Mcdonald's Restaurant # 4193, 1901 Pocahontas Trail, Williamsburg, VA 23185 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: McDonald's Restaurant # 4193
Address: 1901 Pocahontas Trail, Williamsburg, VA 23185
Type: Fast Food Restaurant
Phone: 757 229-5030
Total inspections: 13
Last inspection: 12/08/2015

Ratings Summary

Based on 1 vote

Overall Rating:		1.0
Ratings in categories:
Food:		1.0
Service:		1.0
Price:		3.0
Ambience:		1.0
Cleanliness:		1.0

Restaurant representatives - add corrected or new information about Mcdonald's Restaurant # 4193, 1901 Pocahontas Trail, Williamsburg, VA 23185 »

Inspection findings	Inspection date	Type
Physical Facilities in Good Repair Observation: Drain in basement clogged and has back up, is not maintained in good repair Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	12/08/2015	Routine
No violation noted during this evaluation.	06/09/2015	Routine
All employees not certified need to obtain Food Handler card provided by Health Department through training. Jewelry - Prohibition (corrected on site) Observation: Employees wearing jewelry on their arms and hands while preparing food. Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces	03/16/2015	Routine
Currently, hot hold sausage gravy. Ensure all personnel not with an approved certification attend Virginia Department of Health food handler course. Class schedule provided for 2015. Temperature Measuring Devices Observation: There was no temperature measuring device located in the three refrigerators (front beverage air, back beverage air, and upstairs walk in) 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.	12/01/2014	Routine
All employees that are not certified must take Food Handler course provided by the Virginia Department of Health No violation noted during this evaluation.	08/04/2014	Routine
Provided copy of Food Handler schedule and informed the on-line course is not acceptable for this area. All food handlers must have an approved certification or food handler card. Critical: Time as a Public Health Control* (corrected on site) Observation: Food 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. Timers not set 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. Toxics - Separation of Toxics (corrected on site) Observation: Containers of cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Open bag of sugar found stored with three bottles of cleaner. Correction: Containers of cleaners must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.	04/04/2014	Routine
No violation noted during this evaluation.	12/04/2013	Routine
Facility has bait stations set up for gnats. The soda are was effectively cleaned. No signs of roaches. Signs of gnats but not to degree of previous. PIC said pest control is in place and a licensed inspector is monitoring. No violation noted during this evaluation.	12/04/2013	Complaint
Facility has gnats around soda machine. Under machine is standing water in buckets and trash. Inspection of food area dining room and kitchen in all spaces available for inspection were checked no signs of roaches. PIC stated soda area will be cleaned and standing water remove. Plumber has been contacted to fix leak under soda machine. Follow up 29 November 2013. No violation noted during this evaluation.	11/21/2013	Complaint
Provided a FDA form 1-B to clarify employee health policy that was presented in employee handbook. Provided schedule for food handler training No violation noted during this evaluation.	07/08/2013	Routine
Critical: Demonstration of Knowledge* (corrected on site) Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food. 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: Employee Health* (corrected on site) Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus Critical: Time as a Public Health Control* (corrected on site) (repeated violation) Observation: Timer not being set 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. Critical: Water Capacity* Observation: The water heater / boiler serving the food service establishment is no longer operable. Water temperature of handsinks throughout the facility 60F Correction: See section 12 VAC 5-421-3910 - Establishment failed to contact Health Department for imminent health hazard. No hot water at handsinks. Operations may continue if: 1. Hot water is available at three compartment sinks 2. Paper service is utilized 3. Hands are washed at handsinks and gloves are used at all time as appropriate 4. Hot water is restored at handsinks within 24 hours. Handwashing Signage/Handwashing Facilities (corrected on site) Observation: A sign or poster that notifies food employees to wash their hands is not provided in male restroom used by food employees Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. Physical Facilities in Good Repair Observation: Water damage in ceiling tiles in kitchen area. Water leaks from ceiling in dining area. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	01/30/2013	Routine
T raining with environmental health specialist and district standardization officer( CCP & RW) No violation noted during this evaluation.	01/30/2013	Training
Reinspected hot water temperature at handwashing sinks. Plumber repaired mixing valve. Current temperature of hot water is 120F. Employees have cold water to add to comfortable temperature. Desired temperature for handwashing is 100F. Physical Facilities in Good Repair (repeated violation) Observation: Water damage in ceiling tiles in kitchen area. Water leaks from ceiling in dining area. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	01/30/2013	Follow-up

1 User Review:

Charise Hickman

Added on Aug 11, 2023 12:58 PM

Visited on Aug 6, 2023 11:00 AM

Food:

Service:

Price:

Ambience:

Cleanliness:

My family stopped by this McDonald's Sunday on our way home from a wonderful family reunion. From the time we walked in it was attitude. They had a trainee taking orders with no help. When she asked for help the manager got smart and rude with her. So then the manager tells the lady taking orders that the rest of us have to use the kiosk. We had terrible using the kiosk and there was no help with that. When we finally got our orders they weren't right. A family member bite into one of the quarter pounders and it wasn't done. It was still bloody and red. Also when they gave us other quarter pounder it had the middle piece of the big mac bun as the bottom bun. We had alot of back lip from the employees and I really don't appreciate it. I've called the numbers on the receipt about 10 times with no response.

Would you recommend McDonald's Restaurant # 4193 to others? No

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