McDonald's - Wards Crossing, 4030 Wards Road, Lynchburg, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: McDonald's - Wards Crossing
Address: 4030 Wards Road, Lynchburg, Virginia
Total inspections: 19
Last inspection: Jun 9, 2009

Restaurant representatives - add corrected or new information about McDonald's - Wards Crossing, 4030 Wards Road, Lynchburg, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0450 - Corrected During Inspection Critical Repeat Observed bare hand contact with ice cream cone.
  • 0550 - Corrected During Inspection Ice scoops stored without the handles being up in the ice machine and the front ice bin.
  • 1320 - There was no temperature measuring device located in the line reach-in cooler, prep unit, or top drive-thru cooler.
  • 1570 - The door gasket to the prep unit is in poor repair.
  • 3660 - Current permit is not posted in a place where it is readily observable by the public.
June 09, 2009Routine--Details / Comments
No violation noted during this evaluation. June 09, 2008Follow-up00Details / Comments
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food (tiny ice cream cones) with their bare hands.
  • 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution in the dishmachine was observed below 100ppm. (Operation is sanitizing using their 3-vat sink.)
June 02, 2008Routine--Details / Comments
  • 1570 - Corrected During Inspection Small Freezer on the line needs defrosting.
  • 1780 - Corrected During Inspection Critical Observed a black substance on the underside of the drink dispenser of the drive through.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (restrooms & hand wash stations in kitchen)
July 12, 2007Routine12Details / Comments
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the reach in freezer is not accurate(Broken).
  • 1320 - There was no temperature measuring device found in the salad ref.
January 29, 2007Routine02Details / Comments
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 1570 - walkin ref door not closing properly was observed in a state of disrepair and damaged.
  • 1660 - Corrected During Inspection The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 while the actual temperature was 140
  • 1680 - Corrected During Inspection Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<°F>. To Correct:
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the front service area
July 21, 2006Routine24Details / Comments
No violation noted during this evaluation. April 20, 2006Other00Details / Comments
0240 - INFORMATION FOR MANAGER ONLYEmployees( not observed) working in the food service area without proper hair restraints may need to be watched more carefully and reinforced as neededApril 17, 2006Complaint01Details / Comments
2660 - The cover to the feminine napkin refuse container in the ladies room stall does not close,repair it or replace it.January 19, 2006Routine01Details / Comments
No violation noted during this evaluation. July 18, 2005Routine00Details / Comments
No violation noted during this evaluation. July 18, 2005Routine00Details / Comments
No violation noted during this evaluation. May 18, 2005Complaint00Details / Comments
No violation noted during this evaluation. February 21, 2005Follow-up00Details / Comments
  • 1610 - Repeat The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
  • 1660 - Repeat The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 165 while the actual temperature was 150
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<°175 dropping to 160F>. To Correct:
February 15, 2005Follow-up12Details / Comments
  • 1330 - There is no readable data plate on the warewashing machine.
  • 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
  • 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 165 while the actual temperature was 150
February 03, 2005Follow-up03Details / Comments
  • 1320 - Repeat There was no temperature measuring device located in the salad prep unit
  • 1330 - There is no readable data plate on the warewashing machine.
  • 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.The warewasher was not able to be documented as have any proper sanitizing agent.
  • 2190 - Water from the handwashing sink at all handsinks was measured at a temperature less than 110F.
January 27, 2005Routine--Details / Comments
  • 1800 - The nonfood contact surface of the @EQUIPMENT@ has accumulations of grime and debris. Exhaust hoods, gaskets of several reach-in units.
  • 0470 - Critical Unwrapped or uncovered food in the @LOCATION@. Walk-in freezer.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Walk-in freezer.
  • 1570 - @EQUIPMENT@ was observed in a state of disrepair and damaged. Dishmachine door not closing properly, thermometer not functioning.
  • 1320 - Repeat There was no temperature measuring device located in the @EQUIPMENT@. Several reach-in units.
  • 2890 - Light bulb in @LOCATION@ not shielded, coated, or otherwise shatter-resistent. Dry storage area. Corrected
  • 3180 - @Physical structure@ in the @Location@ noted in need of cleaning. Floors of walk-in freezer, dishmachine area, and dry storage area.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: @EQUIPMENT@. Microwave ovens.
July 27, 2004Routine26Details / Comments
  • 1800 - The nonfood contact surface of the @EQUIPMENT@ had accumulations of grime and debris. Reach-in coolers and walk-in cooler / freezer floors.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. Walk-in freezer floor.
  • 1570 - @EQUIPMENT@ was observed in a state of disrepair and damaged. Spray nozzle at the dishwash area.
  • 1320 - Repeat There was no temperature measuring device located in the @EQUIPMENT@. Reach-in units behind the line. 3 total missing.
  • 2890 - Light bulb in @LOCATION@ not shielded, coated, or otherwise shatter-resistent. Walk-in cooler.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: @EQUIPMENT@. Grills, fryers, microwave ovens.
March 17, 2004Routine15Details / Comments
  • 1320 - There was no temperature measuring device located in the french fry reach-in freezer.
  • 0570 - There was no sanitizer detected in the wiping cloth solution. The mngr. corrected this item at the time of evaluation. The chlorine level was at 100 ppm chlorine.
April 29, 2003Routine02Details / Comments

June 09, 2009 (Routine)



Violations:
  • 0450 - Corrected During Inspection Critical Repeat Observed bare hand contact with ice cream cone.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 0550 - Corrected During Inspection Ice scoops stored without the handles being up in the ice machine and the front ice bin.
    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 135F.
  • 1320 - There was no temperature measuring device located in the line reach-in cooler, prep unit, or top drive-thru 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.
  • 1570 - The door gasket to the prep unit is in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 3660 - Current permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.

June 09, 2008 (Follow-up)

Comments:
Good Job!

June 02, 2008 (Routine)



Violations:
  • 0450 - Critical Employees observed handling ready-to-eat (RTE) food (tiny ice cream cones) with their bare hands.
    Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution in the dishmachine was observed below 100ppm. (Operation is sanitizing using their 3-vat sink.)
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.

July 12, 2007 (Routine)



Violations:
  • 1570 - Corrected During Inspection Small Freezer on the line needs defrosting.
    Defrost the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
  • 1780 - Corrected During Inspection Critical Observed a black substance on the underside of the drink dispenser of the drive through.
    Clean drink dispenser to prevent the growth microorganisms on those surfaces.
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (restrooms & hand wash stations in kitchen)
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

January 29, 2007 (Routine)



Violations:
  • 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the reach in freezer is not accurate(Broken).
    Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
  • 1320 - There was no temperature measuring device found in the salad ref.
    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.

July 21, 2006 (Routine)



Violations:
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1570 - walkin ref door not closing properly was observed in a state of disrepair and damaged.
    Repair the WI ref door closer 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 WI door closer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1660 - Corrected During Inspection The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 while the actual temperature was 140
    Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
  • 1680 - Corrected During Inspection Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<°F>. To Correct:
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
  • 1700 - Corrected During Inspection 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.
  • 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the front service area
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
Comments:
Warewasher was set on hot water sanitize and temps not adequate,changed to chemical and had to prime to get set for proper sanitizing.Individuals operating the warewasher seem to not be giving proer attention to whether the machine is actually sanitizing.This responsibility needs to be reinforced.

April 20, 2006 (Other)

Comments:
Watched breakfast operation,all workers with food preparation and single serve articles have hair restraints. Any workers that float that may handle or be over the area of single service utensils or articles on prep line or final service line placing covers on single service containers need to have effective hair restraints

April 17, 2006 (Complaint)



Violation: 0240 - INFORMATION FOR MANAGER ONLYEmployees( not observed) working in the food service area without proper hair restraints may need to be watched more carefully and reinforced as needed
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.
Comments:
I discussed with the manager,Kathy Jennings, possible concerns regarding the complaint as noted above.No actual violation was noted regarding these possible concerns at visit.Certainly there could have been an isolated incident of contamination.

January 19, 2006 (Routine)



Violation: 2660 - The cover to the feminine napkin refuse container in the ladies room stall does not close,repair it or replace it.
Provide a cover that closes properly to the feminine napkin refuse container in the ladies room stall.

July 18, 2005 (Routine)

Comments:
Manager requested to return in 45-60 minutes- lunch busy.

July 18, 2005 (Routine)

Comments:
Remind employees of personal hygiene, after sneezing, coughing, etc. W I Ref mix checked at 41 degrees F,air temp 45-47'F,manager having ref. checked for proper temperatures and defrost cycles

May 18, 2005 (Complaint)

Comments:
Discussed concerns of complaint with the manager Kathy Jennings confirming that clam grill was errantly not set properly and that it was corrected,proper temperatures were documented and confirmed that proper guidelines are being followed.Shift managers and cooks were all made aware of problem and to double check for proper settings on grills.

February 21, 2005 (Follow-up)

Comments:
Not using hot water sanitization,wash 130degrees F+ and 130degrees F+ rinse with 50-100ppm Cl residual -OK

February 15, 2005 (Follow-up)



Violations:
  • 1610 - Repeat The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
    Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.When leaving the warewasher was beig reset for chemical sanitizing
  • 1660 - Repeat The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 165 while the actual temperature was 150
    Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
  • 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<°175 dropping to 160F>. To Correct:
    Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
Comments:
Unable to have warewasher properly meet its on guidelines of operation for sanitizing using hot water sanitizing.Operator decided to go to chlorine sanitizing min of 130 wash and 130 chemical rinse.

February 03, 2005 (Follow-up)



Violations:
  • 1330 - There is no readable data plate on the warewashing machine.
    Provide a data plate for the warewashing machine that lists the machine's design and operating specifications. Have placed on front of machine where it can be readily seen and read.
  • 1610 - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
    Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
  • 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 165 while the actual temperature was 150
    Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.

January 27, 2005 (Routine)



Violations:
  • 1320 - Repeat There was no temperature measuring device located in the salad prep unit
    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.
  • 1330 - There is no readable data plate on the warewashing machine.
    Provide a data plate for the warewashing machine that lists the machine's design and operating specifications. Have placed on front of machine where it can be readily seen and read.
  • 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
    Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.The warewasher was not able to be documented as have any proper sanitizing agent.
    Obtain a chlorine test kit or whatever is needed to document sanitizing agent so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 2190 - Water from the handwashing sink at all handsinks was measured at a temperature less than 110F.
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.

July 27, 2004 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the @EQUIPMENT@ has accumulations of grime and debris. Exhaust hoods, gaskets of several reach-in units.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0470 - Critical Unwrapped or uncovered food in the @LOCATION@. Walk-in freezer.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Walk-in freezer.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1570 - @EQUIPMENT@ was observed in a state of disrepair and damaged. Dishmachine door not closing properly, thermometer not functioning.
    Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1320 - Repeat There was no temperature measuring device located in the @EQUIPMENT@. Several reach-in units.
    Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • 2890 - Light bulb in @LOCATION@ not shielded, coated, or otherwise shatter-resistent. Dry storage area. Corrected
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3180 - @Physical structure@ in the @Location@ noted in need of cleaning. Floors of walk-in freezer, dishmachine area, and dry storage area.
    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.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: @EQUIPMENT@. Microwave ovens.
    Clean and sanitize these surfaces for food contact.

March 17, 2004 (Routine)



Violations:
  • 1800 - The nonfood contact surface of the @EQUIPMENT@ had accumulations of grime and debris. Reach-in coolers and walk-in cooler / freezer floors.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 0610 - Food stored on the floor. Or Food stored less than 6" above the floor. Walk-in freezer floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1570 - @EQUIPMENT@ was observed in a state of disrepair and damaged. Spray nozzle at the dishwash area.
    Repair the @EQUIPMENT@ 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 @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1320 - Repeat There was no temperature measuring device located in the @EQUIPMENT@. Reach-in units behind the line. 3 total missing.
    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.
  • 2890 - Light bulb in @LOCATION@ not shielded, coated, or otherwise shatter-resistent. Walk-in cooler.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: @EQUIPMENT@. Grills, fryers, microwave ovens.
    Clean and sanitize these surfaces for food contact.

April 29, 2003 (Routine)



Violations:
  • 1320 - There was no temperature measuring device located in the french fry reach-in freezer.
    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.
  • 0570 - There was no sanitizer detected in the wiping cloth solution. The mngr. corrected this item at the time of evaluation. The chlorine level was at 100 ppm chlorine.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
Comments:
Note: The dishmachine was sanitizing. The test strip turned color completely.

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