Mcdonald's #3407, 100 Twenty North Place Court, Charlottesville, VA 22901 - Fast Food Restaurant inspection findings and violations
- All Cities
- VA small cities
- VA smaller cities
- Virginia
- VA Restaurants
Inspection findings | Inspection date | Type |
|---|
Discussed employee health policy. (Policy is posted in employee break room). Discussed temperature monitoring and product rotation. Discussed the need to have the dumpster equipped with proper lids (2720). Current dumpster observed with no top lids.
- Critical: Employee Health*
Observation: Person In Charge did not list symptoms for exclusion of ill employees.
Correction: Please review employee health policy posted in the break room and verify that all employees have been properly trained in symptom reporting.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed multiple containers of pasteurized eggs cold holding at 67 F within the walk-in cooler.
Correction: Maintain TCS foods at 41 F and discard foods that have been beyond 41 F for more than 4 hours. Corrected - manager voluntarily discarded out of temperature food.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: Dish area hand sink observed nonfunctional. Drain had been disconnected from the hand sink.
Correction: Provide accessible hand sinks in all food preparation and dishwashing areas. Manager agreed to corrective action. Please correct by 11/18/2015.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: Dish area hand sink was observed disconnected from the drain and not functional.
Correction: Provide an accessible hand sink in the dish washing area by 11/18/2015. Discussed with manager.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the dish washing area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable paper towels were available at the dish washing area hand sink.
Correction: Provide liquid hand soap to allow employees the ability to properly wash hands in between handling soiled and cleaned dishes. Manager agreed to corrective action.
- Physical Facilities in Good Repair (repeated violation)
Observation: Several areas of floor tiles in the dish area observed with low grout and not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Discussed tile repairs with manager.
|
11/17/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Ice scoop hande observed in direct contact with ice in bin.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
|
01/26/2015 | Routine | |
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands (taking out trash)
Correction: 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.
- Cooling Methods
Observation: The methods used for cooling were not adequate. Wrapped Canadian bacon (tightly wrapped) measured 62 F from the breakfast service . (Observed within the walk-in cooler).
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Five cartons of pasteurized liquid egg product was cold holding at improper temperatures. Product measured at 68-70 F .
Correction: Maintain cold foods at 41 F or less. Staff had apparently kept this product out during the morning breakfast preparation service and not under refrigeration. Manager was notified. Products were voluntarily discarded.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Sliced tomato 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.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the back dishwashing area was blocked, preventing access by employees for easy handwashing. (Employees were hydrating onions in a covered bucket that was down in the sink).
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bucket preventing its use.
- Physical Facilities in Good Repair
Observation: Floor tiles are missing grout in the food preparation area allowing moisture and food debris to accumulate. Floor is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities and may allow for bacterial harborage on floor surfaces. Discussed w/ manager.
|
12/03/2012 | Routine | |
Recently added reviews
| Name |
City |
Users' Rating |
| Waffle House #1325 | Charlottesville, VA | |
| La Tortuga Feliz | Charlottesville, VA | |
| Fellini's | Charlottesville, VA |
|
| UVA - HealthSouth Rehabilation Hospital | Charlottesville, VA |
|
| Rico Tacos El Primo | Charlottesville, VA |
|
| Arby's of Forest Lakes | Charlottesville, VA |
|
| Burger King #1602 (01-1464) | Virginia Beach, VA |
|
| Hardee's #2341 | Roanoke, VA |
|
| McDonald's #3984 (01-0368) | Virginia Beach, VA |
|
| Pupuseria Gaviota | Harrisonburg, VA |
|
Restaurants in neighborhood
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
- All Cities
- VA small cities
- VA smaller cities
- Virginia
- VA Restaurants
Restaurant representatives - add corrected or new information about Mcdonald's #3407, 100 Twenty North Place Court, Charlottesville, VA 22901 »