Mcdonald's, 14540 Hancock Village St., Chesterfield, VA 23832 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: McDonald's
Address: 14540 Hancock Village St., Chesterfield, VA 23832
Type: Fast Food Restaurant
Phone: 804 739-4774
Total inspections: 6
Last inspection: 02/26/2016
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Inspection findings

Inspection date

Type
Establishment with an adequate metal food stem thermometer & chlorine test kit. Adequate employee health policy in place. Health permit posted & visible.
  • Critical: Cooling* (corrected on site)
    Observation: Sausage gravy noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: 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. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the hand-sinks was measured at a temperature less than 100°F.
    Correction: Make necessary adjustments to valves and lines serving the hand-sinks to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
02/26/2016Routine
NOTES:
* Violations corrected at the time of inspection.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Interior of the ice machine.
    Correction: CORRECTED. Maintain nonfood-contact surfaces of equipment clean.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the dish-area hand sink.
    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
11/24/2014Routine
NOTES:
* Non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
* Observed a clean and sanitary environment, calibrated food thermometer, adequate quatnary ammonium sanitizer concentration, quatnary ammonium test kit, and verified employee health policy.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Sliced Tomatoes & Corn Mix cold-holding in the Salad Pass-thru Cooler observed with an internal food temperature of 50 degrees.
    Correction: DISCARDED. Monitor cold-holding temperatures of potential hazardous foods to ensure an internal food temperature of 41 degrees or less.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The Salad Pass-thru cooler on the cook-line is not working as designed to maintain food temperatures at or below 41 degrees.
    Correction: Discontinue the use of the Salad Pass-thru cooler until it is capabale of maintain foods at or below 41 degrees. (Service technician called at time of inspection by PIC & PHF's DISCARDED)
07/14/2014Routine
Establishment with an adequate metal food stem thermometer & quaternary test kit. The three vat sink and sanitizer set-ups were adequate. Adequate employee health policy in place. Permit posted & visible to the public. Reviewed establishment daily checklist & was adequate.
Additional food temperatures (degree Fahrenheit) crispy chicken 178, 173, 174, chicken nuggets 177, 169, 178, 179, 180, 181, small burger meat 169, 171, 172, 170, 178, 177, 176, fish fillet 187, 189, apple juice 40, 39, 38, 38, milk 38, 38, salad dressings 38, 38, 38, 40, 39, mayonnaise 38, 38, 37, 38, bulk milk 38, 38, breakfast sauce 38, 39, 38, 38, cilantro lime glaze 38, 38, honey mustard 38, 39, 39, cooked onions 179, 181, quarter burger meat 179, 181, 183, 180, ice cream mix 38, 37, 37, 37, shredded cheese 37, 38, Canadian style bacon 38, liquid egg 38, 38, 37, 37, shell eggs 38, 38, 37, 38, folded eggs 36, 36, 37.
No violation noted during this evaluation.		01/16/2014Routine
NOTES:
* Training inspection conducted in place of routine inspection due to unforeseen situation in parking lot that required the PIC attention.
* Spent time with food handling personnel discussing food safety: hygiene, hand-washing, glove usage, temperature control, sanitizing and cross-contamination.
* Verified employee health policy, food stem thermometer, sanitizing concentrations, and test kit.
No violation noted during this evaluation.		07/16/2013Training
NOTES:
* Time control being used for raw shell eggs during peak breakfast hours. Policy is in place, but monitoring method not established.
* Violation corrected at the time of inspection.
* Verified employee health policy, food thermometers, sanitizer concentrations, and test kit.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Raw shell eggs 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.
02/14/2013Routine

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