Mcdonald's - Galax, 953 East Stuart Drive, Galax, VA 24333 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: McDonald's - Galax
Address: 953 East Stuart Drive, Galax, VA 24333
Type: Fast Food Restaurant
Total inspections: 5
Last inspection: 10/05/2015

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Inspection findings	Inspection date	Type
Facility has seen improvement on the problem of trash-holding in the kitchen. At inspection, there was no accumulating garbage in the kitchen. Mgr stated that dumpster service frequency has been increased, and staff are removing waste as bags are filled. Facility has seen an improvement in overall background cleaning since the previous inspection, with walk-in cooler and freezer spaces more controlled and organized, and backsplashes and flooring being properly cleaned. Organization and control at the mopsink is worth monitoring, and be sure to have the cola company properly maintain their water filtration equipment to eliminate leaks and associated microbial growth. Ensure newly hired dishwashing staff are properly trained in required procedures. Have a test kit available at the 3CS for verifying concentration of sanitizer. Management should monitor work areas to ensure wiping cloths are not being kept out on the counters or left abandoned at a work station. Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. There was no detectable sanitizer in the sanitizing compartment of the 3CS. Dishes were being rinsed in clear water, but not sanitized. Staff member had never seen a test kit and did not know how to use one. Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.Employee was instructed in proper dishwashing procedures,use of test kit, and a kit was provided by management to remain at the dishwashing area. Dishes that had already been washed were returned to the 3CS to be sanitized.	10/05/2015	Routine
Operator is knowledgeable about temperature control and in-house procedures for food handling. Freezer was clean, neatly organized, with food boxes closed. Walk-in cooler was clean, with datemarking in use. Employees throughout the restaurant were seen frequently washing their hands. A handwashing timer is present but wasn't turned on when inspection started. Proper glove use was evident. Clean-in-place equipment is being properly handled, with no residues evident. Policy on food/drink is handled well, and cell phone use is strongly discouraged via a confiscation policy. Some improvement has been made on holding of garbage in the kitchen. While there was a large garbage cart with some trash in the back of the kitchen, food handling and clean dishes have been relocated to get them away from the area. A pile of cardboard boxes were piled around the garbage cart. It is still strongly recommended that the dumpster capacity be increased. There is adequate space available in the dumpster enclosure for larger dumpsters than what are currently in place. Ensure adequate staff are available to keep up with the garbage so it can be removed from the kitchen promptly. It is recommended that one employee per shift be designated to remove garbage from kitchen as soon as it accumulates. Critical: Demonstration of Knowledge* (corrected on site) Observation: The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease. PIC could not identify reportable illnesses. Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: One of two sausage gravy containers was hot holding at improper temperatures. Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Food was voluntarily disposed at inspection. Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) Observation: The prepared ready-to-eat (RTE)apple pies were not discarded by the ""consume by"" date. It is possible the data mark was incorrectly applied. Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. All pies with out-of-compliance date mark were voluntarily disposed at inspection.	11/18/2014	Routine
Train staff adequately to ensure refuse is promptly removed from facility, and that safety of food in storage is not compromised. DO NOT USE KITCHEN TO STORE GARBAGE OVERFLOW. One deficiency corrected since last inspection (14-Apr) -- ice bin door has been repaired (velcro door-holding strip added) to prevent staff from shouldering door while accessing ice bin. Food - Miscellaneous Sources of Contamination (corrected on site) Observation: Pre-cooked frozen cookies are not protected from adulteration and contamination in the walk-in freezer. Boxes of clam-shell packaged cookies are stored in the freezer under the blower fans, which are dropping chunks of ice and frost from the fan cover and blades into the open boxes. Staff are entering freezer to remove cookies, ripping open boxes and clamshell packages, and allowing all packaging to remain standing open. Clamshell packages are not closed back up, spilling loose cookies throughout the box, placing the food in contact with an unapproved food-contact surface (cardboard) and exposing it to ice and frost from surfaces (fan blades/rotor cover) that are not food safe. Open containers and exposed food also make foods vulnerable to adulteration from passing employees and refuse. Correction: Protect food from miscellaneous sources of contamination. Re-close packaging and box lids after removing product. Train staff in proper food storage procedures. Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation) Observation: Observed excessive refuse on the floor of the kitchen. Garbage and scrap cardboard were piled 4' high in the kitchen. While there is somewhat less garbage present than at the 14-Apr-2014 inspection, and the wet portion of the refuse is contained in trash cans, management is still allowing the kitchen to be a storage depot for garbage. Correction: Increase the number/capacity of dumpsters, or increase service frequency to prevent the accumulation of debris at the restaurant. DO NOT store overflow garbage in the kitchen floor.	04/17/2014	Follow-up
Management was responsive to address concerns immediately. Packaged foods were re-closed and freezer floor cleaned up during inspection. Garbage removed from kitchen immediately, and floor where it had been stored was cleaned to eliminate contamination from leaked fluids. Restaurant would benefit from increased supervision of staff training to preserve overall orderliness (removal of trash, prompt washing of dishes, change-out of sani-buckets, protection of packaged foods). It should be noted that this restaurant was very busy at the time of inspection, with an almost full parking lot and very active drive through. An estimated 18 staff were present at the time of inspection. Food - Packaged and Unpackaged - Separation, Packaging, and Segregation Observation: Observed that packaged food in freezer has boxes ripped open, and interior packaging altered to provide poor protection for exposed food product. Frozen, cooked cookies are laying loose in their box, spilled over packaged cookies and dusted with ice particles blown from fan blades. Also, ice in ice machine was not protected from contamination because ice bin door hinge lock does not work. Employees must shoulder the door while scooping ice, allowing direct contact with clothing, hair, and skin. Correction: Prevent contamination hazard by reclosing food packaging after removing product. Train staff on properly handling packaged foods. Repair hinge lock on ice bin. Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (corrected on site) Observation: Observed excessive refuse on the floor of the kitchen. Bagged and weeping garbage and cardboard was piled to 5 feet high in the kitchen within 3 feet of freshly washed dishes. Puddle of leaked fluids accumulated under garbage. Cramped quarters in busy kitchen puts employees in close proximity to accumulated refuse. Dumpsters not being serviced with adequate frequency to prevent overflow problems. Correction: Increase the number or capacity of dumpsters, and/or increase servicing frequency. Do not store accumulated refuse where it may contaminate food or kitchen activities.	04/14/2014	Routine
No violations, keep up the good work. No violation noted during this evaluation.	03/25/2013	Risk Factor

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