MCDONALD'S (Dixie Ave) 05961

Observed personal lunchbox sitting on top of food product box in walk-in cooler. CA: Designated areas should be provided that prevent the contamination of food, utensils, linens, single service items, ect. COS: CFSM moved the lunchbox to a designated area

Observed employee unload clean dishes from the mechanical dish machine and touch the interior food contact portion of the clean dishes. Observed food debris on the food contact and non food contact portions of the clean dishes. CA: Clean dishes shall be clean to sight and touch and handled to prevent contamination. COS: PIC had employee re-wash dishes. Discussed air drying dishes in a clean, dry location.

Observed chemical sanitizing mechanical warewashing machine in disrepair while actively in use for cleaning dishes; 0ppm chlorine on inspector test strip. COS: PIC was aware the dishmachine was not working. The dish machine must be serviced and verified to be sanitizing properly prior to use. In the meantime, all dishes/equipment/utensils must be washed and sanitized in the three compartment sink.

Observed employees handling food and clean equipment while wearing watches and bracelets. CA: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: PIC had employees remove watch and bracelets.

Observed dish wet stacking. CA: Equipment shall be air-dried or used after adequate draining before contact with food. COS: PIC had dishes unstacked to finish drying.

Observed clean dishes not stored inverted. CA: Clean equipment and utensils shall be stored inverted or covered. COS: PIC had dishes inverted.

Observed employee rub eyes and then continue to prep items. CA: Discussed with PIC, employee stopped and washed hands before continuing work. Educated on when to wash hands.

Observed sink beside fryers blocked by broom and dust pan. Observed hand sink by drive thru window with food debris in sink. CA: Discussed with PIC, items were moved. Educated on dedication of hand sink for handwashing only.

Observed soda nozzles not cleaned at a frequency necessary to maintain food-contact surfaces clean to sight and touch. CA: PIC removed nozzles to be cleaned. Discussed increasing cleaning frequency of the soda nozzles and using a brush while washing with soap.

Observed no paper towels at drive thru hand wash sink, no trash can at the front hand sink, and food debris in the front hand sink. CA: discussed with PIC. All hand sinks must be fully stocked and used for hand washing only. PIC moved a trash can to the front sink and napkins were used in lieu of paper towels at the drive thru hand sink.

Observed potentially hazardous TCS food (shredded lettuce) cooling by unapproved methods in the reach-in cooler (stacked, tightly sealed containers in a working cooler). CA: Discussed with PIC. Lettuce was moved to the walk-in cooler, placed in a single layer with the cling wrap seal vented.

Observed no hot water at any hand sinks in the facility (water temping between 64-70F). CA: Discussed with PIC. Hot water will be repaired.

Observed old inspection report posted and not the newest report with a score of 83. CA: discussed with PIC. New report will be posted upon receipt.

Observed potentially hazardous TCS food (breakfast burritos, rehydrated onions, shredded lettuce and sliced tomato) improperly cold holding above 41 degrees Fahrenheit in reach-in cooler (See temp log). CA: All foods had been out of temperature for greater than 4 hours and PIC discarded. Discussed ensuring employees properly shut the cooler doors.

Observed potentially hazardous TCS foods (sliced cheese, rehydrated onions, shredded lettuce, sliced tomato) held on Time as a Public Health Control that were not labelled with an initial temp and PIC stated that initial temps are not taken. All the foods on held on TPHC were pulled from the containers of improperly cold holding food in the reach-in cooler. Observed a new container of rehydrated onion put on TPHC that was pulled from a batch that had just been prepped and hadn't cooled to 41F. Initial temp was not taken or labelled. CA: PIC discarded food. Discussed requirement for all foods to start at 41F or below when it is moved from temperature control and onto the time procedure. Initial temps should also be labelled. Provided PIC with example copy of a written procedure.

Observed soda nozzles not cleaned at a frequency necessary to maintain food-contact surfaces clean to sight and touch. CA: PIC removed nozzles to be cleaned. Discussed increasing cleaning frequency of the soda nozzles and using a brush while washing with soap.