Mcdonald's (Plank Road), 2300 Plank Road, Fredericksburg, VA - Restaurant inspection findings and violations

April 16, 2009 (Critical Procedures)

Violations:

• 0140 - Corrected During Inspection Critical Improper handwashing procedures observed. Observed employee wash hands, without soap, and for less than 20 seconds at back handsink. (PIC instructed employee to properly wash hands)
  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.
• 3340 - Corrected During Inspection Critical Containers of cleaning chemicals stored on storage racks over McFlurry machine and single service items. Cleaning chemicals stored next to bread in back storage area.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Additional Temperatures: Cooking-chicken IT 202F, fish IT 185F.
Wiping cloth bucket sanitizer concentration - 200 ppm quaternary ammonia
Dishwashing machine sanitizer concentration - 100 ppm chlorine
Discussed with PIC:
Ensure that soap and paper towels are provided at all handsinks to encourage proper handwashing.
Ice cream machine was holding ice cream mix between 41F-43F. Adjust this unit so that it is capable of holding ice cream mix at 41F or colder consistently.
Facility's food supplier is Martin Brower Foods.
PIC is knowledgeable in employee health policies and reporting procedures when an employee has certain symptoms or diagnosed with food-borne illnesses.
This inspection was limited to the risk factors that have been identified by the Centers for Disease Control and Prevention (CDC) as the most prevalent contributing factors of foodborne illness or injury. The risk factors include: poor personal hygiene, food from unsafe sources, inadequate cooking, improper holding temperatures, and contaminated equipment.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, PU-prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.

October 20, 2008 (Routine)

Violations:

• 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use. Less than 200 ppm quaternary ammonia measured in the wiping cloth bucket. (PIC instructed employee to adjust the concentration to 200 ppm quaternary ammonia)
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. upsplash of cream and sugar machine, 2. soda nozzles at self service beverage station.
  Clean and sanitize these surfaces for food contact.
• 2000 - Several boxes of cups and single service items stored on the floor in back storage area.
  Store equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2310 B - Corrected During Inspection The handwash station next to the McFlurry machine is being used as a dump station. Observed employee dump coffee into this sink. (PIC instructed employees to use this handsink for handwashing only)
  The handwash facility identified above is to be used for washing hands only
• 3340 - Corrected During Inspection Critical Repeat Container of cleaning product stored on shelf with single service items in food prep area. (removed)
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3340 - Corrected During Inspection Critical Containers of cleaning chemicals not stored separately from insecticides or rodenticides. (Insecticide containers were removed from the facility)
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
• 3360 - Corrected During Inspection Critical Pesticides are not being applied by a certified applicator. Containers of Insecticide observed in the facility. PIC stated that employees are spraying this product in the facility at night. (PIC removed containers of Insecticide from the facility)
  Pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.

Comments:
Additional Temperatures: Cooking-fish filet IT 147, Dispenser-cream ST 38F, Dispenser-orange juice ST 41F.
3-compartment sink sanitizer concentration - 200 ppm quaternary ammonia
Dishwashing machine sanitizer concentration - 100 ppm chlorine
Discussed with PIC:
PIC stated that all continuous use utensils are cleaned and sanitized at least every 2 hours.
Middle prep line for which foods are held with time instead of temperature was appropriately labeled with the discard times.
Ensure that drive thru windows are kept close during non-busy hours and back doors are kept closed as much as possible, except during deliveries, to prevent the entry of pests into the facility.
Good handwashing and glove use procedures observed during inspection.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.

April 09, 2008 (Critical Procedures)

Violations:

• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. interior of the ice machine, 2. upsplash of soda machine.
  Clean and sanitize these surfaces for food contact.
• 3340 - Corrected During Inspection Critical Repeat Cleaning products stored on prep shelf under hot holding units with mustard packets, single service items and other food products.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Additional Temperatures: Cooking-chicken IT 186F, Cooking-hamburger IT 185F IT.
3-compartment sink and wiping cloth bucket sanitizer concentrations - 200 ppm quaternary ammonia
Dishwashing machine sanitizer concentration - 100 ppm chlorine
Discussed with PIC:
Ensure that handsinks are only used for handwashing.
Ensure that employees only wear a plain wedding band when engaged in food prep.
Ensure that managers are aware and knowledgeable of the employee health policy.
Good handwashing procedures observed during inspection.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.
This inspection was limited to demonstration of knowledge, personal hygiene, food source, temperature control, and cross contamination.

October 03, 2007 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Shell eggs stored over pancakes and with other ready-to-eat foods in the walk in cooler.
  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.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Wet wiping cloths stored on prep tables and counters.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0850 - Corrected During Inspection Critical Food, such as sliced tomatoes and sliced cheese on middle service area, for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 1320 - There was no temperature measuring device located in the walk in cooler and walk in freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1750 - The half and half container tube was observed not cut on the diagonal (45 degree angle).
  The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube.
• 1960 - Food storage containers were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3220 - Corrected During Inspection Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3340 - Corrected During Inspection Critical Repeat Containers of hazardous products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cleaning chemicals stored next to napkins and salt and pepper packets in the drive thru area. Cleaner stored over single service straws in the dry storage area.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Additional Temperatures: Drive thru RIC-milk ST 40F.
Dishwashing machine sanitizer concentration - 50 ppm chlorine
Wiping cloth bucket sanitizer concentration - 200 ppm quat.
Discussed with PIC:
Ensure that all utensils in storage are stored with the handles upward.
Replace handwashing sign in women's restroom.
Ensure that employees are following proper handwashing and glove use procedures.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding

June 13, 2007 (Complaint)

Comments:
There was no evidence of violation in regards to concerns from complaint received on 6/13/2007. Concerns were discussed with person in charge (PIC).

March 16, 2007 (Critical Procedures)

Violations:

• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: 1. interior of the ice machine, 2. upsplash of soda machine, 3. several utensils and food containers in storage.
  Clean and sanitize these surfaces for food contact.
• 3340 - Corrected During Inspection Critical Containers of hazardous products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Bathroom cleaner stored over tea bags and condiments. Window cleaner stored on ice cream machine.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.

Comments:
Dishwashing machine sanitizer concentration - 100 ppm chlorine
Good handwashing and glove use procedures observed during inspection.
Discussed concerns of complaint received 3/12/2007 with person in charge. Pest control company treated the facility on 3/9/2007 and performs regular monitoring weekly. Unable to substantiate complaint.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.
This inspection was limited to demonstration of knowledge, personal hygiene, food source, temperature control, and cross contamination.

October 05, 2006 (Routine)

Violations:

• 0470 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Shell eggs stored over breakfast burritos in reach in cooler.
  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.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Wiping cloths stored in sanitizer at a concentration of less than 100 ppm quaternary ammonium. Wet wiping cloth stored on prep table.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0580 - Corrected During Inspection Soiled single-use gloves still in use. Observed employee rinse gloves at handsink and continue using gloves.
  Discard gloves once soiled.
• 1320 - Corrected During Inspection There was no temperature measuring device located in several refrigeration units.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1570 - The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning: 1. lid to the ice machine cracked, 2. several cracked plastic spatulas (discarded)
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: 1. interior of ice machine, 2. upsplash of soda machine.
  Clean and sanitize these surfaces for food contact.
• 2000 - Corrected During Inspection Single service items observed unprotected from contamination in food prep area.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2310 B - The handwash station next to the office is being used for purposes other than washing hands. Observed employee use sink to fill container for food prep purposes.
  The handwash facility identified above is to be used for washing hands only

Comments:
Wiping cloth bucket sanitizer concentration - 200 ppm quaternary ammonium.
Dishwashing machine sanitizer concentration - 100 ppm chlorine
Discussed with PIC:
Recommend better method of storage for utensils across from 3-compartment sink.
Contact waste management company regarding replacing dumpster. Dumpster is leaking fluid.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.

September 07, 2006 (Other)

Comments:
Fire suppression system discharged on 9/6/2006. Company recharged suppression system on 9/7/2006. Observed PIC empty oil and thoroughly clean the fryers before adding new oil. The facility was closed and in the process of being power washed, therefore the suppression chemical was contained during discharge. Advised PIC to contact the Health Department any time the fire suppression system is discharged or a fire occurs.

April 14, 2006 (Critical Procedures)

Violations:

• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands before donning gloves.
  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.
• 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the walk in cooler and walk in freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 3330 - Corrected During Inspection Critical Working container of cleaning product is not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

Comments:
Dishwashing machine sanitizer concentration - 100 ppm chlorine
Wiping cloth bucket sanitizer concentration - 200 ppm quaternary ammonium
Discussed with PIC:
Proper handwashing and glove use procedures.
Abbreviations: WIC-walk in cooler, WIF-walk in freezer, PP-pizza prep unit, SP-sandwich prep unit, RIC-reach in cooler, RIF-reach in freezer, ST-surface temperature, IT-internal temperature, PIC-person in charge, HH-hot holding, CH-cold holding.
This inspection was limited to demonstration of knowledge, personal hygiene, food source, temperature control, and cross contamination.

October 15, 2005 (Critical Procedures)

Violations:

• 0130 - Corrected During Inspection Critical Food employees observed with soiled hands and arms. Male employee observed picking trash off floor at least 2 times. Female employee observed wiping her nose/mouth.
  Inform all food employees to keep their hands and exposed portions of their arms clean.
• 0160 - Corrected During Inspection Critical A food employee failed to wash his or her hands after picking trash off floor at least 2 times, then handled food products and single use articles.
  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.
• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee drinking coffee improperly stored directly above deep fat fryers.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0450 - Corrected During Inspection Critical Food employee did not remove gloves and wash hands after they were contaminated.
  Ensure all food employees clean their hands and exposed portions of their arms with soap at a hand sink by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water.
• 0470 - Corrected During Inspection Critical Repeat Unwrapped or uncovered food. Several containers of food in KolPak walk-in left uncovered/unprotected from contamination. Container of meat items uncovered in walk-in freezer. Baked apple pies on floor in box left uncovered.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 1100 - Corrected During Inspection Critical The food contact surface of the two plastic food containers to be used were cracked inside and had a large piece missing from top, so it can not be easily cleaned.
  Repair or replace the plastic containers to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Cutting board surface had raw whole shell eggs on it as well as soiled wiping cloth and in need of washing/sanitizing.
  Clean and sanitize these surfaces for food contact.
• 2310 - Corrected During Inspection Critical Handwash sink near front area and next to shake machine is blocked by broom, buckets, light bulbs, etc. and is not being used.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment and supplies preventing its use.
• 3340 - Critical Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, and utensils. Sanitizer in bottle stored next to food trays, buns, and above food containers. Restroom cleaner chemical stored next to food equipment.
  Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
• 3380 - Corrected During Inspection Critical Chlorine wiping cloth bucket concentration was less than 10 ppm.
  Maintain chlorine wiping cloth bucket up to 50-100 ppm.

Comments:
This facility inspected by Bob Leinberger.
Place more emphasis on handwashing when, where, and how to prevent contamination. Keep handwash sinks clear and use them.
All violations were discussed/corrected with manager (PIC) on duty as well as with Christian Miller (District Supervisor). Mr. Miller asked a lot of questions and was interested in understanding correct procedures.
Abbreviations: WIC: walk-in cooler, WIF: walk-in freezer, HH: hot holding, 1C: 1-compartment, 1D: 1 drawer, RIC: reach-in cooler

November 12, 2004 (Critical Procedures)

Violations:

• 1780 - Critical Equipment food contact surfaces/utensils were not observed cleaned after use. hot holding pans observed in storage unclean and wet stacked.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• 0470 - Critical Unwrapped or uncovered food in the walk in freezer. CORRECTED
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.

July 30, 2004 (Critical Procedures)

Violation: 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: scoop and ice bin door
Clean and sanitize these surfaces for food contact.
Comments:
Facility well maintained. Evaluation limited to items that could cause a foodborne illness.

July 21, 2004 (Other)

Comments:
Health Department was called by the Fire Department in response to water damaged caused by a damaged sprinkler head in teh dry storage area. The damaged sprinkler caused an excessive amount of water to be sprayed on the floor. The fire dept. has turned off the elelctricity to reduce the electrical hazard associated with water in the area of electrical cords. The power has been off for about a half an hour (since approximately 9:30am).
All food that was exposed at the time of the incident must be discarded. All open containers on prep tables such as pickles, cheese, mcgriddles, chicken patties in the fryer -must be discarded. All single service items that are damaged by water must be discarded, such as napkins, paper bags, straws, sweetener packets. Single service items that are individually wrapped and sealed in impervious plastic may be retained, but all water damaged cardboard containers must be discarded.
Electricity turned back on at 10:23am.

September 04, 2003 (Routine)

Comments:
Store well maintained.