McDonald's #22468, 5236 Providence Road, Virginia Beach, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
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August 05, 2009 | Routine | 2 | 8 | Details / Comments |
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May 15, 2009 | Routine | 1 | 2 | Details / Comments |
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April 06, 2009 | Routine | 1 | 7 | Details / Comments |
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December 08, 2008 | Routine | - | - | Details / Comments |
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August 07, 2008 | Routine | 1 | 13 | Details / Comments |
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April 22, 2008 | Routine | - | - | Details / Comments |
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November 29, 2007 | Routine | 5 | 12 | Details / Comments |
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September 07, 2007 | Routine | 2 | 16 | Details / Comments |
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April 25, 2007 | Routine | 2 | 9 | Details / Comments |
August 05, 2009 (Routine)
Violations:
- 2310 B - The handwash station at the dish washing area is being used as a dump station.
The handwash facility identified above is to be used for washing hands only - 3045 - 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. - 2310 - Critical Repeat The handwashing facility located at the center back area 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 brad tray preventing its use. - 1320 - Repeat There was no temperature measuring device located in all refrigeration unit.
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. - 0620 - Corrected During Inspection Food stored under sewer lines of the hand sink.
Relocate food storage to an approved area or shield the sewer lines to intercept potential drips. - 0570 - Corrected During Inspection Repeat The wiping cloths used with raw animal foods are stored with other in-use wiping cloths.
Ensure wet wiping cloths used with raw animal foods are kept separate from other cloths and are stored in a separate sanitize solution between use. - 1530 - Corrected During Inspection Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 2120 - Corrected During Inspection Critical The water heater / boiler serving the food service establishment is no longer operable.
EHS is to confer with his/her supervisor for closure of establishment for an imminent health hazard. (See section 12 VAC 5-421-3910) - 3290 - Dirty mop water stored in the kitchen.
Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles. - 3220 - 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.
All violations discussed with manager. Hot water repaired by repariman. Hot water is supplied to handsink and three compartment sink.
May 15, 2009 (Routine)
Violations:
- 2310 - Critical The handwashing facility located at the back 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 boxes preventing its use. - 3020 - Soap was not provided at the hand washing lavatory in the front and center area.
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. - 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the front and the center area.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
Follow-up on the installation of the espresso machine and the accessibility of the handsink. The importance of handwashing is express to the manager on duty. Unavailibity of handwashing supplies and not washing hands are violations that could lead to permit suspension!
April 06, 2009 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1320 - The temperature measuring device located reach-in is not easily readable. (broken)
Provide an easily readable thermometer so employees can accurately read the thermometer. - 1530 - Corrected During Inspection There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1570 - Ice build up on the interior of the French fry reach-in, observed in a condition that prevents necessary maintenance and easy cleaning.
Repair the unit 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution. - 2650 - Repeat Observed excessive refuse on the floor of the storage room.
Increase the number of approved refuse containers in the storage room to prevent the accumulation of debris on the floor. - 3180 - Floor in the walk-in noted in need of cleaning. (wet)
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.
All violations discussed with manager.
December 08, 2008 (Routine)
Violations:
- 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. - 0470 - Corrected During Inspection Critical Unwrapped or uncovered food in the walk-in.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0470 - Critical Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0550 - In-use utensils improperly stored between use.
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 135F. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0820 A 2 - Corrected During Inspection Critical Cheese, milk, eggs and ham are cold holding at improper temperatures
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 1450 - Cook line refrigerator is not maintaining potentially hazardous foods 41F or below.
Repair or replace the @EQUIPMENT@ to ensure food items are held at the proper cold holding temperature of 41F or below . Improper food storage temperatures are a major contributing factor to foodborne illness. - 1600 - The compartment(s) or drainboards of the three compartment sink are heavily soiled.
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 every least 24 hours. - 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: sugar/milk dispenser; soda dispenser; and refrigerator.
Clean and sanitize these surfaces for food contact. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: refrigerators; freezers; sugar/milk dispenser; and soda dispenser.
Clean and sanitize these surfaces for food contact. - 2000 - Clean spoons were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 3030 - Repeat No disposable towels were provided at any of the hand washing lavatories in the food prep area.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3180 - Repeat Walls noted behind the soda dispenser in dining area noted in need of 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. - 3220 - Repeat 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. - 3290 - Dirty mop water stored in the kitchen.
Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
All violations discussed with the manager.
August 07, 2008 (Routine)
Violations:
- 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 0240 - Corrected During Inspection Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0610 - Repeat Food and beverages stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0620 - Corrected During Inspection Repeat Food stored under other sources of contamination. The buns were stored near the hand sink.
Relocate food storage to an approved area until the source of contamination is eliminated or removed. - 1320 - Repeat There was no temperature measuring devices located in several cold holding 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. - 1790 - Repeat The interior of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours. - 2000 C - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2650 - Repeat Observed excessive refuse on the floor of the back store room.
Increase the number of approved refuse containers in the back store room to prevent the accumulation of debris on the floor. - 2890 - Repeat Light bulb in the back room is not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory in the front prep area.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. The signs are not available in the employee toilet rooms
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3180 - Repeat The floors and the ceiling vents in the prep area noted in need of 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. - 3220 - Repeat 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 - Critical Repeat A hand sanitizer dispensor is storeddirectly over a freezer in the prep area.
Remove the hand sanitizer dispensor that is located over the freezer.
Violations discussed for correction.
April 22, 2008 (Routine)
Violations:
- 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching the floor an activity which may have contaminated his/her hands.
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. - 0200 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0580 - Single-use gloves while worn during multi-tasked food preparation.
Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Sodas, french fries, and tea containers stored on the floor of the walk-in refrigerator.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0620 - Repeat Food (bread) stored under the handbasin and towel dispenser.
Relocate food storage to an approved area until the source of contamination is eliminated or removed. - 1320 - Repeat There was no temperature measuring device located in the several cold holding 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. - 1530 - Corrected During Inspection There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 1790 - Repeat The interior of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2310 - Corrected During Inspection Critical Repeat The handwashing facility located at the front prep area 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 the brooms and dust pans preventing its use. - 2650 - Observed excessive refuse on the floor of the back store room.
Increase the number of approved refuse containers in the store room to prevent the accumulation of debris on the floor. - 3180 - Repeat The ceiling vents throughout the prep area noted in need of 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. - 3220 - 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.
Violations discussed for correction. Complaint received from customer during the inspection where he stated employee dropped apple pie on floor pick it up and placed it in the bag. The customer requested the whole meal be replaced . Discussed the complaint with the manager.
November 29, 2007 (Routine)
Violations:
- 0160 - Critical 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.
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 - Critical The food service worker is drinking from an uncovered container in the food preparation area.
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. - 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0470 - Critical Unwrapped or uncovered food in the walk-in units..
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0620 - Repeat Food stored under handbasin and towel dispenser..
Relocate food storage to an approved area until the source of contamination is eliminated or removed. - 1320 - Repeat There were no temperature measuring devices located in the low boy and display refrigerators..
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 door gasket of the low boy refrigerator is damaged..
Repair or replace the door gasket in accordance with the manufacturer's specifications. - 1750 - The bulk milk container tube was observed extending more than 1 inch from the chilled dispensing head.
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. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280) Handbasin in back area disconnected from plumbing.
Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies. - 2310 B - Repeat The handwash station at the front service area is being used for purposes other than washing hands. Dirty equipment stored in handbasin.
The handwash facility identified above is to be used for washing hands only - 2890 - Light bulbs in walk-ins and kitchen not shielded, coated, or otherwise shatter-resistant.
Shield or replace light bulb with a coated or shatter-resistant bulb. - 3030 - Repeat No disposable towels were provided at the hand washing lavatories in food service areas.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3180 - Floor in the utensil washing area noted in need of 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. - 3340 - Critical Repeat Containers of toxic cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Violations discussed for correction.Due to large number of repeat violations a food handler's class is recommended.
September 07, 2007 (Routine)
Violations:
- 0200 - Employees wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0570 - Repeat Wiping cloths improperly stored between use. The cloths were stored wet on counters and down in the employee handsink.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Repeat Food stored on the floor less than 6" above the floor. Buns and sodas stored directly on the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0620 - Repeat Food stored under other sources of contamination. Buns stored next to the employee hand sink.
Relocate food storage to an approved area until the source of contamination is eliminated or removed. - 1320 - Repeat There was no temperature measuring device located in the Beverage Air freezers and the front reach-in refrigerators.
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. - 1580 - The cutting board(s) along the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized. - 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: the gaskets on the front Beverage Air refrigerator are moldy and the trays where the sandwich wraps are stored have heavy food debris.
Clean and sanitize these surfaces for food contact. - 1790 - Repeat The interior of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the interior of the microwave oven at least every 24 hours. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2310 - Corrected During Inspection Critical Repeat The handwashing facility located in the back prep area 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 power washer preventing its use. - 2310 B - Repeat The handwash station in the prep area is being used as a dump station.
The handwash facility identified above is to be used for washing hands only - 2350 ii - The employee handsink is in poor repair.
Repair plumbing. - 2350 ii - The handsink is slow to drain.
Plumbing systems and components shall be maintained in good repair. - 3030 - No disposable towels were provided at the hand washing lavatory at the front service window.
Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 3170 - The ceiling panels are missing and not maintained in good repair
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 3260 - Repeat Employees are not using the dressing rooms or lockers provided. Personal items sweater stored on top of drink syrups.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 3270 - Harborage conditions exist of house flies.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3340 - Corrected During Inspection Critical Repeat A container of stainless cleaner was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of toxic cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
Violations discussed for correction.
April 25, 2007 (Routine)
Violations:
- 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0580 - Single-use gloves while worn during multi-tasked food preparation.
Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose. - 0580 - Soiled single-use gloves still in use.
Discard gloves once soiled. - 0610 - Food stored on the floor of the freezer less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0620 - Food stored next to the handsink a source of contamination.
Relocate food storage to an approved area until the source of contamination is eliminated or removed. - 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: counters and shelving
Clean and sanitize these surfaces for food contact. - 1790 - The the interior of the microwave oven is observed soiled.
Using the manufacturer's recommended cleaning procedure, clean the interior of the microwave oven at least every 24 hours. - 2000 - Repeat Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2310 - Critical Two handwashing facilities located in the prep area 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 chair and the towels preventing its use. - 2310 B - The handwash station in the prep area is being used as a dump station.
The handwash facility identified above is to be used for washing hands only - 3220 - Repeat 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 A hand sanitizer dispensor is stored above a food freezer where food is also stored. An open container of bacon was stored directly underneath.
The sanitizer dispensor must be located in an area that is not above food, equipment, utensils, linens or single service items.
All violations discussed for correction.
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