Mcdonald's Restaurant, 8975 Staples Mill Road, Richmond, VA 23228 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: McDonald's Restaurant
Address: 8975 Staples Mill Road, Richmond, VA 23228
Type: Fast Food Restaurant
Phone: 804 672-8198
Total inspections: 8
Last inspection: 01/13/2016

Ratings Summary

Based on 1 vote

Overall Rating:		1.0
Ratings in categories:
Food:	n/a	n/a
Service:		1.0
Price:	n/a	n/a
Ambience:	n/a	n/a
Cleanliness:	n/a	n/a

Restaurant representatives - add corrected or new information about Mcdonald's Restaurant, 8975 Staples Mill Road, Richmond, VA 23228 »

Inspection findings	Inspection date	Type
PIC knew symptoms to send workers home with but did not know the big 5 enteric diseases to exclude workers. Info sheet given to PIC. Burritos found at various temps in walk in. Containers were covered and stacked. It is difficult for proper circulation when stacked and covered to reach all burritos for faster cooling. There is a chance that the time is being abused and management must look closely at this procedure since you are now serving breakfast all day long. I recommend placing a time on each pan of burritos so that the time/temp can be monitored. Too many criticals today. Attention is needed. Critical: Hands - When to Wash* (corrected on site) Observation: Observed worker returning after a break chewing gum and began to put on gloves without handwashing. Correction: Intervention with worker who removed gum and then washed his hands. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* Observation: No dates found on burritos or opened bag of canadian bacon. Correction: Date upon prepping or opening TCS foods held longer than 24 hours. Critical: Time as a Public Health Control* Observation: Cheese and shredded cheese 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. You have a procedure to follow for time control. Use it. Responsibilities of Owner or Proprietor Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area. Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* Observation: Green plastic food trays have a dirty build up. Correction: Clean and sanitize thoroughly. Critical: Toxics - Storage of Toxic Containers* (corrected on site) Observation: Spray bottles found hanging over packages of condiments and single service items. NAPA lubricant found stored with food grade cleaners for beverage equipment and fryer. Correction: Store cleaners away from food supplies and do not store a non-food grade lubricant with food grade cleaners.	01/13/2016	Risk Factor
Cloths - Wiping Cloths - Use Limitation Observation: Wiping cloths improperly stored between use. Many found on counters. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Good Repair and Calibration of Thermometers Observation: Observed food thermometer broken inside reach in under sandwich line. Correction: Replace. Single-Service and Single-Use Articles, Use Limitation Observation: The bulk milk container tube was observed extending more than 1 inch from the chilled dispensing head. Correction: The bulk milk container tube shall be cut on the diagonal to extend no more than 1 inch from the dispensing head to prevent contamination and to allow drainage of the tube. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles Observation: Clean equipment stored beside mop sink. Possibility of contamination. Correction: Relocate clean equipment or provide a barrier. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles Observation: Single service items observed unprotected from contamination. (salad bowls and lids, sandwich papers, cups in dispensers without proper lid to dispenser) Correction: Store single service items in its original protective packaging or inverted in an approved dispenser. Lighting, Intensity (repeated violation) Observation: Light in walk in freezer is not working. Correction: Repair. Physical Facilities in Good Repair Observation: Wall tiles missing behind french fry dispenser. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Physical Facilities - Cleaning Frequency and Restrictions (repeated violation) Observation: Floor under grill is full of grease. Correction: Clean	07/06/2015	Routine
No critical violations. Bulk cream tube to be cut at a 45 degree angle with no more than 1 inch of tube showing. WIping cloth solution had no chlorine residual. If equipment does not work, fix it or remove it. Temperature of food in walk in was marginal. Unit's door was open for about 45 minutes today. Manager to recheck in 30 minutes. Facility is fairly clean. Next inspection is a routine inspection for permit renewal. No violation noted during this evaluation.	02/02/2015	Risk Factor
Fire call to establishment where a suppression system was accidentally discharged onto flat grill. Foaming agent was used (Ansulex low pH liquid fire suppressant). Fire X was called and responded. Three gallons discharged. Lines were cleaned out by service tech. New suppressant to be in place prior to opening. All open containers of food (bread, sauces, spices) and single service items near grills to be discarded. This included sauce bottles on sandwich board, food on sandwich board, jalapeno crispies, food in holding cabinet, open bacon on tray, salt/pepper, sandwich papers, open bun packs. Food contact surfaces to be cleaned and sanitized. Flat top to be thoroughly cleaned and surrounding floor to be done. Sausage inside adjacent freezer was discarded because unit was unplugged. You may reopen when Fire X has completed his job and unit is fully operational and after all cleaning is done. No violation noted during this evaluation.	09/19/2014	Other
Facility is clean and well kept. Quat sanitizer concentration OK @ 200ppm. Critical: Hands - When to Wash* (corrected on site) Observation: Employee did not wash hands before returning to food prep after sweeping floor. Correction: Discussed violation with employee who immediately washed hands before resuming food prep activities. Critical: Eating, Drinking, or Using Tobacco* (corrected on site) Observation: Employee was chewing candy while preparing food. Correction: PIC discussed requirement to avoid eating while working with the employee. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Flat of raw shell eggs placed on top of ready-to-eat foods in reach in cooler. Correction: PIC moved raw shell eggs. Make sure employees understand the risk of contaminating ready-to-eat foods with raw animal foods and store the raw animal foods in manner to prevent contamination of ready-to-eat foods. Gloves - Use Limitation (corrected on site) Observation: Employee did not remove blue glove after handling raw meat before handling ready-to-eat foods. Correction: PIC discarded ready-to-eat food that may have been contaminated and discussed requirement with employees. PIC will have a training on this issue with the cooks.	07/25/2014	Routine
Good handwash and glove use practices observed. Facility is clean and well maintained. No violation noted during this evaluation.	02/03/2014	Risk Factor
Good use of "burger mitts" and generally good handwash/glove use practices. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Found TCS foods (several packages) stored at ambient temperature in prep areas (both chest freezer units by grill out of service (waiting for repair). Ham was 59.9 degrees (2 packages - 1 open and 1 still sealed), Canadian bacon 59.8 degrees. Correction: PIC discarded ham. Keep TCS food in refrigerator or use time control. Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent Observation: Nonfood contact plastic pieces are broken. Correction: Replace these. Food Contact Surfaces - Cleanability* Observation: Many lexan containers are broken/cracked. Correction: Replace. Temperature Measuring Devices Observation: Broken thermometer in one reach-in refrigerator. Correction: Replace it. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: Found food contact surfaces/containers not clean/visibly soiled being used and in clean dish storage area. Correction: Retrain dishwash employees on proper cleaning procedures - wire grates and containers must be free of visible food and grease build up before they are rinsed and sanitized. Also, train other employees not to use visibly soiled containers for food storage. Lighting, Intensity Observation: Light in walk-in refrigerator <5 foot candles, fixture not working. Correction: Repair. Physical Facilities in Good Repair Observation: Broken/missing tiles in walk-in freezer. Correction: In process of repairing. Physical Facilities - Cleaning Frequency and Restrictions (repeated violation) Observation: Floor not clean under grills. Correction: Clean.	07/29/2013	Routine
Good time control monitoring at make table. Observed good handwash/glove use practices. Quat sanitizer - 200 ppm in 3rd sink. Dehydrated onions were just rehydrated and at 61 degrees. Need to cool to 41 degrees or less in 4 hours. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: TCS food found >41 degrees in 2 refrigeration units. Found package of Canadian bacon 68 degrees and package of ham 48 degrees in burger freezer by grill. Folded eggs 68 degrees in reach-in refrigerator by bread toaster. These TCS foods had been held without refrigeration for unknown period of time and were placed into the cold hold units at the end of breakfast service. Correction: Manager discarded the TCS foods >41 degrees because it wasn't known how long these foods had been >41 degrees. Refrigeration units appear to be working properly - other foods in units are <41 degrees/frozen.	01/28/2013	Risk Factor

1 User Review:

Rhonda Gould

Added on May 11, 2014 9:15 AM

Visited on May 11, 2014 10:08 AM

Food:

n/a

Service:

Price:

n/a

Ambience:

n/a

Cleanliness:

n/a

I did not get any food. On 5/10/14 at 7:20 pm at the drive thru, I asked for fish instead of chicken in the ranch wrap. I have done so at several at other McDonalds with no problem at all (I am vegetarian). I was told we can not do that, and he even had a laugh in his voice. We asked for the manager, she came over and said we can not do that. She did not have on a name tag. Then a young man came to the window and said they could give us the wrap and fish separately, but I would have to put the fish in the wrap, they could not do that?! I declined.

Would you recommend McDonald's Restaurant to others? No

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