McDonald's #3269

Observed the top inner panel of the ice machine in need of cleaning from clear slimy substance. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed management of the need to clean the inside of the ice machine by product requirements.

Observed the entire area behind the front service counter in need of cleaning from grease and debri accumulation and water pooling underneath the 3C sink and inside the walk in freezer. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.EHS informed management of the need to deep clean the facility.

Observed damaged tile around the 3C sink allowing water to pool underneath the sink. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.EHS informed management of the need to repair the floor tiles.

Observed no light available for the walk in cooler. Per employee, the light went out this morning. (f) Lighting Intensity. The light intensity shall be:

1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;

2. At least 20 foot candles (215 lux):

(i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption;

(ii) Inside equipment such as reach-in and under-counter refrigerators;

(iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and

3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. EHS informed the manager of the need to obtain lighting for the walk in cooler ASAP.

Observed jacket stored on shelving with the facility items near the back/side door. (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. EHS informed the manager of making sure staff is stored belongings in the designated area near the walk in cooler.

EHS observed whole shelled eggs and scrambled egg packets in RIC for breakfast station with temperatures exceeding limits.

For safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C).

EHS advised PIC to maintain door discipline to keep temperature in unit. EHS instructed PIC to have eggs moved from top drawer to cooler lower drawer in interim.

EHS observed:

• buildup of black mold-like substance behind spigot of sureshot machine.

• buildup of grease/debris atop nugget fryer hood where basket trays are stored between use.

Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

EHS advised PIC to have areas cleaned.

Observed several bags of food stored in the reach in freezer closet to the fryers with the bags not fully closed. All packaging must be closed/covered to prevent potential contamination. PIC closed containers.

Observed old food and sticky debris on several utensils stored as clean on the clean utensil storage rack near the 3-C sink. All food contact surfaces are to be clean to sight and touch. Employee near dish area will rewash.

Observed food stored in the small refrigerator in the drive thru area with water dripping from the top condenser onto the products below. Per PIC, calls have been made to TWC for repair. However, observed that splash is getting on products. As an interim step, facility may use a drip pan to catch water until repaired. Facility is to address issue.

Observed a female employee boxing fries while wearing a bracelet. While engaged in food prep duties, no jewelry beyond a plain band may be worn. Discussed wearing jewelry with PIC. Bracelet removed.

Observed an employee purse stored near single service boxes on the under shelving along the cook's line. All employee personal items must be stored in a designated area to prevent contamination of food, equipment, utensils, and/or single service items. Purse moved to office.

Observed an employee apron stored on the back storage shelves with utensils and dry food items near the back door . All employee personal items must be stored in a designated area to prevent contamination of food, equipment, utensils, and/or single service items. Apron moved to office.

Observed an employee drink (in a disposable cup with lid and straw) stored in the reach in freezer near the grill above food items intended to be used for consumer consumption. All employee personal items must be stored in a designated area to prevent contamination of food, equipment, utensils, and/or single service items. Drink discarded.