MCDONALD'S / NEWARK

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Inspection history

1. Feb 11, 2026

   ✓
   1 violation

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

2. Feb 11, 2025

   ✓
   1 violation

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

3. Feb 14, 2024

   ✕
   3 violations

   • Critical: Other potentially hazardous foods requiring cooking are not heated to 140�F or above.
   • Critical: Commercially processed precooked potentially hazardous foods are not heated to 140�F or above within two hours.
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

4. Mar 15, 2023

   ✕
   1 violation

   • Critical: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.

5. Feb 28, 2022

   ✓
   1 violation

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

6. Aug 10, 2021

   ✓
   2 violations

   • Non food contact surfaces of equipment not clean
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas

7. Aug 12, 2020

   ✓

8. Jun 18, 2019

   ✓
   3 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas

9. May 24, 2018

   ✕
   2 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.