McDonald's #1938

Observed cut lettuce tightly covered with saran wrap and rehydrated onions tightly covered with its lid while in the cooling process inside the walk in cooler. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Employee air vented the food items.

Observed numerous container of prepped sliced cheddar with temperature betweeen 44F-48F inside the reach in cooler. 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 or below. Ambient air temperature of the unit was fluctuating between 43F-48F. Upon further observation, a large block of ice has formed on the back of the unit. Food items were relocated to the walk in cooler.

Observed cut lettuce tightly covered with saran wrap and rehydrated onions tightly covered with its lid while in the cooling process inside the walk in cooler. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Employee air vented the food items.

Observed food handlers prepping food items without hair and beard restraints. 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. Obtain proper hair restraints to prevent cross contamination.