Mcdonald's #3761, 7484 Lee Highway, Fairlawn, VA 24141 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Mcdonald's #3761
Address: 7484 Lee Highway, Fairlawn, VA 24141
Type: Fast Food Restaurant
Phone: 540 639-6354
Total inspections: 6
Last inspection: 08/17/2015
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Inspection findings

Inspection date

Type
Everything looks great! Make sure to change permit at front register.
No violation noted during this evaluation.		08/17/2015Routine
No violation noted during this evaluation.07/29/2015Complaint
No cooling or reheating is performed. Employee Health Policy is found in employee manual.
Proper glove usage was observed. Good work!
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Food stored in a location where it is subject to splash, dust or other contamination. Chopped onions were stored, uncovered, in an area where they were subject to splash from 3 vat sink.
    Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the front line refrigerator.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
02/05/2015Routine
Inspection performed during lunch rush.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
    Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Canadian bacon found thawing on top of frozen eggs also thawing.
    Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
  • Utensils - In-Use - Between-Use Storage
    Observation: Dispensing utensils improperly stored between uses. Ice scoop found sitting, handle down, in ice bin.
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
  • Food - Miscellaneous Sources of Contamination
    Observation: Box of hash browns found spilled on the floor of walk-in freezer.
    Correction: Protect food from miscellaneous sources of contamination.
  • Critical: Cooling*
    Observation: SAUSAGE GRAVY noted not being adequately cooled to prevent the growth of harmful bacteria. Sausage gravy was temp'd at 86° while sitting in walk-in cooler for over 2 hours.
    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.
08/07/2014Routine
No violation noted during this evaluation.03/19/2014Complaint
Provided hand wash signs
Discussed employee health with PIC- provided handout
This is a well managed facility- keep up the good work !!!!
No violation noted during this evaluation.		08/03/2013Routine

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