McDonald's #01-171-0008, 335 West Reservoir Road, Woodstock, VA - Restaurant inspection findings and violations

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Restaurant: McDonald's #01-171-0008
Address: 335 West Reservoir Road, Woodstock, Virginia
Phone: (540) 459-5301
Total inspections: 9
Last inspection: Jun 30, 2009

Restaurant representatives - add corrected or new information about McDonald's #01-171-0008, 335 West Reservoir Road, Woodstock, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. June 30, 2009Routine00Details / Comments
2190 - Observed water at the handwashing sink to be 92F.September 26, 2008Routine01Details / Comments
  • 1800 - The nonfood contact surface of the Walk-in cooler and freezer has accumulations of grime and debris.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: slicer.
  • 2200 - Critical The diameter of the air gap between the water supply inlet and the flood level rim of the mop sink and three bay sink is less than 1 inch.
  • 2200 - Critical An air gap between the water supply outlet and the flood rim level mop sink and three bay sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  • 3180 - Repeat Facility is noted in need of cleaning.
  • 3220 - Mops not hung up to air dry.
March 19, 2008Routine23Details / Comments
  • 1320 - There was no temperature measuring device located in the cooling units.
  • 2350 - Critical Observed fountain drink compressor system leaking water
  • 3170 - Pipe running through hole in wall in storage area is not maintained in good repair
  • 3180 - facility noted in need of cleaning.
February 28, 2007Routine13Details / Comments
No violation noted during this evaluation. August 09, 2006Complaint00Details / Comments
  • 0470 - Critical Unwrapped or uncovered food in the food prep-line, pickles, onions, and cheese.
  • 0690 - Organize back counter, observed today with clean, dirty dishes and food preparation. Designate one area for each of these.
  • 0820 - Corrected During Inspection Critical Ham cold holding at improper temperatures. Left out next to grill.
  • 1800 - The nonfood contact surface of the ice cream dispenser has accumulations of grime and debris.
  • 2350 ii - 3bay sink plumbing in poor repair.
  • 2640 - The refuse container located outside the establishment is missing its cover.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2810 - Floor or floor covering in kitchen is not smooth and easily cleanable. Broken tile and missing grout.
  • 3170 - General cleaning: the following were observed dirty: restrooms, floor of both walk-ins, floor of prep area, (especially behind equipment) doors to coolers and freezers, and 3 bay sink area.
  • 3220 - Mops not hung up to air dry.
April 04, 2006Routine28Details / Comments
  • 0550 - Dispensing utensils improperly stored between uses. The ice scoop for the bin in the food prep area was stored with the handle in contact with the ice.
  • 0760 - Critical Ready-to-eat food (RTE) taken from a commercially processed, hermetically sealed container, or food from an intact packaged from a food processing plant Gravy was not reheated to the proper temperature for hot holding.
  • 1800 - The grill stock freezer needs defrosting.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the food prep area.
August 25, 2005Complaint13Details / Comments
No violation noted during this evaluation. August 25, 2005Routine00Details / Comments
  • 2350 ii - Plumbing connections under the 3 compartment sink are leaking.
  • 1800 - The nonfood contact surface of the self service drink area had accumulations of grime and debris.
  • 2750 - Refuse containers throughout the establishment are soiled an have an accumulation of debris.
  • 2000 - Single service items observed unprotected from contamination.
  • 3270 - Critical Methods are not being used to control pests
  • 2830 - Floor wall juncture in area under the stairs inthe basement is not coved and closed to no larger than 1/32 inch space.
  • 1100 - The food contact surface of the Mc Qing oven is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1080 - The spatula is not designed and constructed to be durable.
  • 1770 - The following utensils were observed soiled to sight and touch: spatula, lids and utensil handles.
  • 3140 - Locker or other suitable facilities are not located to protect single service items from contamination
  • 3170 - drive thru vent is not maintained in good repair
  • 3340 - Critical Containers of paint are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
May 19, 2003Routine210Details / Comments

June 30, 2009 (Routine)

Comments:
1) Adjust/repair/replace display cooler to maintain potentially hazardous foods at 41 degrees Fahrenheit or lower.
2) Remember to time stamp shell eggs when removed from cooler (4 hour maximum).
3) Remember to hang mops to dry.

September 26, 2008 (Routine)



Violation: 2190 - Observed water at the handwashing sink to be 92F.
Adjust/repair water heater to ensure water of at least 100F at the handwash sink.
Comments:
Notes:
1) Observed temperature logs for food products (cold holding & cook). All were within appropriate ranges.
2) Facility well kept and organized.

March 19, 2008 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the Walk-in cooler and freezer has 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.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: slicer.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 2200 - Critical The diameter of the air gap between the water supply inlet and the flood level rim of the mop sink and three bay sink is less than 1 inch.
    Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
  • 2200 - Critical An air gap between the water supply outlet and the flood rim level mop sink and three bay sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
    Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
  • 3180 - Repeat Facility is 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.
  • 3220 - Mops 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.
Comments:
Facility well organized
Good job datemarking
Good job on hand washing

February 28, 2007 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the cooling units.
    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.
  • 2350 - Critical Observed fountain drink compressor system leaking water
    All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
  • 3170 - Pipe running through hole in wall in storage area is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3180 - facility 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:
Make sure cleaning is being done under shelving and racks and equipment.
Keep all food products covered at all times while in coolers
Note: Panels on stove cleaned every night
Fire suppression done on Nov 2006
Pest control done by BROWN

August 09, 2006 (Complaint)

Comments:
Complaint for roaches in facility on 08/02/2006
A onsite inspection was conducted. The facility manager has taken steps towards correcting the problem by having the facility sprayed by a pest control agent.

April 04, 2006 (Routine)



Violations:
  • 0470 - Critical Unwrapped or uncovered food in the food prep-line, pickles, onions, and cheese.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0690 - Organize back counter, observed today with clean, dirty dishes and food preparation. Designate one area for each of these.
    Protect food from miscellaneous sources of contamination.
  • 0820 - Corrected During Inspection Critical Ham cold holding at improper temperatures. Left out next to grill.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1800 - The nonfood contact surface of the ice cream dispenser has 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.
  • 2350 ii - 3bay sink plumbing in poor repair.
    Repair plumbing.
  • 2640 - The refuse container located outside the establishment is missing its cover.
    Replace the missing cover of the outside refuse container with one that is a tight fit.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2810 - Floor or floor covering in kitchen is not smooth and easily cleanable. Broken tile and missing grout.
    Repair or replace floor or floor covering to make it smooth and easily cleanable.
  • 3170 - General cleaning: the following were observed dirty: restrooms, floor of both walk-ins, floor of prep area, (especially behind equipment) doors to coolers and freezers, and 3 bay sink area.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3220 - Mops 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.
Comments:
Observed gloves being worn - thank you.
Please review WASH RINSE SANITIZE procedures with all employees.

August 25, 2005 (Complaint)



Violations:
  • 0550 - Dispensing utensils improperly stored between uses. The ice scoop for the bin in the food prep area was stored with the handle in contact with the ice.
    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.
  • 0760 - Critical Ready-to-eat food (RTE) taken from a commercially processed, hermetically sealed container, or food from an intact packaged from a food processing plant Gravy was not reheated to the proper temperature for hot holding.
    Reheat commercially processed RTE food for hot holding to 140F or above.
  • 1800 - The grill stock freezer needs defrosting.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the food prep area.
    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

August 25, 2005 (Routine)

Comments:
See complaint inspection for violations.

May 19, 2003 (Routine)



Violations:
  • 2350 ii - Plumbing connections under the 3 compartment sink are leaking.
    Plumbing systems and components shall be maintained in good repair.
  • 1800 - The nonfood contact surface of the self service drink area 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.
  • 2750 - Refuse containers throughout the establishment are soiled an have an accumulation of debris.
    Refuse containers are to be cleaned at a frequency that prevents the build up of soil.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items inverted, in plastic, or in an approved dispenser.
  • 3270 - Critical Methods are not being used to control pests
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 2830 - Floor wall juncture in area under the stairs inthe basement is not coved and closed to no larger than 1/32 inch space.
    Cove floor wall juncture to no larger than a 1/32 inch space.
  • 1100 - The food contact surface of the Mc Qing oven is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
    Repair or replace the Mc Qing oven to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
  • 1080 - The spatula is not designed and constructed to be durable.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 1770 - The following utensils were observed soiled to sight and touch: spatula, lids and utensil handles.
    Clean and sanitize these surfaces for food contact.
  • 3140 - Locker or other suitable facilities are not located to protect single service items from contamination
    Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
  • 3170 - drive thru vent is not maintained in good repair
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 3340 - Critical Containers of paint are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of paint must be located in an area that is not above food, equipment, utensils, linens or single service items.

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