MCDONALD'S

Observed raw beef patties in chef-base cold-holding above 41F. Also observed yogurt in smoothie machine reach in cooler cold-holding above 41F. COS: raw beef patties relocated to reach in cooler that is able to maintain temperatures 41F or below and yogurt discarded. Discussed not using pass-thru or smoothie machine to hold TCS foods until they can maintain 41F or below. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

Observed chef-base cooler used to hold raw beef and smoothie machine reach in cooler cabinet unable to maintain TCS foods 41F or below. Discussed not use either cooler until it can maintain TCS temperatures 41F or below. CA: Equipment shall be maintained in a state of repair.

Observed employee with gloved hands place raw beef patties on grill then remove gloves and continue cooking and removing cooking burgers off grill without washing hands in between. Observed another employee with gloved hands handle frozen raw chicken then take off gloves then grab gloves to put on. Discussed and reminded PIC and employees when changing tasks even when wearing gloves that you shall wash hands in between tasks and removing and putting on new gloves. COS: Employees washed hands before putting on new gloves. CA: If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.

Observed 3-compartment sink quat sanitizer reading greater than 400ppm quat. Discussed having dispenser repaired so it can dispense the correct amount according to the manufacturer's levels of recommendation. CA: Poisonous or toxic materials shall be used according to: Law and this Chapter; Manufacturer's use directions included in labeling. COS: sanitizer solution remade to 300ppm quat

Observed raw beef and raw shelled eggs in reach in cooler drawer directly next to grill cold-holding above 41F. COS: raw beef and raw shelled eggs relocated to walk in cooler.

Observed cheese on prep line using TPHC with no time stamp. When time stamp placed it had a hold time of 5 hours instead of 4 hours. Stamp machine has wrong time (1 hour ahead) so it was dispensing incorrect time. Discussed hand writing times until stamp machine can be corrected. COS: correct time placed on cheese.

Observed paper towel dispenser jammed and unable to dispense at front of kitchen area. COS: paper towel dispenser fixed

Observed box of bagged coffee stored directly on floor in dry storage area. COS: box placed on shelf. Discussed that all foods shall be at least 6 inches off floor.

Observed reach in cooler drawer next to grill station and smoothie/frappe reach in cooler unable to maintain TCS foods 41F or below. An additional reach in cooler drawer that was acting as a freezer converter to a cooler to hold the food products. Foods in the freezer and the original reach in cooler drawer were relocated. Yogurt was the only TCS product in smoothie/frappe reach in cooler and it was discarded. Discussed not use either cooler until it can maintain TCS temperatures 41F or below