McDonalds #7430, 419 Chatham Heights Road, Fredericksburg, VA - Restaurant inspection findings and violations



Business Info

Restaurant: McDonalds #7430
Address: 419 Chatham Heights Road, Fredericksburg, Virginia
Total inspections: 11
Last inspection: Apr 10, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 1320 - Corrected During Inspection There was no temperature measuring device located in the display case and in the small RIC under display case
  • 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees Missing from women's restroom & front line handsink.
  • 3140 - Coats, bags and purses laying on shelf with equipment.
  • 3170 - Ceiling tiles are not place in the ceiling where additional soda or drink lines were run.
April 10, 2009Routine04Details / Comments
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. ()ppm observed)
  • 1770 A - Critical Repeat The interior of the dishwasher has a pink film that would not come off. I am not sure if this is a stain or yeasts.
  • 3270 - Effective methods are not being used to control pests. I observed 3 flies in the facility. They maybe coming in through the drive through window.
October 15, 2008Critical Procedures21Details / Comments
  • 1570 - Damaged items: cracked inset pan, melted spatula
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: yeasts on the interior of the ice machine, lemon wedge cutter with food debris on it
  • 1960 - Pans that fit into the hot holding cabinets were found after cleaning and chemical sanitization.
  • 3180 - Floor wall juncture (especially behind the ice machine and fryer lines) requires a detailed cleaning.
April 04, 2008Routine13Details / Comments
  • 0190 - Food employee with artificial nails or fingernail decorations other than nail polish observed handling exposed food.
  • 0470 - Corrected During Inspection Critical Raw animal food, shell eggs, stored on top of yogurt conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
  • 0550 - Corrected During Inspection Repeat In-use utensils improperly stored between use. Ice scoop stored on top of ice machine.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: ice tea bucket tops, interior of the ice machine has yeasts present
  • 2350 ii - Plumbing connections are leaking at the three compartment sink.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Light visible under the door threshold area.
May 22, 2007Routine24Details / Comments
  • 0140 - Corrected During Inspection Critical Improper handwashing procedures observed. Observed three employees not lathering for at least 20 seconds.
  • 0220 - Corrected During Inspection Critical Open drinking containers stored on work table in a manner that may contaminate food, food contact surfaces or utensils.
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use. Handle of ice scoop stored in contact with ice in ice machine.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use on work surfaces.
  • 1770 A - Corrected During Inspection Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: soda fountain nozzles at drive thru and in self-serve area.
  • 1800 - The nonfood contact surface of the cabinet under the condiment station has accumulations of grime and debris.
  • 2260 - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
  • 2720 - Corrected During Inspection Dumpster container was open.
  • 3270 - Observed several flies.
July 20, 2006Routine45Details / Comments
  • 0160 - Corrected During Inspection Critical Repeat A food employee failed to wash her hands before engaging in food preparation, after using wet wiping cloth to clean the prep station.
  • 0850 - Corrected During Inspection Critical Chopped lettuce, leaf lettuce, and 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.
  • 1700 - Critical There was no chlorine sanitizing solution available for use in the dish washing machine.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: nozzles at soda machine in drive thru.
  • 3340 - Corrected During Inspection Critical Containers of cleaners were stored on top of soda bags.
  • 3380 - Corrected During Inspection Critical Chloring sanitizing agent in wiping cloth buckets exceeded 200 ppm.
January 24, 2006Critical Procedures60Details / Comments
  • 0470 - Corrected During Inspection Critical Uncovered food in the walk in freezer (pies).
  • 0820 - Corrected During Inspection Critical Repeat 1/2 & 1/2 ST - 56, 1/2 & 1/2 IT - 49.2 in drive thru cold holding at improper temperatures.
  • 1570 - The door gasket of the walk in cooler is damaged.
  • 2200 - Critical An air gap between the water supply outlet and the flood rim level on the 3-compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  • 3170 - Broken tiles in wall underneath the chemical system.
  • 3220 - Corrected During Inspection Mops not hung up to air dry.
September 13, 2005Routine33Details / Comments
  • 0160 - Critical Repeat A food employee failed to wash her hands before engaging in food preparation after engaging in an activity which may have contaminated her hands.
  • 0820 - Critical Repeat HH: cooked eggs - 139.2 hot holding at improper temperatures.
  • 0820 - Critical Liquid eggs IT - 47, Liquid eggs IT - 49, DC: chocolate milk ST - 46, low fat milk ST - 48, chocolate milk ST - 55, fruit salad ST - 55, shell eggs ST - 67 cold holding at improper temperatures.
  • 1100 - The food contact surface of the spatula and ice scoop are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine, orange juice machine in drive through, and all soda nozzles.
August 31, 2005Critical Procedures31Details / Comments
  • 2310 - Critical The handwashing facility located next to the manager's office is blocked, preventing access by employees for easy handwashing. CORRECTED.
  • 0760 - Critical Ready-to-eat food (RTE) taken from a commercially processed, hermetically sealed container, or food from an intact packaged from a food processing plant was not reheated to the proper temperature for hot holding. The chili meat was heated to an internal temperature of 139F in the center of the container. CORRECTED TO 176F.
  • 3340 - Critical Spray bottle of sanitizer stored on shelf above sandwich prep area. CORRECTED.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 3270 - Critical Repeat Several flyes observed.
  • 0160 - Critical Repeat Food employee placed raw hamburger patties on grill with gloved hands, then touched warming tray with cooked patties with same gloved hands. Gloves were not changed and hands were not washed between tasks.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. The concentration was 25ppm. CORRECTED TO 50ppm BY REPAIR TECH.
July 28, 2004Critical Procedures61Details / Comments
0820 - Critical Grilled chicken breast hot holding at 132F. DISCARDED ON SITE.February 03, 2004Critical Procedures10Details / Comments
  • 3270 - Observed several flies throughout facility.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: mildew on base of soda machine around nozzles in drive thru.
  • 0160 - Critical Observed employee place raw hamburgers patties on grill wearing blue disposable gloves. Take gloves off, still had clear disposable gloves on hands - touched hamburger buns.
  • 0570 - Wiping cloths improperly stored between use. Three buckets are soiled. Observed two wet cloths on grill counter.
July 18, 2003Critical Procedures--Details / Comments

April 10, 2009 (Routine)


Violations: Comments:
Additional safe temps.: frozen food RIF by grill fish12, nuggets 16, chicken selects 17, small cooler in salad prep area corn & beans 38, cheese 38, display cooler parfait 37, milk 38, side salad, RIC under display cooler cream cheese 38, milk 39, soft serve mix 37.
Abbreviation used: ST surface temperature, IT internal temperature, RIC reach in cooler, WIC walk in cooler, WIF walk in freezer, PIC person in charge, HH hot holding
All food temperatures measured by taking internal temperatures unless otherwise noted.

October 15, 2008 (Critical Procedures)


Violations: Comments:
Additional items noted:
1. cheese stacked on the counter during busy periods. Keep cheese in some sort of container to protect it from contamination on the make line. Corrected.
2. provide a new bulb for the "Traulsen" reach-in cooler- bulb out.
3. move kids toys away from the handsinks. Corrected.
4. provide a trashcan near all handsinks.
Other notes: Tea made 2 times daily from public water, brewed tea is made and then sugar is added. Tea placed into buckets and then transferred to dispensers.
Food safety knowledge is required for employees in the establishment. Serve Safe and Over Easy brochures given.
Enforcement policy: Having 3 or more critical violations or 10 total violations puts the facility in jeopardy of enforcement procedures which could lead to the revocation of your permit to operate. To operate a food service establishment you must maintain substantial compliance with the Rules and Regulations of the Board of Health, Commonwealth of Virginia.
Abbreviation used: ST surface temperature, IT internal temperature, RIC reach in cooler, WIC walk in cooler, WIF walk in freezer, PIC person in charge, HH hot holding
All food temperatures measured by taking internal temperatures unless otherwise noted.
This inspection was limited to the Center for Disease Control Risk Factors including food temperatures during cooking, cooling and holding, cleaning of food contact surfaces and employee hygiene.

April 04, 2008 (Routine)


Violations: Comments:
WIC salad 39, sliced tomatoes 38, WIC egg folds 39, small RIC milk 40, yogurt 38
Enforcement policy: Having 3 or more critical violations or 10 total violations puts the facility in jeopardy of enforcement procedures which could lead to the revocation of your permit to operate. To operate a food service establishment you must maintain substantial compliance with the Rules and Regulations of the Board of Health, Commonwealth of Virginia.
Abbreviation used: ST surface temperature, IT internal temperature, RIC reach in cooler, WIC walk in cooler, WIF walk in freezer, PIC person in charge, HH hot holding
All food temperatures measured by taking internal temperatures unless otherwise noted.

May 22, 2007 (Routine)


Violations: Comments:
Facility has handwashing policy printed and displayed on the wall.
Food safety knowledge is required for employees in the establishment. Serve Safe and Over Easy brochures given.
Recent foodborne illness outbreaks have been associated with produce. The best way to prevent such an outbreak at you establishment is to obtain food from approved suppliers, handle the produce with minimal hand contact, wash produce and keep the produce at 41 degrees or below.

Enforcement policy: Having 3 or more critical violations or 10 total violations puts the facility in jeopardy of enforcement procedures which could lead to the revocation of your permit to operate. To operate a food service establishment you must maintain substantial compliance with the Rules and Regulations of the Board of Health, Commonwealth of Virginia.

Facility is non-smoking.
Abbreviation used: ST surface temperature, IT internal temperature, RIC reach in cooler, WIC walk in cooler, WIF walk in freezer, PIC person in charge

July 20, 2006 (Routine)


Violations: Comments:
Abbreviations: ST-surface temperature, IT-internal temperature, WIC-walk-in cooler, RIC-reach in cooler, WIF-walk-in freezer, RIF-reach in freezer, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, PP-pizza prep, PHF-potentially hazardous food, RTE-ready to eat
Enforcement Policy: Having 3 or more repeat critical violations or having 10 or more repeat violations resulting from a combination of both critical and non-critical violations places an establishment under enforcement which can result in revocation of health permit.
In 2007, foods kept under refrigeration will need to be held at 41 F or below.

January 24, 2006 (Critical Procedures)


Violations: Comments:
Abbreviations: ST-surface temperature, IT-internal temperature, WIC-walk-in cooler, RIC-reach in cooler, WIF-walk-in freezer, RIF-reach in freezer, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, PP-pizza prep, PHF-potentially hazardous food, FMC-food manager certification
Discussed the following with PIC:
1. Discontinue use of dishmachine until more sanitizing agent is obtained. Wares should be washed, rinsed, and sanitized in 3 compartment sink until then.
This inspection is limited to: demonstration of knowledge, food sources, personal hygiene, temperature control, and cross contamination.

September 13, 2005 (Routine)


Violations: Comments:
Temperatures continued: CH: burritos ST - 34, DC: yogurt ST - 43, RIC: chocolate milk ST - 43, low fat milk ST - 42, cream cheese ST - 30.

August 31, 2005 (Critical Procedures)


Violations: Comments:
Discussed with PIC: unnecessary items in establishment, personal items stored in food prep area, and broken door handle on display case.

July 28, 2004 (Critical Procedures)


Violations: Comments:
EVALUATION LIMITED TO PERSONAL HYGIENE, DEMONSTRATION OF KNOWLEDGE, SAFE FOOD HANDLING PRACTICES, FOOD SOURCES, TEMPERATURE CONTROL, ADN CROSS CONTAMINATION.
HH- Hot Holding. WIC- Walk In Cooler
ADDITIONAL TEMPERATURES: Walk In Cooler- Breakfast Burrito Mix 33F, Liquid Eggs 35F; Reach in salad prep cooler- Breakfast burrito mix 35F, Cob Salad 39F. Sandwich Pass-Thru- D40ouble Cheeseburger 158F. Front RIC- Yogurt Parfait 40F, Sourcream 41F, Chocolate Milk 41F. COOKING- 4:1 patty 176F.

February 03, 2004 (Critical Procedures)


Violation: 0820 - Critical Grilled chicken breast hot holding at 132F. DISCARDED ON SITE.
Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
Comments:
INSPECTION LIMITED TO TEMPERATURES ONLY.
WIC-Walk In Cooler, HH-Hot Holding, WIF-Walk In Freezer, RIC-Reach In Cooler, RIF-Reach In Freezer
ADDITIONAL TEMPERATURES: Salad RIC- Yogurt Parfait; Milk & Juice RIC- Milk 40F; Cooks RIF- 4:1 Patty 6F; HH-Chicken Noodle Soup- 167F; 2 Door RIC-Turkey Pita Wrap 37F; WIC-Liquid Eggs 34F, Fajita Chicken 32F, Shell Eggs 31F; WIF- Sausage -6F, Hotcakes -6F.
*Dishwasher sanitizing @ 50ppm Chlorine
*Wiping Cloth Bucket @ 100ppm Chlorine

July 18, 2003 (Critical Procedures)


Violations: Comments:
Dish machine - 50 ppm chlorine (good). Quarterpounders patties - 10:1 - 181°F (cooking). Front reach in: milk - 35°F; vanilla ice cream - 34°F. Wiping cloths (front counters) - 100 ppm chlorine. Facility is very clean - great job! Submit application for permit and pay $40 before August 31, 2003.

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