- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes, burritos, shredded cheese in the low reach-in cooler cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced and shredded cheeses 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.
Correction: 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.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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01/06/2016 | Routine | |
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior areas of ice maker have evidence of grime and debris.
Correction: Clean the surfaces at any time when contamination may have occurred, or per manufacturer specifications.
- Physical Facilities in Good Repair
Observation: Air vent in kitchen leaks condensation
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/17/2015 | Routine | |
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sausage gravy 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.
Correction: 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.
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11/19/2014 | Routine | |
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no refuse container at the area immediately adjacent to the customer counter hand sink.
Correction: Provide a refuse container for the disposal of paper towels at the customer counter hand sink.
- Toilet Rooms - Enclosed
Observation: Men's roomt toilet room door is not tight fitting
Correction: Provide toilet room door that is tight fitting. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
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05/20/2014 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: 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.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the front display cooler is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of chemicals are not properly stored to prevent the contamination of food handling gloves.
Correction: Containers of toxics must be located in an area that is not above food, equipment, utensils, linens or single service items.
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11/05/2013 | Routine | |
- Clothing - Outer Clothing - Clean Condition
Observation: Food employee observed urinating in men's rest room while still wearing uniform apron.
Correction: Ensure food employees wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
- Food Storage - Clean and Dry Location
Observation: Food boxes stored on the floor of walk-in cooler less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Sausage gravy hot holding at improper temperatures.
Correction: Hold potentially hazardous food at 41 or below or 135°F or above to inhibit the growth of harmful bacteria.
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05/06/2013 | Routine | |
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