MCDONALDS

13A: .02(1)(f)(1)Observed the permit that was posted was the one that expired in 2024. The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C) Corrective Actions: Person in charge printed and posted the most recent permit.

17B: .06(5)(n)Observed door on the side of the dumpster to be open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered:

1. Inside the food service establishment if the receptacles and units: (i) Contain food residue and are not in continuous use; or (ii) After they are filled; and
2. With tight-fitting lids or doors if kept outside the food service establishment. (C) Corrective Actions: Person in charge closed door.

2-2D: .06(2)(o)The handwashing sink closest to the chicken and fish fryers does not have cold water. The handwashing sink is not accessible because water is too hot to properly wash hands. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf)

8-2B: .07(6)(b)Observed a bucket of quat sanitizer and a spray bottle of peroxide sanitizer without labels disclosing what they were. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Labels were placed on sanitizer bucket and spray bottle.

14A: .04(4)(k)Observed spoon near coffee station stored in water below 135F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Water was discarded and spoon was washed and sanitized.

14B: .05(10)(e) 1,2,4Observed multiple containers stored as clean stacked while wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were removed from shelf, washed, and sanitized.

15B: .05(6)(d),(e)Observed build-up on the inside walls of dish machine. A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. (C)

15C: .05(7)(d)Observed sticker residue on the sides of containers stored as clean. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Containers were washed and sanitized.

17C: .07(5)(f)Observed mop stored with mop head in bucket. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. (C) Corrective Actions: Mop was placed in a position that allows it to air dry.