical Creamers (57F) cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 4-204.112B - Repeat There was no temperature measuring device located in the reachin freezer.
  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.
• 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1) Handle on the reachin freezer,2) Ceiling seam inside the walkin freezer.
  Repair the above mentioned items to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - Repeat The door gaskets of the reachin and walkin units are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1) Soda nozzles.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris:1) Gaskets on the reachin units,2) Walkin condenser fans.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11C - Repeat Single service cups were observed stored unprotected at the coffee machine.Observed inverted single service lids.
  Store items in the original protective package to protect from contamination until used.Store single service lids with the food contact surface down.
• 6-201.11 - Repeat Observed non smooth ceiling tiles in the front service and drive though areas.
  Ceiling tiles need to be smooth, easily cleanable, non absorbent.
• 6-501.11 - Repeat The following is not maintained in good repair:1) Burned out light in the utility closet,2) Seal bulletin board to the wall,3) Stall beside the urinal in the men's room,4) Mildew overgrown caulking along the three compartment sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.14A - Repeat Intake and exhaust air ducts are not being cleaned.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.

Comments:
REMINDERS:
Ensure that:
· employees are effectively cleaning their hands with soap and warm water for at least 20 seconds.
· employees understand illnesses and symptoms that would prevent them from coming to work (i.e., vomiting, diarrhea, fever, etc.).
· food is received from approved sources at the proper temperatures and in sound condition.
· the proper temperatures of Potentially Hazardous Foods during receiving, storage, preparation, cooling, reheating, and service by using a probe thermometer.
· foods are rapidly cooled down within 4 hours.
· employees are properly cleaning multiuse equipment and utensils by washing, rinsing, and sanitizing.
· there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
· employees are properly trained in food safety as it relates to their assigned duties.
***BEWARE OF REPEAT VIOLATIONS. CORRECT VIOLATIONS IMMEDIATELY TO AVOID ANY ENFORCEMENT ACTION***
If you have any questions or concerns, please contact me at (703) 246-2444.

July 13, 2005 (Routine)

Violations:

• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.16B - Corrected During Inspection Critical Creamers (57F) cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or less to inhibit the growth of harmful bacteria.Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less.
• 4-204.112B - Repeat There was no temperature measuring device located in the reachin freezer.
  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.
• 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1) Handle on the reachin freezer,2) Ceiling seam inside the walkin freezer.
  Repair the above mentioned items to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - Repeat The door gaskets of the reachin and walkin units are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1) Soda nozzles.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris:1) Gaskets on the reachin units,2) Walkin condenser fans.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-903.11C - Repeat Single service cups were observed stored unprotected at the coffee machine.Observed inverted single service lids.
  Store items in the original protective package to protect from contamination until used.Store single service lids with the food contact surface down.
• 6-201.11 - Repeat Observed non smooth ceiling tiles in the front service and drive though areas.
  Ceiling tiles need to be smooth, easily cleanable, non absorbent.
• 6-501.11 - Repeat The following is not maintained in good repair:1) Burned out light in the utility closet,2) Seal bulletin board to the wall,3) Stall beside the urinal in the men's room,4) Mildew overgrown caulking along the three compartment sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 6-501.14A - Repeat Intake and exhaust air ducts are not being cleaned.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.

Comments:
REMINDERS:
Ensure that:
· employees are effectively cleaning their hands with soap and warm water for at least 20 seconds.
· employees understand illnesses and symptoms that would prevent them from coming to work (i.e., vomiting, diarrhea, fever, etc.).
· food is received from approved sources at the proper temperatures and in sound condition.
· the proper temperatures of Potentially Hazardous Foods during receiving, storage, preparation, cooling, reheating, and service by using a probe thermometer.
· foods are rapidly cooled down within 4 hours.
· employees are properly cleaning multiuse equipment and utensils by washing, rinsing, and sanitizing.
· there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
· employees are properly trained in food safety as it relates to their assigned duties.
***BEWARE OF REPEAT VIOLATIONS. CORRECT VIOLATIONS IMMEDIATELY TO AVOID ANY ENFORCEMENT ACTION***
If you have any questions or concerns, please contact me at (703) 246-2444.

March 09, 2005 (Routine)

Violations:

• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16C - Corrected During Inspection Critical Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. Unit is not able to maintain internal items at a temperature of 41F or less.
  As the refrigeration unit is in place and in use at this facility, Section 43.1-1-5B of the Fairfax County Code requires that the equipment is upgraded or replaced no later than January 1, 2008 to maintain food at a temperature of 41F or less.
• 4-204.112B - Repeat There was no temperature measuring device located in the reachin and walkin units.
  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.
• 4-501.11A - Repeat The following was observed in a state of disrepair and damaged:1) Beverage Air Reachin Cooler (62F),2) Paper towel dispenser,3) Handle on reachin freezer.
  Repair the above mentioned items to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-501.11B - Repeat The door gaskets of the reachin and walkin units are damaged.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: 1) Soda nozzles
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Repeat The nonfood contact surface of the following had accumulations of grime and debris:1) Ventilaiton hood,2) Tops of equipment,3) Cabinet shelving in the front service area.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-901.11A - Food 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.
• 4-903.11B - Single service lids were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 6-201.11 - Repeat Observed non smooth ceiling tiles in the front service area.
  Ceiling tiles need to be smooth, easily cleanable, non absorbent.
• 6-202.11A - Repeat Lights bulbs in the dry storage area are 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.
• 6-301.12A - Corrected During Inspection Observed that no paper towels were available for handsink in the food prep area.
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-501.11 - The following is not maintained in good repair:1) Mildew overgrown caulking along the three compartment sink,2) Wall corners throughout facility.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
REMINDERS:
Ensure that:
· employees are effectively cleaning their hands with soap and warm water for at least 20 seconds.
· employees understand illnesses and symptoms that would prevent them from coming to work (i.e., vomiting, diarrhea, fever, etc.).
· food is received from approved sources at the proper temperatures and in sound condition.
· the proper temperatures of Potentially Hazardous Foods during receiving, storage, preparation, cooling, reheating, and service by using a probe thermometer.
· foods are rapidly cooled down within 4 hours.
· employees are properly cleaning multiuse equipment and utensils by washing, rinsing, and sanitizing.
· there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
· employees are properly trained in food safety as it relates to their assigned duties.
***BEWARE OF REPEAT VIOLATIONS. CORRECT VIOLATIONS IMMEDIATELY TO AVOID ANY ENFORCEMENT ACTION***
If you have any questions or concerns, please contact me at (703) 246-2444.

November 24, 2004 (Routine)

Violations:

• 5-501.114 - The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 4-603.16 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order. CORRECTED
• 2-301.14A - 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. CORRECTED
• 6-201.11 - Observed non-smooth ceiling tiles in the drive thru and front service areas.
  Ceilings need to be smooth, easily cleanable, non-absorbent.
• 3-304.15A - Single-use gloves worn during multi-tasked food preparation.
  Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose. CORRECTED
• 3-302.11A4 - Critical Unwrapped or uncovered food in the reachin cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings. CORRECTED
• 4-903.11C - Observed single service lids stored inverted with the food contact surface up.
  Lids need to be stored with the food contact surface down.
• 4-904.11B - Observed utensils stored in a disorganized fashion in the utensil drawer.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 4-602.13 - The nonfood contact surface of the interior of walkin units had accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: soft serve machine
  Clean and sanitize these surfaces for food contact.
• 2-102.11J - Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
  Ensure that the person in charge is able to demostrate methods used to sanitize food contact surfaces of utensils and equipment and understands their role in monitoring cleaning and sanitizing activities. CORRECTED
• 6-202.11A - Lights bulbs in the dry storage area are 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.
• 4-204.112B - Repeat There was no temperature measuring device located in the reachin units.
  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.
• 4-501.11A - The following was observed in a state of disrepair and damaged:1) Utensils,2) Reachin freezer handle.
  Repair the above mentioned equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 6-501.14A - Intake and exhaust air ducts are not being cleaned.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials.
• 5-203.14A - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
  Alter or repair the pre-wash spray hose component to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
• 4-501.11B - The door gasket of the reachin units are damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 5-205.15B - Repeat Plumbing connections on the utility sink piping are leaking.
  Plumbing systems and components shall be maintained in good repair.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
· All critical violations were corrected during the inspection.
· All remaining violations must be corrected before the next routine inspection.
· Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
· Train employees on the importance of handwashing. Effective handwashing is essential for minimizing the likelihood of the hands becoming a vehicle of cross contamination. Increase employee handwashing frequency
**Beware of REPEAT violations. Correct these violations immediately to avoid any enforcement actions**
If you have any questions or concerns, please contact me at (703) 246-8430.

April 23, 2004 (Complaint)

Violation: 3-301.11B - Critical Employee observed handling ready-to-eat (RTE) food with her bare hands.
corrected during inspection Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
Comments:
This is a complaint inspection.

The chicken for the McChicken sandwich is received frozen and placed in the walk-in freezer. Two to three bags are removed and put in the reach-in freezer for the day. The chicken is deep fried at 364F for 5 minutes and discarded after 30 minutes if not sold.

The hamburgers are received frozen and placed in the walk-in freezer. Portions are put in the reach-in freezer for the day. The hamburgers are cooked at 450F on the bottom grill and 350F on the top grill for 38 seconds and discarded after 15 minutes if not sold.

I spoke by phone to the area supervisor who told me she had talked to the complainant today. The complainant called McDonald's toll free number at the corporate office and was referred to her. The complainant told the area supervisor he had called the McDonald's store and talked to a manager, he gave the name, and the area supervisor explained there was no one at this location with that name. She asked him if he had called the wrong McDonald's but he didn't believe so. The area supervisor told him, and me, that the McChicken sandwiches were not all raw and there had not been a problem with the frying machines or the cooking temperatures of the sandwiches.

January 23, 2004 (Routine)

Violations:

• 2-402.11A - Repeat 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.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 5-205.15B - Repeat The handsink in the prep area was found to be in disrepair.
  (Corrected during inspection)Plumbing systems and components shall be maintained in good repair.
• 4-204.112B - There was no temperature measuring device located in the reach-in refrigerators.
  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.

Comments:
The purpose of today's visit was to conduct a routine inspection. Please correct remaining non-critical violations as soon as possible and atleast within thirty (30) days.
-Rheem G76-75C hot water heater, which uses 75,500 btus of natural gas to create a recovery rate

January 10, 2003 (Routine)

Violations:

• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. BOXES OF BAGELS IN THE WALK IN FREEZER
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 5-205.15B - The hand sink by the office and the mop sink have slow drains.
  Call a plumber and repair as needed.I checked toilets, floor drains, 3 vat sink floor drain, bathroom hand sinks. All were in good repair.
• 6-501.113A - Mopps and brooms noted to be stored in such a way that it is contaminating walls
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.

Comments:
The sanitizing solution in the bucket was at 50 ppm of chlorine