Mcdonald's #14701, 715 Tinkling Springs Road, Fishersville, VA 22939 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: McDonald's #14701
Address: 715 Tinkling Springs Road, Fishersville, VA 22939
Type: Fast Food Restaurant
Phone: 540 337-0420
Total inspections: 5
Last inspection: 03/08/2016
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Inspection findings

Inspection date

Type
Gloves available and in use. Observed employees washing hands.
No violation noted during this evaluation.		03/08/2016Routine
Observed handwashing by food service employees and glove use when handling ready to eat foods. Excellent cooking, cold and hot holding temperatures. Clean and organized kitchen area. Daily Food Safety checklist is up to date and being utilized. Additionally, internal monthly food safety verification done. Person in charge knowledgeable about food safety and answered questions correctly regarding cook temperatures, cold holding, hot holding, and employee health. Discussion about new food code and employee health updates. Keep up the great work!
No violation noted during this evaluation.		03/20/2015Routine
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the QT chemical sanitizing solution.
    Correction: Obtain a QT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
08/11/2014Routine
Handsink stocked with soap/towels. Employees observed washing hands and wearing gloves when handling ready to eat foods. Insure that hot water heater is adjusted to provide at least 100F from all taps at all times. Good hot temperatures observed. Need to adjust salad refrigerator to hold foods at <=41F (this has been mentioned before
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the walk in refrigeration unit. Other refrigeration units did not appear to have easily accessible/accurate thermometers
    Correction: 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.
  • Equipment and Utensils - Good Repair and Calibration (corrected on site)
    Observation: Salad refrigeration observed unable to maintain potentially hazardous foods at <=41F. Foods should be moved to functional refrigeration- walk-in
    Correction: Replace or repair the unit to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. Service person on-site to address issue.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors in stock area noted in need of cleaning. Other areas beneath equipment must also be addressed on regular basis.
    Correction: 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.
03/06/2014Routine
Kitchen appears organized. Handsinks are stocked with soap/towels/sign. Employees are washing hands and wearing gloves when handling ready to eat foods. Good hot food temperatures observed. Employee health policy available. All ready to eat foods are properly date marked for disposition. Good use of time as public health control at make station. Discussed the following: monitoring and changing of wiping cloth buckets to insure proper concentrations at all time during use
  • Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
    Observation: Improper storage of wet wiping cloths.
    Correction: Store wet wiping cloths in solution of 50-100ppm chlorine at all times when not in use. Store currently uses pre-made packets to place in 2.5 gallons of water. Monitor and change often to insure proper concentration.
  • Equipment - Good Repair and Proper Adjustment (corrected on site)
    Observation: Salad refrigeration was not capable of maintaining 41F or below.
    Correction: Repair the refrigeration 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 unit, replace. Management will clean compressor fins as soon as possible and monitor temperature. Management will use time as public health control to insure that salads are not stored in unit greater than 4 hrs.
05/08/2013Routine

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