Mcdonald's Of Big Stone Gap, U.S. Hwy 23+58, Big Stone Gap, VA 24219 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: McDonald's of Big Stone Gap
Address: U.S. Hwy 23+58, Big Stone Gap, VA 24219
Type: Fast Food Restaurant
Phone: 276 223-8192
Total inspections: 7
Last inspection: 12/02/2015
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Inspection findings

Inspection date

Type
No violations noted today. PIC accompanied me during entire inspection, very good job, asked a lot of questions, very interested in gaining food safety knowledge. Facility well maintained.
No violation noted during this evaluation.		12/02/2015Risk Factor
No violation noted during this evaluation.09/23/2015Complaint
No hazards noted. Facility very clean, well kept and operated. Time control in place on all hot foods. Cold foods on strict date control and time control on make line.
No violation noted during this evaluation.		06/05/2015Routine
Good handwashing and barehand contact prevention. Discussed use of blue gloves as a double barrier when handling raw animal foods. Discussed multi-tasking and the need to remove gloves and wash hands when switching tasks. This includes when an employee goes to get an item from the walk-in and returning to their station.
Very good knowledge by employees due to a strong food safety education program.
  • Gloves - Use Limitation (corrected on site)
    Observation: Single-use gloves while worn during multi-tasked food preparation.
    Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
12/06/2014Risk Factor
Very good handwashing and prevention of barehand contact observed. Just remember to keep an eye on each other for when someone may touch a part of their body without realizing it.
Good temperature monitoring. Good knowledge of cleaning/sanitizing, prevention of cross contamination, and employee health.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts which may have contaminated his/her hands.
    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.
06/11/2014Routine
Facility in very good condition. Large dinner rush handled very well. Observed excellent hand washing procedure. Person in charge very knowledgeable in food safety(certified), well run establishment.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use. Observed wet wiping cloths stored on counter(s).
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Food - Miscellaneous Sources of Contamination (corrected on site)
    Observation: Employee on make line wiped down counter with wet wiping cloth and went directly back to preparing sandwich without washing hands and putting on new pair of gloves.
    Correction: Protect food from miscellaneous sources of contamination.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
    Observation: Observed accumulations of food deposits or other soil on the following food contact surfaces: Bottom of Digitraul refr. near the convection oven was soiled.
    Correction: Clean and sanitize these surfaces for food contact.
11/21/2013Routine
Inspection during huge lunch rush, employees handled the rush very well with close attention to food safety procedures. Upper door on Digitraul refr. near the biscuit station may need adjusted, it appears not to stay shut completely. Overall good job on the food handling during the rush.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Food employee failed to wash hands between glove changes.
    Correction: Always wash hands between each glove change.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Chlorine sanitizing solution used for wet wiping cloth storage was not at an acceptable concentration, the concentration was only approx. 25ppm.(parts per million)
    Correction: Adjust the chlorine sanitizing solution to a level of at least 100 parts per million when the pH is at 8 or less and the water temperature is 75°F.
05/24/2013Risk Factor

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