Mcdonald's, 1195 North 4th Street, Wytheville, VA 24382 - Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Facility was exceptionally clean, staff observed following industry accecpted safe food handling practice smoothly and accurately, very good!
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: sausage burritos cold holding at improper temperatures in glass door salad ooler
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. (PIC discarded items). And adjust or repair unit to hold TCS food < 41 F
|
12/28/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. (ICE SCOOP IN REAR OF FACILITY STORED INSIDE BIN WITH HANDLE CONTACTING THE ICE.)
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.
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
|
04/06/2015 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Cooling* (corrected on site)
Observation: Sausage Gravy noted not being adequately cooled to prevent the growth of harmful bacteria. Gravy Temperature was 71°F after 4 hours of cooling.
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.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
|
06/30/2014 | Routine | |
Very good!
No violation noted during this evaluation. | 09/30/2013 | Risk Factor | |
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