Mcdonald's #10814, 8115 Plantation Road, Roanoke, VA 24019 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: McDonald's #10814
Address: 8115 Plantation Road, Roanoke, VA 24019
Type: Fast Food Restaurant
Phone: 540 597-6030
Total inspections: 8
Last inspection: 08/06/2015

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Inspection findings

Inspection date

Type

  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Containers of degreaser are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Correction: Containers of degreaser must be located in an area that is not above food, equipment, utensils, linens or single service items.
08/06/2015Routine
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use. ( chlorine level below 25 PPM )
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Food in front glass door ref cold holding at improper temperatures. ( Ref coils frozen )
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Containers of roach bait container not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. ( stored in box with soda nozzles )
    Correction: Containers of bait must be located in an area that is not above food, equipment, utensils, linens or single service items. ( this item not to be stored inside restaurant and has been discarded)
01/12/2015Routine
No violation noted during this evaluation.07/28/2014Follow-up
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
    Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Auto dispensed solution at 400 PPM or above. Final rinse sink not filled while wash sink was filled for use. This encourages washing without the final rinse step which was witnessed during inspection.
    Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's reconcentration of sanitizer. Do not have wash sink set up withhout final rinse sink filled with proper concentration of sanitizing solution. Repair auto dispenser to provide 200 PPM QA. Before repairs of dispenser use final rinse sink by adding tap water to auto dispensed QA solution and use test strips to provide 200 PPM QA solution.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Tableware was dropped on wet floor and returned to storage area without properly washing.
    Correction: Store clean articles in area away from contamination until used. Educate employees about proper handling of clean tableware and what is needed if article is contaminated.
  • Plumbing System Maintained in Good Repair
    Observation: Plumbing connections under the utility sink and at pipes in storage room are leaking down in to basement and storage area.
    Correction: Plumbing systems and components shall be maintained in good repair.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Containers (spray bottle) of degreaser was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottle stored on top of soft serve machine.
    Correction: Containers of degreaser must be located in an area that is not above food, equipment, utensils, linens or single service items.
07/16/2014Routine
Violations corrected.
No violation noted during this evaluation.
08/13/2013Follow-up
Met with management and construction people decide on repairs.
No violation noted during this evaluation.
08/13/2013Follow-up
  • Food Storage - Clean and Dry Location
    Observation: Food stored in a location where it is subject to splash, dust or other contamination. Food iterms and single service items stored under sewer linesin storeroom.
    Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • Food Storage - Clean and Dry Location
    Observation: Food stored on the floor or food stored less than 6" above the floor. Storeroom items.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Pasturized eggs cold holding at improper temperatures.
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Handwashing - Using a Handwashing Lavatory (repeated violation)
    Observation: The hand washing facility located at the kitchen baking area is blocked, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the articles preventing its use. (This sink is not suitable for use as a handwashing sink. Hand sink needs to be installed to take the place of this sink.)
  • Critical: Plumbing System Maintained in Good Repair (repeated violation)
    Observation: Plumbing connections under the mop sink, three compartment sink, and bathroom areas sink are leaking down into the basement area causing damage to walls and ceilings and mold growth.
    Correction: Plumbing systems and components shall be maintained in good repair.
  • Physical Facilities in Good Repair
    Observation: Ceiling tiles and walls in basement moldy and not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Walls and floors in basement storage areas need cleaning in general and sanitizing to kill mold. (Suggest not using chlorine and being careful to read any product directions and warnings.)
    Correction: 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.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Container of degreaser was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Correction: Containers of degreaser must be located in an area that is not above food, equipment, utensils, linens or single service items. ( This cleaner should not have been used in the food prep area. )
  • Critical: Sanitizer - Criteria/Chemicals for food contact* (repeated violation)
    Observation: Auto dispensed ammonium sanitizing agent at 400 PPM.
    Correction: Repair auto dispenser to provide 200 PPM ammonium sanitizing agent at three compartment sink final rinse. ( Add half fresh water to auto dispensed mixture and check with test strips until dispenser is repaired.)
08/08/2013Routine
  • Critical: Hands - When to Wash*
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Hand Drying Provision
    Observation: No disposable towels were provided at the hand washing lavatory in the two kitchen hand washing lavatories.
    Correction: 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
10/31/2011Risk Factor Assessment

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