MCDONALD'S

observed food employee touch raw steak and place the steak on the grill and then proceeded to take the Canadian bacon off the grill and place it in the hot holding unit. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: PIC (person in charge) had food employee discard his blue glove and the Canadian bacon. Food employee then washed his hands.

2-1B: .03(5)(c)Observed food employee push small trash can to gridle area with bare hands and then put on gloves. Food employee then cracked eggs, discarded the gloves, and then went to the microwave and took out a pan of recooked eggs. Observed same employee touch her glasses and then place a container of Canadian bacon in the reach-in-drawer. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Food employee washed her hands. PIC (person in charge) was also coached on when to wash hands.

2-2D: .06(2)(o)Observed hand sink located by the fryers blocked by a large block containing happy meal to go boxes. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: PIC removed the large box to an approved location.

12A: .04(4)(q)Observed multiple boxes of food stored on the ground in the outside freezer. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: PIC (person in charge) had food employee place all the boxes 6 inches off the ground.

2-1B: .03(5)(c)Observed multiple times of food cook employee touch raw burger patties with gloves, discard gloves, then proceeded to touch food contact surface film without washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Food employee washed his hands.

2-2A: .03(4)(a)(b)(c)(e)(f)Observed PIC was unable to provide signed employee health forms. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: PIC was given employee health forms for all employees to sign.

2-2A: .03(1)(c)2,3,17PIC (person in charge) was unable to name the reportable food borne diseases. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: PIC was shown to the posted employee health policy and coached on the reportable disease.