- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: @FOOD@ 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: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: No sanitizer in sanitization buckets
Correction: provide sanitizer in sanitizing buckets
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02/16/2016 | Routine | |
- Gloves - Use Limitation (repeated violation)
Observation: employee retrieved wiping cloth from sanitzing bucket, wiped counter, then touched ready to eat food and containers without washing his hands or changing gloves.
Correction: Employees must dispose of gloves and wash hands after cross contamination.
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10/06/2015 | Routine | |
- Critical: Handwashing Lavatory* (repeated violation)
Observation: Handwashing sink is not easily accessible for drive thru employees or food prep employees. Hand sanitizer is being used
Correction: Handwashing sinks have to be easily accessible to employees in food preparation, food dispensing and warewashing areas. Another hand sink needs to be placed in store.
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03/24/2015 | Follow-up | |
- Critical: Hands - When to Wash*
Observation: A food employee is touching money at the drive thru then putting away clean dishes without washing hands between. Employee must wash hands between tasks.
Correction: 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.
- Hand Sanitizers
Observation: Hand sanitizer is being used in back and front drive thru areas. Back drive thru employee handles money, sanitizes hands and then puts away clean dishes.
Correction: Hand sanitizer is not an effective means of cleaning hands and cannot take the place of effective hand washing.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths were observed laying on countertops.
Correction: wiping cloths have to be stored in sanitizing solution to prevent bacterial growth on cloths. Provide a sanitizing bucket on food prep line for employess to have easy access to wiping cloths and keeping them in sanitizing bucket
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Sliced tomatoes on cold holding line were out of temperature. Raw country ham was sitting on countertop at 70 degrees
Correction: PHF need to be held at 41 degrees or below to prevent growth of microrganisms
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (repeated violation)
Observation: Sanitizing buckets used for wiping food contact equipment and counters had no sanitizer in them at time of inspection. Employee was observed wiping grill and countertops with this water.
Correction: food contact equipment and counters used for food prep have to be sanitized every 4 hours to prevent the growth of microrganisms. A bleach concentration should be tested to read 50-100ppm or a quat solution 200-400ppm
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: pans were observed put away and stacked wet
Correction: Pans and equipment have to air dry before stacking. Stacking wet dishes increases bacterial growth on dishes. Provide adequate dish drying area for pans to air dry.
- Critical: Handwashing Lavatory*
Observation: Handwashing sink is not easily accessible for drive thru employees or food prep employees. Hand sanitizer is being used
Correction: Handwashing sinks have to be easily accessible to employees in food preparation, food dispensing and warewashing areas. Another hand sink needs to be placed in store.
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03/11/2015 | Routine | |
- Gloves - Use Limitation
Observation: Employee was observed wiping gloved hands on front and back of pants and then touching RTE food
Correction: Advise employees that touching dirty objects with gloved hands causes cross contamination. Employee should remove gloves, wash hands and put on a new pair of gloves
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: dishwasher did not reach required wash temp of 120 degrees. reading was 114 after several cycles.
Correction: Maintain dishwasher to reach 120 during the wash cycle.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: ice machine has mold build up on inside, top cabinet. Condensation is dripping on ice
Correction: Clean ice machine to prevent contamination of ice
- Equipment and Utensils, Air-Drying Required
Observation: cooking pans were stacked and put away wet
Correction: Allow pans to air dry before stacking and storing to prevent bacterial growth
- Hand Drying Provision
Observation: No means of drying hands and the hand sink
Correction: Provide paper towels at hand sink
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09/09/2014 | Routine | |
Shelving moved in basement, two new reach-in coolers purchased, sanitizer strips available, and single service items stored on rolling cart. Thank you for all your work!
No violation noted during this evaluation. | 08/13/2013 | Follow-up | |
The Bev-air RIC will either be repaired or replaced. The storage racks in the dry storage area will be moved by the next follow-up inspection on or about Aug. 30, 2013.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cut tomatoes cold holding at improper temperatures in the Beverage Air reach in cooler next to walk-in cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine sanitizing and quatz sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment, Clothes Washers and Dryers, Storage Cabinents, Contamination Prevention (repeated violation)
Observation: Single service items were observed stored under (unshielded sewer lines, water lines, open stairwells, other).
Correction: Relocate this item to an area where it is not exposed to contamination. Cleaned and sanitized equipment, laundered linens, food, and single-service or single-use articles can not be located in locker rooms, toilet rooms, garbage rooms, mechanical rooms, under unshielded sewer lines, under leaking water lines, under open stairwells, or under other sources of contamination.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items observed under front counter line in metal rack less than 6" above floor.;Store single service items so that they are at least 6" above floor
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07/25/2013 | Follow-up | |
Good glove usage observed
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed open drink container in the food preparation area.
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.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Wiping cloths improperly stored between use (observed on top of prep table).
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cut tomatoes cold holding at improper temperatures in the Beverage Air reach in cooler next to walk-in cooler.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine sanitizing and quatz sanitizing test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment, Clothes Washers and Dryers, Storage Cabinents, Contamination Prevention (repeated violation)
Observation: Single service items were observed stored under (unshielded sewer lines, water lines, open stairwells, other).
Correction: Relocate this item to an area where it is not exposed to contamination. Cleaned and sanitized equipment, laundered linens, food, and single-service or single-use articles can not be located in locker rooms, toilet rooms, garbage rooms, mechanical rooms, under unshielded sewer lines, under leaking water lines, under open stairwells, or under other sources of contamination.
- Warewashing Equipment, Cleaning Frequency (corrected on site)
Observation: The compartment(s) of the three compartment sink are heavily soiled.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the water temperature is 120°F.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1680) and the three compartment sink was not available for use.
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Single service items observed under front counter line in metal rack less than 6" above floor.;Store single service items so that they are at least 6" above floor
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06/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mcdonald's #03762, 3108 Old Forest Road, Lynchburg, VA 24502 »