Mcdonalds Restaurant #32078, 12487 Warwick Blvd., Newport News, VA - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: McDonalds Restaurant #32078
Address: 12487 Warwick Blvd., Newport News, VA
Type: Fast Food Restaurant
Phone: 757 591-1808
Total inspections: 6
Last inspection: 02/25/2016

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Inspection findings

Inspection date

Type

  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
    Observation: The handwash station at the dish washing area is being used for purposes other than washing hands.
    Correction: The handwash facility identified above is to be used for washing hands only
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Containers of fryer cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Correction: Containers of fryer cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
02/25/2016Routine
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station at the food prep area, and dish washing area. is being used for purposes other than washing hands.
    Correction: The handwash facility identified above is to be used for washing hands only
08/25/2015Routine
Discussed corrections to violations, tempering of cheese, and hair restraints. Permit issued.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Tomatoes, eggs, and cheese were cold holding at improper temperatures
    Correction: Discard/relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Steak patties for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated on the package.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: Sanitizer held at improper concentration.
    Correction: Ensure sanitizer is held at proper concnetration.
01/26/2015Routine
Discussed corrections to violations with operator. Invoices for 2015 given. Certification in food management due in 90 days. Employees must obtain food handler cards in 90 days.
  • Hair Restraints - Effectiveness (repeated violation)
    Observation: Managers observed working in the food service area without proper hair restraints.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Cheese was cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
    Observation: Cheese for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: freezers
    Correction: Clean and sanitize these surfaces for food contact.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: The handwashing facility located at the dish washing/storage area is blocked, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose
    Correction:
  • Refuse - Covering Receptacles
    Observation: Dumpster or outside refuse container was open or uncovered.
    Correction: Cover all waste containers when not in continuous use.
  • Refuse - Using Drain Plugs (repeated violation)
    Observation: The refuse container used to store refuse/recyclables has no drain plug.
    Correction: Replace the drain plug to the refuse container.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The floors in the freezers need to be cleaned.
    Correction: Clean floors.
  • Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
    Observation: Sanitizer concentration too high. (500 ppm)
    Correction: Dilute sanitizer and ensure that it is held at a concentration between 200 ppm-400 ppm.
08/21/2014Routine
Discussed the following withe the operator: employee health, time as a public health control, food and equipment storage. Permit issued.
  • Person in Charge (corrected on site)
    Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
    Correction: Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
  • Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
    Observation: The ground beef was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
    Correction: Continue to cook the meat to heat all parts to 155°F or above for 15 seconds.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: The time as a public health control policy was not being followed pertaining to meats.
    Correction: Adhere to the written procedures for using time as a public control.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of debris in freezers and refrigerators.
    Correction: Clean and sanitize these surfaces.
  • Equipment - Non-Food Contact Surfaces and Utensils
    Observation: The nozzles at the soda machines had accumulations of mold.
    Correction: Clean and sanitize the soda nozzles at least every 24 hours.
  • Refuse Outside Receptacles
    Observation: The door of the refuse container located outside the establishment was open.
    Correction: Keep the door of the outside refuse container closed.
  • Refuse - Using Drain Plugs
    Observation: The refuse container used to store refuse/recyclables has no drain plug.
    Correction: Replace the drain plug to the refuse container.
  • Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
    Observation: QT-10 sanitizer was at a concentration of >500 ppm.
    Correction: Adjust the concentration of sanitizer to 200 ppm.
12/16/2013Routine
Discussed the following with the operator handwashing, food temperatures, and corrective actions to violations. Permit issued.
  • Critical: Hands and Arms Cleaning Procedure* (corrected on site)
    Observation: Improper handwashing procedures observed.
    Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Employee failed to wash hands before donning gloves.
    Correction: Wash hands properly between glove changes.
  • Hair Restraints - Effectiveness
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Eggs and egg patties were cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a Quarternary Ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Equipment - Good Repair and Proper Adjustment (corrected on site)
    Observation: Refrigetrator was unable to hold temperature at or below 41* F.
    Correction: Repair or adjust refrigerator.
  • Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
    Observation: There is no refuse container at the area immediately adjacent to the kitchen hand sink.
    Correction: Provide a refuse container for the disposal of paper towels at the kitchen hand sink.
  • Handwashing Cleanser - Availability (corrected on site)
    Observation: Soap was not provided at the hand washing lavatory in the kitchen.
    Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
    Correction: Hand drying devices such as individual disposable paper towels, 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
  • Handwashing Signage/Handwashing Facilities (corrected on site)
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
    Observation: Chlorine sanitizer being applied to food contact surfaces in wiping cloth buckets was at a concentration >200ppm.
    Correction: Ensure sanitizer is between 50-200ppm.
03/19/2013Routine

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