Mcdonald's, 12705 Jefferson Ave., Newport News, VA 23602 - Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Person in Charge (repeated violation)
Observation: Food employees do not have a Foodhandler's Card.
Correction: All Food Employees are to have foodhandler training in order to obtain a Foodhandler's Card.
- Critical: Cooling* (corrected on site)
Observation: Gravy was not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Relocate gravy to the Walk-in cooler to speed up the cooling down process. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found all the cooler units working properly with the exception of the Delfield Reach-in cooler. Found the ambient air temperature of the Delfield Reach-in cooler between 47 F and 48 F while cold holding burritos and sliced cheese above 50 F.
Correction: Relocate all the burritos and sliced cheese to a colder unit and have the Delfield Reach-in cooler adjusted so that it can cold hold foods at 41 F or lower.
- Plumbing System Maintained in Good Repair
Observation: The taps for the hand sink were leaking and were not in good repair.
Correction: Repair and maintain all plumbing fixtures.
- Refuse - Covering Receptacles (repeated violation)
Observation: Dumpster was leaking and was without a lid..
Correction: The dumpter is to be leakproof and provided with a lid.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Hard to reach flooring, especially where there is missing floor tiles, had a build-up of standing water require cleaning.
Correction: All floors are to 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. Regular monitoring of these areas should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The sanitizing concentration of the wiping cloth sanitizing solution was insufficient to be applied to food contact surfaces.
Correction: Change the wiping cloth sanitizing solution and ensure that the concentration is adequate to be apply to food contact surfaces.
|
07/07/2015 | Routine | |
Food Permit was re-issued today. HM
- Person in Charge
Observation: All Foodhandlers did not have a Foodhandler's Card that is obtained after receiving adequate food sanitation training.
Correction: Have all Foodhandlers obtain a Foodhandler's Card.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Found sliced cheese and sliced tomatoes at improper temperatures (51 F to 57 F) in cold holding unit on top of table in the Grill Area.
Correction: Relocate foods to a colder section of the cold holding unit.
- Refuse - Covering Receptacles
Observation: The lid for the dumpster was broken.
Correction: Have the broken lid for the dumpster replaced.
- Hand Drying Provision (repeated violation)
Observation: Not all hand sinks were provided with proper means for drying hands.
Correction: Provide paper towels at the hand sink located in the Serving Area.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Hard-to-reach areas underneath equipment require cleaning.
Correction: Periodically check hard-to-reach areas under equipment and clean as needed.
|
05/27/2014 | Routine | |
Permit issued.
- 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, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity 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.
- 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.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen .
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device 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
|
04/02/2013 | Routine | |
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