The purpose of today's visit was to conduct a routine assessment. The following suggestions have been made as a means to incorporate Active Managerial Control (AMC):
1. Train employees on how to properly use Time as a Public Health Control (TPHC) for items located at serving line (i.e., cut tomatoes, shredded cheese, bacon). Remind employees that all items are to be labeled with a discard time of 4 hours immediately upon removal from temperature control. Train all employees regularly and monitor TPHC records daily.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): OBSERVED CUT TOMATO AND SHREDDED CHEESE LABLED WITH WITH TIMES OF 10:20AM-3:00PM AND 10:20AM-9:00PM RESPECTIVELY.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. ALL ITEMS LABLED WITH A PROPER DISCARD TIME OF 2:20PM. TRAINING PROVIDED TO CERTIFIED FOOD MANAGERS AND EMPLOYEES.
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01/15/2016 | Routine | |
The purpose of today's visit was to conduct a follow-up assessment to verify treatment of cockroaches. Pest control treatment received on 1/10/15. No pest activity was observed. A routine assessment was also conducted. Please see routine assessment dated 1/15/16 for more information.
- Physical Facilities Good Repair
Observation: Observed that the FLOOR TILE is not maintained in good repair.
Correction: PLEASE REPAIR/REPLACE FLOOR TILE IN KITCHEN PREP AREA ALONG SERVICE LINE. PLEASE CAULK/FILL IN GAPS WHERE TILE IS NO LONGER FLUSH WITH WALL. PLEASE HAVE REPAIRS COMPLETED WITHIN 30 DAYS. Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/15/2016 | Follow-up | |
The purpose of this visit was to conduct a routine assessment. Environmental Health Specialist provided Person In Charge with two hand washing signs to be placed in both men's and women's rest-rooms.
Thank you for accompanying me throughout the visit today. It was a pleasure serving you and I look forward to your next assessment.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. OBSERVED A LACK OF HANDWASHING SIGNS IN BOTH MEN'S AND WOMEN'S RESTROOMS.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS PROVIDED HANDWASHING SIGNS TO BE PLACED IN BOTH MEN'S AND WOMENS RESTROOMS.
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01/14/2015 | Routine | |
The purpose of this visit is to conduct a follow-up inspection to verify the sewage backup has been corrected. Fairfax County Public Works was on site upon arrival. Public Works has bypassed the McDonald's manhole creating a temporary fix until the line can be permanently fixed. Environmental Health Specialist (EHS) confirmed that the waste water lines are flowing properly, no backup. McDonald's may open for business. EHS has scheduled a follow-up inspection, in five business days, to verify the permanent fix. Please contact the Health Department (703-246-2444) when the permanent fix has been made.
No violation noted during this evaluation. | 10/21/2014 | Follow-up | |
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:--DID NOT OBSERVE A THERMOMETER INSIDE THE 1DR UNDER COUNTER(UC) REACH-IN (RI) COOLER UNDER THE SMOOTHIE MACHINE.
Correction: 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.--CERTIFIED FOOD MANAGER (CFM) PLACED THERMOMETER INSIDE THE UNIT DURING TIME OF INSPECTION.
- Floor , Wall & Ceiling / Design
Observation: The COVED BASE/TILES located at the BACK DOOR BY BASEMENT STAIRWELL does not meet the standard of: 1. smooth, durable and easily cleanable. 2. closely woven and easily cleanable carpet. 3.
Correction: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
- Physical Facilities Good Repair
Observation: Observed that the CEILING TILES ABOVE THE HALLWAY LEADING TO THREE COMPARTMENT SINK ARE not maintained in good repair.--OBSERVED WATER DRIPPING DOWN FROM CEILING TILES.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.--MANAGER REPORTED THAT THEY HAVE ALREADY PLACED A WORK ORDER FOR REPAIR AND THAT THEY WERE EXPECTED TO COME YESTERDAY FOR THE REPAIR.
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02/05/2014 | Routine | |
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The (cavity, door seal) of the microwave oven is observed soiled.--OBSERVED SOILED INTERIOR OF MICROWAVE OVEN NEAR GRILL LINE
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
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09/20/2013 | Risk Factor | |
The purpose for today's visit was to conduct a routine inspection.
Hot water heater: State CSB5236SFEB 27KW located downstairs
Dish machine N/A, three compartment sink, Quat sanitizer, strip tested 200ppm.
*Provide repair invoice for the 1dr salad cooler under prep reading 65F. Do Not place PHF's in this unit until it is holding 41F or below.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1DR SALAD COOLER UNDER PREP AT 65F, NO PHF'S.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.--CFM REMOVED ITEMS IN THE UNIT, THAT HAD BEEN IN THE UNIT TWO HOURS, TO THE WIC. DO NOT PLACE PHF'S IN THE UNIT UNTIL IT HOLDS 41F OR BELOW.
- Equipment / Non-food Contact / Visibly Clean (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: --OBSERVED PLASTIC WRAP ON THE THREE COMPARTMENT SINK FAUCET HANDLE.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.--CFM REMOVED PLASTIC WRAP.
- Plumbing / Maintained in Good Repair (corrected on site)
Observation: Plumbing connections under the hand sink behind grill line are leaking.
Correction: A plumbing system shall be maintained in good repair.--PIPE WAS REPAIRED DURING TIME OF INSPECTION.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) IN THE WALK-IN FREEZER are not covered by a protective shielding.
Correction: 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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the handwashing sink behind cookline.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.--RESTROOMS ARE NOT PROVIDED WITH HANDWASHING SIGNS.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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02/28/2013 | Routine | |
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