Mcdonald's Of Carytown, 3410 West Cary Street, Richmond, VA 23221 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: McDonald's of Carytown
Address: 3410 West Cary Street, Richmond, VA 23221
Type: Fast Food Restaurant
Phone: 804 355-4123
Total inspections: 11
Last inspection: 03/22/2016
Add photo of this business Description:

Ratings Summary

Based on 1 vote

Overall Rating:
**
2.0
Ratings in categories:
Food:
*
1.0
Service:
*
1.0
Price:
*
1.0
Ambience:
***
3.0
Cleanliness:
***
3.0

Restaurant representatives - add corrected or new information about Mcdonald's Of Carytown, 3410 West Cary Street, Richmond, VA 23221 »


Inspection findings

Inspection date

Type
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
    Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
    Correction: Provide quaternary ammonia at proper concentration of 200 to 400 Parts per Million (PPM) and immerse or expose food contact surfaces to sanitizing solution for adequate time: greater than or equal to 30 seconds.
03/22/2016Risk Factor
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Hamburger patties stored on the floor in the walk in freezer.
    Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
    Observation: Cheese on the food prep line 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: Ensure proper time for discardation is monitored by clocks on time monitoring board. 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.
  • Non-Food Contact Surfaces (repeated violation)
    Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
    Door gasket for the salad reach in refrigerator.
    Door gasket for the Mexican food reach in refrigerator.
    Interior surface of lip of exhaust hood over the fish/chicken fryers.

    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: Floor under the carbonator in the back room has an accumulation of grime and debris.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
08/07/2015Routine
No violation noted during this evaluation.06/17/2015Risk Factor
No violation noted during this evaluation.02/27/2015Risk Factor
No violation noted during this evaluation.10/31/2014Risk Factor
Food Temperatures, Continued: (Degrees F.) Hot Holding: Hot holding Unit: Fish: 146
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface the following equipment has an accumulation of grime and/or debris:
    - Deflector inside and outside lip of ice machine
    - Door gasket of Mexican food low boy reach in refrigerator.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floor under the CO2 tank in Dry Storage room (far wall) had an accumulation of grime and debris.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • Mops - Drying Mops
    Observation: Mops not hung up to air dry.
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
07/02/2014Routine
No violation noted during this evaluation.05/06/2014Risk Factor
No violation noted during this evaluation.01/07/2014Risk Factor
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Sliced Tomatoes 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.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Salad dressing/juice reach in refrigerator was observed in a state of disrepair: access panel missing for bottom of unit.
    Correction: Replace the missing access panel to prevent food debris accumulation and ease of cleaning. Repair the refrigerator to restore it to a condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the refrigerator, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the following equipment has an accumulation of grime and debris:
    - Bottom compartment of salad/juice reach in refrigerator.
    - Door Gasket to the salad reach in refrigerator.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Refuse - Areas, Enclosures, and Receptacles, Good Repair
    Observation: Storage area for refuse observed in poor repair: Drain for storage area is clogged causing a pooling of water.
    Correction: Repair the drain. Maintain storage areas for refuse in good repair.
07/18/2013Routine
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Filet of fish patty observed hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) sausage gravy in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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. Food was discrarded at inspection.
03/21/2013Risk Factor
No violation noted during this evaluation.02/15/2012Risk Factor Assessment

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1 User Review:

Michael Stein

Added on Jan 6, 2019 2:33 PM
Visited on Jan 6, 2019 1:45 PM
Food:
*
Service:
*
Price:
*
Ambience:
***
Cleanliness:
***
Ordered a "fresh made" egg McMuffin at drive through at about 1:45pm, waited for a few minutes and was given a cold, dried up sandwich that was obviously sitting in a food drawer from earlier in the day. I told the staff person at the drive through that the sandwich was cold. I was asked to pull forward and wait. A lady came out with another sandwich which wasn't any better but had been microwaved. She didn't say a word, or look at me as she handed me the "Newer" egg Mcmuffin. I guess I inconvenienced her to request a fresh made in the afternoon.
Would you recommend McDonald's of Carytown to others? No
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