MCDONALD'S

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A small bag of Canadian bacon (44F - Cold Holding) stored in reach-in cooler at cook line. Operator moved to reach-in freezer, re temped 43 F. A containers of butter cups (68F - Cold Holding) stored on counter top at front service area. Per employee, the butter cups was stored on counter top less than 4 hours and moved to reach-in freezer for rapid cooling. Corrective Action Taken

Basic - Dead roaches on premises. 1 dead roach on floor in storage room next to walk-in freezer. Operator discarded, cleaned and sanitized the floor. Corrected On-Site

Basic - Equipment in poor repair. Dish machine disrepair.

Basic - No Heimlich maneuver/choking sign posted. Provided a copy to operator by email. Operator print and post at time of inspection. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink next to office in kitchen.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. All sanitizer tested 10ppm or less. Employee remade sanitizer, test 100ppm. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Old food debris on top of dish machine Employee cleaned Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet nesting on storage shelf

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Old food debris inside reachin freezer on cook line Employee cleaned reach in freezer Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on prep table Employee removed Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dish machine 0 ppm , corrected, to 100 ppm of chlorine. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep behind shake area, corrected , manager removed drink during inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees foods held in walk in cooler not labeled. Corrected, manager labeled employee foods at time of inspection. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Employee hand wash sink by drive through no draining timely .

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected, manager placed all wiping cloths in buckets of sanitizer at time of inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Small plastic containers near dish machine

Basic - Exterior door has a gap at the threshold that opens to the outside. Bottom of door near dry storage

Basic - Floor soiled/has accumulation of debris. Front kitchen cooksline

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at 0 ppm , corrected , inspector had manager set up three compartment sink, with 300 ppm of quaternary. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee changing duties and not changing gloves when going to prep biscuits, corrected action taken, inspector discussed with manager proper procedures regarding glove changing. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Liquid eggs not date marked , corrected, manager had employee labeled liquid eggs during inspection.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inter of ice machine with mold build up.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up around doorway to freezer .

Basic - Wet wiping cloth not stored in sanitizing solution between uses.