Mcdonald's #27696, 15700 Woods Edge Road, South Chesterfield, VA 23834 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: McDonald's #27696
Address: 15700 Woods Edge Road, South Chesterfield, VA 23834
Type: Fast Food Restaurant
Phone: 804 524-9590
Total inspections: 16
Last inspection: 03/31/2016

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Inspection findings

Inspection date

Type

All previously cited violation have been corrected at this time.
Note: A discussion on monitoring and maintenance of the facility's refrigeration and freezer units also occurred during today's compliance inspection.

No violation noted during this evaluation.
03/31/2016Follow-up
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit ( Raw shelled were observed stored above commercially prepared egg patties in the cookline breakfast cooler).
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Breakfast burritos, liquid eggs and liquid egg white cartons, on the cookline were cold holding at improper temperatures (breakfast burritos- 118F, 46F, liquid eggs-55F & liquid egg whites-61F). The operator discarded the breakfast burritos and rapidly cooled the other TCS food products.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
    Observation: Butter packets at the drive thru and butter in squeeze bottles on the cookline, for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • Temperature Measuring Devices (repeated violation)
    Observation: There was no temperature measuring device located in the cookline freezer and refrigeration units.
    Correction: 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.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Several of the cookline freezer and cooler units were observed with ice build up in the back of the units.
    Correction: Repair the cookline freezer and refrigeration units 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 cookline freezer and refrigeration units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Handwashing Signage/Handwashing Facilities (repeated violation)
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees ( men's restroom)
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
03/21/2016Follow-up
The operator provided a digital probe thermometer, quat. test strips and an Employee Health policy was discussed and posted a this time.
Note: Discussed with the operator of a cleaning frequency for the facility's gaskets and the interior of the front Frappe cooler.

  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw shelled eggs were observed stored above egg patties in the cookline breakfast cooler..
    Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Liquid egg carton and breakfast burritos being held at room temperature were cold holding at improper temperatures ( breakfast burritos-59F- 60F and liquid eggs- 73F). The operator voluntarily discarded the TCS food products.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Time as a Public Health Control*
    Observation: Butter, butter in squeeze bottles and sliced cheese on the cookline, for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • Temperature Measuring Devices (repeated violation)
    Observation: There was no temperature measuring device located in the cookline freezer and refrigeration units and the front service Frappe cooler.
    Correction: 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.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Several of the cookline freezer and cooler units were observed with ice build up in the back of the units.
    Correction: Repair the cookline freezer and refrigeration units 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 cookline freezer and refrigeration units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
    Observation: Surfaces of the front dining area customer self-service beverage stations were observed with black mold like substance of the beverage nozzles. The operator cleaned and sanitized the nozzles before placing the beverage station back into production
    Correction: Clean the surface of dining area customer self-service beverage stations at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose
    Observation: The handwash station at the front service counter area was observed heavily stained and a ice block in the handsink basin.
    Correction: The handwash facility identified above is to be used for washing hands only
  • Handwashing Signage/Handwashing Facilities
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees ( men's restroom)
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Containers of degreaser and cleaning chemicals were observed on the cookline equipment and microwave
    Correction: cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. The operator remove the cleaning chemical containers.
03/09/2016Routine
The operator provided a metal probe thermometer, quat. test strips and an Employee Health policy at this time.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Prepared wrapped breakfast burritos, placed on the counter on the cookline, were cold holding at improper temperatures ( breakfast burritos-46F). The operator rapidly cooled the TCS food product.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Temperature Measuring Devices (repeated violation)
    Observation: There was no temperature measuring device located in multiple freezer and cooler units, within the facility.
    Correction: 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.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of, food residue or other debris on the following nonfood-food contact surfaces: front counter McCafe cooler interior. Also noted were heavily stained gaskets on the refrigeration units.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Equipment - Cooking and Baking Equipment (corrected on site)
    Observation: The cavity of the line microwave ovens were observed soiled.
    Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
    Observation: Single service cups were observed stored directly on the floor beside the front counter reach-in cooler.
    Correction: Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
    Observation: The handwash station, beside the ice machine,is being used for purposes other than washing hands ( a large pitcher was observed in the handsink basin, during today's inspection).
    Correction: The handwash facility identified above is to be used for washing hands only
  • Critical: Toxics - Conditions of Use* (corrected on site) (repeated violation)
    Observation: A can of "Hot Shot Flying Insect" insecticide spray was observed stored by the racked bag-in-box, in the rear storage area. The operator removed the insecticide spray.;Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
11/12/2015Routine
  • Equipment - Good Repair and Proper Adjustment
    Observation: Right floor cooler is not capable of safely holding TCS foods at adequate temperature.
    Correction: Adjust or repair the cooler 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Clean lexans were observed stored with the food-contact surface facing upward.
    Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • Kitchenware and Tableware
    Observation: Single--use articles (spoons) not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
    Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the handwashing sink at customer counter was measured at a temperature less than 100°F.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
  • Refuse - Covering Receptacles (corrected on site) (repeated violation)
    Observation: Dumpster or outside refuse container was open or uncovered.
    Correction: Cover all waste containers when not in continuous use.
07/07/2015Routine
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Food - Frozen Food (corrected on site)
    Observation: Frozen foods not maintained frozen.in Beverage Air reach-in floor freezer
    Correction: Ensure frozen food is maintained frozen.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Sliced cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a serve or discard by time.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • Temperature Measuring Devices (corrected on site) (repeated violation)
    Observation: There was no temperature measuring device located in several refrigeration units.
    Correction: 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.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station at the rear of kitchen is being used for purposes other than washing hands. Wire whisk observed in basin.
    Correction: The handwash facility identified above is to be used for washing hands only
  • Refuse - Covering Receptacles (corrected on site)
    Observation: Dumpster or outside refuse container was open or uncovered.
    Correction: Cover all waste containers when not in continuous use.
  • Refuse - Maintaining Refuse Areas and Enclosures (corrected on site)
    Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
    Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • Handwashing Cleanser - Availability (corrected on site)
    Observation: Soap was not provided at the hand washing lavatory in the rear of kitchen
    Correction: 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.
  • Critical: Toxics - Conditions of Use* (corrected on site)
    Observation: Raid flying insect spray observed in non-perishable storeage area.
    Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
03/05/2015Routine
Good hand washing observed
  • Utensils - In-Use - Between-Use Storage
    Observation: Dispensing utensils improperly stored between uses. Pitcher and plastic beverage cup used to scoop ice. Cup is left in ice allowing bare hand contact. Procure and utilize proper scoops with handles and use in a manner to avoid contamination.
    Correction: 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 135°F.
  • Temperature Measuring Devices (repeated violation)
    Observation: There was no temperature measuring device located in several refrigeration units.
    Correction: 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.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: 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.
  • Light Bulbs Protective Shielding
    Observation: Light bulb in walk-in cooler and freezer not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
11/05/2014Routine
  • Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
    Observation: The comminuted steak was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
    Correction: Continue to cook the meat to heat all parts to 155°F or above for 15 seconds, 145°F for 3 minutes, 150°F for 1 minute, or instantaneously at 158°F.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Sausage gravy hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Temperature Measuring Devices (corrected on site)
    Observation: There was no temperature measuring device located in the customer counter refrigerator.
    Correction: 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.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the shelving for storage of cleaned pans and lexans.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
    Observation: Clean pans and lexans were observed stored with the food-contact surface facing upward.
    Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • Mops - Drying Mops
    Observation: Mops not hung up to air dry.
    Correction: 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.
07/07/2014Routine
Non-critical violation should be corrected within 20 days.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Grease accumulation noted under the grill.
    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.
03/11/2014Follow-up
Ensure all refrigerators are equipped with thermometers.
BIG improvement in food handling practices noted.
Will return on/about March 11, 2014 to check on hot water situation.
Hot water at the three compartment sink registered at 110+.

  • Hair Restraints - Effectiveness
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: 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. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: Dispensing utensils improperly stored between uses. Plastic cup (with no handle) was being used to scoop ice for drinks.
    Correction: 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 135°F.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: No sanitizer observed in wiping cloth buckets.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Not hot water available at any of the hand sinks in the facility. Operator called while inspector was present to have adjustments made.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Grease build-up noted under the flat top grill and the fryers noted in need of cleaning.
    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.
02/28/2014Routine
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation)
    Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Correction: 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.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: While dispensing french fries, fries come into contact with bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Gloves - Use Limitation
    Observation: Single-use gloves saved for reuse
    Correction: Cease reuse and discard gloves when interruptions occur in the operation.
  • Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
    Observation: Sliced tomato, cheese slices, and foods in the warming drawers for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The door gasket to the salad prep reach-in and french fry freezer is in poor repair.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floor under the grill observed with LARGE amount of grease build-up.
    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.
10/01/2013Routine
All violations from the previous inspection have been corrected.
Delfield reach-in had been turned up to keep foods from freezing.
Hand washing and glove changing procedures has dramatically improved.
Continue to train to employees on hand washing and changing gloves. Recommended self inspections daily.

No violation noted during this evaluation.
05/22/2013Follow-up
Hand washing/glove changing procedures must be addressed with all staff on a routine basis! Self inspections should be implemented to ensure safe food is served.
Eating should occur in designated employee break room, not the kitchen.
Front under counter cooler and Delfield under counter reach-in freezer by fryers need thermometers.
A follow-up will occur on/about 05/22/2013 to review items listed above. Critical items must be addressed with staff immediately.

  • Critical: Hands - When to Wash*
    Observation: Prior to donning gloves employee did not wash hands, several times.
    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.
  • Critical: Eating, Drinking, or Using Tobacco*
    Observation: Employee and manager observed eating leftover breakfast food in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
    Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • Critical: Food Contact with Equipment and Utensils* (repeated violation)
    Observation: Employee observed cleaning grill and handling dirty gloves with the same gloves used to handle food.
    Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Canadian bacon cold holding at improper temperatures.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Liquid eggs cold holding at improper temperatures. Liquid eggs observed being held on the counter. Liquid eggs were discarded.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Food-PHF/TCS-Cold Holding-shell eggs
    Observation: Shell eggs were observed being stored on the counter.
    Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
  • Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
    Observation: No timers were set for warming drawers as well as prep line used to store cheese and sliced tomatoes.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Ambient air temperature in the Delfield under counter cooler on the line observed at 46 F. Layer of ice accumulation observed on the fans. All foods were moved from the cooler. Do not place any potentially hazardous foods in this cooler unit it is capable of maintaining 41 F or below.
    Correction: Repair the Delfield under counter cooler on the line 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 cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
05/08/2013Routine
All other violations have been corrected.
Ensure timers are set each time food is placed in warming drawers or prep line.

  • Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
    Observation: Timers on items in warming drawers and cheese slices.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
12/20/2012Follow-up
Facility has adequate metal stem thermometers and quaternary ammonium test kit.
Employee health policy MUST be implemented immediately! Once again provided operator with FDA form 1-B. ALL employees must be familiar with the five major foodborne illnesses/symptoms and reporting procedures.
Do not use the delfield reach-in cooler on the line until it has been repaired.
Review glove changing procedures will ALL employees.
Recommended doing self inspection daily to ensure compliance.
A follow-up inspection will occur on/about December 20, 2012.
Non-critical violations must be corrected within 30 days.

  • Critical: Employee Health*
    Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
    Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
  • Critical: Food Contact with Equipment and Utensils* (corrected on site)
    Observation: The same gloves were used to sanitizer counter, handle raw sausage patty, and bagel.
    Correction: Use only cleaned and sanitized utensils or equipment during food preparation.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Cheese and Canadian bacon cold holding at improper temperatures. Foods were moved to the walk-in cooler.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Time as a Public Health Control* (repeated violation)
    Observation: Several foods in the warming drawers for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Review procedures for hold times on cheese.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • Temperature Measuring Devices
    Observation: Thermometers are needed in the reach-in freezer & reach-in cooler on the cook line, the delfield salad cooler, Bev air freezer, and front reach-in salad cooler. Thermometer was placed in the cooler on the cook line.
    Correction: 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.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Reach-in Delfield cooler on the cook line observed with an ambient air temperature of 50 F. Several reach-in freezers observed with heavy accumulation of ice and the door of the reach-in freezer by the french fry fryers does not seal properly.
    Correction: Repair the refrigeration 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 refrigeration, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Equipment - Non-Food Contact Surfaces and Utensils
    Observation: Surfaces of the soda nozzles was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Correction: Clean the surface of soda nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
    Observation: Water from the handwashing sink at by the ice machine was measured at a temperature less than 100°F. (75 F)
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Heavy accumulation of food/grease observed on the floor under the grills.
    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.
12/10/2012Routine
Food items in the drawers as well as on the prep line must be labeled as to when are to be discarded.
Frequent hand washing was observed.
Non-critical violation must be corrected within 30 days.

  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Burrito mixture cold holding at improper temperatures. Food was voluntarily discarded.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
    Observation: Food items in drawers and food items on prep line for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • Temperature Measuring Devices (repeated violation)
    Observation: There were no temperature measuring devices located in several of the refrigeration units.
    Correction: 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.
  • Handwashing Cleanser - Availability (corrected on site)
    Observation: Soap was not provided at the hand washing lavatory in the prep area.
    Correction: 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.
11/05/2010Routine

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