McDonald's # 15069

Observed food employees preparing and cooking food without hair 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. Must correct within 72 hours.

Observed sheet pans wet stacking in the back kitchen area near the warewashing machine on the rack.After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Must be corrected within 72 hours.

Observed food employees preparing and cooking food without hair 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. The PIC gave the food employees a cap to place on her head.

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 26 KW. Facility has sixty days to correct violation. New Violation.

Observed ice scoop laying directly on the ice in the ice bin in the drive-thru area near the front. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule.

The PIC had food place the ice scoop in a cleaned and protected location.

Observed food containers wet stacking in the back kitchen area near the warewashing machine on the rack. Also, observed food employees about to use food containers that were not completely air-dried. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.