Restaurant Inspections: McDonald’s

The most recently available restaurant inspection reports from Nov. 5-10 in the Lorton area.

From Nov. 5-10, only one restaurant in Lorton were inspected. For prior restaurant inspection reports, click here.

In Virginia, restaurant inspection reports aren't quite as simple as getting a letter grade or an easy to see number rating to post in the front window.

That said, we all want to know how our favorite restaurants stack up on cleanliness and sanitation. Inspectors grade restaurants based on critical and non-critical violations.

A "critical violation" is one that "poses a direct or immediate threat to the safety of the food being served." Non-critical violations are generally related to cleaning or maintenance.

"Ideally, an operation would have no critical violations, or none which are not corrected immediately and not repeated. In our experience, it is unrealistic to expect that a complex, full-service food operation can routinely avoid any violations," according to Virginia Department of Health's website.

The site continues: "Keep in mind that any inspection report is a 'snapshot' of the day and time of the inspection. On any given day, a restaurant could have fewer or more violations than noted in the report. An inspection conducted on any given day may not be representative of the overall, long-term cleanliness of an establishment."

Below, find the latest restaurant inspection from the Virginia Department of Health. These inspections reflect visits from inspectors during the last few weeks. Some of the violations were corrected immediately during the recent inspections.

The full reports can be accessed on the health department's website.

9398 Richmond Hwy
Date of inspection: Nov. 8
Critical (corrected during inspection): When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wiping cloth buckets with a concentration of 50 ppm total quaternary ammonium compound.
Critical (corrected during inspection): Observed food employee fail to wash hands between glove changes and after wearing gloves to crack raw shell eggs.
Non-critical (corrected during inspection): Observed the handsink behind the front line being used to rinse out a coffee filter.
Non-critical (corrected during inspection): Observed that paper towels were not provided at each handwashing sink.

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