McDonalds

Observed yogurt inside the front reach in cooler at 55F,, the unit's gasket needs to be replaced or repaired. 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. Ambient air temperature of the unit is 48F. Food was discarded.

Observed no inspection report posted in the drive thru area. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. Post current inspection in drive thru area.

Observed all handsinks at facility with the water temperatures ranging from 66F-75F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Have a plumber come out and adjust the temperature of the water at the handsinks.

Observed an employee handling food while not wearing a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one-half inch. Employee put on a hat.

Observed the previous inspection report posted in the dining room from March 2025 instead of the most current one. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Post most current inspection report in the dining area.

Observed no hand soap at the front handsink next to the fryers. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Add soap in the dispenser.

Observed no paper towels at the front handsink next to the fryers. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device. Add paper towels in the dispenser.

Observed no inspection report posted in the drive-thru window. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. Post current inspection report in the dining room and drive thru window.

Observed several wet food containers stacked wet while on storage racks. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Recommend pyramid stacking to air dry then stack after completely air dried. Person in charge (PIC) unstacked several containers and will educate employees on proper air drying of containers after washing.

Observed a slimy pink substance along the baffle inside of the ice machine. Food contact surfaces shall be cleaned frequently avoid contamination of food. Discard existing ice and wash, rinse, and sanitize the unit at least once a week.

Observed no food service permit posted for public viewing. Post the permit in a location in the food service establishment that is conspicuous to consumers Post permit in public viewing.

Observed trash stored inside the outside dumpster, while both of the side doors open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: With tight-fitting lids or doors if kept outside the food service establishment. Person in charge closed the doors on the dumpster.

Observed an employee handling food while not wearing a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one-half inch. Place hair restraint on to cover hair while prepping/handling foods.

Observed a broken gasket on the reach-in cooler door of the frappe machine. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. The gasket must be replaced at the reach-in cooler door.

Observed the sanitizer not being held properly inside the three-compartment sink where the sanitizer solution is constantly draining out of the sink and can cause improper sanitizing of washed and rinsed equipment and utensils. Warewashing equipment must be used according to manufacturing requirements to ensure the equipment performs its intended function. Recommend using single-use items until a new stopper is replaced/repaired for the section of the three-compartment sink.

Observed a slimy pink substance along the baffle inside of the ice machine. Food contact surfaces shall be cleaned frequently avoid contamination of food. Discard existing ice and wash, rinse, and sanitize the unit at least once a week.

Observed no inspection report posted in any of the drive thru windows. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. Place an inspection report at one of the drive thru windows for public view.

Observed sliced cheddar cheese (65F) being held on time as public health control not marked. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Food discarded.