Mcdonalds 4272, 66 Main Avenue, Wynantskill, NY 12198 - Restaurant inspection findings and violations

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Business Info

Restaurant name: MCDONALDS 4272
Address: 66 Main Avenue, Wynantskill, NY 12198
County: Rensselaer
Local health department: Rensselaer County
Restaurant type: Restaurant
Total inspections: 10
Last inspection: 02/03/2015
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Inspection findings

Inspection date

Type

Comments
No violation noted during this evaluation. 02/03/2015Inspection
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Non food contact surfaces of equipment not clean
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
 10/16/2014Inspection
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Single service items reused, improperly stored, dispensed, not used when required
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
 03/18/2013Inspection
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
 11/27/2012Inspection
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
  • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  • Single service items reused, improperly stored, dispensed, not used when required
 10/04/2011Inspection
  • Critical: Food from unapproved source, spoiled, adulterated on premises.
  • Single service items reused, improperly stored, dispensed, not used when required
 11/15/2010Inspection
  • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  • In use food dispensing utensils improperly stored
 12/16/2009Inspection2E - times for produce/toppings for sandwiches not available as per waiver - no adulteration noted as table was just being converted from breakfast to lunch - timer poster will need to be located and posted - as per staff during interview a gentleman from corporate removed it so now needs to be located - was located prior to end of inspection - were working on putting it up where it could be used 8B - Ice scoop left on top of ice machine - removed to be cleaned and sanitized and will then be placed in proper storage area All staff and stations appeared very neat and clean
No violation noted during this evaluation. 01/31/2008Inspection
No violation noted during this evaluation. 01/23/2007Inspection
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Wiping cloths dirty, not stored properly in sanitizing solutions
 04/25/2006Inspection

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