McDonald's of Penn Daw #7185, 6239 Richmond Hwy, Alexandria, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: McDonald's of Penn Daw #7185
Address: 6239 Richmond Hwy, Alexandria, Virginia
Total inspections: 17
Last inspection: Oct 20, 2009

Accepted credit cards: American Express, Discover, Mastercard, Visa
Primary contact: Marie Aguileia
Cuisine: Burgers
Reservations: Not accepted

Restaurant representatives - add corrected or new information about McDonald's of Penn Daw #7185, 6239 Richmond Hwy, Alexandria, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: One lexan hot hold container which the cfm was going to use to place two cooked angus patties into for hot hold was observed soiled with food debris.
  • 3-401.11(A)(2) - Corrected During Inspection Critical The following injected meat was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria. Angus patty
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: one multipack of egg patty, which had a day date of Wednesday, 10/21, in a hermetically sealed package, which per manager was placed back into the walk in refrigerator after breakfast.
October 20, 2009Risk Factor Assessment30Details / Comments
No violation noted during this evaluation. August 27, 2009Risk Factor Assessment00Details / Comments
  • 4-204.112(B) - Corrected During Inspection There was not a working temperature gauge on the chest freezer at the grill line.
  • 4-501.11(B) - Neither the walkin refrigerator or the walkin freezer doors close properly.
  • 5-205.11(A) - Corrected During Inspection The handwashing sink located at the back prep area is blocked, preventing access by employees for easy handwashing.
  • 5-205.11(B) - Corrected During Inspection The handwashing station at the cookline is being used as a dump station.
  • 5-205.15(B) - The faucet at the cookline handsink is loose.
  • 5-501.113(B) - Outside refuse container was uncovered.
  • 6-202.11(A) - Observed flourescent bulbs in walkn refrigerator without endcaps.
  • 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at each handwashing sink.
  • 6-301.14 - Corrected During Inspection Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
  • 6-501.11 - The door to the men's restroom does not fit tightly in the door frame when closed.
  • 6-501.18 - Corrected During Inspection Observed that the handsink at the back prep area is unclean and are not being maintained.
  • 7-202.12(B)(1)-(2) - Corrected During Inspection Critical Observed that the quaternary sanitizer solution was above the permitted level of 200ppm.
February 25, 2009Routine111Details / Comments
  • 2-103.11(I) - Corrected During Inspection Employee did not properly sanitizing multiuse equipment
  • 2-402.11(A) - Employee observed working in the food service area without proper hair restraint
  • 3-304.14(B)(1) - Improper use of wet wiping cloths
  • 4-501.11(A) - Corrected During Inspection A reach in Bev Air unit found with ambient temperature of 47F
  • 4-903.11(B) - Single use sandwich cartons were observed stored with the food-contact surface facing upward.
  • 4-903.11(C) - Corrected During Inspection Unwrapped cups had fallen at the floor on 1st floor dry storage area
  • 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at all restroom locations
February 20, 2009Routine07Details / Comments
  • 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor in the walk in cooler ( tea)
  • 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
  • 4-903.11(B) - Repeat Clean food storage containers were observed stored with the food-contact surface facing upward.
  • 5-205.11(A) - Repeat The handwashing facility located near the walk in cooler is blocked, preventing access by employees for easy handwashing.
  • 6-202.11(A) - Repeat Observed that the end caps are missing from the protective light covering of fluorescent light fixtures in the walkin cooler.
  • 6-202.11(A) - Repeat Light bulb(s) in the downstairs storage area are not covered by a protective shielding.
  • 6-301.14 - Corrected During Inspection Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. (missing in grill area and ladies rest-room)
  • 6-501.12(A) - Observed that the vent sheilds in the rest-rooms are in need of cleaning.
January 31, 2008Routine16Details / Comments
  • 2-301.14(A)-(I) - Corrected During Inspection Critical An employee failed to wash hands and change gloves after handling raw frozen patties with the white/clear gloves only.
  • 3-501.14(D) - Critical Raw shell eggs are not refrigerated after receipt in equipment that maintains an ambient temperature of 45F or less.
  • 3-501.16(A)(2)(b) - Critical Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. The following unit is not able to maintain internal items at a temperature of 41F or less: walk in cooler (burrito mix and egg products)
  • 4-202.16 - Bread crate(s) found used for the following purpose(s):elevation in the downstairs storage area
  • 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less: walk in cooler - 58F
  • 4-501.11(B) - The door gaskets of the walk in freezer is damaged.
  • 4-903.11(B) - Repeat Clean sandwich containers were observed stored with the food-contact surface facing upward. Lid observed missing on the cup dispenser.
  • 6-202.11(A) - Repeat Two light shields observed damaged in downstairs storage area.
  • 6-202.13(B)(1)-(2) - Insect control device is located over fryer where dead insects may be impelled or fall.
  • 6-202.15(A)(1)-(3) - Drive-thru door is kept open in between customers and is not protected by a screen or other effective means.
  • 6-301.14 - Corrected During Inspection Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. (missing in the ladies rest-room and the kitchen)
  • 6-303.11(B) - Repeat Observed that inadequate lighting was provided in the mop closet.
  • 6-501.111(C) - Critical Methods are not being used to control pests. Several flies observed in the kitchen.
August 01, 2007Routine49Details / Comments
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor in the walk in freezer and cooler.
  • 4-204.112(B) - There was no temperature measuring device located in the following cold holding equipment:1. walk in cooler2. Front counter display refrig3. 1 dr Bev. Air prep freezer
  • 4-501.11(B) - The door gaskets of the following unit(s) are damaged:Wall fryer freezer, next to fryer1 door beverage air prep freezer
  • 4-903.11(B) - Clean single service sandwich containers were observed stored with the food-contact surface facing upward.
  • 4-903.11(B) - Clean cups in the cup dispenser at the drive-thru were observed stored uncovered.
  • 5-205.11(A) - The handwashing facility located near the walk in cooler is blocked, preventing access by employees for easy handwashing.
  • 5-205.15(B) - Spray arm at the 3-vat sink was observed leaking.Faucet in men's rest-room was observed leaking.Urinal observed out of order in the men's rest-room.
  • 6-202.11(A) - Observed that the end caps are missing from the protective light covering of fluorescent light fixtures in the walk-in cooler.
  • 6-202.11(A) - Light bulb(s) in the front counter display refrigerator are not covered by a protective shielding.
  • 6-303.11(B) - Observed that inadequate lighting was provided in the mop sink closet.
February 26, 2007Routine08Details / Comments
  • 2-301.12A - Critical Improper handwashing procedures observed. (employee observed cleaning hands at drive thru handsink with water and sanitizer)
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over/with ready-to-eat (RTE) food in the grill freezer unit. (raw hamburger beef with nuggets and chicken tenders)
  • 3-401.11A2 - Corrected During Inspection Critical Hamburger meat was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. (One side of grill #2 does not completely close)
  • 3-501.16B - Critical Repeat Liquid egg, burrito mix, milk and creamy ceasar salad dressing were cold holding at improper temperatures.
  • 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration in 3-vat sink (400ppm)
  • 4-501.11A - The walk in cooler was observed with an ambient air temperature of 45F - Corrected during the inspectionGrill #2 handle observed not completely closing. Front counter Beverage Air display observed with an ambient air temperature of 62F.
  • 6-301.11 - Corrected During Inspection Soap was not provided at the hand washing lavatory at the drive thru, sanitizer was in the dispenser.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (missing in rest-rooms)
August 31, 2006Critical Procedures54Details / Comments
  • 3-302.11A1 - Critical Found raw chicken thawing in 50F-over-counter unit and on shelf directly over uncovered biscuits; therefore, raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 3-501.16B - Critical Repeat Foods found cold holding at improper temperatures:1. raw shell eggs at RT, at cookline -- 59-62F;2. liquid egg product at cookline -- 56F;3. burrito inside WI refrig. -- 46F.
  • 4-301.11 - Tabletop refrigerator at front counter found too warm at 54F at beginning, and at end of inspection, indicating it was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  • 4-302.14 - There is no quaternary ammonium test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-501.11A - Right-side over-counter freezer unit found not working correctly and at 50F.
  • 4-501.11B - Observed door is misaligned of BevAir LP freezer preventing complete seal.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: gaskets of window LP refrig..
  • 4-602.11E - Surfaces of the drink machine nozzles and parts were observed soiled with accumulations of grime and mold.
  • 4-903.11B - Repeat The following were observed stored with the food-contact surface facing upward, and uncovered:1. coffee filters at window;2. single-service containers at prep line;3. single-service containers disorganized in box downstairs, and container lids downstairs.
  • 5-205.11A - Repeat The handwashing facility located at the back prep area was found blocked with large dispenser of safet-wrap on sink, preventing access by employees for easy handwashing.
  • 5-205.15B - Plumbing connections at the faucet and/or spray arm junction at the prep sink observed leaking.
  • 5-501.113B - Repeat Outside refuse container, dumpster, was observed with top lid open.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees --- women's rest room.
  • 6-501.11 - Physical structure found not maintained in good repair at front area where cabinet doors observed broken off of cabinet(s) under coffee machines.
June 26, 2006Routine212Details / Comments
  • 2-401.11A - Critical Observed partially consumed bottle of water stored on window area countertop.
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered foods observed:1. hashbrown potatoes on top BevAir freezer;2. cheese slices on top counter area at prep area only partially covered;3. liquid ice cream mix in WI refrig..
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use ---- observed wiping cloth stored on countertop at front area.
  • 4-501.11A - Repeat Large ice machine in middle of back kitchen area found in a state of disrepair and damaged ----- and large lid of ice machine unattached and falls off machine when opened.
  • 4-903.11B - Single-service items were observed stored with the food-contact surface facing upward:1. coffee filters on countertops at window and at front countertop;2. sandwich/biscuit containers at prep area upstairs;3. sandwich containers, cups, and cup lids in basement.
  • 43.1-3-3A - Critical There is no Certified Food Manager present at the beginning of the inspection.
  • 5-205.11A - Repeat Back kitchen handsink and eyewash station found blocked with large "Safety Wrap" container and empty plastic bag on and in basin, preventing access by employees for easy handwashing.
  • 5-501.113B - Outside refuse container was observed with one of top doors/lids open.
  • 6-202.11A - Observed that the end caps are missing from the protective light covering of fluorescent light fixtures in the ceiling of basement storage room.
  • 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment:1. large ice machine in middle, back kitchen area found empty and not working;2. items in small storage area off employee break room in basement..
  • 6-501.12A - Physical structure noted in need of cleaning --- in small room off employee break room used for storage where items need organizing and floor needs cleaning.
December 14, 2005Routine38Details / Comments
  • 2-401.11A - Critical Observed partially consumed bottle of water stored on window area countertop.
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered foods observed:1. hashbrown potatoes on top BevAir freezer;2. cheese slices on top counter area at prep area only partially covered;3. liquid ice cream mix in WI refrig..
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use ---- observed wiping cloth stored on countertop at front area.
  • 4-501.11A - Repeat Large ice machine in middle of back kitchen area found in a state of disrepair and damaged ----- and large lid of ice machine unattached and falls off machine when opened.
  • 4-903.11B - Single-service items were observed stored with the food-contact surface facing upward:1. coffee filters on countertops at window and at front countertop;2. sandwich/biscuit containers at prep area upstairs;3. sandwich containers, cups, and cup lids in basement.
  • 43.1-3-3A - Critical There is no Certified Food Manager present at the beginning of the inspection.
  • 5-205.11A - Repeat Back kitchen handsink and eyewash station found blocked with large "Safety Wrap" container and empty plastic bag on and in basin, preventing access by employees for easy handwashing.
  • 5-501.113B - Outside refuse container was observed with one of top doors/lids open.
  • 6-202.11A - Observed that the end caps are missing from the protective light covering of fluorescent light fixtures in the ceiling of basement storage room.
  • 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment:1. large ice machine in middle, back kitchen area found empty and not working;2. items in small storage area off employee break room in basement..
  • 6-501.12A - Physical structure noted in need of cleaning --- in small room off employee break room used for storage where items need organizing and floor needs cleaning.
December 14, 2005Routine38Details / Comments
  • 2-301.14A - Critical Observed employee put on gloves without washing hands prior.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.
  • 3-302.11A4 - Corrected During Inspection Critical Cookie crumbles observed uncovered at the front yogurt station.
  • 3-304.14B2 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 3-501.16A - Corrected During Inspection Critical Cheeseburgers observed at a temperature below 140F hot holding.
  • 3-501.16B - Corrected During Inspection Critical Foods in the walk-in observed above 41F.
  • 4-101.111 - Repeat Cardboard observed lining shelves in the walk-in.
  • 4-301.11 - Walk-in observed at 51F, as well as, the foods it contains.
  • 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  • 4-501.11A - Walk-in cooler observed above 41F, as well as, the foods it contains.
  • 4-903.11C - Single service containers observed not inverted to prevent the food contact surface.
  • 5-205.11A - Repeat The back eyewash sink observed blocked.
  • 6-501.18 - The kitchen hand sink faucet observed loose.
  • 8-304.11A - The current permit is not posted in a location that is conspicuous to consumers.
April 20, 2005Routine58Details / Comments
No violation noted during this evaluation. March 01, 2005Complaint00Details / Comments
  • 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed a sanitize bucket with 0ppm sanitizer.
  • 6-301.12A - Repeat Observed that no paper towels were available for handsink at the drive through window .
  • 3-501.17A - Critical The prepared ready-to-eat (RTE) blue cheese and other miscellaneous foods in the walk-in refrigeration unit are not properly dated for disposition.
  • 4-101.111 - Repeat The nonfood contact surface of the shelves in the walk-in refrigerator are lined with McDonald's cardboard which is not corrosion resistant, nonabsorbent, and/or smooth.
  • 5-205.11B - Corrected During Inspection The handwash station at the drive through window is being used for purposes other than washing hands. Observed a bag of food stored in the handsink.
  • 5-202.12A - Water from the handwashing sinks in the facility were measured at a temperature less than 110F.
  • 4-501.11B - Repeat The door gasket of the walk-in freezer is torn.
  • 3-304.14A - Wiping cloths improperly used. Observed a wiping cloth liming the surface that the hamburger condiments are stored on.
  • 4-602.11E - Repeat Surfaces of the ice machine, the soda nozzles, the area around the soda nozzles and the ice dispenser in the soda machine, which come in contact with non-potentially hazardous food items, were observed soiled with accumulations of grime and debris.
  • 4-501.11A - The door of the Beverage Air french fry unit was at an angle and not completely closing the unit.
  • 4-904.11A - All sandwich and nugget single service containers were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
  • 5-205.11A - Repeat The eyewashing facility located in the back is blocked by a large plastic wrap dispenser, preventing access by employees for easy access.
December 15, 2004Routine210Details / Comments
  • 3-304.12 - Repeat Ice scoop handle observed stored in direct contact with the ice.
  • 4-602.11E - Interior panel and surface of ice machine observed with rust.
  • 5-205.11A - Repeat The handwashing facility located in the back kitchen observed blocked by wrap dispenser, preventing access by employees for easy handwashing.
  • 4-101.111 - Cardboard observed lining shelves in the walk-in and cart downstairs where carbonated beverage boxes are stored.
  • 6-301.12A - Observed no paper towels available in the dispenser at the back kitchen hand sink.
  • 43.1-3-3A - Critical The Certified Food Manager on site was unaware that her card had expired on 03.06.04.
  • 4-501.11B - The door gaskets of the Bally walk-in freezer and ice machine observed damaged.
  • 3-303.12A - Creamers observed stored in container of undrained ice.
  • 6-301.14 - No handwashing sing observed at the back kitchen hand sink. A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  • 7-202.12A - Critical Chlorine sanitizing solution observed at 200ppm+ in the solution bucket.
  • 3-304.14B2 - Repeat Wet wiping cloths observed stored on food prep surfaces.
June 10, 2004Routine29Details / Comments
No violation noted during this evaluation. December 23, 2003Complaint00Details / Comments
  • 3-304.12 - Ice scoop was observed sitting in the ice at the ice machine
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  • 6-501.111C - Critical Flies observed throughout the prep area and methods are not being used to control pests.
  • 4-501.11B - Repeat 1.The door gasket of the high profile freezer to the right of the deep fryer was found torn and damaged.2. The door of the top loading freezer to the left of the clam shells was found in poor repair.
  • 5-205.15B - The faucet at the handsink to the left of the deep fryers was found to be loose and leaking.
  • 3-501.16B - Critical Repeat The walk-in refrigeration was found at 53F.
  • 5-205.11A - The handwashing facility located adjacent to the ice machine is blocked, preventing access by employees for easy handwashing.
  • 4-501.11A - Repeat The condensor of the walk-in refrigerator was found to be freezing up and is not capable of operating properly.
August 29, 2003Routine26Details / Comments

October 20, 2009 (Risk Factor Assessment)



Violations:
  • 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: One lexan hot hold container which the cfm was going to use to place two cooked angus patties into for hot hold was observed soiled with food debris.
    Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. The manager sent the tra back to be washed rinsed and sanitized during inspection. The quaternary ammonium in the three vat sink tested at 200ppm during inspection.
  • 3-401.11(A)(2) - Corrected During Inspection Critical The following injected meat was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria. Angus patty
    Raw animal foods such as ratites, injected meats, comminuted meats, commercially raised game animals, and raw eggs not for immediate consumption shall be cooked to a minimum internal temperature of 155F for at least 15 seconds. The cfm chose to discard the undercooked patties during inspection. NOTE: Upon review of SOP's and inspection of grill equipment used to cook the angus patty, it was discovered that the time in seconds for grill #1 was 160 seconds and grill #2 was set for 102 seconds. The manager adjusted the grill to ensure that the angus would be cooked to 168 seconds. Minimum cook temperature of angus after adjustment was adequat to meet the minimum required cook temperature.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: one multipack of egg patty, which had a day date of Wednesday, 10/21, in a hermetically sealed package, which per manager was placed back into the walk in refrigerator after breakfast.
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. Discard items which were not held at 41F or below after they have been out at ambient air. Do not place back into the walk in refrigerator. The egg patties were discarded during inspection.
Comments:
The purpose of this visit is a critical procedure inspection in response to a complaint of a foodborne illness received by our office on October 20, 2009.

August 27, 2009 (Risk Factor Assessment)

Comments:
This is a critical procedures inspection. No critical violations noted during inspection. Thank you. If you have any questions, please call 703-246-84442

February 25, 2009 (Routine)



Violations:
  • 4-204.112(B) - Corrected During Inspection There was not a working temperature gauge on the chest freezer at the grill line.
    Provide a means of monitoring the temperature of the chest freezer. An internal thermometer was provided.
  • 4-501.11(B) - Neither the walkin refrigerator or the walkin freezer doors close properly.
    Adjust the closer on the walkin frreezer to pull the door completely closed. Replace the closer on the walkin refrigerator. Both closers should pull the doors closed completely.
  • 5-205.11(A) - Corrected During Inspection The handwashing sink located at the back prep area is blocked, preventing access by employees for easy handwashing.
    A handwashing sink shall be maintained so that it is accessible at all times for employee use.
  • 5-205.11(B) - Corrected During Inspection The handwashing station at the cookline is being used as a dump station.
    A handwashing sink may not be used for purposes other than hand washing.
  • 5-205.15(B) - The faucet at the cookline handsink is loose.
    Repair the faucet at the cookline handsink.
  • 5-501.113(B) - Outside refuse container was uncovered.
    Keep dumpster lids closed.
  • 6-202.11(A) - Observed flourescent bulbs in walkn refrigerator without endcaps.
    Provide endcaps or a cover on the light fixture.
  • 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at each handwashing sink.
    Provide hand soap at each hand sink to allow employees to properly wash their hands.
  • 6-301.14 - Corrected During Inspection Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
    Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
  • 6-501.11 - The door to the men's restroom does not fit tightly in the door frame when closed.
    Repair the door to fit the door frame when closed.
  • 6-501.18 - Corrected During Inspection Observed that the handsink at the back prep area is unclean and are not being maintained.
    Maintain handwashing sinks in sanitary and operable condition. Handsink was cleaned during the inspection.
  • 7-202.12(B)(1)-(2) - Corrected During Inspection Critical Observed that the quaternary sanitizer solution was above the permitted level of 200ppm.
    Adjust concentration. Contact service vendor to adjust the concentration of the chemical sanitizer.
Comments:
The purpose of this visit was to conduct a routine inspection.
It is strongly recommended that the sanitizer dispenser be serviced to provide the correct concentration of quaternary ammonia in the sanitizer solution. Temporarily, it is recommended that the sink be filled half way with chemical solution and the other half with plain water. Use the test kit to monitor the concentration of the chemical solution at the 3 vat sink.
It was observed that none of the handsinks were usable at the beginning of this inspection. The most important action that employees can take to prevent the spread of a food borne illness is to wash their hands properly. Maintain the handsinks in working order - soap, paper towels, easy to get to.
The Employee Illness flow chart was given to the person in charge with instructions regarding restriction and exclusion of employees if symptoms of foodborne illness are observed.
The next routine inspection will be in approximately six months.

February 20, 2009 (Routine)



Violations:
  • 2-103.11(I) - Corrected During Inspection Employee did not properly sanitizing multiuse equipment
    The Person in Charge shall train employees to properly sanitize all equipment, and utensils using an approved sanitizer at the adequate concentration
  • 2-402.11(A) - Employee observed working in the food service area without proper hair restraint
    Food employees shall wear hair restraints such as hat or hair nets to effectively keep their hair from contacting exposed food, and clean equipment
  • 3-304.14(B)(1) - Improper use of wet wiping cloths
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer
  • 4-501.11(A) - Corrected During Inspection A reach in Bev Air unit found with ambient temperature of 47F
    Refrigerators shall be capable of holding foods at a temperature of 41F or below. Adjust the unit(s) as needed immediately.
  • 4-903.11(B) - Single use sandwich cartons 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.
  • 4-903.11(C) - Corrected During Inspection Unwrapped cups had fallen at the floor on 1st floor dry storage area
    Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor
  • 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at all restroom locations
    Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
Comments:
The purpose of this visit was to conduct a routine inspection.
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.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
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.
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.
Hot Water Heater: State CSB5236SFEB 27KW
Dishwasher: NA
Hood System: contracted
Grease Trap:
Consumer Advisory: N/A
Pest Control: contracted

January 31, 2008 (Routine)



Violations:
  • 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches off the floor in the walk in cooler ( tea)
    Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
  • 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
    The wiping cloth buckets used for the storage of wet towels shall be maintained at a chemical concentration of at least 50-100ppm of chlorine.
  • 4-903.11(B) - Repeat Clean food storage containers 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.
  • 5-205.11(A) - Repeat The handwashing facility located near the walk in cooler is blocked, preventing access by employees for easy handwashing.
    A handwashing sink shall be maintained so that it is accessible at all times for employee use.
  • 6-202.11(A) - Repeat Observed that the end caps are missing from the protective light covering of fluorescent light fixtures in the walkin cooler.
    Provide end caps to completely enclose the light bulb.
  • 6-202.11(A) - Repeat Light bulb(s) in the downstairs storage area are not covered by a protective shielding.
    Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
  • 6-301.14 - Corrected During Inspection Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. (missing in grill area and ladies rest-room)
    Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
  • 6-501.12(A) - Observed that the vent sheilds in the rest-rooms are in need of cleaning.
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations were corrected during today's inspection.
2. 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-135F too long.
3. During the inspection of this establishment it was noted that management was aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge.
4. Professional Pest Control Company services monthly. No activity/evidence noted today.
5. Hood system last serviced on 7/17/07.
6. Water heater is State CSB5236SFEB 27,000 watts.
7. Sanitizer for 3 vat sink is quaternary ammonium and chlorine for sanitizing buckets. .
***Failure to correct and maintain cited violations may result in additional corrective action being taken.***

August 01, 2007 (Routine)



Violations:
  • 2-301.14(A)-(I) - Corrected During Inspection Critical An employee failed to wash hands and change gloves after handling raw frozen patties with the white/clear gloves only.
    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.
  • 3-501.14(D) - Critical Raw shell eggs are not refrigerated after receipt in equipment that maintains an ambient temperature of 45F or less.
    Raw shell eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 45F or less.
  • 3-501.16(A)(2)(b) - Critical Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45F. The following unit is not able to maintain internal items at a temperature of 41F or less: walk in cooler (burrito mix and egg products)
    Items relocated to freezer. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature between 41- 45F in existing refrigeration equipment that is not currently capable of maintaining the food at 41F or below as long as the equipment is in place and in use at the establishment and the equipment is replaced by January 1, 2008 to maintain food temperatures at 41F or below.
  • 4-202.16 - Bread crate(s) found used for the following purpose(s):elevation in the downstairs storage area
    Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
  • 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less: walk in cooler - 58F
    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(B) - The door gaskets of the walk in freezer is damaged.
    Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • 4-903.11(B) - Repeat Clean sandwich containers were observed stored with the food-contact surface facing upward. Lid observed missing on the cup dispenser.
    Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
  • 6-202.11(A) - Repeat Two light shields observed damaged in downstairs storage area.
    Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
  • 6-202.13(B)(1)-(2) - Insect control device is located over fryer where dead insects may be impelled or fall.
    Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
  • 6-202.15(A)(1)-(3) - Drive-thru door is kept open in between customers and is not protected by a screen or other effective means.
    Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
  • 6-301.14 - Corrected During Inspection Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. (missing in the ladies rest-room and the kitchen)
    Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
  • 6-303.11(B) - Repeat Observed that inadequate lighting was provided in the mop closet.
    Increase the lighting to provide a minimum of 20 foot candles in these areas.
  • 6-501.111(C) - Critical Methods are not being used to control pests. Several flies observed in the kitchen.
    Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All remaining critical violations must be corrected immediately. A follow up inspection will be conducted on or about 8/2/2007. Discontinue use of the walk in cooler for the storage of the PHFs until the unit is serviced and able to maintain an ambient air temperature at 41F and below.
2. 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-135F too long.
3. Foodborne illness information sheet was provided to the staff.
4. Professional Pest Control Company services monthly. Fly activity/evidence noted today.
5. Hood system last serviced on 7/17/2007.
6. Water heater is State CSB5236SFEB 27,000 watts.
7. Sanitizer for 3 vat sink is quaternary ammonium.
8. Obtain pest control service within 10 days to address the flies. Please fax a copy of the pest control report to the Health Department.

Note: Internal temperature of the walk in cooler was taken and recorded at approx. 11:30am as 37F. Egg within the unit was recorded at a temperature of 37F.
Please contact me via cell phone once the walk in unit is repaired.

February 26, 2007 (Routine)



Violations:
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 inches off the floor in the walk in freezer and cooler.
    Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
  • 4-204.112(B) - There was no temperature measuring device located in the following cold holding equipment:1. walk in cooler2. Front counter display refrig3. 1 dr Bev. Air prep freezer
    Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
  • 4-501.11(B) - The door gaskets of the following unit(s) are damaged:Wall fryer freezer, next to fryer1 door beverage air prep freezer
    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(B) - Clean single service sandwich containers 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.
  • 4-903.11(B) - Clean cups in the cup dispenser at the drive-thru were observed stored uncovered.
    Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
  • 5-205.11(A) - The handwashing facility located near the walk in cooler is blocked, preventing access by employees for easy handwashing.
    A handwashing sink shall be maintained so that it is accessible at all times for employee use.
  • 5-205.15(B) - Spray arm at the 3-vat sink was observed leaking.Faucet in men's rest-room was observed leaking.Urinal observed out of order in the men's rest-room.
    A plumbing system shall be maintained in good repair.
  • 6-202.11(A) - Observed that the end caps are missing from the protective light covering of fluorescent light fixtures in the walk-in cooler.
    Provide end caps to completely enclose the light bulb.
  • 6-202.11(A) - Light bulb(s) in the front counter display refrigerator are not covered by a protective shielding.
    Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
  • 6-303.11(B) - Observed that inadequate lighting was provided in the mop sink closet.
    Replace bulb to increase the lighting to provide a minimum of 20 foot candles in these areas.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. No critical violations were observed during today's inspection. All remaining violations must be corrected within 90 days.
2. 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-135F too long.
3. 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 are diagnosed illnesses.
4. Professional Pest Control Company services routinely. (last serviced in 2/2007, per CFM). No activity/evidence noted today.
5. Water heater is State CSB5236SFEB 27KW
6. Sanitizer for 3 vat sink is quaternary ammonium. Sanitizer for wiping cloth solution is chlorine. (test kit provided)
**Please monitor all refrigeration equipment to insure it is able to maintain a temperature a temperature of 41F or below. ***
***Failure to correct and maintain cited violations may result in additional corrective action being taken.***

August 31, 2006 (Critical Procedures)



Violations:
  • 2-301.12A - Critical Improper handwashing procedures observed. (employee observed cleaning hands at drive thru handsink with water and sanitizer)
    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.
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over/with ready-to-eat (RTE) food in the grill freezer unit. (raw hamburger beef with nuggets and chicken tenders)
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-401.11A2 - Corrected During Inspection Critical Hamburger meat was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. (One side of grill #2 does not completely close)
    Continue to cook the meat to heat all parts to 155F or above for 15 seconds, 145F for 3 minutes, 150F for 1 minute, or instantaneously at 158F.
  • 3-501.16B - Critical Repeat Liquid egg, burrito mix, milk and creamy ceasar salad dressing were cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration in 3-vat sink (400ppm)
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 4-501.11A - The walk in cooler was observed with an ambient air temperature of 45F - Corrected during the inspectionGrill #2 handle observed not completely closing. Front counter Beverage Air display observed with an ambient air temperature of 62F.
    Repair the grill lever and the refrigeration 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. 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.
  • 6-301.11 - Corrected During Inspection Soap was not provided at the hand washing lavatory at the drive thru, sanitizer was in the dispenser.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. (missing in rest-rooms)
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
The purpose of today's visit was to conduct a critical procedures inspection as a result of a foodbourne illness complaint received by our office. The complaint was received on 8/30/2006. The complainant stated they were at the restaurant on 8/28/2006 around 3:15pm. The patron's meal consisted of a cheeseburger, french fries and a coke soda. The patron began experiencing stomach cramps, nausea and diarrhea at 5:30pm that same evening. The complainant also stated that the rest-rooms were filthy.

Based on the information collected during today's investigation, it is possible that this facility may have been the source of the complainant's illness, however without scientific evidence to support this claim, the complaint can not be confirmed at this time.

The facility must not use grill #2 to prepare hamburgers or any other patty that must be compressed by the grill. Per the CFM, grill #2 will be used for grilled chicken only. Facility must fax a copy of service report to the Health Department.

Remember to monitor the temperatures of all hot and cold holding equipment and continue to take temperature checks frequently. Monitor the handwashing of employees and make sure all handwashing stations are stocked with soap, signage and papertowels.

June 26, 2006 (Routine)



Violations:
  • 3-302.11A1 - Critical Found raw chicken thawing in 50F-over-counter unit and on shelf directly over uncovered biscuits; therefore, raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    CORRECTED DURING INSPECTION--Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-501.16B - Critical Repeat Foods found cold holding at improper temperatures:1. raw shell eggs at RT, at cookline -- 59-62F;2. liquid egg product at cookline -- 56F;3. burrito inside WI refrig. -- 46F.
    CORRECTED DURING INSPECTION--Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 4-301.11 - Tabletop refrigerator at front counter found too warm at 54F at beginning, and at end of inspection, indicating it was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
    Move all foods to 41F, or less unit unit unit is repaired, or provide additional refrigerators necessary to maintain food items at 41F, or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
  • 4-302.14 - There is no quaternary ammonium test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a quat. test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-501.11A - Right-side over-counter freezer unit found not working correctly and at 50F.
    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. 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 - Observed door is misaligned of BevAir LP freezer preventing complete seal.
    Repair or replace the door in accordance with the manufacturer's specifications.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: gaskets of window LP refrig..
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-602.11E - Surfaces of the drink machine nozzles and parts were observed soiled with accumulations of grime and mold.
    CORRECTED DURING INSPECTION--Clean the surfaces of drink machine nozzles and parts at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 4-903.11B - Repeat The following were observed stored with the food-contact surface facing upward, and uncovered:1. coffee filters at window;2. single-service containers at prep line;3. single-service containers disorganized in box downstairs, and container lids downstairs.
    CORRECTED DURING INSPECTION--Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
  • 5-205.11A - Repeat The handwashing facility located at the back prep area was found blocked with large dispenser of safet-wrap on sink, 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.
  • 5-205.15B - Plumbing connections at the faucet and/or spray arm junction at the prep sink observed leaking.
    *Manager stated repair has been contacted this morning and is due today. Plumbing systems and components shall be maintained in good repair.
  • 5-501.113B - Repeat Outside refuse container, dumpster, was observed with top lid open.
    Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees --- women's rest room.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 6-501.11 - Physical structure found not maintained in good repair at front area where cabinet doors observed broken off of cabinet(s) under coffee machines.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Today's visit was to conduct a routine inspection. Please note:
1. *** NEW WATER HEATER has been installed in basement in past 2-4 months, and is: STATE, model CSB5236SFEB, rated 4500watts, with 6 elements, and thus 27-KW. "UL" designation observed on water heater data plate, and "NSF" sticker observed on tank. ***
2. Commercial pest compnay treats each month; most recent receipt available was from Dec.2005, however, the manager stated treatment was done this past week. No pest activity was observed.
3. Manager stated hood filters are cleaned daily; and maintenance dept. of owner manages cleaning of hood system.
4. Contact trash removal company for extra pick-up as there is trash that doesn't fit into dumpster stored outside back door.
5. Facility found clean, and orderly.
6. Critical violations were readily corrected during inspection.

December 14, 2005 (Routine)



Violations:
  • 2-401.11A - Critical Observed partially consumed bottle of water stored on window area countertop.
    CORRECTED DURING INSPECTION---A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered foods observed:1. hashbrown potatoes on top BevAir freezer;2. cheese slices on top counter area at prep area only partially covered;3. liquid ice cream mix in WI refrig..
    CORRECTED DURING INSPECTION--Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use ---- observed wiping cloth stored on countertop at front area.
    CORRECTED DURING INSPECTION--Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-501.11A - Repeat Large ice machine in middle of back kitchen area found in a state of disrepair and damaged ----- and large lid of ice machine unattached and falls off machine when opened.
    Repair the ice machine (or remove it from facility) 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.
  • 4-903.11B - Single-service items were observed stored with the food-contact surface facing upward:1. coffee filters on countertops at window and at front countertop;2. sandwich/biscuit containers at prep area upstairs;3. sandwich containers, cups, and cup lids in basement.
    CORRECTED--Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
  • 43.1-3-3A - Critical There is no Certified Food Manager present at the beginning of the inspection.
    CORRECTED DURING INSPECTION--It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
  • 5-205.11A - Repeat Back kitchen handsink and eyewash station found blocked with large "Safety Wrap" container and empty plastic bag on and in basin, preventing access by employees for easy handwashing.
    CORRECTED DURING INSPECTION--Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 5-501.113B - Outside refuse container was observed with one of top doors/lids open.
    Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
  • 6-202.11A - Observed that the end caps are missing from the protective light covering of fluorescent light fixtures in the ceiling of basement storage room.
    Provide end caps to completely enclose the light tubes and prevent collapse of the bulb in the event of breakage.
  • 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment:1. large ice machine in middle, back kitchen area found empty and not working;2. items in small storage area off employee break room in basement..
    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 and rodents.
  • 6-501.12A - Physical structure noted in need of cleaning --- in small room off employee break room used for storage where items need organizing and floor needs cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Today's visit was to conduct a routine inspection. Please note:
1. **CFM with current photo ID is required on premises at all times of food prep and/or food business.
2. ***Strongly recommend discontinuing practice of saving (in WI refrig.), almost empty orange juice bags for re-use. *** **Once entered to dispense the juice, these bags contain PHF and must be used, then discarded.
3. Hood: cleaned every 3 months, manager stated; filters cleaned each week, on-site.
4. Commercial pest services monthly, manager stated; most recent available receipt was from July 29, 2005 and indicated negative pest activity.
5. Water heater in basement was installed about 2 years ago, manager stated: State, model CSB52236SFEB, rated 27 KW.
6. Observed food thermometer, and chlorine sanitizer test strips on-site.
**Correct all violations. **

December 14, 2005 (Routine)



Violations:
  • 2-401.11A - Critical Observed partially consumed bottle of water stored on window area countertop.
    CORRECTED DURING INSPECTION---A food handler may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands, the container, and exposed food or food contact equipment, utensils, linens, and unwrapped single-service and single-use articles. Provide a lid and straw for the beverage container.
  • 3-302.11A4 - Critical Repeat Unwrapped or uncovered foods observed:1. hashbrown potatoes on top BevAir freezer;2. cheese slices on top counter area at prep area only partially covered;3. liquid ice cream mix in WI refrig..
    CORRECTED DURING INSPECTION--Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use ---- observed wiping cloth stored on countertop at front area.
    CORRECTED DURING INSPECTION--Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-501.11A - Repeat Large ice machine in middle of back kitchen area found in a state of disrepair and damaged ----- and large lid of ice machine unattached and falls off machine when opened.
    Repair the ice machine (or remove it from facility) 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.
  • 4-903.11B - Single-service items were observed stored with the food-contact surface facing upward:1. coffee filters on countertops at window and at front countertop;2. sandwich/biscuit containers at prep area upstairs;3. sandwich containers, cups, and cup lids in basement.
    CORRECTED--Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
  • 43.1-3-3A - Critical There is no Certified Food Manager present at the beginning of the inspection.
    CORRECTED DURING INSPECTION--It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
  • 5-205.11A - Repeat Back kitchen handsink and eyewash station found blocked with large "Safety Wrap" container and empty plastic bag on and in basin, preventing access by employees for easy handwashing.
    CORRECTED DURING INSPECTION--Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 5-501.113B - Outside refuse container was observed with one of top doors/lids open.
    Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
  • 6-202.11A - Observed that the end caps are missing from the protective light covering of fluorescent light fixtures in the ceiling of basement storage room.
    Provide end caps to completely enclose the light tubes and prevent collapse of the bulb in the event of breakage.
  • 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishment:1. large ice machine in middle, back kitchen area found empty and not working;2. items in small storage area off employee break room in basement..
    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 and rodents.
  • 6-501.12A - Physical structure noted in need of cleaning --- in small room off employee break room used for storage where items need organizing and floor needs cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Today's visit was to conduct a routine inspection. Please note:
1. **CFM with current photo ID is required on premises at all times of food prep and/or food business.
2. ***Strongly recommend discontinuing practice of saving (in WI refrig.), almost empty orange juice bags for re-use. *** **Once entered to dispense the juice, these bags contain PHF and must be used, then discarded.
3. Hood: cleaned every 3 months, manager stated; filters cleaned each week, on-site.
4. Commercial pest services monthly, manager stated; most recent available receipt was from July 29, 2005 and indicated negative pest activity.
5. Water heater in basement was installed about 2 years ago, manager stated: State, model CSB52236SFEB, rated 27 KW.
6. Observed food thermometer, and chlorine sanitizer test strips on-site.
**Correct all violations. **

April 20, 2005 (Routine)



Violations:
  • 2-301.14A - Critical Observed employee put on gloves without washing hands prior.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.
    CORRECTED DURING THE INSPECTION.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.
  • 3-302.11A4 - Corrected During Inspection Critical Cookie crumbles observed uncovered at the front yogurt station.
    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.
  • 3-501.16A - Corrected During Inspection Critical Cheeseburgers observed at a temperature below 140F hot holding.
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
  • 3-501.16B - Corrected During Inspection Critical Foods in the walk-in observed above 41F.
    Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
  • 4-101.111 - Repeat Cardboard observed lining shelves in the walk-in.
    Remove cardboard.Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 4-301.11 - Walk-in observed at 51F, as well as, the foods it contains.
    Have unit serviced immediately. Do not store any PHF's in the unit until it has been repaired.
  • 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 4-501.11A - Walk-in cooler observed above 41F, as well as, the foods it contains.
    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. 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.
  • 4-903.11C - Single service containers observed not inverted to prevent the food contact surface.
    Store items in the original protective package to protect from contamination until used.
  • 5-205.11A - Repeat The back eyewash sink observed blocked.
    Access to the facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 6-501.18 - The kitchen hand sink faucet observed loose.
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 8-304.11A - The current permit is not posted in a location that is conspicuous to consumers.
    Post the permit in a conspicuous location to consumers.
Comments:
This visit was made to conduct a Critical Procedures Inspection.
This inspection places emphasis on those items and procedures that most directly affect the safety and sanitation of the foods served. Other less critical items, if present, are not fully noted in this report but are brought to the managers attention for correction as needed.
**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.**
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations were corrected during the inspection.
2. Walk-in cooler was checked at end of inspection. The ambient air temperature was detected at 45F.
The condenser observed frozen over. Certified Food Manager advised that a company was going to repair the unit today. She had contacted them prior to my inspection. Please monitor the unit. Be sure all cold PHF's maintain at 41F or below. Please fax copy of invoice of service to the Health Department once the unit has been repaired and an ambient air temperature of 41F or below can be maintained. The unit's temperature had dropped six degrees during the inspection. However, the unit was still not at 41F.
3. All remaining violations must be corrected before the next routine inspection.
4. 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.
5. 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.*
6. Professional Pest Control Company services monthly. No activity/evidence noted today.
7. Big five FBI info sheet was left with the CFM.
If you have any questions, please contact me. Thank you.
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.

March 01, 2005 (Complaint)

Comments:
This visit was made to conduct a site assessment due to a potential foodborne illness complaint received by our department yesterday, 02.28.05. The complaint involved an individual who ate chicken nuggets around noon on 02.26.05 and became ill of vomiting about twelve (12) hours after consumption. The vomiting lasted about six (6) hours.
Please review the following comments:

1. The Certified Food Manager was unaware of the complaint.
2. Sales for the date of 02.26.05 were reviewed with by the manager. Over three hundred (300) orders of chicken nuggets were served that day (see attached sheets).
3. The CFM indicated that no employees have been ill recently. Employees were all wearing gloves and visors at time of inspection. CFM advised that it is policy to wash hands every thirty minutes and when switching tasks. All hand sinks were found conveniently located, equipped with hot water, soap, and paper towels. All employees were found to exhibit acceptable personal hygiene.
4. The chicken nuggets are received frozen weekly.
5. The chicken nuggets are taken straight from the freezer to the fryer. They are then cooked/fried for four minutes. I observed the cook temperature to be about 199F. The chicken nuggets are then hot held for no more than thirty minutes. I observed a hot hold temperature of 155F. After thirty minutes the chicken nuggets are discarded.

Due to today's findings and a lack of scientific evidence such as lab tests, there is insufficient evidence to link this establishment as the source of illness. The following recommendations have been made at this time:
- Monitor all employees for illness, personal hygiene, handwashing, and glove/hat use.
- Report any additional complaints to our department at 703.246.2444.

If you have any questions, please contact me. Thank you.

December 15, 2004 (Routine)



Violations:
  • 4-501.114A - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. Observed a sanitize bucket with 0ppm sanitizer.
    Use your test strips to ensure that chemicals for sanitizing are being used safely and effectively.
  • 6-301.12A - Repeat Observed that no paper towels were available for handsink at the drive through window .
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 3-501.17A - Critical The prepared ready-to-eat (RTE) blue cheese and other miscellaneous foods in the walk-in refrigeration unit are not properly dated for disposition.
    Mark the name and "CONSUME BY" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. 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.
  • 4-101.111 - Repeat The nonfood contact surface of the shelves in the walk-in refrigerator are lined with McDonald's cardboard which is not corrosion resistant, nonabsorbent, and/or smooth.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Remove the cardboard.
  • 5-205.11B - Corrected During Inspection The handwash station at the drive through window is being used for purposes other than washing hands. Observed a bag of food stored in the handsink.
    The handwash facility identified above is to be used for washing hands only.
  • 5-202.12A - Water from the handwashing sinks in the facility were measured at a temperature less than 110F.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
  • 4-501.11B - Repeat The door gasket of the walk-in freezer is torn.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 3-304.14A - Wiping cloths improperly used. Observed a wiping cloth liming the surface that the hamburger condiments are stored on.
    Ensure cloths used for wiping food spills are not used for any other purpose.
  • 4-602.11E - Repeat Surfaces of the ice machine, the soda nozzles, the area around the soda nozzles and the ice dispenser in the soda machine, which come in contact with non-potentially hazardous food items, were observed soiled with accumulations of grime and debris.
    Clean the surface of the mentioned equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 4-501.11A - The door of the Beverage Air french fry unit was at an angle and not completely closing the unit.
    Repair the door of this refrigerator 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.
  • 4-904.11A - All sandwich and nugget single service containers were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
    Store ALL single service containers with food or lip-contact surface facing downward to prevent contamination prior to use.
  • 5-205.11A - Repeat The eyewashing facility located in the back is blocked by a large plastic wrap dispenser, preventing access by employees for easy access.
    Access to the eyewash and handwashing facilities is to be available during all hours of operation. Remove the items preventing its use.
Comments:
Today I conducted a routine inspection at the above named establishment. All critical violations were corrected during the inspection. All remaining non-critical violations shall be corrected within ninety (90) days. If any questions arise, please contact me at (703)246-8436. Thank you.
IMPORTANT:
1. Date mark all prepared food and opened packages of commercially processed food with a "CONSUME BY" or expiration date.
2. Use your test strips to ensure that you are using your sanitizing solution in your sanitize buckets at a safe and effective concentration.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. No evidence or activity was noted today 5. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.).
NOTES: Water heater: STATE: model # CSB5236SFEB, capacity 27KW

June 10, 2004 (Routine)



Violations:
  • 3-304.12 - Repeat Ice scoop handle observed stored in direct contact with the ice.
    CORRECTED DURING THE INSPECTION. 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
  • 4-602.11E - Interior panel and surface of ice machine observed with rust.
    Clean the ice machine interior at any time when contamination may have occurred, at least every 24 hours, or per manufacturer specifications.
  • 5-205.11A - Repeat The handwashing facility located in the back kitchen observed blocked by wrap dispenser, preventing access by employees for easy handwashing.
    CORRECTED DURING THE INSPECTION. Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
  • 4-101.111 - Cardboard observed lining shelves in the walk-in and cart downstairs where carbonated beverage boxes are stored.
    Remove cardboard. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 6-301.12A - Observed no paper towels available in the dispenser at the back kitchen hand sink.
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 43.1-3-3A - Critical The Certified Food Manager on site was unaware that her card had expired on 03.06.04.
    CORRECTED DURING THE INSPECTION. Another manager from another store came over to take her place so she could go and renew her card.
  • 4-501.11B - The door gaskets of the Bally walk-in freezer and ice machine observed damaged.
    Repair or replace the door gaskets in accordance with the manufacturer's specifications.
  • 3-303.12A - Creamers observed stored in container of undrained ice.
    Store packaged food in drained ice to prevent the entry of water.
  • 6-301.14 - No handwashing sing observed at the back kitchen hand sink. A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 7-202.12A - Critical Chlorine sanitizing solution observed at 200ppm+ in the solution bucket.
    CORRECTED DURING THE INSPECTION. Chlorine sanitizer must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items. Chlorine should be detected at 50ppm.
  • 3-304.14B2 - Repeat Wet wiping cloths observed stored on food prep surfaces.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use to prevent cross contamination.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations were corrected during the inspection.
2. All remaining violations must be corrected before the next routine inspection.
3. Professional Pest Control Company services monthly. No activity/evidence noted today.
4. If you have any questions, please contact me. Thank you.

December 23, 2003 (Complaint)

Comments:
The purpose of today's visit was to investigate a complaint alleging that a worm was found in a patrons cup, which was filled at the fountain soda machine. The manager was unaware of the complaint and has received no others at this time. The fountain soda machines are serviced by Coca-Cola, filled with ice (at the top of units) each morning, and cleaned each evening. The machines were inspected and found to be free of worms or any pests. No evidence of worms was found throughout the facility.
-This complaint cannot be confirmed at this time.

August 29, 2003 (Routine)



Violations:
  • 3-304.12 - Ice scoop was observed sitting in the ice at the ice machine
    Remove ice scoop and store above the level of the ice or on a clean dry location.
  • 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
    (CORRECTED DURING INSPECTION) Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 6-501.111C - Critical Flies observed throughout the prep area and methods are not being used to control pests.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 4-501.11B - Repeat 1.The door gasket of the high profile freezer to the right of the deep fryer was found torn and damaged.2. The door of the top loading freezer to the left of the clam shells was found in poor repair.
    Repair or replace equipment components and maintain in good repair and condition.
  • 5-205.15B - The faucet at the handsink to the left of the deep fryers was found to be loose and leaking.
    Tighten faucet and maintain plumbing systems in good repair.
  • 3-501.16B - Critical Repeat The walk-in refrigeration was found at 53F.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
  • 5-205.11A - The handwashing facility located adjacent to the ice machine is 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.
  • 4-501.11A - Repeat The condensor of the walk-in refrigerator was found to be freezing up and is not capable of operating properly.
    Repair the walk-in refrigerator 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.
Comments:
-Today's visit was to conduct a routine inspection. Please correct the remaining critical violations immediately and atleast within ten days, non-critical within thirty days.
-Establishment is serviced by a professional pest control company; last service performed 7/10/03
-A.O. Smith DRE 52 810P hot water heater, that uses 27 kW of electricity to create a recovery 138gph of 120F water at a 80F rise

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