Ottumwa Wal-Mart Mcdonald's, 1940 Venture Avenue, Suite B, Ottumwa, IA - Restaurant inspection findings and violations

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Business Info

Name: OTTUMWA WAL-MART MCDONALD'S
Type: Other food service establishment
Sub type: Full Service
Address: 1940 Venture Avenue, Suite B, Ottumwa, IA 52501
Owner and phone: McDONALD'S (C/O PAM SALTER, ADM. ASST)
(641)682-0213
Total inspections: 25
Last inspection: 5/27/2010
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Inspection findings

Inspection Date

Type
No violation noted during this evaluation. 5/27/2010Routine
No violation noted during this evaluation. 3/23/2010Mail-In
  • Personnel
    • Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
 12/14/2009Re-Check
No violation noted during this evaluation. 12/1/2009Routine
No violation noted during this evaluation. 5/28/2009Re-Check
  • Personnel
    • Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
 5/21/2009Re-Check
No violation noted during this evaluation. 5/18/2009Mail-In
No violation noted during this evaluation. 5/12/2009Routine
No violation noted during this evaluation. 12/16/2008Mail-In
No violation noted during this evaluation. 11/20/2008Routine
No violation noted during this evaluation. 6/17/2008Re-Check
No violation noted during this evaluation. 6/4/2008Re-Check
  • Personnel
    • Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
      Failed test
 5/27/2008Re-Check
  • Food Temperature/Time Control
    • Adequate cooking temperatures for PHF (Inadequate cooking of raw animal foods: Eggs/Baluts 3-401.11, pg 72)
      Eggs cooked to 80 degrees
  • Personnel
    • Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
      Failed test
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
      Buckets for towels stored in front of handsink up front.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      No thermometer for walk-in cooler.
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
      Utensils need to be stored handle up (spoons up front)
 4/28/2008Routine
  • Food Source/Handling
    • Labeling (Food working containers not identified with common name of food 3-302.12, p 63)
      Label containers with names of contents - C.A.T.O.I.
  • Facility/Equipment Requirements
    • Food contact surfaces (In-use utensils, between use storage 3-304.12, p 65)
      If scoops are stored in food product, they need to be stored handle up.
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
      Make sure sanitizer solution in buckets is at proper strength - C.A.T.O.I.
 10/2/2007Routine
No violation noted during this evaluation. 5/2/2007Complaint
No violation noted during this evaluation. 4/20/2007Re-Check
No violation noted during this evaluation. 4/10/2007Routine
  • Warewashing
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
      Make sure employees know which test strip to use for each sanitizer.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      Thermometer not working in walk-in cooler.
    • Food contact surfaces (Food contact with unclean surfaces or probe type price tags 3-304.11, p 65)
      Ketchup containers in dining room need cleaned.
 9/6/2006Routine
No violation noted during this evaluation. 4/4/2006Complaint
  • Personnel
    • Good hygienic practices (Eating, drinking or using tobacco 2-401.11, p 45)
      Open drinks not allowed in food prep/service areas.
  • Plumbing/Water/Sewage
    • Handwashing facilities (Hand sink hot water supply: 100° F, 15 sec, no cold water 5-202.12, pg 149)
      Hot water 133 degrees - too hot for handwashing.
  • Facility/Equipment Requirements
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
      Keep all wiping cloths in sanitizer solution betweeen uses.
  • Other Operations
    • Inside physical facilities designed/maintained (Physical facilities not kept clean, cleaning done to minimize exposure to food 6-501.12, p 176)
      Clean floor around and under equipment.
 3/1/2006Routine
No violation noted during this evaluation. 9/15/2005Routine
No violation noted during this evaluation. 3/2/2005Routine
No report available.1/27/2004Routine
No report available.2/26/2003Routine

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