MCDONALD'S OF BELLE GLADE

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on flat top line dropped food equipment on floor then picked it up, placed it with soiled equipment then grabbed clean equipment to continue service without washing hands. Reviewed hand washing, employee washed hands. Corrected On-Site

Basic - Ice buildup in reach-in freezer next to fry dispenser and burger flat top.

High Priority - Cooked injected meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time and temperature combination as specified in cooking chart. At flat top grill: raw steak (144F - Cooking) As per employee cooking complete. Cooked steak not reaching a minimum internal temperature of 155F. Operator discarded. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee use wiping cloth from solution to clean then put gloves on then began handling bun to prepare food; no hand wash. Employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag of raw fish stored over open bag of buns in reach in freezer; products not all commercially packaged. Open bag of raw chicken nuggets stored over biscuits in reach in freezer; products not all commercially packaged. Operator stored properly. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler near drive thru: burrito wraps with cooked eggs (50F at 9:33am; 48F at 10:05am- Cooling) As per label and operator, since 7:03am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Cooler door was left partially open. Burritos were placed to quick chill. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door reach in - whipped butter portions (32F-53 - Cold Holding); hash browns (44F-46 - Cold Holding) not portioned or prepared today held in cooler for more than 4 hours - see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door reach in - whipped butter portions (32F-53 - Cold Holding); hash browns (44F-46 - Cold Holding) not portioned or prepared today held in cooler for more than 4 hours - see stop sale.

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Operator instructed employee to wear gloves - employee put on gloves. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler - at cookline -Butter 62-64F- reach in cooler door left open - food not prepared or portioned today- operator states food out of temperature for 6 hours- see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler- at cookline- Butter 62-64F- reach in cooler door left open - food not prepared or portioned today- operator states food out of temperature for 6 hours- see stop sale.

Basic - Standing water in bottom of reach-in-cooler- at burger station.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee taking off her gloves and touching garbage can with her hands while discarded gloves followed by touching clean equipment with out washing hands. Operator educated staff on proper hand washing procedures. Employee washed hands Corrective Action Taken

Intermediate - Non-pitting surface rust on food-contact equipment. Shelf Inside reach in cooler where cooked eggs are kept. Operator discarded Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw shell eggs stored right behind a container with cooked eggs inside reach in cooler next to flat top grill on cook line. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container with chopped lettuce (61°F - Cold Holding)inside reach in cooler across from fryers on cook line. Observed both creamers dispensers with cream at(50°F cold holding)on front counter area. Per operator products not prepared or portioned today. Per operator products stored for approximately 1 hour. Operator moved chopped lettuce to a different cooler. Operator closed cream dispensers doors. Corrective Action Taken

Basic - Floor area(s) covered with standing water. On front counter area by delivery window. Operator dried floor. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.at 0 ppm. Right next to reach in freezer by fryers. Operator corrected to 100 ppm chlorine. Corrected On-Site