McDonald's of Lovingston, 85 Callohill Drive, Lovingston, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
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April 03, 2009 | Routine | 3 | 2 | Details / Comments |
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September 09, 2008 | Routine | - | - | Details / Comments |
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October 10, 2007 | Routine | 1 | 6 | Details / Comments |
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September 15, 2006 | Routine | 0 | 6 | Details / Comments |
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July 20, 2005 | Routine | 0 | 6 | Details / Comments |
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July 20, 2005 | Routine | 0 | 6 | Details / Comments |
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July 20, 2005 | Routine | 0 | 6 | Details / Comments |
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January 19, 2005 | Routine | 1 | 5 | Details / Comments |
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June 02, 2004 | Routine | 1 | 5 | Details / Comments |
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October 31, 2003 | Routine | 3 | 5 | Details / Comments |
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April 24, 2003 | Routine | 1 | 7 | Details / Comments |
April 03, 2009 (Routine)
Violations:
- 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. - 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Provide a backflow or backsiphonage prevention device on all threaded faucets. Install a double check valve w/ an atmospheric vent or a pressur -type vacuum breaker. - 2310 - Critical The handwashing facility located at the back of the kitchen is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trays preventing its use. - 3080 - Less than 10 foot candles of light was noted in the walk-in cooler.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
September 09, 2008 (Routine)
Violations:
- 0470 - Corrected During Inspection Critical Raw food of animal origin [shell eggs over lettuce] holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
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. - 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0850 - Corrected During Inspection Critical Repeat Sliced tomatoes 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.
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. - 3030 - Corrected During Inspection No disposable towels were provided at either hand washing lavatory.
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 - 3220 - Repeat Mops not hung up to air dry.
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. - 3340 - Corrected During Inspection Critical Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of sanitizer must be located in an area that is not above food, equipment, utensils, linens or single service items.
Facility was in good condition at the time of inspection. Most risk factors were corrected immediately. Food and equipment temperatures were found to be within the proper ranges. Glove use was observed when handling ready-to-eat foods. Employee health policy is in effect.
October 10, 2007 (Routine)
Violations:
- 0610 - Food stored on the floor or food stored less than 6" above the floor in both walk in units.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 0850 - Corrected During Inspection Critical Tomatoes 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.
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. - 1570 - The door gasket of the ice machine is (missing, damaged).
Place a work order to repair or replace the door gasket in accordance with the manufacturer's specifications. - 1770 C - Repeat Observed accumulations of food residue on the following nonfood-food contact surfaces: inside of the reach-in cooler adjacent to the soft serve station.
Maintain nonfood-contact surfaces of equipment clean. - 1860 - Corrected During Inspection A distinct, separate water sanitize after rinse of utensils and equipment was not observed.
Set up sanitizing station before beginning wash, rinse, sanitize process. - 2000 - Single service items observed unprotected from contamination in the dry storage area by being stored wrong-side-up and not in the original container.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 3270 - Methods are not being used to control pests
Install an air curtain or other means to control flies. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
good glove use when handling ready to eat foods was observed. Employee handwashing was observed. Time v. temperature as a policy for some potentially hazardous foods in place but should be more closely monitored.
September 15, 2006 (Routine)
Violations:
- 0570 - Wiping cloths improperly stored between use.1. Quaternary ammonium solution rated 0 ppm.2. Sanitizer solution storing cloths was heavily soiled.
Ensure wet wiping cloths are stored in clean chemical sanitizer at the proper concentration between use. - 0690 - Corrected During Inspection Cooked bacon not covered while stored above hot line.
Protect food from miscellaneous sources of contamination. - 1320 - Repeat There was no temperature measuring device located in the salad reach-in or the front reach-in..
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. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Hot line lower shelvesTop exterior of soft serve machineInterior of front reach-in
Maintain nonfood-contact surfaces of equipment clean. - 3180 - Floor under griddle noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3220 - Corrected During Inspection Mops not hung up to air dry.
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.
Hand sinks are stocked with soap and towels. Hot and cold food holding temperatures are good.
July 20, 2005 (Routine)
Violations:
- 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Wiping cloth stored on front counter.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination. Bacon stored uncovered on prep line.
Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. - 1320 - There was no temperature measuring device located in the prep unit and the meat 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. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Ventilation hood baffles
Maintain nonfood-contact surfaces of equipment clean. - 2310 B - The handwash station at the front counter is being used as a dump station.
The handwash facility identified above is to be used for washing hands only - 3180 - Sealent/wall at 3 bay sink noted in need of cleaning. Mold growth where sink is sealed to wall.
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.
Employees are wearing gloves to minimize bare hand contact. Chemical test strips and thermocoupler on hand. Handwash sinks are properly stocked. Employees are washing hands at appropriate times. Hot and cold holding temperatures are fine.
July 20, 2005 (Routine)
Violations:
- 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Wiping cloth stored on front counter.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination. Bacon stored uncovered on prep line.
Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. - 1320 - There was no temperature measuring device located in the prep unit and the meat 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. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Ventilation hood baffles
Maintain nonfood-contact surfaces of equipment clean. - 2310 B - The handwash station at the front counter is being used as a dump station.
The handwash facility identified above is to be used for washing hands only - 3180 - Sealent/wall at 3 bay sink noted in need of cleaning. Mold growth where sink is sealed to wall.
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.
Employees are wearing gloves to minimize bare hand contact. Chemical test strips and thermocoupler on hand. Handwash sinks are properly stocked. Employees are washing hands at appropriate times. Hot and cold holding temperatures are fine.
July 20, 2005 (Routine)
Violations:
- 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Wiping cloth stored on front counter.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination. Bacon stored uncovered on prep line.
Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. - 1320 - There was no temperature measuring device located in the prep unit and the meat 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. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Ventilation hood baffles
Maintain nonfood-contact surfaces of equipment clean. - 2310 B - The handwash station at the front counter is being used as a dump station.
The handwash facility identified above is to be used for washing hands only - 3180 - Sealent/wall at 3 bay sink noted in need of cleaning. Mold growth where sink is sealed to wall.
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.
Employees are wearing gloves to minimize bare hand contact. Chemical test strips and thermocoupler on hand. Handwash sinks are properly stocked. Employees are washing hands at appropriate times. Hot and cold holding temperatures are fine.
January 19, 2005 (Routine)
Violations:
- 1570 - The floor of the walk-in freezer has significant ice build-up from leaking condensation.
Repair the unit to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. NOTE: Shift manager states that a work order to repair the unit has been submitted. - 1800 - The nonfood contact surface of the walk-in cooler racks has accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. - 1960 - Repeat Plastic bins were found stacked while wet after cleaning and chemical sanitization.
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. - 2000 - Single service items observed unprotected from contamination. Carton of single service items were observed on the floor of dry storage area.
Store single service items in its original protective packaging or inverted in an approved dispenser at least 6" up off floor.. - 3260 - Corrected During Inspection Employees are not using the dressing rooms or lockers provided. Employees' jackets were observed atop the salad reach-in and in the dishwashing area.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. Employees' jackets and other outer wear should be stored in area designated for storage of personal items. - 3380 - Corrected During Inspection Critical Quaternary ammonia sanitizing solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Solution was in excess of 400 ppm. The solution dispenser is not operating correctly.
Utilize only sanitizing agents that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Chemical test strips and thermocoupler are on hand. Chlorine solution for wiping rags is the proper concentration. Employees are using gloves to minimize bare hand contact with RTE foods. All stored foods are properly date coded. Discussed with manager the need for wall hung racks to provide space for air drying utensils due to almost no space currently available for that function. Advised manager and dishwasher that dispensed sanitizing solution must be diluted and tested for proper concentration until dispenser is repaired. Demonstrated to dishwasher the procedure for using chemical test strips to check sanitizing solution concentration.
June 02, 2004 (Routine)
Violations:
- 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
Cover all waste containers when not in continuous use. - 1960 - Plastic bins were found stacked while wet after cleaning and chemical sanitization.
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. - 0450 C - Repeat Excessive bare hand contact with exposed food. An employee was using a disposable cup as an ice scoop in the drive thru area.
Minimize bare hand and arm contact with exposed food to reduce the potential for contamination. Use provided ice scoops with handles. - 0480 - Unlabeled food containers. A container of sugar was unlabeled.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning. CORRECTED. - 3340 - Critical Containers of various cleaners not stored separately from insecticides or rodenticides in the chemical storage closet.
Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides. CORRECTED. - 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: bacon strips on the prep line.
Store food in packages, covered containers, or wrappings.
Discussed the use of general use pesticides, and employees are properly using the chemicals. Digital timers are being used properly. Discussed the cleaning procedure for the soft serve machine, and employees are cleaning the equipment at appropriate intervals. Franchise standards state that all sanitizing buckets should be changed every 8 hours. The most frequently used buckets may require more frequent changing. The handsink is stocked, and employees are washing their hands properly. The overall cleanliness and sanititation of the facility is good.
October 31, 2003 (Routine)
Violations:
- 2310 B - Both handwash stations are being used as dump stations. Employees were observed dumping milkshakes and liquid egg products in each handsink.
The handwash facility identified above is to be used for washing hands only. - 0220 - Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. THESE DRINKS WERE REMOVED. CORRECTED DURING INSPECTION. - 2000 - Single service items were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2720 - Outside refuse container was being left open between uses. The side doors of the dumpster were left open between uses.
Cover all waste containers when not in continuous use. - 1320 - There were no temperature measuring devices located in the drive thru cooler, meat freezer near the grill, or in the fajita cooler near the back handsink.
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. - 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form. An employee was observed using a disposable cup as an ice scoop causing excessive bare hand contact with the ice.
Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. - 3340 - Critical A container of glass cleaner was not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. The container was stored with french fry containers.
Containers of chemicals and cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items. THE CHEMICAL CONTAINER WAS RELOCATED. CORRECTED DURING INSPECTION. - 2310 - Critical The handwashing facility located at the back of the kitchen was blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the plastic bins preventing its use. THE BINS WERE REMOVED. CORRECTED DURING INSPECTION.
Employees are washing their hands frequently and correctly. All food held using time as public health control have visible timers indictaing the discard time. Employees are preparing foods with gloves. A digital thermometer is available and is being used. Chemical test strips are available, and sanitizing solutions are changed every 4 hours. Discussed the cleaning of the ice cream machine. A built in sanitizing process occurs daily. The facility is clean and well maintained.
April 24, 2003 (Routine)
Violations:
- 0570 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 3660 - The 2003 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. - 1570 - Repeat Ice bin in drivein window area was observed in a state of disrepair and leaking.
Repair the @EQUIPMENT@ice bin to restore a state of condition that allows for proper operation without ice melt and condensation dripping onto floor. - 3260 - Employees are not using the dressing rooms or lockers provided for items like keys and pocketbooks.
Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided. - 1600 - The compartment(s) and upper sections of three basin sink are soiled with accumulations of soil.
Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours. - 1960 - Meat trays were found stacked while wet after cleaning and chemical sanitization.
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. - 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: Meat trays stored on shelf.
Clean and sanitize these surfaces for food contact. - 3080 - Less than 10 foot candles of light was noted in the walk-in cooler because one light is not funtioning.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
Soap dispenser in back kitchen is very difficult to operate. Recommend that a new dispenser be installed.
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