Mcdonald's Of Stone Road, 5633 Stone Rd, Centreville, VA 22024 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: McDonald's of Stone Road
Address: 5633 Stone Rd, Centreville, VA 22024
Type: Fast Food Restaurant
Phone: 703 273-9866
Total inspections: 8
Last inspection: 01/28/2016

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Inspection findings	Inspection date	Type
The purpose of today's visit was to conduct a risk factor assessment. Observed very good employee hand washing. No violations observed. No violation noted during this evaluation.	01/28/2016	Risk Factor
The purpose of today's visit was to conduct a routine inspection. Please remind staff to wash their hands before donning gloves when changing work stations. Next inspection will be in approximately six months. Critical: Handwashing / When to wash hands (corrected on site) Observation: 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 that could contaminate the hands. Employee removed soiled gloves and donned new gloves without washing hands. Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. CFM had employee remove gloves and wash hands and put on new gloves.	08/26/2015	Routine
The purpose of this visit is to conduct a routine inspection. The certified food manager on duty at the time of the inspection is the following: Jessika L. Rodriguez Exp 1/9/19 #F-110790 Sanitizer Test Kit Required Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Correction: Obtain a QUATERNARY AMMONIA test kit. Handwashing Sink/Accessible at All Times (corrected on site) Observation: A hand washing sink shall be maintained so that it is accessible at all times for Employee use. Observed merchandising boxes, step ladder and a hose attached to plumbing underneath handsink as well as in the sink and preventing accessibility. Correction: Remove all items blocking the hand sink to encourage hand washing. Manager removed items. Physical Facilities Good Repair Observation: Observed that the floor tiles are not maintained in good repair. Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.	02/10/2015	Routine
The purpose of today's visit is to investigate a complaint received by the Health Department on December 3, 2014. The complainant alleges that they "there is a female employee who is often at the cash register, but also handles food who has lately been wearing a very dirty bandage on her left hand/thumb. Just this morning I observed her getting coffee and food for customers, in which she has to use her left hand. The dressing is dirty and very unsanitary - not something you want to see in a food establishment. The employee is a middle aged Spanish woman, short. She tries to hide her hand with her coat sometimes." EHS discussed with the CFM on duty the complaint. The CFM on duty was not aware of the complaint. The CFM acknowledged that there is a middle aged female employee who had minor laser surgery on her left hand and has been required to wear a single use glove over the bandage on her hand. EHS called complainant during inspection for clarification if the facility employee was observed handling food and/or drinks without single use gloves. The complainant shared via telephone conversation that they observed the female employee not wearing a glove over her bandage two days in a row and that other days she was observed wearing a single use glove. EHS reminded CFM that employees are required per the Food Code to wear a glove over any open or infected cut. EHS observed a full Employee Health policy training program in place. Alleged employee was on break during inspection. CFM also shared that employee submitted a doctor's note clearing her to be able to return to work. No violation noted during this evaluation.	12/12/2014	Complaint
The purpose of today's visit was to conduct a risk factor assessment inspection. Note: observed that the Walkin Cooler door is unable to shut close tightly and that the self closer is not in good repair. It is recommended that this is repaired soon to prevent temperature elevation. No violation noted during this evaluation.	08/22/2014	Risk Factor
The purpose of today's visit was to conduct a routine inspection. Note to manager: Please continue to monitor temperature of Beverage Air 1DR freezer and products inside to ensure products remain frozen. EHS observed products inside frozen, however unit had temperature above 32F but below 41F. Unit was in busy use during inspection Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:---------------sausage burritos and liquid egg product both sitting out at room temperature. Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. ITEMS MARKED WITH DISCARD TIME Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site) Observation: There was no temperature measuring device located in the following cold holding equipment: 1) Beverage Air 1DR cooler # 2, 2) Beverage Air 1DR freezer Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. Maintaining Premises Free of Unnecessary Items and Unused Equipment Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.------------Observed two pieces of equipment previously used in kitchen out of repair with no plan of repairing. Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions. Cleaning Frequency for Physical Facilities Observation: Observed that the caulking and wall in the three compartment sink area are in need of cleaning. Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.	03/13/2014	Routine
Today's visit is a follow-up to the routine inspection conducted last week. EHS observed Beverage Air 1DR prep cooler holding at below 41F. No violation noted during this evaluation.	08/30/2013	Follow-up
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. A follow-up inspection will be conducted on or about Friday, August 30, 2013 to verify that the Beverage Air 1DR prep cooler is able to maintain at 41F or below. Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:------yogurt parfait at 55F. Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. DISCARDED Equipment / Good Repair / Operation Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: ----------Beverage Air 1DR prep cooler observed holding at 50F. Also observed door gasket not fully attached to the door. Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.	08/23/2013	Routine

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