B & L Restaurants D.B.A. McDonald's

Observed heavy mold and slime buildup on soda nozzles in the front lobby and mold accumulation on the milk dispenser in the front service area near the drive-thru. Inspector also observed utensils used for coffee to be stored in a visibly soiled plastic container. The container and utensils were replaced with clean items. Manager was advised that soda nozzles and dispensers must be cleaned and sanitized at least every 24 hours.

Inspector observed an employee cell phone located next to the food preparation area. PIC was advised to ensure employee personal items are stored in a designated location away from food preparation and food-contact surfaces to prevent contamination.

Observed two cartons of liquid egg being held past their disposal date. One carton exceeded the disposal date by two days. Both cartons discarded.

Observed two medium pans of raw beef patties located in drawer cooling unit next to the grill prep area located in the Main Kitchen being cold held above 41°F for over 4 hours. Temperatures ranged between 56-60°F and ambient temperature of unit was 56°F. TCS foods must be held at 41°F or below. COS by discarding two pans of raw beef and placing new containers of beef patties in the reach in cooler next to the grill prep area. Do not store TCS foods in unit until minimum cold holding temperature can be maintained.

Observed no discard time on cheese utilizing Time as a Public Health. Employees could not say at what time the food was removed from temperature control. Medium sized pan with three stacks of cheese were discarded. Inspector went over Time as a Public Health rules. An ice bath was also recommended as an alternative method.

Observed no time documentation on lettuce and cheese utilizing Time as a Public Health Control. Also observed tomatoes with a discard time of 12:45 PM still in use.

If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P

(ii) The food may have an initial temperature of 70°F (21°C) or less if;

(I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or

(II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food,

(III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and

(IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).

(iii) 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;Pf

(iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and

(v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P

COS by discarding. New products were brought out and time documentation was put on each respective pan.

Observed an abundance of flies swarming throughout kitchen and dining areas.

If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P

(ii) The food may have an initial temperature of 70°F (21°C) or less if;

(I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or

(II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food,

(III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and

(IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).

(iii) 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;Pf

(iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and

(v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P

Must have pest control come out within 72 hours.

Drive thru windows are not self closing and air curtains turned off. There were many flies in kitchen.

Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

COS by turning on air curtains.

NOTE: Air curtains are not blowing forcibly enough to prevent entry if pests. Must address.

The hand sink located near the burger grill was not operational at the time of the inspection. Please repair.

Several flies were present throughout the kitchen and near the slushy machine.