Mcdonald's #32888, 14901 Forest Road, Forest, VA 24551 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: McDonald's #32888
Address: 14901 Forest Road, Forest, VA 24551
Type: Fast Food Restaurant
Phone: 434 237-5353
Total inspections: 7
Last inspection: 10/14/2015

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Inspection findings	Inspection date	Type
NOTE: Please ensure the handsinks provide a flow of water for at least 15 seconds without the need to be reactivated to encourage proper hand washing. Walk-in cooler and walk-in freezer were well lit, well organized, and neat. Good job storing raw, in-shell eggs below ready-to-eat foods in the walk-in cooler. Good storage of chemicals below/away from food, single-use items, and clean/sanitized dishware. Also, great job labeling spray bottles to easily identify their contents. Only storing gloves at or near hand wash sinks can help encourage employees to wash hands prior to donning gloves. Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site) Observation: The ground meat (hamburger) was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Burgers with spots of pink/blood on them were only cooked to 150-153 degrees F. on the grill. These uncooked burgers were pulled off the grill and put in a hot holding container to serve to customers. Correction: The undercooked burger were discarded. The grill cook time was increased by 2 seconds and the next hamburger cooked off the same grill was found to be 160 degrees F. Cook grounded meat to heat all parts to 155°F or above for 15 seconds or instantaneously at 158°F. Educate cooks on proper cooking temperatures and have them use thermometers to check burgers, especially when meat still appear to have pink spots. Serving under cooked burgers to customers could cause foodborne illness.	10/14/2015	Routine
NOTE: Good separate storage of chemicals away from/ below foods. Observed good job with employee having lid & straw & stored on bottom shelf away from food preparation. Please ensure that ALL cold holding units have working, accurate, visible thermometers in the warmest part (usually near the door). Time is used as a public health control for the in-line tomatoes. Kitchenware and Tableware (corrected on site) Observation: Spoons at the front beverage prep coolers were not stored with handles up - food contact part of the utensil was up. Correction: Store or display clean/sanitized utensils to prevent contamination of food & lip contact surfaces so that the handles of utensils will be touched by servers.consumer.	03/25/2015	Routine
NOTE: Good job date marking. Good job storing chemicals below/away from foods. Walk-in cooler was clean & was well organized. Time is being used as a quality control practice on line. Please ensure the handsinks provide a flow of water for at least 15 seconds without the need to be reactivated to encourage proper hand washing. The following handouts were explained and left: CDC risk factors for foodborne illness, person in charge, and employee health. Temperature Measuring Devices Observation: Multiple coolers did not have accurate, working visible thermometers in the warmest part of the unit (usually near the door). Correction: Place temperature measuring device in the warmest part & in a visible location of all cold holding units. Sanitizing Solutions, Testing Devices Observation: No Quat (quaternary ammonium) sanitizer test kit was available. Correction: Obtain Quat sanitizer test kit to ensure proper concentration is being used at the three-compartment sink.. Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* Observation: When tested, no sanitizer was observed at the dish machine (0ppm) & this machine was displaying a message about checking sanitizer. Correction: Call for maintenance to ensure dish machine properly dispensers sanitizer (50 -100 ppm chlorine). Immediately switch to using three-compartment sink to wash, rinse, sanitize, & air dry dishes/utensils.	01/29/2015	Routine
No violations observed during today's (5/29) inspection. NOTE: Walk-in cooler & freezer were clean and well organized. Observed good food handling practices during food preparation. Facility keeps temp logs and time is used as a quality control practice. Manager is knowledgeable about food safety. Good job date marking. No violation noted during this evaluation.	05/29/2014	Routine
Wiping cloth sanitizer 100 ppm (chlorine) Sink sanitizer 200 ppm (quat) dish machine sanitizer 100 ppm (chlorine) Hair Restraints - Effectiveness (corrected on site) Observation: Grill employee observed preparing food without proper hair restraint. Correction: Employees handling food or equipment should have proper hair restraints. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw shell eggs stored over ready to eat foods in grill reach in. Correction: Store all raw animal products below ready to eat foods to prevent cross contamination. Rinsing Procedures (corrected on site) Observation: Employee observed rinsing equipment after being sanitized. Correction: Make sure all equipment is properly washed, rinsed, sanitized and airdried.	04/22/2014	Routine
Wiping cloth & dish machine sanitizer 100 ppm (chlorine) 3 compartment sink sanitizer 200 ppm (quat) Hair Restraints - Effectiveness (corrected on site) Observation: Observed grill employee preparing food with no hair restraint. Correction: All employees who prepare food or handle clean equipment should wear proper hair restraints. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Raw shell eggs stored over ready to eat foods in small grill reachin. Correction: Store raw shell eggs below ready to eat foods to prevent cross contamination. Rinsing Procedures (corrected on site) Observation: Observed employee rinsing equipment after it was sanitized. Correction: Make sure all equipment is properly washed, rinsed, sanitized then airdried. Do not rinse off sanitizer.	04/22/2014	Routine
All foods from approved sources. Discussed VDH employee health guidelines and exclusions with manager. Discussed food handling processes from point of delivery to service to consumer or point of discard. Discussed with manager employee training practices/programs. Observed good food handling practices during food preparation. Observed hamburger cook temperature/cooking process verification by manager in preparation for the lunch menu. Time is used during hot holding as a quality control practice. Facility appeared clean and well managed. No violation noted during this evaluation.	03/20/2013	Routine

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