MacLean Restaurant, 6901 Staples Mill Road, Richmond, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: MacLean Restaurant
Address: 6901 Staples Mill Road, Richmond, Virginia
Phone: (804) 264-0189
Total inspections: 27
Last inspection: Jun 30, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3030 - Corrected During Inspection Observed no paper towels at handsink.
  • 0470 - Corrected During Inspection Critical Observed raw shell eggs stored over prep refrigerator with raw vegetables, etc.
  • 0540 - Corrected During Inspection Critical Observed glove used to break raw egg was not changed before beginning to handle other foods.
  • 3340 - Corrected During Inspection Critical Observed bucket with cleaning solution stored above prep area.
June 30, 2009Risk Factor Assessment31Details / Comments
No violation noted during this evaluation. January 26, 2009Follow-up00Details / Comments
  • 1700 - Corrected During Inspection Critical Observed dishmachine final rinse sanitizer not at proper concentration.
  • 0820 A 1 - Corrected During Inspection Critical Observed sausage on steam table at temperatures below 135 degrees (ranged from 119-191 degrees).
  • 1060 - Observed rusty shelving.
  • 1800 - Observed nonfood contact surfaces not clean (can rack, shelving, tops of equipment, hood filters).
  • 3170 - Observed rusty supports for drop ceiling in dish room.
  • 3180 - Observed ceiling not clean in storeroom, dish room; wall not clean in storeroom, dish room; floor not clean under equipment.
  • 3080 - Observed light not at proper intensity (grill area, restrooms).
  • 3100 - Observed employee clothing stored over or adjacent to food storage (can rack, etc).
January 22, 2009Routine26Details / Comments
  • 3030 - Corrected During Inspection Observed no towels at handsink.
  • 0800 - Corrected During Inspection Critical Observed meatloaf at 70.1 degrees had not cooled within allowed time (prepared in excess of 6 hours earlier).
  • 0830 - Corrected During Inspection Critical Observed ready to eat foods (ribs, meatloaf) not labeled with use by date.
November 14, 2008Risk Factor Assessment21Details / Comments
  • 0470 - Corrected During Inspection Critical Observed packages of ground beef stored with roast (raw).
  • 1060 - Observed rusty shelving.
  • 1770 C - Observed nonfood contact surfaces not clean: shelving, exterior of sugar bin, fan in walk-in, can rack.
  • 2000 - Corrected During Inspection Observed single serve cups not in protective sleeve or dispenser.
  • 2000 - Corrected During Inspection Observed pot stored on floor in dishroom.
  • 3080 - Observed light not at proper intensity: dishroom actual 9.7, sink 15.4, required 20 foot candles; kitchen-fryer actual 29.86, grill 24.3, required 50 foot candles; restroom-mens 10.95, womens 16.12, required 20 foot candles; walk-in actual 17.5-1.5, required 10 foot candles.
  • 3180 - Observed ceiling not clean: kitchen. Rusty support grid in dishroom.
  • 3300 - Observed trash behind dumpster on grass.
January 28, 2008Routine16Details / Comments
  • 0160 - Corrected During Inspection Critical Observed employees put on gloves without washing hands.
  • 0820 - Critical Observed temperature of cold PHF above 41 degrees in sandwich prep unit (potato salad 44.6 degrees, slaw 47 degrees, ham 49 degrees).
  • 1700 - Corrected During Inspection Critical Observed sanitizer concentration not at proper level on dishmachine.
August 27, 2007Critical Procedures30Details / Comments
0470 - Corrected During Inspection Critical Raw eggs stored directly above vegetables.May 21, 2007Critical Procedures10Details / Comments
No violation noted during this evaluation. February 06, 2007Critical Procedures00-
  • 1770 C - Repeat Dirty walk in cooler shelves.
  • 3180 - Repeat Dirty ceiling tiles.
  • 3240 - Repeat Handsink dirty.
December 18, 2006Follow-up03Details / Comments
  • 0160 - Corrected During Inspection Critical An employee returning to the kitchen started cooking at the grill without washing hands.
  • 0220 - Corrected During Inspection Critical Two employee drinks (uncovered without straws) were found on and above the prep table.
  • 1700 - Corrected During Inspection Critical No sanitizer detected in dishmachine.
  • 1770 C - The following non-food contact surfaces were not clean: bread and utensil drawers; sandwich unit gaskets; rolling carts; bottom shelves on prep tables; walk in cooler shelves.
  • 3180 - The floors, walls and ceiling need to be thoroughly cleaned.
  • 3240 - Handsink was dirty.
  • 3340 - Corrected During Inspection Critical Found a container of dish liquid on the prep table with food products.
November 03, 2006Routine43Details / Comments
No violation noted during this evaluation. August 17, 2006Critical Procedures00Details / Comments
0450 - Critical Server was handling the drinking area of cups they were serving. Server did not use ice scoop for putting ice into cup.June 01, 2006Critical Procedures10Details / Comments
  • 0220 - Critical Burning cigarette in ash tray in dry storage area.
  • 0270 - Critical Moldy ham hocks in walk in.
  • 0450 - Corrected During Inspection Critical Employee making sandwiches with bare hands.
February 28, 2006Critical Procedures30Details / Comments
  • 1570 - Shelf under prep table rusty.
  • 1800 - Old food in bottom of utensil drawer, on side of sandwich unit and on toastmaster shelf.
  • 3180 - Food splattered on ceiling and wall. Old food on floor under shelves in walk in cooler.
November 30, 2005Routine03Details / Comments
No violation noted during this evaluation. August 29, 2005Critical Procedures00Details / Comments
No violation noted during this evaluation. May 26, 2005Critical Procedures00Details / Comments
  • 0220 - Corrected During Inspection Critical Ash tray found above hot holding unit.
  • 0800 - Corrected During Inspection Critical Sausage links and patties stacked.
February 23, 2005Critical Procedures20Details / Comments
2890 - Repeat Lights not shielded in storage room.January 03, 2005Follow-up01Details / Comments
  • 0470 - Critical Container of raw eggs stored over lettuce.
  • 0830 - Critical Containers of tuna and chicken salad not dated.
  • 0480 - Flour and sugar bins unlabeled.
  • 2890 - Lights unshielded in storage area.
  • 1570 - Duct tape on knife handle.
  • 3040 - No towels at handsink.
  • 3045 - Handwashing sign missing.
  • 2350 ii - Women's restroom sink not draining properly.
November 30, 2004Routine26Details / Comments
0700 - Critical Turkey at 118 degrees. Meatloaf reheated to 129 degrees.August 24, 2004Critical Procedures10Details / Comments
No violation noted during this evaluation. May 28, 2004Critical Procedures00Details / Comments
No violation noted during this evaluation. February 10, 2004Critical Procedures00-
  • 0220 - Critical Open drink cup over prep area in kitchen.
  • 0610 - Pan of sausage stacked on top of open pan of sausage.
  • 1320 - No thermometer in refrig.
  • 3170 - Floor tiles behind counter are missing.
  • 2660 -
  • 3180 - Ceiling in kitchen is not clean.
November 14, 2003Routine15Details / Comments
  • 0850 - Critical Sausage out at room temp cooked this a.m. is 86 degrees.
  • 0160 - Critical Out of handsoap at handsink.
  • 0220 - Critical Open drink cups in kitchen at prep area.
August 11, 2003Critical Procedures30Details / Comments
No violation noted during this evaluation. May 21, 2003Critical Procedures00-
No violation noted during this evaluation. February 20, 2003Critical Procedures00-
No violation noted during this evaluation. January 21, 2003Follow-up00Details / Comments

June 30, 2009 (Risk Factor Assessment)



Violations:
  • 3030 - Corrected During Inspection Observed no paper towels at handsink.
    Correct by providing towels.
  • 0470 - Corrected During Inspection Critical Observed raw shell eggs stored over prep refrigerator with raw vegetables, etc.
    Correct by moving eggs.
  • 0540 - Corrected During Inspection Critical Observed glove used to break raw egg was not changed before beginning to handle other foods.
    Correct by changing glove and washing hands.
  • 3340 - Corrected During Inspection Critical Observed bucket with cleaning solution stored above prep area.
    Correct by properly storing.
Comments:
Dishmachine chlorine concentration satisfactory.

January 26, 2009 (Follow-up)

Comments:
Items 1700, 820, 3100 were corrected. Items #1060, 1800, 3170, 3180, 3080 are being addressed by an action plan.

January 22, 2009 (Routine)



Violations:
  • 1700 - Corrected During Inspection Critical Observed dishmachine final rinse sanitizer not at proper concentration.
    Correct by contacting company (company was called and is responding). May use 3 compartment sink to sanitize.
  • 0820 A 1 - Corrected During Inspection Critical Observed sausage on steam table at temperatures below 135 degrees (ranged from 119-191 degrees).
    Corrected by removing all sausage that temped below 135 degrees and reheated to 165 degrees.
  • 1060 - Observed rusty shelving.
    Correct by replating or removing.
  • 1800 - Observed nonfood contact surfaces not clean (can rack, shelving, tops of equipment, hood filters).
    Correct by cleaning.
  • 3170 - Observed rusty supports for drop ceiling in dish room.
    Correct by removing rust.
  • 3180 - Observed ceiling not clean in storeroom, dish room; wall not clean in storeroom, dish room; floor not clean under equipment.
    Correct by cleaning.
  • 3080 - Observed light not at proper intensity (grill area, restrooms).
    Correct by providing light at 50 foot candles in cook area and 20 foot candles in restrooms.
  • 3100 - Observed employee clothing stored over or adjacent to food storage (can rack, etc).
    Correct by providing suitable area to store employee clothing.
Comments:
Gloves worn.

November 14, 2008 (Risk Factor Assessment)



Violations:
  • 3030 - Corrected During Inspection Observed no towels at handsink.
    Correct by providing towels.
  • 0800 - Corrected During Inspection Critical Observed meatloaf at 70.1 degrees had not cooled within allowed time (prepared in excess of 6 hours earlier).
    Correct by discarding.
  • 0830 - Corrected During Inspection Critical Observed ready to eat foods (ribs, meatloaf) not labeled with use by date.
    Correct by labeling.
Comments:
Dishmachine 100 ppm chlorine.

January 28, 2008 (Routine)



Violations:
  • 0470 - Corrected During Inspection Critical Observed packages of ground beef stored with roast (raw).
    Correct by properly storing.
  • 1060 - Observed rusty shelving.
    Correct by resurfacing or replacing.
  • 1770 C - Observed nonfood contact surfaces not clean: shelving, exterior of sugar bin, fan in walk-in, can rack.
    Correct by cleaning.
  • 2000 - Corrected During Inspection Observed single serve cups not in protective sleeve or dispenser.
    Correct by storing in protected manner.
  • 2000 - Corrected During Inspection Observed pot stored on floor in dishroom.
    Correct by storing on shelving 6" off floor.
  • 3080 - Observed light not at proper intensity: dishroom actual 9.7, sink 15.4, required 20 foot candles; kitchen-fryer actual 29.86, grill 24.3, required 50 foot candles; restroom-mens 10.95, womens 16.12, required 20 foot candles; walk-in actual 17.5-1.5, required 10 foot candles.
    Correct by providing light at proper intensity in foot candles.
  • 3180 - Observed ceiling not clean: kitchen. Rusty support grid in dishroom.
    Correct by cleaning and resurfacing as needed.
  • 3300 - Observed trash behind dumpster on grass.
    Correct by cleaning.
Comments:
Gloves worn during prep.

August 27, 2007 (Critical Procedures)



Violations:
  • 0160 - Corrected During Inspection Critical Observed employees put on gloves without washing hands.
    Correct by washing hands before putting on gloves.
  • 0820 - Critical Observed temperature of cold PHF above 41 degrees in sandwich prep unit (potato salad 44.6 degrees, slaw 47 degrees, ham 49 degrees).
    Correct by moving to other refrigeration. Adjust temperature of unit.
  • 1700 - Corrected During Inspection Critical Observed sanitizer concentration not at proper level on dishmachine.
    Corrected by priming and moving line. Check with test kit frequently.
Comments:
Gloves worn during prep.

May 21, 2007 (Critical Procedures)



Violation: 0470 - Corrected During Inspection Critical Raw eggs stored directly above vegetables.
Corrected by moving to bottom shelf.

December 18, 2006 (Follow-up)



Violations:
  • 1770 C - Repeat Dirty walk in cooler shelves.
    Clean.
  • 3180 - Repeat Dirty ceiling tiles.
    Clean.
  • 3240 - Repeat Handsink dirty.
    Clean.

November 03, 2006 (Routine)



Violations:
  • 0160 - Corrected During Inspection Critical An employee returning to the kitchen started cooking at the grill without washing hands.
    Corrected by employee washing hands.
  • 0220 - Corrected During Inspection Critical Two employee drinks (uncovered without straws) were found on and above the prep table.
    Removed. Employee drinks must have lids and straws.
  • 1700 - Corrected During Inspection Critical No sanitizer detected in dishmachine.
    Corrected by pushing tube into bucket and priming. Check levels daily.
  • 1770 C - The following non-food contact surfaces were not clean: bread and utensil drawers; sandwich unit gaskets; rolling carts; bottom shelves on prep tables; walk in cooler shelves.
    Clean these surfaces.
  • 3180 - The floors, walls and ceiling need to be thoroughly cleaned.
    Clean.
  • 3240 - Handsink was dirty.
    Keep clean/clean daily.
  • 3340 - Corrected During Inspection Critical Found a container of dish liquid on the prep table with food products.
    Dish liquid was removed. Store chemicals away from food.

August 17, 2006 (Critical Procedures)

Comments:
Good glove use.

June 01, 2006 (Critical Procedures)



Violation: 0450 - Critical Server was handling the drinking area of cups they were serving. Server did not use ice scoop for putting ice into cup.
Use scoop.

February 28, 2006 (Critical Procedures)



Violations:
  • 0220 - Critical Burning cigarette in ash tray in dry storage area.
    Do not smoke in kitchen.
  • 0270 - Critical Moldy ham hocks in walk in.
    Discard.
  • 0450 - Corrected During Inspection Critical Employee making sandwiches with bare hands.
    Corrected by putting on gloves.

November 30, 2005 (Routine)



Violations:
  • 1570 - Shelf under prep table rusty.
    Repair/remove.
  • 1800 - Old food in bottom of utensil drawer, on side of sandwich unit and on toastmaster shelf.
    Clean.
  • 3180 - Food splattered on ceiling and wall. Old food on floor under shelves in walk in cooler.
    Clean.
Comments:
Good glove use.

August 29, 2005 (Critical Procedures)

Comments:
Gloves being properly worn.

May 26, 2005 (Critical Procedures)

Comments:
Very good glove use.

February 23, 2005 (Critical Procedures)



Violations:
  • 0220 - Corrected During Inspection Critical Ash tray found above hot holding unit.
    Removed.
  • 0800 - Corrected During Inspection Critical Sausage links and patties stacked.
    Do not stack containers hat have product that is cooling.

January 03, 2005 (Follow-up)



Violation: 2890 - Repeat Lights not shielded in storage room.
Provide shield.

November 30, 2004 (Routine)



Violations:
  • 0470 - Critical Container of raw eggs stored over lettuce.
    Corrected by moving eggs to other side of walk in with shelled eggs.
  • 0830 - Critical Containers of tuna and chicken salad not dated.
    Corrected by dating.
  • 0480 - Flour and sugar bins unlabeled.
    Corrected by labeling.
  • 2890 - Lights unshielded in storage area.
    Shield.
  • 1570 - Duct tape on knife handle.
    Discard knife.
  • 3040 - No towels at handsink.
    Provide.
  • 3045 - Handwashing sign missing.
    Provide.
  • 2350 ii - Women's restroom sink not draining properly.
    Repair.
Comments:
Gloves being worn for RTE foods.

August 24, 2004 (Critical Procedures)



Violation: 0700 - Critical Turkey at 118 degrees. Meatloaf reheated to 129 degrees.
Must cook to 165 degrees before removing from oven. Reheat meatloaf to 165 degrees before placing in steam table. USe thermometer to check temps.

May 28, 2004 (Critical Procedures)

Comments:
Facility has been closed due to fire. Ok to reopen once finished cleaning and handsink is hooked up.

November 14, 2003 (Routine)



Violations:
  • 0220 - Critical Open drink cup over prep area in kitchen.
    Use only covered cup with straw for employee beverages.
  • 0610 - Pan of sausage stacked on top of open pan of sausage.
    Cover food in storage and avoid allowing bottom of container to contact food in another container.
  • 1320 - No thermometer in refrig.
    Make sure each refrig has thermometer.
  • 3170 - Floor tiles behind counter are missing.
    Replace.
  • 2660 -
  • 3180 - Ceiling in kitchen is not clean.
    Clean.

August 11, 2003 (Critical Procedures)



Violations:
  • 0850 - Critical Sausage out at room temp cooked this a.m. is 86 degrees.
    Place in walk in refrig. Corrected.
  • 0160 - Critical Out of handsoap at handsink.
    Refill soap dispensers. Employees must wash hands with soap/warm water.
  • 0220 - Critical Open drink cups in kitchen at prep area.
    Use only covered cup with straw.

January 21, 2003 (Follow-up)

Comments:
Critical items cited on 11-2-02 have been corrected. Make sure all employees use gloves as required when handling ready-to-eat foods. Continue repairs to walls and ceiling. Annual Permit Issued.

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