McDonald's #01-171-0106, 171 West Old Cross Road, New Market, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
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March 19, 2009 | Routine | 3 | 1 | Details / Comments |
|
March 26, 2008 | Follow-up | 1 | 0 | Details / Comments |
|
March 19, 2008 | Routine | 2 | 6 | Details / Comments |
|
February 28, 2007 | Routine | 0 | 3 | Details / Comments |
|
July 14, 2006 | Routine | 1 | 5 | Details / Comments |
|
April 18, 2006 | Routine | 2 | 6 | Details / Comments |
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October 31, 2005 | Routine | 2 | 5 | Details / Comments |
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May 14, 2003 | Routine | 2 | 8 | Details / Comments |
March 19, 2009 (Routine)
Violations:
- 0470 A 4 - Corrected During Inspection Observed the following food was observed stored uncovered: cookies and pies in the walk-in freezer.
Store food in packages, covered containers, or wrappings. - 0820 A 2 - Critical Eggs cold holding at improper temperatures.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. - 2200 - Corrected During Inspection Critical An air gap between the water supply outlet and the flood rim level of the mop 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.
Hang hose or shorten the hose to prevent the end of the hose being below the flood rim level of the sink. - 2310 - Corrected During Inspection Critical The handwashing facility located beside the grill 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. Move the trash can preventing its use.
Notes:
1) Sanitizer buckets cannot be stored directly on the floor. Please find a way to elevate the buckets so that they are not directly on the floor.
2) Sanitizer concentration at the 3-compartment sink was 200 ppm (quaternary ammonia).
3) Handwashing sign was given for the sink beside the grill.
March 26, 2008 (Follow-up)
Violations:
- 2350 ii - Critical Repeat Plumbing connections under the three bay and hand sink are leaking.
Plumbing systems and components shall be maintained in good repair. - 2350 ii - Critical Repeat PLUMBING in poor repair.
Repair and maintain all plumbing components ans fixtures.
All previous violations were corrected at time of follow-up, excluding plumbing problems. They were given more time to fix this violation.
March 19, 2008 (Routine)
Violations:
- 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/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. - 0240 - Employees observed working in the food service area without proper hair restraints.
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. - 0610 - Food stored on the floor or food stored less than 6" above the floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 1320 - Repeat There was no temperature measuring device located in the cooling units.
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. - 2000 - Repeat Clean utensils were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 2350 ii - Critical PLUMBING in poor repair.
Repair and maintain all plumbing components ans fixtures. - 2350 ii - Critical Plumbing connections under the three bay and hand sink are leaking.
Plumbing systems and components shall be maintained in good repair. - 3180 - floor in the walk-in 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 - 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.
February 28, 2007 (Routine)
Violations:
- 0690 - Trash Piled up infront of back door.
Protect food from miscellaneous sources of contamination. - 1320 - Repeat There was no temperature measuring device located in the Cooling Units.
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. - 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.
Facility nice and clean, well organized
Good job datemarking
Make sure cleaning is being done under storage racks and equipment
Fire suppression done Nov 2006
Remember to wash hands often
July 14, 2006 (Routine)
Violations:
- 1190 - The ambient (air/water) temperature measuring device (degrees C) located in the salad cooler is broken.
Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use. - 1320 - Repeat There was no temperature measuring device located in the milk cooler.
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. - 2000 - Repeat Clean utensils in storage area were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 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. - 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3220 - 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.
April 18, 2006 (Routine)
Violations:
- 0470 - Critical Unwrapped or uncovered food in the freezer next to grill and ice bin at drive thru.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings. - 1320 - There was no temperature measuring device located in the walk-in and the wall unit.
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. - 1570 - Lid of cooler next to grill was observed in a state of disrepair and damaged.
Repair the cooler 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. If unable to repair the cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1800 - The nonfood contact surface of the ice cream topper 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. - 2000 - Single service items observed unprotected from contamination.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2310 - Critical The handwashing facility located at the grill 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 garbage can preventing its use. - 3140 - Corrected During Inspection Area designated for employee to eat, drink, and use tobacco is located so that it does not protect food from contamination. Uncovered drink and a covered coffee observed on make table.
Designate an area for employees to eat, drink and use tobacco away from food, equipment and single-service and single-use articles to protect them from contamination - 3180 - Shelves used to hold sandwich paper (across from fryer) and shelving 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.
Please review wash rinse sanitize procedures. observed dirty dishes on the sanitized drying side, also food debris observed in sanitize sink.
Fire checked Nov 05. Brown exterminating - restrooms okay - note toilet paper on floor.
October 31, 2005 (Routine)
Violations:
- 0470 - Corrected During Inspection Critical Raw animal food holding 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. - 1080 - The thermometer in the wall refrigerator unit is not designed and constructed to be durable and is not working.
Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food. - 1510 - The person in charge could not provide a food temperature measuring device.
Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment. - 2000 - Corrected During Inspection Clean @TABLEWARE@ were observed stored with the food-contact surface facing upward.
Store equipment and utensils covered or inverted to prevent contamination while in storage. - 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the kitchen
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 - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 3380 - Corrected During Inspection Critical @Sanitizing Agent@ being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
May 14, 2003 (Routine)
Violations:
- 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
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. - 3270 - Critical Premises are not being routinely inspected for evidence of pests
Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 10 or less and the water temperature is 55F. - 1100 - The food contact surface of the wall freezer is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Repair or replace the shelving 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 buildup of food debris. - 1960 - coffee pots and equipment 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. - 1320 - There was no temperature measuring device located in the front line salad unit.
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 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: front hand sink.
Maintain nonfood-contact surfaces of equipment clean. - 1570 - thermometer in walk-in was observed in a state of disrepair and damaged.
Replace the thermometer 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. If unable to repair the thermometer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 2740 - Trash and litter were observed adjacent to the refuse container outside the facility.
The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. - 3180 - walkin floor in the walkin unit 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.
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