Mcdonald's, 2325 Memorial Avenue, Lynchburg, VA 24501 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: McDonald's
Address: 2325 Memorial Avenue, Lynchburg, VA 24501
Type: Fast Food Restaurant
Total inspections: 3
Last inspection: 05/15/2015
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Ratings Summary

Based on 1 vote

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

Restaurant representatives - add corrected or new information about Mcdonald's, 2325 Memorial Avenue, Lynchburg, VA 24501 »


Inspection findings

Inspection date

Type
Please ensure all refrigeration units are equipped with hanging thermometers in a visible location so that unit temperatures can be easily monitored by employees.
Left handouts: Employee Health, Steps for Manual Dishwashing
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain quaternary ammonia and chlorine bleach test kits so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
    Observation: Observed employee washing dishes and omitting the sanitizing step, treating the washed dishes as properly cleaned and ready to use again.
    Correction: Ensure all employees who are involved in dish washing are aware of the proper procedures. Left handout with PIC and emphasized retraining employees who are involved with dish washing to ensure these food contact surfaces are cleaned safely every time.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
    Observation: Single service items observed unprotected from contamination.
    Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
  • Critical: Maintenance Tools - Cleaning Maintenance Tools - Preventing Contamination* (corrected on site)
    Observation: Observed employee attempting to rinse out mop bucket in three-compartment sink.
    Correction: Ensure mop buckets are filled, emptied, and rinsed out in the mop sink and in no other sink in order to prevent contamination.
  • Critical: Toxics - Separation of Toxics (corrected on site)
    Observation: Containers of soy release flakes observed being stored with cleaning products.
    Correction: Ensure toxic substances are separated from food, equipment, utensils, linens or single service items during storage in order to prevent contamination.
05/15/2015Routine
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Food on the 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: 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 - 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: stove/griddle.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Refuse - Covering Receptacles
    Observation: Dumpster or outside refuse container was open or uncovered.
    Correction: Cover all waste containers when not in continuous use.
02/07/2014Routine
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Food on the 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: 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.
02/19/2013Routine

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1 User Review:

Teronza

Added on May 20, 2016 1:10 AM
IP: 97.32.161.xxx
Visited on May 6, 2016 6:00 PM
Food:
*
Service:
*
Price:
*
Ambience:
*
Cleanliness:
*
Worst ever....use to work there...they never ever do food safety...no dated...no times....no certified managers..only a couple...crew drops food on floor still served it....seen this a couple times.....very bad attitudes...
Would you recommend McDonald's to others? No
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