Mcdonald's Restaurant, 5009 Wilson Blvd, Arlington, VA 22203 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: McDonald's Restaurant
Address: 5009 Wilson Blvd, Arlington, VA 22203
Type: Fast Food Restaurant
Phone: 703 525-0522
Total inspections: 4
Last inspection: 09/17/2015

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Inspection findings

Inspection date

Type

  • Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
    Observation: The nonfood-contact surface of the top of the french fry hot holding cabinet is not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
    Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
  • Drying Mops (repeated violation)
    Observation: After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
    Correction: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
09/17/2015Routine
  • Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
    Observation: Soda machine nozzles are moldy.
    Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
  • Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
    Observation: The quaternary sanitizer at the 3-par sink was less than 200 ppm.
    Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
  • Plumbing System/Maintained in Good Repair
    Observation: One of the women's bathroom toilet is not working, (clogged).
    Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
09/03/2014Routine
  • Handwashing Sink/Using/Operation and Maintenance (corrected on site)
    Observation: The handwashing station at the back area is being used as a dump station.
    Correction: The handwashing facility identified above is to be used for washing hands only.
  • Plumbing System/Maintained in Good Repair
    Observation: The toilet in the men's room is leaking at supply.
    Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
  • Handwashing Signage (corrected on site)
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees. No hand wash sign in men's restroom. VDH signage provided.
    Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
  • Intensity/Lighting
    Observation: Light is burned out in Bev Air 2 door uprt.
    Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
  • Drying Mops (repeated violation)
    Observation: After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
    Correction: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
09/30/2013Routine
  • Jewelry Prohibition
    Observation: Employees are wearing jewelry on their arms and hands while preparing food [bracelets].
    Correction: Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands.
  • Food Storage, Prohibited Areas (corrected on site)
    Observation: Food storage under sewer lines [boxes of syrups and sauces].
    Correction: Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
  • Critical: Potentially Hazardous Food, Hot Holding (corrected on site)
    Observation: Breakfast burritos on counter hot holding at the improper temperature of 70oF.
    Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
  • Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
    Observation: Package of cream cheese in cold insulated container cold holding at the improper temperature of 62oF.
    Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
  • Critical: Time Public Health Control/Time - Maximum up to 4 Hours/Marked
    Observation: The cheeses at the sandwich line for which time only, rather than time in conjunction with temperature control, is not properly labeled to indicate the time it shall be discarded.
    Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
  • Handwashing Sink/Using/Operation and Maintenance
    Observation: An automatic handwashing facility is not used in accordance with manufacturer's instructions [The handsink by the cashier gets too hot to wash hands
    Correction: and the flow is not consistant].
  • Light Bulbs, Protective Shielding
    Observation: The light bulbs over the 3-compartment sink are not shielded, coated, or otherwise shatter-resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
  • Handwashing Cleanser, Availability (corrected on site)
    Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink [handsink by french fry fryer].
    Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • Drying Mops (corrected on site)
    Observation: After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
    Correction: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
12/07/2012Routine

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