Mcdonald's, 171 West Old Cross Road, New Market, VA 22844 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: McDonald's
Address: 171 West Old Cross Road, New Market, VA 22844
Type: Fast Food Restaurant
Phone: 540 740-8484
Total inspections: 5
Last inspection: 01/13/2016
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Inspection findings

Inspection date

Type
Facility needs to focus on routine detail cleaning of the food establishment.
  • 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 - 400 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
    Observation: Handwashing facilities are unclean and not maintained
    Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
01/13/2016Routine
Please focus on routine detail cleaning of the establishment to prevent build up of debris and grim on equipment. Reminder: Thermometers are required in all refrigeration units (recommend adhering thermometer to the door of each unit to allow clear view of the temperature reading).
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: The employee is drinking from an uncovered container in the food service area.
    Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors in the food estblishment noted in need of cleaning.
    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.
01/20/2015Routine
Great job with handling and product temperature control. Facility very clean and well maintained.
No violation noted during this evaluation.		02/06/2014Routine
Note: Reminder to monitor sanitizer levels to ensure that proper concentrations are obtained in buckets and 3-Compartment Sink recent work order has been submitted to address issues with dispenser). Fire Suppression and Extinguishers last serviced November 2012 / Exhaust Hood last serviced August 2012.
  • Utensils - In-Use - Between-Use Storage
    Observation: Dispensing utensil (ice scoops) improperly stored between uses.
    Correction: Store dispensing utensils in the ice with the handle above the top of the an approved storage device.
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Unpackaged food stored on the floor or food stored less than 6" above the floor in the Walk-In Freezer.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
01/25/2013Routine
Discussed employee health policy with PIC.
Reminder:
Cool canned gravy to ambient temperature to 41°F or below within 4 hours. 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.
No violation noted during this evaluation.		02/22/2012Routine

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