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

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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:
  • 1320 - Corrected During Inspection There was no temperature measuring device located in the display case and in the small RIC under display case
    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.
  • 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.
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3140 - Coats, bags and purses laying on shelf with equipment.
    Employee reported that coats and personal items are not kept on the shelf, but when employees arrived for work the delivery items blocked the path to the coat area. Employee have a designated area. Employee moved coats.
  • 3170 - Ceiling tiles are not place in the ceiling where additional soda or drink lines were run.
    Repair tiles so that ceiling is tight fitting
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:
  • 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration. ()ppm observed)
    Dishwasher should dispense sanitizer at 50-100 ppm for chlorine. Will not be used until sanitizer is received. Company contacted while I was in the facility. The 3-compartment sink is available and will be used in place of the dishwasher.
  • 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.
    Try to remove these stains or films.
  • 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.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Consult a pest control company to assist you with this matter.
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:
  • 1570 - Damaged items: cracked inset pan, melted spatula
    Both discarded and replaced with new ones.
  • 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
    Clean and sanitize these surfaces for food contact.
  • 1960 - Pans that fit into the hot holding cabinets were found 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.
  • 3180 - Floor wall juncture (especially behind the ice machine and fryer lines) requires a detailed 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.
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:
  • 0190 - Food employee with artificial nails or fingernail decorations other than nail polish observed handling exposed food.
    Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle 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).
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0550 - Corrected During Inspection Repeat In-use utensils improperly stored between use. Ice scoop stored on top of ice machine.
    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 140F.
  • 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
    Clean and sanitize these surfaces for food contact.
  • 2350 ii - Plumbing connections are leaking at the three compartment sink.
    Plumbing systems and components shall be maintained in good repair.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Light visible under the door threshold area.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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:
  • 0140 - Corrected During Inspection Critical Improper handwashing procedures observed. Observed three employees not lathering for at least 20 seconds.
    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 warms for at least 20 seconds and thoroughly rinsing with clean water.
  • 0220 - Corrected During Inspection Critical Open drinking containers stored on work table 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.
  • 0550 - Corrected During Inspection In-use utensils improperly stored between use. Handle of ice scoop stored in contact with ice in ice machine.
    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 140F and the container.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use on work surfaces.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 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.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the cabinet under the condiment station 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.
  • 2260 - Critical Observed the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
    Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • 2720 - Corrected During Inspection Dumpster container was open.
    Cover all waste containers when not in continuous use.
  • 3270 - Observed several flies.
    Keeping back door closed or installing an air curtain may help.
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:
  • 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.
    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.
  • 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.
    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.
  • 1700 - Critical There was no chlorine sanitizing solution available for use in the dish washing machine.
    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 100F.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: nozzles at soda machine in drive thru.
    Clean and sanitize these surfaces for food contact.
  • 3340 - Corrected During Inspection Critical Containers of cleaners were stored on top of soda bags.
    Containers of HAZARDOUS PRODUCTS must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3380 - Corrected During Inspection Critical Chloring sanitizing agent in wiping cloth buckets exceeded 200 ppm.
    Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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:
  • 0470 - Corrected During Inspection Critical Uncovered food in the walk in freezer (pies).
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 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.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Liquid eggs discarded. 1/2 & 1/2 placed in ice bath.
  • 1570 - The door gasket of the walk in cooler is damaged.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 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.
    Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
  • 3170 - Broken tiles in wall underneath the chemical system.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 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.
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:
  • 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.
    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.
  • 0820 - Critical Repeat HH: cooked eggs - 139.2 hot holding at improper temperatures.
    Hot hold potentially hazardous foods at 140F or above to inhibit the growth of harmful bacteria.
  • 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.
    Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria. Liquid eggs discarded.
  • 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.
    Repair or replace the spatula and ice scoop to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris.
  • 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.
    Clean and sanitize these surfaces for food contact.
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:
  • 2310 - Critical The handwashing facility located next to the manager's office is blocked, preventing access by employees for easy handwashing. CORRECTED.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
  • 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.
    Reheat commercially processed RTE food for hot holding to 140F or above. THOROUGHLY STIR FOODS DURING THE MICROWAVE HEATING PROCESS TO ENSURE ADEQUATE TEMPERATURE THROUGHOUT.
  • 3340 - Critical Spray bottle of sanitizer stored on shelf above sandwich prep area. CORRECTED.
    Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use with clean water.
  • 3270 - Critical Repeat Several flyes observed.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 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.
    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.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. The concentration was 25ppm. CORRECTED TO 50ppm BY REPAIR TECH.
    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. To minimize workload you can move to all single service utensils. The proper concentration is 50-100ppm.
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:
  • 3270 - Observed several flies throughout facility.
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces: mildew on base of soda machine around nozzles in drive thru.
    Clean and sanitize these surfaces for food contact.
  • 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.
    Hands must be washed when switching from handling raw meats to ready to eat foods and in-between glove use.
  • 0570 - Wiping cloths improperly stored between use. Three buckets are soiled. Observed two wet cloths on grill counter.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
Comments:
Dish machine - 50 ppm chlorine (good). Quarterpounders patties - 10:1 - 181F (cooking). Front reach in: milk - 35F; vanilla ice cream - 34F. 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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