Mcdonald's #14206, 190 Jefferson Hwy, Staunton, VA 24401 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: McDonald's #14206
Address: 190 Jefferson Hwy, Staunton, VA 24401
Type: Fast Food Restaurant
Total inspections: 5
Last inspection: 02/24/2015
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Inspection findings

Inspection date

Type
Kitchen appears clean. Handsinks stocked with soap/towels (insure that front handsink is accessible at all times). Employees are washing hands and wearing gloves when handling ready to eat foods. Employee health policy available in kitchen and food safety information provided to employees. Most all foods are properly date marked (include bulk yogurt). Good food/equipment temperatures observed. Readily accessible thermometers in all units. Good sanitizer levels observed. Discussed the following with manager: storage of employee drinks
  • 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.
02/24/2015Routine
Proper hand washing observed along with proper glove use of ready to eat foods. Hand sinks well stocked with warm water, soap and paper towels. Wiping cloth buckets in use and at the proper sanitizer levels. Before returning the one door glass bev air refrigerator in the front and the 2 door bev air refrigerator in the back to service make sure they can maintain a temperature of 41 degrees or below.`
  • Temperature Measuring Devices - Ambient Air and Water (corrected on site)
    Observation: There is no ambient air temperature measuring device (degrees F) located in the walk-in refrigerator or the Bev air prep table refrigerator.
    Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
08/12/2014Routine
Kitchen appears clean. Handsinks stocked with soap/towels. Employees observed washing hands and wearing gloves when handling ready to eat foods. Employee health policy available in kitchen. Ready to eat foods appear properly date-marked. Proper use of time as public health control observed. Proper sanitizer levels observed. Lights replaced and shielded. Wiping cloth buckets have been moved to allow for easier access to front handsink. Discussed following with manager: need to have hot water >=100F available in establishment at all times. Upper management will be contacted to address this issue.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water temperatures at handwashing sinks in kitchen and guest restrooms were measured at a temperature less than 100°F. Water temperature at 3-compartment sink was measured ay 108F.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
03/12/2014Routine
Overall kitchen appears clean. Handsinks are stocked with soap/towels. Hot water is available. Employees are washing hands and wearing gloves when handling ready to eat foods. Employee health policy is available in office. Food/equipment temperatures are monitored and logged as required. Ready to eat foods appear properly date-marked in refrigeration
  • Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
    Observation: Quaternary Ammonia sanitizer being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940
    Correction: Utilize only @sanitizing agent@ that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. If using auto-dispenser, sanitizer should be between 150-400 ppm. Test kit is available. Establishment will dilute solution until service call is made. Phone call placed during visit.
08/20/2013Risk Factor
Overall facility appeared clean and organized. Employee health policy hanging in office. Employees are wearing gloves when handling ready to eat foods. Good food/equipment temperatures observed. Several items from last inspection have been addressed: cleaned equipment/utensils stored properly with air drying and storage of raw foods in walkin refrigeration unit. Service person called to address hot water situation today, as well as to replace backflow prevention on mopsink. Employees must have access to hot water for proper and effective handwashing. Monitor handsink temperatures often. Service person also contacted to adjust concentration of sanitizer being dispensed from automatic dispenser at 3-compartment sink. Also discussed repair/replacement of gasket/door on 1-door reach-in unit next to grill. Insure that accurate thermometers are easily accessible in all refrigeration units.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The door gasket to the 1-door reach-in refrigerator is in poor repair. If this unit is used to store potentially hazardous foods, it must be capable of maintaining <=41F. Door may need adjustment as well as gasket.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
    Observation: Water from the handwashing sink at both handsinks within kitchen was measured at a temperature less than 100°F.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
12/17/2012Routine

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