Mcdonald's - Claypool Hill, 12253 Governor G C Peery Hwy., Pounding Mill, VA 24637 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: MCDONALD'S - CLAYPOOL HILL
Address: 12253 Governor G C Peery Hwy., Pounding Mill, VA 24637
Type: Fast Food Restaurant
Total inspections: 7
Last inspection: 10/27/2015

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Inspection findings

Inspection date

Type

  • Physical Facilities in Good Repair (repeated violation)
    Observation: floor by drive thru is not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
10/27/2015Routine
  • Physical Facilities in Good Repair (repeated violation)
    Observation: area by sink is not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
06/23/2015Routine
  • Floor and Wall Junctures, Coved, and Enclosed or Sealed
    Observation: Broken base board next to the hand sink and the three compartment sink.
    Correction: Repair or replace base board.
  • Outer Openings - Protected
    Observation: Gap under outer door of the walk in freezer
    Correction: Repair or replace the door gasket.
02/05/2015Routine
  • Cloths - Wiping Cloths - Use Limitation (repeated violation)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Physical Facilities in Good Repair
    Observation: wall by walk in is not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
09/15/2014Routine
Discussed the replacement of the hot water heater with the PIC. NOAV will be issued for insufficient hot water capacity.
  • Hand Sanitizers (corrected on site)
    Observation: Improper use of a hand sanitizer or chemical hand sanitizing solution observed. (Employee observed appliying hand sanitizer to hands after returning from break, did not wash hands)
    Correction: Ensure hand sanitizers and chemical hand sanitizing solutions are approved for use by the FDA , have active antimicrobial ingredients that are approved by FDA and are safe for application to human skin as an antiseptic handwash, have components that are exempted from the requirement of being listed in federal food additive regulations, or comply with and be listed in 21 CFR 178 or 21 CFR 182, and be applied only to hands that are cleaned as specified under 12 VAC 5-421-140.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the table top cooler (rear)
    Correction: 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.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. (Exceeded 400 ppm, Pre-mix system is dispensing too much solution)
    Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
    Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Correction: Use a Quats Ammonia chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • Critical: Water Capacity*
    Observation: There is not a sufficient hot water supply to this facility for proper sanitization and hand washing within this food service establishment.
    Correction: Hot water capacity/recovery must be increased to meet the peak demands of the food establishment.
04/08/2014Routine
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: The PERSONNEL is drinking from an uncovered 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
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
09/17/2013Routine
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: Dispensing utensils improperly stored between uses.
    Correction: 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 140°F and the container.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Grill
    Correction: Clean and sanitize these surfaces for food contact.
03/18/2013Routine

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