Mc Donald's VB, 5761 E Va Beach Boulevard, Norfolk, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Mc Donald's VB
Address: 5761 E Va Beach Boulevard, Norfolk, Virginia
Total inspections: 23
Last inspection: Apr 20, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

4-501.11 - Repeat underneath drink machine is leaking and 3-vat sink faucet is leaking was observed in a state of disrepair and damaged.April 20, 2009Follow-up01Details / Comments
  • 2-102.11 a.18.1-17 II - Critical The person in charge failed to posses a certified food service manager's card.
  • 4-501.11 - underneath drink machine is leaking and 3-vat sink faucet is leaking was observed in a state of disrepair and damaged.
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: ice machine, and underneath fryers.
April 10, 2009Routine12Details / Comments
  • 4-302.14 - No Quats test strips
  • 4-601.11 - Repeat Soiled soda drink nozzles at he window unit.
  • 4-602.13 - Damaged door of icemachine
November 21, 2008Routine03Details / Comments
  • 4-501.11 - Repeat The door gasket of the fish freezer is (missing, damaged).
  • 4-501.11 - Repeat Damaged door of ice bin.
  • 4-601.11 - Moldy soda drink nozzles.
July 16, 2008Routine02Details / Comments
  • 4-202.16 - Slime on the deflaction plate of the ice machine.
  • 4-501.11 - The door gasket of the reach in freezer.
March 12, 2008Routine02Details / Comments
No violation noted during this evaluation. December 18, 2007Routine00-
  • 4-601.11 - Observed damaged gaskets of reach in freezer .
  • 6-501.11 - Damaged wall by mop sink.
December 18, 2007Routine02Details / Comments
  • 4-602.11 - Critical Bucket carrying ice from icebin to the refrigerator soiled
  • 6-202.11 - Repeat Light in WIR w/o cover
July 24, 2007Routine11Details / Comments
  • 4-302.14 - Automatic sanitizer dispenser delivering 400ppm QUATS.
  • 6-202.11 - Repeat Light bulb in vault not shielded, coated, or otherwise shatter-resistent.
  • 6-501.14 - Grease dripping from the hood filters.
February 14, 2007Routine03Details / Comments
  • 2-102.11 a.18.1-17 II - Critical Employee seen dispensing ice with the cup not the designated scoop.
  • 4-202.11 - Moldy, soda drink nozzles of drink fountain by window.
  • 4-203.12 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the sandwich unit by window readable.
  • 4-502.12 - Corrected During Inspection Critical Unprotected single service boxes
  • 5-205.15 - Critical Failing 3dr compartment sink of3-x sink
  • 6-202.11 - Light bulb in the walk in freezer not shielded, coated, or otherwise shatter-resistent.
December 01, 2006Routine33Details / Comments
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 4-204.112 - Corrected During Inspection Repeat There was no temperature measuring device located in the walk-in freezer, drive thru lowboy, or salad lowboy.
  • 4-501.11 - Repeat The door gasket of the ice machine is damaged.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Walk-in freezer (corrected as of 8/806), freezer where processed chicken is stored, baffle vents over fryers, tables in play area (corrected as of 8/8/06), and cook's meat freezer were all noted in need of cleaning
  • 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: Observed drink dispensor and nozzles in the drive thru and lobby with a heavy accumulation of grime (corrected as of 8/8/06), Observed the ice bins in need of cleaning
  • 6-202.11 - Repeat Light bulbs in the dry storage area are not shielded, coated, or otherwise shatter-resistent.
  • 6-301.12 - Repeat No disposable towels were provided a the hand washing provided to the cook's.
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
August 08, 2006Follow-up08Details / Comments
  • 2-303.11 - Employees wearing jewelry on their arms and hands while preparing food.
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
  • 3-304.14 - Wiping cloths improperly stored between use. Observed wiping cloths stored on counter tops throughout kitchen
  • 4-204.112 - There was no temperature measuring device located in the walk-in freezer, drive thru lowboy, or salad lowboy.
  • 4-501.11 - The door gasket of the ice machine is damaged.
  • 4-501.11 - The 3 compartment sink sprayer, apple pie door, was observed in a state of disrepair and damaged.
  • 4-601.11 - Critical Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Walk-in freezer, freezer where processed chicken is stored, baffle vents over fryers, tables in play area, and cook's meat freezer were all noted in need of cleaning
  • 4-601.11 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: Observed drink dispensor and nozzles in the drive thru and lobby with a heavy accumulation of grime, Observed the ice bins in need of cleaning
  • 4-903.11 - Coffee filters were observed stored unprotected on top of the coffee machine.
  • 6-202.11 - Light bulbs in the dry storage area are not shielded, coated, or otherwise shatter-resistent.
  • 6-301.12 - No disposable towels were provided a the hand washing provided to the cook's.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 6-501.11 - Several lights blown in dry storage area and lights are not wroking in playroom bathroom.
  • 6-501.12 - Play room bathroom noted in need of cleaning.
  • 6-501.16 - Mops and brooms not hung up to air dry.
July 24, 2006Routine112Details / Comments
No violation noted during this evaluation. May 03, 2006Complaint00Details / Comments
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints/ effective hair restraints.
  • 3-303.12 - Repeat Packaged food stored in direct contact with ice. Observed creamers stored in undrained ice.
  • 3-304.12 - Dispensing utensils improperly stored between use. Tongs were stored where it is not frequently cleaned and sanitized.
  • 3-304.15 - Soiled single-use gloves still in use. Observed employee with gloves in the kitchen to mess with hair and continue to place food in the food bin food without changing gloves.
  • 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. Observed bread stored next to the handsink in the kitchen.
  • 4-501.14 - The 3 compartment sink and drainboards of are heavily soiled.
  • 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: drink nozzles and dispenser, ice bin and ice bucket,
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: top of fry station, bottom of 2 dr freezer.
  • 6-202.11 - Light bulb in the dry storage area are not shielded, coated, or otherwise shatter-resistent.
  • 6-501.11 - Restroom in play area needs a door knob and the soap dispenser in the womens' restroom is not working properly.
February 16, 2006Routine09Details / Comments
  • 2-303.11 - Employees wearing jewelry on their arms and hands while preparing food.
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  • 3-303.12 - Packaged food stored in direct contact with ice. Observed creamers stored in undrained ice and seal had broken in package.
  • 4-204.112 - Repeat There was no temperature measuring device located in the salad lowboy, drive thru lowboy or walk-in freezer.
  • 4-502.11 - Divr thru lowboy was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: baffle vents, microwave.
  • 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice machine, soda dispenser/nozzles
  • 4-903.11 - Coffee filters were were observed stored unprotected in the drive thru.
  • 5-202.11 - Critical The faucet to the cook's prep handsink, the piping underneath the other kitchen handsink and the sprayer hose to the 3 compartment sink was not easy to clean because the component is damaged or condition is in poor repair.
  • 5-202.12 - Water from the handwashing sinks in the kitchens and rest rooms was measured at a temperature less than 110F.
October 12, 2005Routine18Details / Comments
  • 4-204.112 - There was no temperature measuring device located in the lowboy in the drive-thru.
  • 4-501.11 - The thermometers to the walk-in freezer and 2 door freezer were observed in a state of disrepair and damaged.
  • 4-601.11 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Observed microwave in need of cleaning, hamburger freezer in grill area, and 3 compartment sink.Observed accumulations of grime and debris on the following food contact surfaces: Observed mold growing in ice bin, soda nozzles were observed unclean,
  • 4-903.11 - Single-use cups and salad plates were found stored unprotected..
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the kitchen handsink in the rear.
  • 6-501.12 - Toilets in ladies rest-room noted in need of cleaning.
  • 6-501.18 - Handwashing facilities are unclean and not maintained. Observed handsink beside grill in the kitchen and the handsink in the ladies rest-room in need of cleaning
June 16, 2005Routine16Details / Comments
  • 3-202.11 - Critical Hot meats were being held at inadequate temperatures. The timers were not being used for the holding unit. Voluntarily discarded.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-501.11 - The door gasket of the ice machine is damaged.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelving unit in back store room.
  • 4-901.11 - Warmer trays were found stacked while wet after cleaning and chemical sanitization.
  • 6-501.12 - Floor and wall in the back storage room noted in need of cleaning.
February 27, 2005Follow-up15Details / Comments
  • 3-202.11 - Critical Hot meats were being held at inadequate temperatures. The timers were not being used for the holding unit. Voluntarily discarded.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-501.11 - Repeat The door gasket of the ice machine is damaged.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelving unit in back store room.
  • 4-901.11 - Warmer trays were found stacked while wet after cleaning and chemical sanitization.
  • 6-501.12 - Floor and wall in the back storage room noted in need of cleaning.
February 18, 2005Routine15Details / Comments
  • 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card. All food service cards were not available for viewing.
  • 6-301.12 - No disposable towels were provided a the hand washing sink in the kitchen.
  • 6-202.11 - Light bulb in kitchen area over the handwashing sink needs to be shielded or otherwise shatter-resistent.
  • 5-202.12 - Water from the handwashing sink in the womens' rest-room, the rest-room in the play area and, in the kitchen was measured at a temperature less than 110F.
  • 4-204.112 - There was no temperature measuring device located in the freezers and refrigerators.
  • 5-202.11 - Critical The faucet was not easy to clean because the component is damaged or condition is in poor repair.
  • 4-501.11 - The freezer was observed in a state of disrepair and damaged. Manager has called repairman. Repairs have been made to the two door freezer in the prep area, however, that freezer and the walk-in freezers need to be defrosted. Walk-in freezer has ice on the floor walls, and ceilings and may need repairs
  • 4-501.11 - The door gasket of the ice bin is damaged.
  • 4-601.11 - Critical Observed accumulations of grime and debris on the following food contact surfaces: ice bin in the kitchen and in drive-thru, and the drink nozzles in the lobby and in drive-thru. Drink nozzles are being cleaned more frequently, however there was sanitizer residue left on the nozzles.
  • 4-601.11 - Critical Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of food residue and/or other debris: ventilation vents under the ventilation hood observed in need of cleaning..
  • 5-501.113 - Outside refuse container was open.
December 22, 2004Follow-up36Details / Comments
  • 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card. All food service cards were not available for viewing.
  • 3-305.11 - Food stored in a location where it is subject to splash.
  • 6-301.12 - No disposable towels were provided a the hand washing sink in the kitchen.
  • 4-602.11 - Critical Ice bin in the kitchen area and drive-thru area observed soiled and in need of cleaning. Observed drink nozzles soiled and in need of cleaning.
  • 6-202.11 - Light bulb in kitchen area over the handwashing sink needs to be shielded or otherwise shatter-resistent.
  • 4-501.114 - Critical Chlorine sanitizing solution used was not at an acceptable concentration in the sanitizing cloth container..
  • 3-304.14 - Wiping cloths improperly stored between use.
  • 5-202.12 - Water from the handwashing sink in the womens' rest-room, the rest-room in the play area and, in the kitchen was measured at a temperature less than 110F.
  • 4-601.11 - Critical Observed accumulations of grime and debris on the following food contact surfaces: ice bin in the kitchen and in drive-thru, and the drink nozzles in the lobby and in drive-thru.
  • 4-601.11 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ventilation vents under the ventilation hood observed in need of cleaning..
  • 4-501.11 - The Freezer was observed in a state of disrepair and damaged. Manager has called repairman.
  • 4-501.11 - The door gasket of the ice bin is damaged.
  • 4-204.112 - There was no temperature measuring device located in the freezers and refrigerators.
  • 5-202.11 - Critical The faucet was not easy to clean because the component is damaged or condition is in poor repair.
December 03, 2004Routine57Details / Comments
  • 4-602.13 - The nonfood contact surface of the Walkin cooler had accumulations of grime and debris.
  • 6-501.11 - Walls/ Corners is not maintained in good repair
February 09, 2004Routine02Details / Comments
4-202.18 - Ventilation hood system filters have excessive grease build-up.July 21, 2003Routine01Details / Comments
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
  • 7-204.11 - Critical Chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
  • 6-201.13 - Floor and wall juncture in area outside of office not sealed and next to left side of three compartment sink
  • 4-501.11 - Door hinges on drive thru lowboy cooler and beverage air lowboy cooler(salad unit) was observed in a state of disrepair and damaged.
  • 4-204.112 - There was no temperature measuring device located in the Beverage Air lowboy -Salad Cooler.
January 31, 2003Routine14Details / Comments

April 20, 2009 (Follow-up)



Violation: 4-501.11 - Repeat underneath drink machine is leaking and 3-vat sink faucet is leaking was observed in a state of disrepair and damaged.
Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
Comments:
Copy of Cfm certificate posted. Recommended for permit renewal.

April 10, 2009 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical The person in charge failed to posses a certified food service manager's card.
  • 4-501.11 - underneath drink machine is leaking and 3-vat sink faucet is leaking was observed in a state of disrepair and damaged.
    Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-601.11 - Observed accumulations of grime and debris on the following food contact surfaces: ice machine, and underneath fryers.
    Clean and sanitize these surfaces for food contact.
Comments:
CFM certification is expired. Not recommended for permit renewal

November 21, 2008 (Routine)



Violations:
  • 4-302.14 - No Quats test strips
    Obtain some test strips for accurate dispensing of sanitizer.
  • 4-601.11 - Repeat Soiled soda drink nozzles at he window unit.
    Clean.
  • 4-602.13 - Damaged door of icemachine
    Replace.

July 16, 2008 (Routine)



Violations:
  • 4-501.11 - Repeat The door gasket of the fish freezer is (missing, damaged).
    Repair or replace the freezer's door gasket in accordance with the manufacturer's specifications.
  • 4-501.11 - Repeat Damaged door of ice bin.
    Repair the ice bin door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-601.11 - Moldy soda drink nozzles.
    Need to clean food contact surfaces at leat once every 24 hrs.

March 12, 2008 (Routine)



Violations:
  • 4-202.16 - Slime on the deflaction plate of the ice machine.
    Clean.
  • 4-501.11 - The door gasket of the reach in freezer.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.

December 18, 2007 (Routine)



Violations:
  • 4-601.11 - Observed damaged gaskets of reach in freezer .
    Replace.
  • 6-501.11 - Damaged wall by mop sink.
    Repair.

July 24, 2007 (Routine)



Violations:
  • 4-602.11 - Critical Bucket carrying ice from icebin to the refrigerator soiled
    Keep bucket clean.
  • 6-202.11 - Repeat Light in WIR w/o cover
    Place a cover over light.

February 14, 2007 (Routine)



Violations:
  • 4-302.14 - Automatic sanitizer dispenser delivering 400ppm QUATS.
    Adjust delivery rate or us half dispensed water and half plain water.
  • 6-202.11 - Repeat Light bulb in vault not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
  • 6-501.14 - Grease dripping from the hood filters.
    Need to clean the filters as needed.

December 01, 2006 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical Employee seen dispensing ice with the cup not the designated scoop.
    Use the proper ice scoop to dispense ice.
  • 4-202.11 - Moldy, soda drink nozzles of drink fountain by window.
    Clean nozzles at least once a day.
  • 4-203.12 - The ambient (air/water) temperature measuring device (dual or degrees Fl) located in the sandwich unit by window readable.
    Provide a temperature measuring device that is easily readable and accurate to +/-3 degrees Fahrenheit in the intended range of use.
  • 4-502.12 - Corrected During Inspection Critical Unprotected single service boxes
    Keep boxes upside down until they are used.
  • 5-205.15 - Critical Failing 3dr compartment sink of3-x sink
    Repair or change the plug.
  • 6-202.11 - Light bulb in the walk in freezer not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.

August 08, 2006 (Follow-up)



Violations:
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 4-204.112 - Corrected During Inspection Repeat There was no temperature measuring device located in the walk-in freezer, drive thru lowboy, or salad lowboy.
    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.
  • 4-501.11 - Repeat The door gasket of the ice machine is damaged.
    Repair or replace the ice machine door gasket in accordance with the manufacturer's specifications.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Walk-in freezer (corrected as of 8/806), freezer where processed chicken is stored, baffle vents over fryers, tables in play area (corrected as of 8/8/06), and cook's meat freezer were all noted in need of cleaning
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: Observed drink dispensor and nozzles in the drive thru and lobby with a heavy accumulation of grime (corrected as of 8/8/06), Observed the ice bins in need of cleaning
    Clean and sanitize these surfaces for food contact.
  • 6-202.11 - Repeat Light bulbs in the dry storage area are not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
  • 6-301.12 - Repeat No disposable towels were provided a the hand washing provided to the cook's.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 6-501.16 - Repeat Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

July 24, 2006 (Routine)



Violations:
  • 2-303.11 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 3-304.14 - Wiping cloths improperly stored between use. Observed wiping cloths stored on counter tops throughout kitchen
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 4-204.112 - There was no temperature measuring device located in the walk-in freezer, drive thru lowboy, or salad lowboy.
    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.
  • 4-501.11 - The door gasket of the ice machine is damaged.
    Repair or replace the ice machine door gasket in accordance with the manufacturer's specifications.
  • 4-501.11 - The 3 compartment sink sprayer, apple pie door, was observed in a state of disrepair and damaged.
    Repair the sink sprayer and the apple pie door to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair these items replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-601.11 - Critical Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Walk-in freezer, freezer where processed chicken is stored, baffle vents over fryers, tables in play area, and cook's meat freezer were all noted in need of cleaning
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-601.11 - Critical Repeat Observed accumulations of grime and debris on the following food contact surfaces: Observed drink dispensor and nozzles in the drive thru and lobby with a heavy accumulation of grime, Observed the ice bins in need of cleaning
    Clean and sanitize these surfaces for food contact.
  • 4-903.11 - Coffee filters were observed stored unprotected on top of the coffee machine.
    Store coffee filters in the original protective package to protect from contamination until used.
  • 6-202.11 - Light bulbs in the dry storage area are not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
  • 6-301.12 - No disposable towels were provided a the hand washing provided to the cook's.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 6-501.11 - Several lights blown in dry storage area and lights are not wroking in playroom bathroom.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 6-501.12 - Play room bathroom noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 6-501.16 - Mops and brooms not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

May 03, 2006 (Complaint)

Comments:
Complaint about employees not possessing food handlers cards that are working without them. Manager advised to obtain all current employee food handlers cards by May 15, 2006. Follow-up will be conducted at that time.

February 16, 2006 (Routine)



Violations:
  • 2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints/ effective hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 3-303.12 - Repeat Packaged food stored in direct contact with ice. Observed creamers stored in undrained ice.
    Store packaged food in drained ice to prevent the entry of water.
  • 3-304.12 - Dispensing utensils improperly stored between use. Tongs were stored where it is not frequently cleaned and sanitized.
    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 140F and the container.
  • 3-304.15 - Soiled single-use gloves still in use. Observed employee with gloves in the kitchen to mess with hair and continue to place food in the food bin food without changing gloves.
    Discard gloves once soiled.
  • 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. Observed bread stored next to the handsink in the kitchen.
    Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • 4-501.14 - The 3 compartment sink and drainboards of are heavily soiled.
    Clean the sink compartment(s) or drainboards: 1) before use; 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils; and 3) if used, at every least 24 hours.
  • 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: drink nozzles and dispenser, ice bin and ice bucket,
    Clean and sanitize these surfaces for food contact.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: top of fry station, bottom of 2 dr freezer.
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-202.11 - Light bulb in the dry storage area are not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
  • 6-501.11 - Restroom in play area needs a door knob and the soap dispenser in the womens' restroom is not working properly.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Please see the Critical Procedure Report for additional comments

October 12, 2005 (Routine)



Violations:
  • 2-303.11 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 3-303.12 - Packaged food stored in direct contact with ice. Observed creamers stored in undrained ice and seal had broken in package.
    Store packaged food in drained ice to prevent the entry of water.
  • 4-204.112 - Repeat There was no temperature measuring device located in the salad lowboy, drive thru lowboy or walk-in freezer.
    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.
  • 4-502.11 - Divr thru lowboy was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
    Discard and/or replace the lowboy to provide proper operation, accuracy, functioning, maintenance.
  • 4-601.11 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: baffle vents, microwave.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-601.11 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: ice machine, soda dispenser/nozzles
    Clean and sanitize these surfaces for food contact.
  • 4-903.11 - Coffee filters were were observed stored unprotected in the drive thru.
    Store coffee filters in the original protective package to protect from contamination until used.
  • 5-202.11 - Critical The faucet to the cook's prep handsink, the piping underneath the other kitchen handsink and the sprayer hose to the 3 compartment sink was not easy to clean because the component is damaged or condition is in poor repair.
    Repair or replace these fixtures to provide a surface that is continuous, accessible, smooth, and easily cleaned.
  • 5-202.12 - Water from the handwashing sinks in the kitchens and rest rooms was measured at a temperature less than 110F.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.

June 16, 2005 (Routine)



Violations:
  • 4-204.112 - There was no temperature measuring device located in the lowboy in the drive-thru.
    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.
  • 4-501.11 - The thermometers to the walk-in freezer and 2 door freezer were observed in a state of disrepair and damaged.
    Repair or replace the thermometers restore a state of condition that allows for proper operation, accuracy, functioning, maintenance.
  • 4-601.11 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Observed microwave in need of cleaning, hamburger freezer in grill area, and 3 compartment sink.Observed accumulations of grime and debris on the following food contact surfaces: Observed mold growing in ice bin, soda nozzles were observed unclean,
    Maintain nonfood-contact surfaces of equipment clean.Clean and sanitize these surfaces for food contact.
  • 4-903.11 - Single-use cups and salad plates were found stored unprotected..
    Store single-use cups in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 6-301.12 - No disposable towels were provided a the hand washing lavatory in the kitchen handsink in the rear.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 6-501.12 - Toilets in ladies rest-room noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 6-501.18 - Handwashing facilities are unclean and not maintained. Observed handsink beside grill in the kitchen and the handsink in the ladies rest-room in need of cleaning
    Keep handwashing facilities clean and maintained to encourage proper handwashing.

February 27, 2005 (Follow-up)



Violations:
  • 3-202.11 - Critical Hot meats were being held at inadequate temperatures. The timers were not being used for the holding unit. Voluntarily discarded.
    Discard or reject delivery of potentially hazardous food received between 41F & 140F. Routinely inspect PHF upon receipt to ensure a delivery temperature of 140F or above.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-501.11 - The door gasket of the ice machine is damaged.
    Repair or replace the ice machine door gasket in accordance with the manufacturer's specifications.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelving unit in back store room.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-901.11 - Warmer trays were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 6-501.12 - Floor and wall in the back storage room noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
The chicken McNggetts were discarded because no one knew how long they had been in the inoperable hot holding slot. There was a work order in for the inoperabblehot holding slot. Repairs were to start on March first.
The timers were being used on the meat holding unit.
The sanitizer strips needed for the different sanitizers were on premisis.
The gasket on the ice machine door was still found seperating from the door, though a work order has been put in.
The shelving unit in the back store room has been cleaned.
Untensils and hot holding pans found being air dried.
The floor of the back store room found cleaned.

February 18, 2005 (Routine)



Violations:
  • 3-202.11 - Critical Hot meats were being held at inadequate temperatures. The timers were not being used for the holding unit. Voluntarily discarded.
    Discard or reject delivery of potentially hazardous food received between 41F & 140F. Routinely inspect PHF upon receipt to ensure a delivery temperature of 140F or above.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 4-501.11 - Repeat The door gasket of the ice machine is damaged.
    Repair or replace the ice machine door gasket in accordance with the manufacturer's specifications.
  • 4-601.11 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelving unit in back store room.
    Maintain nonfood-contact surfaces of equipment clean.
  • 4-901.11 - Warmer trays were found stacked while wet after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • 6-501.12 - Floor and wall in the back storage room noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

December 22, 2004 (Follow-up)



Violations:
  • 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card. All food service cards were not available for viewing.
    A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
  • 6-301.12 - No disposable towels were provided a the hand washing sink in the kitchen.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. Corrected during inspection.
  • 6-202.11 - Light bulb in kitchen area over the handwashing sink needs to be shielded or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
  • 5-202.12 - Water from the handwashing sink in the womens' rest-room, the rest-room in the play area and, in the kitchen was measured at a temperature less than 110F.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens. Corrected during inspection.
  • 4-204.112 - There was no temperature measuring device located in the freezers and refrigerators.
    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.
  • 5-202.11 - Critical The faucet was not easy to clean because the component is damaged or condition is in poor repair.
    Repair or replace the faucet to provide a surface that is continuous, accessible, smooth, and easily cleaned.
  • 4-501.11 - The freezer was observed in a state of disrepair and damaged. Manager has called repairman. Repairs have been made to the two door freezer in the prep area, however, that freezer and the walk-in freezers need to be defrosted. Walk-in freezer has ice on the floor walls, and ceilings and may need repairs
    Repair the Freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. If unable to repair the Freezer, replace it.
  • 4-501.11 - The door gasket of the ice bin is damaged.
    Repair or replace the ice bin door gasket in accordance with the manufacturer's specifications.
  • 4-601.11 - Critical Observed accumulations of grime and debris on the following food contact surfaces: ice bin in the kitchen and in drive-thru, and the drink nozzles in the lobby and in drive-thru. Drink nozzles are being cleaned more frequently, however there was sanitizer residue left on the nozzles.
    Clean and sanitize these surfaces for food contact.
  • 4-601.11 - Critical Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of food residue and/or other debris: ventilation vents under the ventilation hood observed in need of cleaning..
    Maintain nonfood-contact surfaces of equipment clean.
  • 5-501.113 - Outside refuse container was open.
    Cover all waste containers when not in continuous use.

December 03, 2004 (Routine)



Violations:
  • 2-102.11 a.18.1-17 II - Critical A food service employee was working in the food service establishment without having a valid food service card. All food service cards were not available for viewing.
    A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card.
  • 3-305.11 - Food stored in a location where it is subject to splash.
    Store food where it is not exposed to splash to prevent contamination. Corrected during inspection.
  • 6-301.12 - No disposable towels were provided a the hand washing sink in the kitchen.
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. Corrected during inspection.
  • 4-602.11 - Critical Ice bin in the kitchen area and drive-thru area observed soiled and in need of cleaning. Observed drink nozzles soiled and in need of cleaning.
    Clean and sanitize these items as often as needed to prevent cross-contamination. Corrected during inspection.
  • 6-202.11 - Light bulb in kitchen area over the handwashing sink needs to be shielded or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistent bulb.
  • 4-501.114 - Critical Chlorine sanitizing solution used was not at an acceptable concentration in the sanitizing cloth container..
    Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F.
  • 3-304.14 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 5-202.12 - Water from the handwashing sink in the womens' rest-room, the rest-room in the play area and, in the kitchen was measured at a temperature less than 110F.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens. Corrected during inspection.
  • 4-601.11 - Critical Observed accumulations of grime and debris on the following food contact surfaces: ice bin in the kitchen and in drive-thru, and the drink nozzles in the lobby and in drive-thru.
    Clean and sanitize these surfaces for food contact.
  • 4-601.11 - Critical The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ventilation vents under the ventilation hood observed in need of cleaning..
    Maintain nonfood-contact surfaces of equipment clean. Corrected during inspection.
  • 4-501.11 - The Freezer was observed in a state of disrepair and damaged. Manager has called repairman.
    Repair the Freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability. If unable to repair the Freezer, replace it.
  • 4-501.11 - The door gasket of the ice bin is damaged.
    Repair or replace the ice bin door gasket in accordance with the manufacturer's specifications.
  • 4-204.112 - There was no temperature measuring device located in the freezers and refrigerators.
    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.
  • 5-202.11 - Critical The faucet was not easy to clean because the component is damaged or condition is in poor repair.
    Repair or replace the faucet to provide a surface that is continuous, accessible, smooth, and easily cleaned.

February 09, 2004 (Routine)



Violations:
  • 4-602.13 - The nonfood contact surface of the Walkin cooler had accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 6-501.11 - Walls/ Corners is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

July 21, 2003 (Routine)



Violation: 4-202.18 - Ventilation hood system filters have excessive grease build-up.
Remove and clean filters on a regular basis to prevent excessive grease build-up

January 31, 2003 (Routine)



Violations:
  • 2-402.11 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 7-204.11 - Critical Chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only chlorine that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
  • 6-201.13 - Floor and wall juncture in area outside of office not sealed and next to left side of three compartment sink
    Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • 4-501.11 - Door hinges on drive thru lowboy cooler and beverage air lowboy cooler(salad unit) was observed in a state of disrepair and damaged.
    Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 4-204.112 - There was no temperature measuring device located in the Beverage Air lowboy -Salad Cooler.
    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.

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