McDonald's #27696, 15700 Woods Edge Road, Colonial Heights, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: McDonald's #27696
Address: 15700 Woods Edge Road, Colonial Heights, Virginia
Total inspections: 14
Last inspection: Apr 20, 2009

Restaurant representatives - add corrected or new information about McDonald's #27696, 15700 Woods Edge Road, Colonial Heights, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0160 - Critical Handwashing frequency is insufficient. One employee failed to wash hands between handling soiled items and bagging trash, and portioning food. Another employee failed to wash after wiping nose and before portioning food.
  • 0220 - Critical Employees are drinking beverages in production/assembly area from open cups.
  • 0610 - Buckets of tea stored directly on floor of walk-in refrigerator.
  • 1320 - Corrected During Inspection Repeat Thermometer in yogurt/dressing cooler is broken.
  • 1720 - Corrected During Inspection Strength of dispensed quat sanitizing solution was inadequate.
  • 2310 B - Repeat wire whip, bucket lid, and towel were in bowl of kitchen handwash sink.
  • 3045 - Repeat No sign in men's room.
April 20, 2009Routine25Details / Comments
  • 1320 - There was no temperature measuring device located in the kitchen freezers.
  • 1570 - Observed the hamburger three bay freezer unit with loosely attached door hinges.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: heavily soiled refrigeration gaskets on the cookline coolers and mold build-up on the drive-thru customer service beverage station.
  • 1800 - The nonfood contact surface of the clamshell grill has accumulations of grime and debris.
  • 2310 B - The handwash station at the drive-thru is being used for purposes other than washing hands, observed a piece of equipment placed in the handsink basin.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (kitchen, drive-thru, dishwashing area and the restrooms).
  • 3340 - Corrected During Inspection Critical Observed degreaser spray stored on ledge above the cookline clamshell grill; containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
September 17, 2008Routine16Details / Comments
  • 0160 - Critical Food employees failed to wash their hands during the entire time the inspection was performed. For over one hour no one was observed washing hands dispite performing varied tasks and changing gloves
  • 0700 - Corrected During Inspection Critical The grilled chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Temperature ranged fron 161-167 degrees Fahrenheit.
April 24, 2008Routine20Details / Comments
No violation noted during this evaluation. September 10, 2007Complaint00Details / Comments
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 0620 - Repeat Food stored under other sources of contamination.
  • 1320 - Repeat There was no temperature measuring device located in the display, orcounter top cooler.
  • 2310 - Critical Repeat The handwashing facility located at the back is blocked, preventing access by employees for easy handwashing.
  • 3260 - Employees are not using the dressing rooms or lockers provided.
July 11, 2007Routine25Details / Comments
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1800 - The nonfood contact surface of the walk in freezer has accumulations of grime and debris. [food spilled on floor].
  • 2310 - Critical Repeat The handwashing facility located at the back is blocked, preventing access by employees for easy handwashing.
November 13, 2006Routine32Details / Comments
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 0620 - Food stored under other sources of contamination.uncovered in open container.
  • 1320 - Corrected During Inspection Repeat There was no temperature measuring device located in the sandwich prep. cooler.
  • 1530 - Corrected During Inspection have qt test kit, using chlorine for most of operations.
  • 2000 - Repeat Single service items observed unprotected from contamination. on floor.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the rear is blocked, preventing access by employees for easy handwashing.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
September 27, 2006Routine26Details / Comments
  • 0240 - Corrected During Inspection Employees observed working in the food service area without proper hair restraints.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 1570 - The door gasket of the Bev-Aire cooer is damaged.
  • 2000 - Corrected During Inspection Clean soda lids were observed stored with the food-contact surface facing upward.
March 02, 2006Routine04Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
  • 1320 - Repeat There was no temperature measuring device located in the prep. cooler or 2 drawer cooler.
  • 1800 - Repeat The nonfood contact surface of the walk in freezer has accumulations of grime and debris.
  • 2000 - Repeat clean utensils sstored on dirty, sticky shelves.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3180 - handles, knobs some equipment noted in need of cleaning.
August 16, 2005Routine17Details / Comments
  • 0820 - Critical half&half cold holding at improper temperatures.
  • 1800 - The nonfood contact surface of the self service area has accumulations of grime and debris.
January 24, 2005Routine11Details / Comments
  • 2000 - Repeat clean utensil bins were dirty, single service articles (self serve) stored in soiled bins.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1640 - no sanitizer being used in three compartment sink.The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 0620 - Repeat food being prepared on newly installed table next to a hand sink, splash contamination almost certain.
  • 2310 - Critical Repeat The handwashing facility located at the front is blocked, preventing access by employees for easy handwashing.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the front hand sink.
  • 1320 - There was no temperature measuring device located in the under counter cooler at front line or the two new prep. coolers.
  • 3020 - Soap was not provided at the hand washing lavatory in the men's rest room.
November 18, 2004Routine28Details / Comments
  • 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
  • 2000 - Repeat clean utensils stored in bins with build up of dirt and dust.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: utensils
  • 0220 - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0450 - Critical no scoop provided at ice maker.
February 13, 2004Routine43Details / Comments
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0620 - Food stored under other sources of contamination.
  • 2000 - clean utensils were found stored beside and below hand sink.
  • 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
August 05, 2003Routine13Details / Comments
  • 0470 - Damaged, spoiled or recalled food stored in a location that may cause contamination. employees drink.
  • 2720 - Outside refuse container was uncovered.
  • 0570 - Wiping cloths improperly stored between use.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
February 05, 2003Routine14Details / Comments

April 20, 2009 (Routine)



Violations:
  • 0160 - Critical Handwashing frequency is insufficient. One employee failed to wash hands between handling soiled items and bagging trash, and portioning food. Another employee failed to wash after wiping nose and before portioning food.
    Hand washing must occur between tasks and before donning gloves.
  • 0220 - Critical Employees are drinking beverages in production/assembly area from open cups.
    Must be only from closed containers with straw.
  • 0610 - Buckets of tea stored directly on floor of walk-in refrigerator.
    Must be stored at least 6 inches off floor to facilitate cleaning.
  • 1320 - Corrected During Inspection Repeat Thermometer in yogurt/dressing cooler is broken.
    Accurate measuring device required.
  • 1720 - Corrected During Inspection Strength of dispensed quat sanitizing solution was inadequate.
    Concentration should be determined with test kit.
  • 2310 B - Repeat wire whip, bucket lid, and towel were in bowl of kitchen handwash sink.
    Handwash sink must be used for no other purpose.
  • 3045 - Repeat No sign in men's room.
    Required to be posted to remind employees to wash hands.
Comments:
Discussed employee health policy; provided sample template in English

September 17, 2008 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the kitchen freezers.
    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.
  • 1570 - Observed the hamburger three bay freezer unit with loosely attached door hinges.
    Repair the hamburger 3 bay freezer unit 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 hamburger three bay unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: heavily soiled refrigeration gaskets on the cookline coolers and mold build-up on the drive-thru customer service beverage station.
    Maintain nonfood-contact surfaces of equipment clean.
  • 1800 - The nonfood contact surface of the clamshell grill 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.
  • 2310 B - The handwash station at the drive-thru is being used for purposes other than washing hands, observed a piece of equipment placed in the handsink basin.
    The handwash facility identified above is to be used for washing hands only
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (kitchen, drive-thru, dishwashing area and the restrooms).
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3340 - Corrected During Inspection Critical Observed degreaser spray stored on ledge above the cookline clamshell grill; containers of chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
A complaint investigation was also conducted at this time, and found no evidence of the complaint allegation. The Employee Health policy was again discussed with the operator.

April 24, 2008 (Routine)



Violations:
  • 0160 - Critical Food employees failed to wash their hands during the entire time the inspection was performed. For over one hour no one was observed washing hands dispite performing varied tasks and changing gloves
    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.
  • 0700 - Corrected During Inspection Critical The grilled chicken was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Temperature ranged fron 161-167 degrees Fahrenheit.
    Continue to cook grilled chicken to heat all parts to 165F or above for 15 seconds.
Comments:
Notified regional manager of sanitary violations.

September 10, 2007 (Complaint)

Comments:
Observed staff scratching & preparing foo food no handwashing. Equipment dropped on floor picked up and put back on food w/o washing.manager aware of problem and is being addressed.

July 11, 2007 (Routine)



Violations:
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0620 - Repeat Food stored under other sources of contamination.
    Relocate food storage to an approved area until the source of contamination is eliminated or removed.
  • 1320 - Repeat There was no temperature measuring device located in the display, orcounter top 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.
  • 2310 - Critical Repeat The handwashing facility located at the back is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the utensils in basin preventing its use.
  • 3260 - Employees are not using the dressing rooms or lockers provided.
    Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.

November 13, 2006 (Routine)



Violations:
  • 0220 - Critical Repeat In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is at 120F.
  • 1800 - The nonfood contact surface of the walk in freezer has accumulations of grime and debris. [food spilled on floor].
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2310 - Critical Repeat The handwashing facility located at the back is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the can and buckets preventing its use.
Comments:
insp. result of complaint, which could not be confirmed.

September 27, 2006 (Routine)



Violations:
  • 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0620 - Food stored under other sources of contamination.uncovered in open container.
    Relocate food storage to an approved area until the source of contamination is eliminated or removed.
  • 1320 - Corrected During Inspection Repeat There was no temperature measuring device located in the sandwich prep. 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.
  • 1530 - Corrected During Inspection have qt test kit, using chlorine for most of operations.
    get test kit for ch;orine.
  • 2000 - Repeat Single service items observed unprotected from contamination. on floor.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 2310 - Corrected During Inspection Critical The handwashing facility located at the rear is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the mop bucket and containers preventing its use.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

March 02, 2006 (Routine)



Violations:
  • 0240 - Corrected During Inspection 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.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1570 - The door gasket of the Bev-Aire cooer is damaged.
    Repair or replace the Bev-Aire cooler door gasket in accordance with the manufacturer's specifications.
  • 2000 - Corrected During Inspection Clean soda lids were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination while in storage.

August 16, 2005 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1320 - Repeat There was no temperature measuring device located in the prep. cooler or 2 drawer 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.
  • 1800 - Repeat The nonfood contact surface of the walk in 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.
  • 2000 - Repeat clean utensils sstored on dirty, sticky shelves.
    Store utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 3180 - handles, knobs some equipment 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.

January 24, 2005 (Routine)



Violations:
  • 0820 - Critical half&half cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
  • 1800 - The nonfood contact surface of the self service area 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.

November 18, 2004 (Routine)



Violations:
  • 2000 - Repeat clean utensil bins were dirty, single service articles (self serve) stored in soiled bins.
    Store clean utensils and self serve items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    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.
  • 1640 - no sanitizer being used in three compartment sink.The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated.
    Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a q.t. test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 0620 - Repeat food being prepared on newly installed table next to a hand sink, splash contamination almost certain.
    Relocate food storage to an approved area until the source of contamination is eliminated or removed.
  • 2310 - Critical Repeat The handwashing facility located at the front is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the utility containers preventing its use.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the front hand sink.
    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
  • 1320 - There was no temperature measuring device located in the under counter cooler at front line or the two new prep. coolers.
    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.
  • 3020 - Soap was not provided at the hand washing lavatory in the men's rest room.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.

February 13, 2004 (Routine)



Violations:
  • 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the containers preventing its use.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 2000 - Repeat clean utensils stored in bins with build up of dirt and dust.
    Store utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: utensils
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • 0220 - Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0450 - Critical no scoop provided at ice maker.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.

August 05, 2003 (Routine)



Violations:
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0620 - Food stored under other sources of contamination.
    Relocate food storage to an approved area until the source of contamination is eliminated or removed.
  • 2000 - clean utensils were found stored beside and below hand sink.
    Store utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.

February 05, 2003 (Routine)



Violations:
  • 0470 - Damaged, spoiled or recalled food stored in a location that may cause contamination. employees drink.
    Prevent cross contamination by holding damaged, spoiled or recalled products in a designated area that is separate from food, equipment, utensils, linens, and single-service and single-use articles.
  • 2720 - Outside refuse container was uncovered.
    Cover all waste containers when not in continuous use.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
  • 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

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