MCDONALDS RESTAURANT #2799

High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. hamburger patties (112F - Cooking) on cook line, manager placed hamburgers back on grill and cooked to 171F Corrected On-Site

High Priority - Employee switched from working with raw food to clean utensils/containers without washing hands. Employee placing raw hamburger patties on grill with gloved hands then continued to work with clean containers without washing hands. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. yogurt base (49F - Cold Holding); in reach in cooler with ajar door that will not stay closed under frappe machine near drive through window, per manager yogurt base has been in cooler for several days.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. yogurt base (49F - Cold Holding); whipped cream (50F - Cold Holding) in reach in cooler with ajar door that will not stay closed under frappe machine near drive through window, per manager yogurt base has been in cooler for several days, whipped cream has been in cooler for approximately 30 minutes, cream moved to different cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Underside of soda nozzles at drive through window. Underside of cappuccino machine nozzles by drive through window, employee began to clean during inspection. Corrected On-Site Repeat Violation

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees training records are expired. Warning

Basic - Standing water in bottom of reach-in-cooler. In reach in cooler under frappe machine by drive through window. Also standing water in and on drink station in dining area.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs with gloved hands, changed gloves, but did not wash hands before returning to fo other food preparation.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked up and discarded pancakes that had fallen on the floor but did not change gloves before continuing to do food preparation.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scrambled egg flats (53°F - Cold Holding); sliced ham (52°F - Cold Holding); shredded lettuce (51°F - Cold Holding); individual butter (53°F - Cold Holding) in walk in cooler, per manager cooler door has been constantly opened for two hours before temperature check, all retemps at 48°F or below, maintenance staff on site working on walk in cooler during inspection. shredded lettuce (55°F - Cold Holding) In reach in cooler by hand wash station at end of cook line, per employee lettuce was taken out of bags less then one hour ago, lettuce moved to walk in cooler. raw shell eggs (67°F - Cold Holding) sitting out on next to grill, per manager eggs have been sitting out for less then one hour, moved to walk in cooler. yogurt base (45°F - Cold Holding); milk (44°F - Cold Holding) per manager both items have been in dispensers for less then one hour prior to temperature check, both items moved to walk in cooler. ice cream mix (44°F - Cold Holding) in reach in cooler across from front counter, per manager mixes have been in reach in cooler for less then one hour, moved to walk in cooler. sausage and cheese burrito (67°F - Cold Holding) sitting on make line, per manager they are held on time as a public health control but they are not written down in their procedures as being held on time as a public health. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Individual butter at end of front counter did not have any time markings, manager marked during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Underside of orange juice dispenser, ice and soda dispenser near driver through window has a build up of mold like substance. Deflector plate of ice machine near end of make line has a build up of mold like substance. Employees began to clean during inspection. Corrective Action Taken

Basic - Bulk milk dispenser with dispensing tube not cut at an angle. Milk dispenser across from front counter. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over fryers and grill. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Four plastic tubes with to go cups at drive through window do not have covers.employee corrected during inspection. Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation buckets reading 0ppm, employee remade sanitation buckets, retest at 100ppm. Corrected On-Site