Mcdonalds, 394 N Overland Ave, Burley, ID 83318 - Fast Food / Espresso inspection findings and violations

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Business Info

Name: MCDONALDS
Address: 394 N Overland Ave, Burley, ID 83318
Phone: (208) 678-2230
Restaurant type: Fast Food / Espresso
Total inspections: 9
Last inspection: 12/16/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation. 12/16/2015Routine
No violation noted during this evaluation. 12/22/2014VCR
  • Handwashing Facility, Installation - (A) A handwashing lavatory shall be equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. (B) A steam mixing valve may not be used at a handwashing lavatory. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
 12/09/2014Routine
No violation noted during this evaluation. 11/26/2013VCR
  • Handwashing Facility, Installation - (A) A handwashing lavatory shall be equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. (B) A steam mixing valve may not be used at a handwashing lavatory. (C) A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. (D) An automatic handwashing facility shall be installed in accordance with manufacturer's instructions.
 11/12/2013Routine
No violation noted during this evaluation. 12/18/2012Routine
  • Critical: Time as a Public Health Control - Potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. (corrected on site)
 01/24/2012Routine
No violation noted during this evaluation. 01/24/2011Follow-Up
  • Critical: Time as a Public Health Control - Potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
  • Critical: Chemical Sanitization - Temperature, pH, Concentration, and Hardness - A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall conform to the Food Code.
  • The physical facilities shall be cleaned as often as necessary to keep them clean; Cleaning shall be done during periods when the least amount of food is exposed such as after closing. This requirement does not apply to cleaning that is necessary due to a spill or other accident.
  • Critical: Controlling Pests - The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods outlined in the Food Code.
 01/18/2011Routine

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