Mcdonald's Port Road, 1091 Port Republic Road, Harrisonburg, VA 22801 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: McDonald's Port Road
Address: 1091 Port Republic Road, Harrisonburg, VA 22801
Type: Fast Food Restaurant
Phone: 540 432-9383
Total inspections: 7
Last inspection: 02/09/2016
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Inspection findings

Inspection date

Type
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: Food-contact surfaces of some equipment and utensils were observed soiled to sight and touch.
    Correction: Clean and sanitize these surfaces for food contact.
02/09/2016Routine
All violations were corrected during inspection. Person in charge to contact the Health Department once the automatic sanitizing mix station is serviced. Excellent hot holding, cold holding and cook temperatures. Person in charge to stress handsinks are for handwashing only and the importance of handwashing. New gaskets being installed on the salad mix station. Discussion about new food code and trash removal frequency.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: The shell eggs being stored in a manner that may cause biological cross contamination to the lettuce.
    Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE foods. Person in charge discarded lettuce and moved eggs to the bottom of the refrigeration unit.
  • Food Contact Surfaces - Cleanability* (corrected on site)
    Observation: The food contact surface of some utensils and pans contains cracks, chips, or pits that can not be easily cleaned.
    Correction: Replace the to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris. Old items were discarded and person in charge to instruct dish cleaning to discard broken items.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Quaternary Ammonium sanitizing solution at the 3-C sink was not at an acceptable concentration, >500 ppm.
    Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Person in charge to make service request. And will add water to sink and sanitizer wiping buckets until it has been fixed.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station at the fry holding and dish area is being used for purposes other than washing hands. Dishes and equipment being stored in them and dumping buckets.
    Correction: The handwash facility identified above is to be used for washing hands only. Person in charge removed items and instructed employees handsink are for handwashing only.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing sink at the end of the grill line.
    Correction: Hand drying devices such as individual disposable paper towels must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. Person in charge re-stocked the paper towels.
04/06/2015Routine
No violation noted during this evaluation.12/18/2014Complaint
Observed handwashing by food service employees and glove use when handling ready to eat foods. Excellent cold and hot holding temperatures. Clean and organized kitchen area. Datemarking all foods, system is to put future date not prep. Discussed splash shield for dish area handsink, trash cart location, hand sinks for handwashing only, and time as public health control. Store food safety checklist is up to date and being utilized.
No violation noted during this evaluation.		05/12/2014Risk Factor
Manager knowledgeable on food safety risk factors and employee health. Manager and employees knowledgeable on proper cooking temperatures. Employees observed washing hands and wearing and changing gloves when necessary during inspection.
No violation noted during this evaluation.		08/06/2013Routine
NO VIOLATIONS OBSERVED. Manager knowledgeable on food safety risk factors and employee health. Separate dispensing scoops used for serving chicken and fish products. Grilled onions being offered on serving line for no more than 2 hours. Employee (Lillian) observed wearing gloves when placing ready-to fruit into yogurt cups. Employee (Thomas) observed wearing blue gloves when handling raw meats and taking off without contaminating other glove. Also knew cooking temperatures for burgers on grill. Employee (Samantha) observed washing hands when returning from break and going back to work. All employees wearing gloves when handling foods. Overall facility is clean and organized. Manager (Michelle) should be commended for properly training employees.
No violation noted during this evaluation.		02/08/2013Routine
Managers knowledgeable on employee health and food safety risk factors. Managers are both conscientious and have through understanding of corporate food safety program. Discussed and reviewed temperature monitoring logs, monthly food safety booklets and standards. All documents were up to date and checked in a timely manner as required by corporate policy. Employee training programs are in place, culturally diverse and standards must be met prior to handling any foods. Employees observed washing hands and wearing gloves when handling any food items. An overview was provided on the newest food safety programs being implemented. Thoroughly impressed with enthusiasm of food safety practices and knowledge of management. The time they took to explain the programs was deeply appreciated.
No violation noted during this evaluation.		08/09/2012Risk Factor Assessment

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