McDonald's # 11822

Observed time/temperature control for safety food holding at temperatures greater than 41*F in the walk-in cooler at time of inspection (See Temperature Log). 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. Person in charge discarded food items.

Observed walk-in cooler reading above 41*F at the time of inspection. Observed cooler fan piping that appeared to be frozen over. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Person in charge stated the issue was noticed the day prior and a work order had been placed. Priority foundation item must be corrected within 10 calendar days.

Observed clean plastic food containers on the rack next to 3-compartment sink and warewashing machine containing sticker residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Person in charge had food employee remove sticker residue prior to rewashing, re-rinsing, and re-sanitizing.

Observed container of onions stored uncovered in the reach-in cooler in the main kitchen. Observed box of steak patties and box of apple pies stored uncovered with food exposed to overhead contamination in the walk-in freezer. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Person in charge covered food items.

During the plan review phase, it was determined that the current water heater was not sufficient enough to meet the peak water demands of the food service establishment. Hence, a provisional permit was issued for the food service establishment to comply with minimum water heater demands. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Plan of Correction: Facility must obtain a water heater with a minimum of 29 kw. Facility has sixty days to correct violation.