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Restaurant: McDonald's Restaurant #5851
Address: 5311 Duke St, Alexandria, Virginia
Total inspections: 17
Last inspection: Jul 13, 2009
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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- 3-302.12 - Unlabeled food containers.
- 6-202.11(C) - Light shields missing in walk ins.
- 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
- 6-501.16 - Mops and brooms are not hung up to air dry.
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July 13, 2009 | Routine | 0 | 4 | Details / Comments |
- 3-304.14B2 - Wiping cloths improperly stored between use.
- 3-501.16A2 - Critical Observed faucet leaking at handsink.
- 4-204.112B - There was no temperature measuring device located in the freezer.
- 5-205.15B1 - Observed handsink faucet next to the bread station is not working.
- 6-301.11 - A supply of hand cleaning liquid, powder, or bar soap was not present at handsink.
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May 12, 2008 | Routine | 1 | 4 | Details / Comments |
- 4-204.112B - Corrected During Inspection There was no temperature measuring device located in the chicken nugget freezer.
- 4-501.11B - 1. The door gaskets are torn at salad box.2. The interior panel inside the microwave oven is damaged.
- 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. Observed mold buildup on interior panel of the ice machine.2. Observed gaskets soiled at chicken nugget cooler.
- 5-205.15B1 - Plumbing connections at the handsink is leaking.
- 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents. Observed the back door has visible gap along the threshold.
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November 06, 2007 | Routine | 1 | 4 | Details / Comments |
- 4-204.112B - Repeat There was no temperature measuring device located in the drive through refrigerator and in some freezers.
- 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the inside of the ice machine on the right at the customer self service area.
- 5-103.11B3 - Critical Three handsinks in the food prep areas did not have hot enough water for proper handwashing. Water was below 100 degrees F.
- 5-203.14A - Critical Observed improper backflow prevention with hoses and equipment attached to the mop sink faucet.
- 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. One sign was missing at the front counter handsink.
- 6-501.114A - The facility is storing unnecessary items to the operation or maintenance of the establishment. Observed two unused machines near the walk-in entrance.
- 6-501.14B - Ventilation systems to the outside are creating a public health hazard. Hood fliters were not installed while the grill was bieng used.
- 7-201.11B - Corrected During Inspection Critical A container of fry cleaner was stored with food equipment in the storage area.
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May 01, 2007 | Routine | 4 | 4 | Details / Comments |
- 4-204.112B - Corrected During Inspection There was no temperature measuring device located in the wait station refrigerator or in the refrigerator behind the prep area.
- 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: the containers used to store clean equipment in on the shelving were not clean.
- 5-205.11A - Corrected During Inspection The handwashing facility located at the warewashing area was blocked, preventing access by employees for easy handwashing.
- 6-301.12 - No disposable towels were provided at the hand washing facility in the front counter area.
- 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. The men's bathroom was lacking a sign. I left a sign with the manager.
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January 23, 2007 | Routine | 1 | 4 | Details / Comments |
- 2-402.11 - Employees observed working in the food service area without proper hair restraints.
- 4-501.11A - Repeat Two hand dryers in the restrooms were observed in a state of disrepair and damaged.
- 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: the blue ice scoop was not clean.
- 5-205.15B1 - Repeat Plumbing connections at one handsink and in the women's restroom handsink are leaking.
- 6-301.11 - Corrected During Inspection There was no hand soap provided at one handsink.
- 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
- 6-501.111D - Harborage conditions exist. Observed a few live flies in the establishment.
- 7-102.11 - Critical Working containers of cleaning chemicals are not properly labeled. Spray bottles were not labeled.
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September 28, 2006 | Routine | 2 | 6 | Details / Comments |
- 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. A wiping cloth was stored in the handsink . Store it in the sanitizer.
- 4-501.11A - One of the hand dryers in the men's restroom was not working. The other dryer was working and there were paper towels present.
- 5-205.15B1 - The faucet on one of the handsinks is leaking and in need of repair. The sprayer at the 3-vat sink is leaking and needs repair.
- 6-202.11A - Repeat The light bulbs in the walk-in refrigerator and freezer were not properly shielded, coated, or shatter-resistant. The shields in the refrigerator were missing end caps and the bulbs in the freezer had no shields at all.
- 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided in the men's restroom.
- 7-201.11B - Corrected During Inspection Critical Containers of fry cleanser was stored on top of the fryer and not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
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May 08, 2006 | Routine | 1 | 5 | Details / Comments |
- 4-501.11B - Repeat The thermometers on the two freezers and in the salad refrigerator were broken and not working.These need to be repaired or replaced. Hand dryers in the men's and women's bathrooms were not working. These need to be repaired.
- 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
- 6-202.11A - The light bulbs in the walk-in freezer and refrigerator were not properly shielded, coated, or shatter-resistant.
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January 24, 2006 | Routine | 0 | 3 | Details / Comments |
- 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the freezer. Boxes of cookies were stored uncovered. Have employees cover the boxes after they take cookies from them.
- 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
- 4-204.112B - Repeat There was no temperature measuring device located in the drive through freezer. The thermometers on this unit and on the beef patty freezer were not working.
- 4-501.11A - Critical The salad storage refrigerator was not keeping foods cold enough. The ambient temperature of the unit was 58 degrees F. Do not store potentially hazardous foods in the unit.
- 4-501.11B - The door gaskets on the cabinet freezer were in need of repair or replacement. One of the hand dryers in the men's bathroom was not working.
- 4-602.13 - The nonfood contact surface of the ice cream/shake machine had accumulations of grime and debris. The underside of the dispenser needs cleaning.
- 5-202.12A2 - Corrected During Inspection Critical Water from all the handwashing sinks was measured at a temperature less than 100F. An employee was powerwashing the parking lot and using hot water. Do not powerwash with hot water during peak times of operation. You must have hot water so employees and guests can properly wash their hands. The manager stopped the employee from powerwashing and hot water was above 100 degrees F before I left.
- 5-501.113B - Corrected During Inspection Outside refuse container was uncovered.
- 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents. The back door was propped open and the drive through window was left open when there were no customers.
- 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. Two handwashing sinks were missing signage, one in the front counter area and one by the managers office. I left signs with the manager.
- 6-501.11 - The wall corner by the walk-in refrigerator is not maintained in good repair.
- 6-501.111D - Observed a few flies in the establishment.
- 7-201.11B - Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. A bottle of cooking oil was stored with spray bottles of cleaners over the soda boxes storage area.
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October 06, 2005 | Routine | 4 | 9 | Details / Comments |
- 4-204.112B - There was no temperature measuring device located in the drive through refrigerator.
- 4-501.11A - Observed the drive through ice machine/dispenser was observed in a state of disrepair and damaged.
- 4-601.11A - Critical The following utensils were observed soiled to sight and touch: insides of the machines in the dining room.
- 4-602.13 - The nonfood contact surface of the shelving next to the walk-in refrigerator had accumulations of grime and debris.
- 5-103.11B3 - Corrected During Inspection Critical Hot water was 97 degrees F upon my arrival. Hot water generation and distribution systems are not sufficient to meet the peak hot water demands throughout the food establishment. This was corrected during the inspection. Hot water was 120 degrees F when I left.
- 5-103.12 - Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: handsink in the food prep area was not being used as the water supply to it was turned offn due to a plumbing leak.
- 5-203.14A - Critical Observed the backflow preventor installed on the mopsink was leaking and needs to be replaced.
- 5-205.15B1 - Plumbing connections under the handwashing sink are leaking onto the floor.
- 6-202.11A - The light bulbs in the walk-in freezer were not properly shielded, coated, or shatter-resistant.
- 6-301.11 - Corrected During Inspection There was no handsoap provided in the men's bathroom.
- 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. Provide signage at ALL handsinks, even the restrooms.
- 6-303.11A - Inadequate light was noted in the walk-in refrigerator. One of the lights was not working.
- 6-501.11 - The air conditioning vent cover was missing in the ceiling over the bread storage area.
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June 21, 2005 | Routine | 3 | 10 | Details / Comments |
- 4-204.112B - Repeat There was no temperature measuring device located in the freezers.
- 5-205.15A - Critical Repeat One kitchen handsink faucet handle was in disrepair and the other had no hot water.
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March 03, 2005 | Routine | 1 | 1 | Details / Comments |
- 4-204.112B - Repeat There was no temperature measuring device located in the freezers.
- 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
- 5-205.15A - Critical No hot water to rear handsink.
- 5-205.11B1 - The handwashing station at the front is being used for purposes other than washing hands.
- 6-501.16 - Repeat Mops and brooms are not hung up to air dry.
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November 16, 2004 | Routine | 1 | 4 | Details / Comments |
- 4-204.112B - Repeat There was no temperature measuring device located in some freezers and refrigerators.
- 5-205.15B1 - Plumbing connections under the dishwasher handsink piping are leaking.
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May 13, 2004 | Routine | 0 | 2 | Details / Comments |
- 4-204.112B - Repeat There was no temperature measuring device located in the freezers.
- 4-501.11A - Cabinet door was observed in a state of disrepair and damaged.
- 5-205.15B1 - No water to handsinks.
- 6-501.16 - Mops and brooms are not hung up to air dry.
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February 10, 2004 | Routine | 0 | 4 | Details / Comments |
- 4-204.112B - Repeat There was no temperature measuring device located in the freezer.
- 4-502.11A1 - The ice maker scoop was observed in a state of repair and condition preventing the equipment to be used as designed.
- 5-205.11B3 - The handwashing station at the front is being used to clean equipment and utensils.
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October 21, 2003 | Routine | 0 | 3 | Details / Comments |
- 4-204.112B - Repeat There was no temperature measuring device located in the freezer and two coolers.
- 3-304.12A - In-use utensils improperly stored between use.
- 6-301.12 - Two kitchen handsinks lacked paper towels.
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July 14, 2003 | Routine | 0 | 3 | Details / Comments |
- 4-204.112B - There was no temperature measuring device located in the freezers.
- 5-205.11B2 - Repeat The handwashing station at the kitchen is being used as a dump station.
- 6-202.11A - Repeat The light bulbs in the walk in freezer were not properly shielded, coated, or shatter-resistant.
- 6-501.16 - Mops and brooms are not hung up to air dry.
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March 31, 2003 | Routine | 0 | 4 | Details / Comments |
July 13, 2009 (Routine)
Violations: - 3-302.12 - Unlabeled food containers.
Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
- 6-202.11(C) - Light shields missing in walk ins.
Provide a shield to surround and extend beyond the bulb so that only the face of the bulb is exposed.
- 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- 6-501.16 - Mops and brooms are 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.
Comments:
Discussed report with manager.
May 12, 2008 (Routine)
Violations: - 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. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
- 3-501.16A2 - Critical Observed faucet leaking at handsink.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- 4-204.112B - There was no temperature measuring device located in the 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.
- 5-205.15B1 - Observed handsink faucet next to the bread station is not working.
Plumbing systems and components shall be maintained in good repair.
- 6-301.11 - A supply of hand cleaning liquid, powder, or bar soap was not present at handsink.
Soap should be provided at handwashing sink.
Comments:
Discussed report with the manager.
November 06, 2007 (Routine)
Violations: - 4-204.112B - Corrected During Inspection There was no temperature measuring device located in the chicken nugget 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.
- 4-501.11B - 1. The door gaskets are torn at salad box.2. The interior panel inside the microwave oven is damaged.
Repair or replace the gaskets in accordance with the manufacturer's specifications.
- 4-601.11A - Critical The following utensils were observed soiled to sight and touch: 1. Observed mold buildup on interior panel of the ice machine.2. Observed gaskets soiled at chicken nugget cooler.
Clean and sanitize these surfaces for food contact.
- 5-205.15B1 - Plumbing connections at the handsink is leaking.
Plumbing systems and components shall be maintained in good repair.
- 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents. Observed the back door has visible gap along the threshold.
Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.
Comments:
Discussed my report with the manager.
May 01, 2007 (Routine)
Violations: - 4-204.112B - Repeat There was no temperature measuring device located in the drive through refrigerator and in some 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.
- 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the inside of the ice machine on the right at the customer self service area.
Clean and sanitize these surfaces for food contact.
- 5-103.11B3 - Critical Three handsinks in the food prep areas did not have hot enough water for proper handwashing. Water was below 100 degrees F.
Provide a hot water generation and distribution system to meet the peak hot water demand throughout the food establishment.
- 5-203.14A - Critical Observed improper backflow prevention with hoses and equipment attached to the mop sink faucet.
Remove all hoses and attached equipment or install a pressure vacuum breaker at the mopsink.
- 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. One sign was missing at the front counter handsink.
Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- 6-501.114A - The facility is storing unnecessary items to the operation or maintenance of the establishment. Observed two unused machines near the walk-in entrance.
Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects
- 6-501.14B - Ventilation systems to the outside are creating a public health hazard. Hood fliters were not installed while the grill was bieng used.
Clean ventilation systems so they do not create a public health hazard, nuisance, or unlawful discharge.
- 7-201.11B - Corrected During Inspection Critical A container of fry cleaner was stored with food equipment in the storage area.
Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
The results of this inspection were discussed with the shift manager.
January 23, 2007 (Routine)
Violations: - 4-204.112B - Corrected During Inspection There was no temperature measuring device located in the wait station refrigerator or in the refrigerator behind the prep area.
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.
- 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: the containers used to store clean equipment in on the shelving were not clean.
Clean and sanitize these surfaces for food contact.
- 5-205.11A - Corrected During Inspection The handwashing facility located at the warewashing area was blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
- 6-301.12 - No disposable towels were provided at the hand washing facility in the front counter area.
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
- 6-301.14 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. The men's bathroom was lacking a sign. I left a sign with the manager.
Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
Comments:
HHT= hot holding temperature
CHT= cold holding temperature
CT= cook temperature
September 28, 2006 (Routine)
Violations: - 2-402.11 - 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.
- 4-501.11A - Repeat Two hand dryers in the restrooms were observed in a state of disrepair and damaged.
Repair the dryers 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.
- 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: the blue ice scoop was not clean.
Clean and sanitize these surfaces for food contact.
- 5-205.15B1 - Repeat Plumbing connections at one handsink and in the women's restroom handsink are leaking.
Plumbing systems and components shall be maintained in good repair.
- 6-301.11 - Corrected During Inspection There was no hand soap provided at one handsink.
- 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- 6-501.111D - Harborage conditions exist. Observed a few live flies in the establishment.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- 7-102.11 - Critical Working containers of cleaning chemicals are not properly labeled. Spray bottles were not labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
May 08, 2006 (Routine)
Violations: - 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. A wiping cloth was stored in the handsink . Store it in the sanitizer.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
- 4-501.11A - One of the hand dryers in the men's restroom was not working. The other dryer was working and there were paper towels present.
Repair the dryer 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.
- 5-205.15B1 - The faucet on one of the handsinks is leaking and in need of repair. The sprayer at the 3-vat sink is leaking and needs repair.
Plumbing systems and components shall be maintained in good repair.
- 6-202.11A - Repeat The light bulbs in the walk-in refrigerator and freezer were not properly shielded, coated, or shatter-resistant. The shields in the refrigerator were missing end caps and the bulbs in the freezer had no shields at all.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
- 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided in the men's restroom.
Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- 7-201.11B - Corrected During Inspection Critical Containers of fry cleanser was stored on top of the fryer and not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
January 24, 2006 (Routine)
Violations: - 4-501.11B - Repeat The thermometers on the two freezers and in the salad refrigerator were broken and not working.These need to be repaired or replaced. Hand dryers in the men's and women's bathrooms were not working. These need to be repaired.
Repair or replace the thermometers in accordance with the manufacturer's specifications.
- 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.
- 6-202.11A - The light bulbs in the walk-in freezer and refrigerator were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
October 06, 2005 (Routine)
Violations: - 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the freezer. Boxes of cookies were stored uncovered. Have employees cover the boxes after they take cookies from them.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
- 4-204.112B - Repeat There was no temperature measuring device located in the drive through freezer. The thermometers on this unit and on the beef patty freezer were not working.
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 - Critical The salad storage refrigerator was not keeping foods cold enough. The ambient temperature of the unit was 58 degrees F. Do not store potentially hazardous foods in the unit.
Repair the unit 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.
- 4-501.11B - The door gaskets on the cabinet freezer were in need of repair or replacement. One of the hand dryers in the men's bathroom was not working.
Repair or replace the gaskets in accordance with the manufacturer's specifications. Repair the hand dryer.
- 4-602.13 - The nonfood contact surface of the ice cream/shake machine had accumulations of grime and debris. The underside of the dispenser needs cleaning.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- 5-202.12A2 - Corrected During Inspection Critical Water from all the handwashing sinks was measured at a temperature less than 100F. An employee was powerwashing the parking lot and using hot water. Do not powerwash with hot water during peak times of operation. You must have hot water so employees and guests can properly wash their hands. The manager stopped the employee from powerwashing and hot water was above 100 degrees F before I left.
Make the necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.
- 5-501.113B - Corrected During Inspection Outside refuse container was uncovered.
Cover all waste containers when not in continuous use.
- 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents. The back door was propped open and the drive through window was left open when there were no customers.
Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors.
- 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. Two handwashing sinks were missing signage, one in the front counter area and one by the managers office. I left signs with the manager.
Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- 6-501.11 - The wall corner by the walk-in refrigerator is not maintained in good repair.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- 6-501.111D - Observed a few flies in the establishment.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- 7-201.11B - Critical Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. A bottle of cooking oil was stored with spray bottles of cleaners over the soda boxes storage area.
Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
June 21, 2005 (Routine)
Violations: - 4-204.112B - There was no temperature measuring device located in the drive through 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.
- 4-501.11A - Observed the drive through ice machine/dispenser was observed in a state of disrepair and damaged.
Repair the @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.
- 4-601.11A - Critical The following utensils were observed soiled to sight and touch: insides of the machines in the dining room.
Clean and sanitize these surfaces for food contact.
- 4-602.13 - The nonfood contact surface of the shelving next to the walk-in refrigerator 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.
- 5-103.11B3 - Corrected During Inspection Critical Hot water was 97 degrees F upon my arrival. Hot water generation and distribution systems are not sufficient to meet the peak hot water demands throughout the food establishment. This was corrected during the inspection. Hot water was 120 degrees F when I left.
Provide a hot water generation and distribution system to meet the peak hot water demand throughout the food establishment.
- 5-103.12 - Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: handsink in the food prep area was not being used as the water supply to it was turned offn due to a plumbing leak.
All handwashing sinks must be available for use.
- 5-203.14A - Critical Observed the backflow preventor installed on the mopsink was leaking and needs to be replaced.
- 5-205.15B1 - Plumbing connections under the handwashing sink are leaking onto the floor.
Plumbing systems and components shall be maintained in good repair.
- 6-202.11A - The light bulbs in the walk-in freezer were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles.
- 6-301.11 - Corrected During Inspection There was no handsoap provided in the men's bathroom.
- 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. Provide signage at ALL handsinks, even the restrooms.
Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- 6-303.11A - Inadequate light was noted in the walk-in refrigerator. One of the lights was not working.
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.
- 6-501.11 - The air conditioning vent cover was missing in the ceiling over the bread storage area.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
March 03, 2005 (Routine)
Violations: - 4-204.112B - Repeat There was no temperature measuring device located in the 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.
- 5-205.15A - Critical Repeat One kitchen handsink faucet handle was in disrepair and the other had no hot water.
All repairs to plumbing equipment and lines are to be in accordance with the law. Properly repair the equipment.
November 16, 2004 (Routine)
Violations: - 4-204.112B - Repeat There was no temperature measuring device located in the 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.
- 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
- 5-205.15A - Critical No hot water to rear handsink.
All repairs to plumbing equipment and lines are to be in accordance with the law. Properly repair the equipment.
- 5-205.11B1 - The handwashing station at the front is being used for purposes other than washing hands.
The handwashing facility identified above is to be used for washing hands only.
- 6-501.16 - Repeat Mops and brooms are 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 13, 2004 (Routine)
Violations: - 4-204.112B - Repeat There was no temperature measuring device located in some freezers and 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.
- 5-205.15B1 - Plumbing connections under the dishwasher handsink piping are leaking.
Plumbing systems and components shall be maintained in good repair.
February 10, 2004 (Routine)
Violations: - 4-204.112B - Repeat There was no temperature measuring device located in the 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.
- 4-501.11A - Cabinet door was observed in a state of disrepair and damaged.
Repair the @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.
- 5-205.15B1 - No water to handsinks.
Plumbing systems and components shall be maintained in good repair.
- 6-501.16 - Mops and brooms are 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.
October 21, 2003 (Routine)
Violations: - 4-204.112B - Repeat There was no temperature measuring device located in the 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.
- 4-502.11A1 - The ice maker scoop was observed in a state of repair and condition preventing the equipment to be used as designed.
Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
- 5-205.11B3 - The handwashing station at the front is being used to clean equipment and utensils.
The handwashing facility identified above is to be used for washing hands only.
July 14, 2003 (Routine)
Violations: - 4-204.112B - Repeat There was no temperature measuring device located in the freezer and two coolers.
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.
- 3-304.12A - In-use utensils improperly stored between use.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food storage container.
- 6-301.12 - Two kitchen handsinks lacked paper towels.
Provide.
March 31, 2003 (Routine)
Violations: - 4-204.112B - There was no temperature measuring device located in the 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.
- 5-205.11B2 - Repeat The handwashing station at the kitchen is being used as a dump station.
The handwashing facility identified above is to be used for washing hands only.
- 6-202.11A - Repeat The light bulbs in the walk in freezer were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected
- 6-501.16 - Mops and brooms are 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.
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