Mcdonald's, 2544 Anderson Hwy, Powhatan, VA 23139 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: McDonald's
Address: 2544 Anderson Hwy, Powhatan, VA 23139
Type: Fast Food Restaurant
Phone: 804 598-6289
Total inspections: 6
Last inspection: 01/19/2016

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Inspection findings	Inspection date	Type
Establishment with an adequate metal food stem thermometer & quaternary test kit. The three vat sink & sanitizer set-ups were adequate. Adequate employee health policy in place. Health permit posted & visible. Critical: Time as a Public Health Control* (repeated violation) Observation: Foods 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. Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition Observation: Vent filters in the hood system are not being maintained in a clean condition. Correction: Maintain hood system vent filters in a clean condition.	01/19/2016	Routine
Establishment with an adequate metal food stem thermometer & quaternary test kit. Adequate employee health policy in place. Health permit posted & visible. Critical: Eating, Drinking, or Using Tobacco* (corrected on site) (repeated violation) Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Correction: 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. Non-Food Contact Surfaces Observation: Debris build-up on the non-food contact surfaces of the cooking equipment. Correction: Clean the equipment as needed. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation) Observation: Single service items were found stored on the floor. Correction: Store single service item's in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.	08/26/2015	Routine
Critical: Eating, Drinking, or Using Tobacco* (corrected on site) Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Correction: 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. Critical: Time as a Public Health Control* (corrected on site) Observation: Cheeses 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. Kitchenware and Tableware (corrected on site) Observation: Single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination. Toilet Room Receptacle Covered Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall. Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.	01/26/2015	Routine
Establishment with an adequate metal food stem thermometer & quaternary test kit. Sanitizer set ups were adequate. Adequate employee health policy in place. Health permit posted & visible. Additional food temperatures (degree Fahrenheit) tartar sauce 39, 39, 40, mayonnaise dressing 40, 40, 39, 39, BigMac sauce 38, 41, 40, 40, 39, sliced cucumbers 39, 40, 40, 37, low fat yogurt 39, 38, 39, 40, 40, chocolate milk 39, 39, apple juice 39, 38, liquid eggs 39, 40, 40, 41, 40, liquid egg whites 39, 40, shell eggs 40, 40, 56 (in use at grill area), pickles slices 40, 39. Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Wiping cloths improperly stored between use. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Food Storage - Clean and Dry Location (corrected on site) Observation: 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. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) Observation: Single service items were found stored on the floor. Correction: Store single service items a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor. Pests - Controlling Pests* Observation: Establishment with a slight fly problem. Correction: 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.	06/18/2014	Routine
Establishment with an adequate food thermometer and quaternary test kit. The sanitizer concentration in the spray bottles were adequate. The three vat sink was not set up during the inspection. Note: Monitor ice machine interior. Additional food temperatures (degree Fahrenheit) scrambled eggs 168, 166, 168, breakfast burrito mix 32-44 (during prep), salad dressings 35, 35, 37, 38, 35, 34, Big Mac sauce 33, 33, 32, 33, 32, 32, mayonnaise dressing 33, 33, 32, 33, milk 33, 34, 32, 32, 35, 37, 33, apple juice 34, 34, 33, cucumber slices 33, 32, 33, bacon 33, light cream 33, 34, 33, American cheese 34, 34, 33, small burger meat 158, 156, 166, 178, 142, Quarter burger meat 161, 158, 161, 161, diced apples 33, 32, 40, sliced tomatoes 38, 41, 33, 33, 32, red onion rings 32, 32, 30, 31, pickle slices 30, 30, cheddar jack cheese 31, 33, slivered onions 32, 32 Cooking temperatures (degree Fahrenheit) fish 178, 181, 187, 188, 189, 191, grilled chicken 180, 173, 176, 171, 183, 184, mighty wings 192, 199, 203, 201, 198, hash browns 202, 200, 198, 196, chicken nuggets 209, 213, 214, 207, 212, 216, 208, crispy chicken 194, 197, 189, 187, 189, Quarter burger meat 177+, 186, 184, 187, 175+, 181, 184, small burger meat 189, 192, 188, 189, 193, 190, chicken 217, 212, 210, 218, 208, 214, 200. Food Storage - Clean and Dry Location (corrected on site) Observation: An open box of biscuits was observed stored on the floor. Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Sausage patties were found hot holding at improper temperatures. Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Canadian bacon was found cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	10/09/2013	Routine
Establishment with an adequate metal food stem thermometer and quaternary test kit. Additional food temperatures (degree Fahrenheit) crispy chicken 138, 141, 144, 140, fish 158, 156, chicken nuggets 144, 148, 152, sliced mushrooms 185, Mc-rib 148, 152, grape tomatoes 39, red onion rings 38, salad dressings 38, 39, 39, 38, milk 39, 38, Canadian bacon 39, 40, grilled onions 193. Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site) (repeated violation) Observation: The Quarter-meat hamburger patties were not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Correction: All burger patties must be cooked to an internal temperature of at least 155 for 15 seconds. Critical: Cooling* (corrected on site) Observation: Sausage gravy was noted not being adequately cooled to prevent the growth of harmful bacteria. Gravy was found in the walk-in cooler at 133 degree Fahrenheit. Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many food-borne illnesses. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Chicken tenders and chicken nuggets were found hot holding at improper temperatures. Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.	01/17/2013	Routine

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