MCDONALD'S

6-1B: .04(6)(f)Observed hashbrown patties hot holding below 135F. See temperature log. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Hashbrowns discarded.

4-2B: .05(6)(n)Observed a sanitizer bucket (actively using with cloths stored in it) with a concentration below 50ppm. There was also no observable amount of chlorine in final rinse of dish machine. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Sanitizer bucket was remade to correct concentration and dish machine chemicals were replaced.

6-1C: .04(6)(d)Observed prepped cheese cooling inside Walk in Cooler over 4 hours with temperatures above 41 deg. Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: PIC (Person in Charge) discarded cheese that has not reached 41 deg in 4 hours.

11A: .04(6)(e)Cheese mentioned above cooling inside sealed plastic tubs. Product failed to meet stage 2 of active cooling. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C)