MCDONALD'S RESTAURANT #11810

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hash browns (128F - Hot Holding) at hot holding area next to fryer, as per operator for less than 30 mins. Operator voluntarily discarded product. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 400+ppm). Operator replaced solution for final concentration (Quaternary 200ppm) Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on walk in freezer door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer with food debris at the bottom. Employee cleaned it. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed walk in cooler ceiling soiled by the fan. Employee cleaned it. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed an employee with no hair restraint while engaging in food preparation.Employee tided her hair. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Operator cleaned them. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling fan cover soiled at walk in cooler.

Basic - Equipment in poor repair. Observed a reach in freezer gasket torn.

Basic - No handwashing sign provided at a hand sink used by food employees at men bathroom.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over apple juices at walk in cooler. Manager moved the raw eggs. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedures for products that are under time control. The written procedures was provided and filled out. Corrected On-Site