Mcdonald's #6226, 3367 Commander Shepard Blvd., Hampton, VA 23666 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: McDonald's #6226
Address: 3367 Commander Shepard Blvd., Hampton, VA 23666
Type: Fast Food Restaurant
Phone: 757 865-0643
Total inspections: 13
Last inspection: 01/28/2016

Restaurant representatives - add corrected or new information about Mcdonald's #6226, 3367 Commander Shepard Blvd., Hampton, VA 23666 »


Inspection findings

Inspection date

Type

All temperatures were taken internally unless otherwise noted.
  • Person in Charge
    Observation: Establishment does not have a Hampton registered certified food manager.
    Correction: Obtain the certified food manager credentials at the Hampton health department.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands before handling single service items, after touching bare human body parts ( mouth), eating, .
    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: Food - Potentially Hazardous Food - Cold Holding*
    Observation: The following food is cold holding at improper temperatures:
    >> Tomatoes 58*F

    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.
  • Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
    Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
    Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose
    Observation: The handwash stations at the following locations is being used for purposes other than washing hands:
    >> Front retail area.
    >> Three compartment sink.

    Correction: The handwash facility identified above is to be used for washing hands only.
01/28/2016Routine
  • Critical: Time as a Public Health Control*
    Observation: Steak, egg patties for which time rather than temperature is being used as a control was not served or discarded by the expiration time as indicated by the employee.
    Correction: Discard food that was not served within the time limits specified in compay policy.
07/09/2015Routine
Sanitizer dispenser and multiplex machine components leaking. Tile damage locate at the wall next to the ice cream machine. All temperatures were taken internally unless otherwise noted.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station at the front service area is being used for purposes other than washing hands. Storing wiping cloth rags.
    Correction: The handwash facility identified above is to be used for washing hands only
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station at the front service area is being used as a dump station. Coffee was observed in the basin.
    Correction: The handwash facility identified above is to be used for washing hands only
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory at the three compartment sink.
    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
03/19/2015Routine
  • Critical: Hands - When to Wash*
    Observation: A food employee was observed using a wiping cloth to wipe down soiled counters/ food contact surfaces, with gloves on and proceeded to prepare chicken sandwiches before changing gloves and washing 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.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
    Observation: Wiping cloths improperly stored between use. Clothes were not stored in sanitizing solutions after usage.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Temperature Measuring Devices (corrected on site)
    Observation: There was not a temperature measuring device located in the undercounter refrigeration units located at the coffee station and salad area.
    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
    Observation: The handwashing facility located at the front service counter 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 food cart preventing its use.
11/21/2014Routine
  • Critical: Employee Health* (corrected on site)
    Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus.
  • Critical: Hands - When to Wash*
    Observation: A food employee handled dirty utensils at the three compartment sink with gloves on, but need change wash his hands or change gloves before engaging in food preparation. Another employee was observed wiping his hand off on his clothes with gloves on, and did not wash his hands or change gloves.
    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. Employees are to wash hands before donning a new pair of gloves.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: In use open drinking containers stored in a manner that may contaminate food contact surfaces or utensils. Employee walked through the kitchen from the break room and placed his open soda can in a cooler above ready to eat food.
    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.
  • Utensils - In-Use - Between-Use Storage
    Observation: Ice scoop stored in a soiled food pan.
    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.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The following equipment was observed in a condition that prevents necessary maintenance and easy cleaning:
    >> Dasani mini cooler racks rusty.
    >> Dasani mini cooler door gaskets torn.
    >> Front undercounter cooler racks rusty.

    Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • Plumbing System Maintained in Good Repair (repeated violation)
    Observation: Faucet has a continuous leak located at the three compartment sink.
    Correction: Repair.
  • Handwashing Signage/Handwashing Facilities (corrected on site)
    Observation: The sign that notifies food employees to wash their hands is not provided in the male rest-room.
    Correction: Provide a sign/poster that is clearly visible to all employees
  • Physical Facilities in Good Repair
    Observation: Water damage to the floor and wall located in the back storage area.
    Correction: Repair.
07/25/2014Routine
All temperatures were taken internally.
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: Small reach-in cooler observed with a pan of onions that had a dispensing spoon with the handle in contact with the onions.
    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: Wiping cloths improperly stored between use at the drive thru window.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
    Observation: Shelving in the cleaning storage closet noted having soiled cardboard lining the shelves.
    Correction: Discontinue using cardboard or any material that has absorbent characteristics.
  • Temperature Measuring Devices (corrected on site)
    Observation: There was no temperature measuring device located in the mocha ingredient reach-in.
    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 - Fixed Equipment, Spacing or Sealing
    Observation: The 3-vat sink is not sealed to adjoining equipment or walls.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The following equipment was is poor repair:
    1. Drive thru reach-in cooler has a torn gasket.
    2.Salad storage cooler behind customer line noted with rusty racks.
    3. Small cooler used to store eggs has rusty racks.

    Correction: Repair or replace.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the the following equioment has accumulations of grime and debris:
    1. Top of ice cream machine.
    2. Behind soda machine located at the drive thru there was spillage of soda/ liquids.
    3.Reach-in cooler door gaskets,( Coolers at drive thru and mocha line, Egg storage cooler).

    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Plumbing System Maintained in Good Repair
    Observation: 3Vat sink observed with a leaky faucet.
    Correction: Repair.
  • Refuse - Covering Receptacles (corrected on site)
    Observation: Outside dumpster refuse container was open.
    Correction: Cover all waste containers when not in continuous use.
  • Hand Drying Provision (corrected on site)
    Observation: Hand drying towels was not provided at the hand sink located in the kitchen adjacent to the cook line
    Correction: Provide hand towels at the handsink.
04/09/2014Routine
All temperatures are internal unless otherwise noted.
  • Non-Food Contact Surfaces
    Observation: The following non-food contact surfaces need cleaning:
    - interior of the grill frame
    - two door low boy freezer handle

    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Physical Facilities in Good Repair
    Observation: The following physical structures are not maintained in good repair:
    >>Ceiling not sealed at ceiling mounted fixtures
    >>Wall tile under 3 compartment sink
    >>Grout and wall left of multi plex

    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: The floor around the hot water heater is in need of cleaning
    Correction: Clean
03/06/2013Routine
The walk in cooler has been down since 10/15/2012. The restaurant has a refrigerated truck in the rear of the facility at this time. The contents of the walk in cooler were placed into the walk in freezer when the walk in cooler went down. The items were removed from the freezer and placed into the refrigerated truck on 10/16/2012. The walk in cooler was being serviced by a contractor during my inspection. The facility has drastically improved the condition of the kitchen area through extra cleaning by employees and more employee training.
  • Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
    Observation: Observed that the hamburger pattys in the walk in freezer were not covered.
    Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The following non food contact surfaces are in need of cleaning:
    -The top of the hot water heater
    -The racks in the undercounter refrigerator located next to the mcflurry machine

    Correction: Clean
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: The floor around the hot water heater is in need of cleaning.
    Correction: clean
10/18/2012Routine
All temperatures are internal unless otherwise noted.
  • Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
    Observation: Observed that the hamburger pattys in the undercounter freezer were not covered.
    Correction: Prevent cross contamination by storing food in packages, covered containers, or wrappings.
  • Food Storage - Clean and Dry Location
    Observation: Observed hamburger patties in the box on the floor next to the cook line.
    Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Food 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 and Utensils - Good Repair and Calibration
    Observation: The thermometer in the undercounter at the drive thru window is broken.
    Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • Non-Food Contact Surfaces
    Observation: The following non food contact surfaces are in need of cleaning:
    -The top of the hot water heater
    -The racks in the undercounter refrigerator located next to the mcflurry machine

    Correction: clean
  • Equipment and Utensils, Air-Drying Required
    Observation: Observed employee cloth-drying rather than air-drying an ice scoop after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Observesd soda lids stored on top of soda dispensing machine rather than in the lid storage columns.
    Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
  • Handwashing Signage/Handwashing Facilities (repeated violation)
    Observation: The handsink located next to the ice coffee machine does not have signage.
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The floor around the hot water heater is in need of cleaning.
    Correction: Clean
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
    Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
07/03/2012Routine
All temperatures are internal unless otherwise noted.
  • Critical: Hands - When to Wash* (repeated violation)
    Observation: A food employee failed to properly wash hands and change gloves after handling raw food product.
    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.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The following gaskets are in poor repair:
    >>Ice machine lid
    >>Wall mounted freezer

    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • Equipment - Cooking and Baking Equipment
    Observation: The food contact equipment surface of the bake trays are observed soiled with accumulations of grime and debris.
    Correction: Clean the food contact surface of the bake trays to prevent accumulations that may reduce heat transfer to adequately cook food and to prevent attract of insects when not in use.
  • Non-Food Contact Surfaces
    Observation: The following non food contact surfaces are in need of cleaning:
    >>Cabinetry under dining room drink line

    Correction: Clean
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: The following food cpontainers were observed stored with the food-contact surface facing upward:
    >>Breakfast trays
    >>Popcorn chicken boxes

    Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • Handwashing - Using a Handwashing Lavatory
    Observation: The handwashing facility located at the mc cafe sink is blocked by a food cart, 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 cart preventing its use.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose
    Observation: The handwash station located next to 3 compartment sinkhad a food tray in it. Food trays are not to be stored in hand washing sink.
    Correction: The handwash facility identified above is to be used for washing hands only
  • Physical Facilities in Good Repair
    Observation: The followuing physical structures are not maintained in good repair:
    >>Ceiling not sealed at ceiling mounted fixtures
    >>Wall tile under 3 compartment sink
    >>Grout and wall left of multi plex

    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: The following physical structures are in need of cleaning:
    >>Floor under pass thru/from assembly line
    >>Floor under customer service line
    >>Floor behind hot water heater

    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*
    Observation: Observed chemicals stored on McCafe cart at food service line.
    >>Observed magnosol pads stored w/ cleaners in chemical storage closet.

    Correction: Containers of cleaning chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
03/30/2012Routine
All food temperatures are internal
  • Critical: Hands and Arms Cleaning Procedure*
    Observation: Employees observed washing their hands in water that was below 100* (76*).
    Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water that is at least 100*.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Observed an employee fail to wash his hands while changing his gloves going from raw chicken to raw hamburger.
    Correction: Instruct employee's to wash their hands each time they change gloves to prevent cross contamination in case the gloves are defective.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the smoothie 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 - Good Repair and Proper Adjustment
    Observation: Undercounter freezer near the fryers gasket is torn.
    Correction: Replace.
  • Equipment - Cooking and Baking Equipment (corrected on site)
    Observation: The cavity of the microwave oven is observed soiled.
    Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • Non-Food Contact Surfaces
    Observation: The following non-food contact surfaces need cleaning:
    - interior of the grill frame
    - two door low boy freezer handle

    Correction: clean.
  • Critical: Plumbing System Maintained in Good Repair*
    Observation: Hot water (at least 100*) was not provided at any of the hand sinks. Hot water was available at the 3 compartment sink.
    Correction: Manager has contacted a plumber. Hand sinks must have water that is at least 100* by November 21, 2011. A follow up will be conducted at this date.
  • Plumbing System Maintained in Good Repair
    Observation: The hand sink near the 3 compartment sink faucet is loose.
    Correction: Seal the faucet to the sink.
  • Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site)
    Observation: There is no refuse container at the area immediately adjacent to the cook line hand sink.
    Correction: Provide a refuse container for the disposal of paper towels at the cook line hand sink.
  • Refuse - Covering Receptacles
    Observation: Dumpster or outside refuse container was open or uncovered.
    Correction: Cover all waste containers when not in continuous use.
  • Handwashing Signage/Handwashing Facilities
    Observation: A sign or poster that notifies food employees to wash their hands is not provided in the rest-rooms used by food employees
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • Physical Facilities in Good Repair
    Observation: The following physical facilities are in poor repair:
    - holes in the wall near the ice machine
    - holes in the wall near the 3 compartment sink

    Correction: Fill the holes so that the walls are smooth, durable, and nonabsorbent.
11/18/2011Routine
All temperatures are internal unless otherwise noted.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The soda dispenser in the rear of the facility is leaking and water is pooling at the base of the display machines.
    Correction: Repair or replace the equipment
  • Non-Food Contact Surfaces
    Observation: The following non-food contact surfaces need to be cleaned:
    -Interior of wooden shelves used to store condiments next to drink machine
    -Interior of fryer cabinets
    - Gaskets on the UC reefer next to deep fryer
    -The outside of the water heater
    -Dry storage racks in the rear of the restaurant

    Correction: Clean
  • Equipment and Utensils, Air-Drying Required
    Observation: Plastic food containers were found stacked while wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Clean platic food storage containers were observed stored with the food-contact surface facing upward.
    Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • Physical Facilities in Good Repair
    Observation: The walls directly to the right of the rear entrance are cracked and not mained in good repair
    -The ceiling tiles above linen washing machine have signs of water damage
    -Ceiling tile missing above hot water heater

    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: The following physical structures are in need of cleaning:
    -Walls behind bread storage racks
    -Floors behind ice machine in rear of facility
    -Walls behind deep fryers
    -Walls above 3 compartnment sink

    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.
09/14/2011Routine
All food temperatures are internal unless otherwise noted.
  • Hair Restraints - Effectiveness (corrected on site)
    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.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: The soda machine in back storage appears to have a leak (standing water)
    Correction: Repair or Replace
  • Non-Food Contact Surfaces
    Observation: Roach droppings / dust accumulation on wall shelf by back electrical boxes
    Correction: Clean
  • Physical Facilities in Good Repair
    Observation: The ceiling gridwork in the back has rust in some areas. Ceiling tiles in back are stained/spotted yellowed in some areas throughout kitchen.
    Correction: Repair or Replace
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: The following structures are in need of cleaning:
    -floor by washer in back
    -floor by soda boxes in back
    -floor in chemical closet
    -floor under ice machine
    -floor under grill
    -floor under fryers
    -floor under drive thru tables

    Correction: Clean
04/27/2011Routine

Do you have any questions you'd like to ask about McDonald's #6226? Post them here so others can see them and respond.

×
McDonald's #6226 respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend McDonald's #6226 to others? (optional)
  
Add photo of McDonald's #6226 (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Recently added reviews

Name City Users' Rating
Temple Farms CateringHampton, VA
****
Reynolds Cafe'Richmond, VA
****
Trudys DonutsNorth Chesterfield, VA
*****
Jessy's Taco BistroNorfolk, VA
****
Holy SmokeChincoteague Island, VA
****•
Cliffy'sSalem, VA
*****
Lisa's Bar & Grill LLCPortsmouth, VA
Waffle House #1190Richmond, VA
*****
CC Eats & TreatsRoanoke, VA
*****
Farm And SeaParksley, VA
****•

Restaurants in neighborhood

Name

Hardee's #2830
Brandons Kitchen
Papa John's Pizza #61932
I Can Child Care & Learning Center
Shun Xing Chinese Restaurant
Bojangles #1090
Marco's Pizza #2003
Emmanuel Lutheran Preschool and Child Development Center

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near: