The ice bin needs cleaning. No violation noted during this evaluation. | 10/20/2015 | Risk Factor | |
Facility was well run. Good handwashing observed and glove usage. No violation noted during this evaluation. | 02/25/2015 | Routine | |
Car fire outside the entrance to the facility. When Julie and I arrived, the fire had been put out. We spoke with Fire Chief Matt Fox who informed us that there had not been any extension of the fire to the roof, one the outer layer of the double pane window had cracked. He thought there might have been slight residual smoke inside the building at the time of the fire. The manager had gotten everyone out of the building. They threw out all the prepared food that was out as well as the exposed single service items. Washed,rinsed and sanitized all of the surfaces. Made new coffee and tea. We did not smell or see any evidence of smoke inside the building. Okay to open. No violation noted during this evaluation. | 04/02/2014 | Other | |
Facility was clean and well maintained.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Plumbing System Maintained in Good Repair
Observation: Spray hose was in poor repair.
Correction: Repair and maintain all plumbing components ans fixtures.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. (Back door sweep is broken).
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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02/18/2014 | Routine | |
Tile repair in progress. No violation noted during this evaluation. | 08/21/2013 | Follow-up | |
- Critical: Cooling* (corrected on site)
Observation: Gravy noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Physical Facilities in Good Repair
Observation: Baseboard tile and tile grout is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests-Controlling Pests* (corrected on site)
Observation: Observed methods are not being used to control pests. Flies on ready to eat food.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required. food covered.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaning agent are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleanng agent must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/23/2013 | Routine | |
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