MCDONALDS

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelets and rubber band while engaging food preparation.manager asked her to remove them.

Basic - Employee with no hair restraint while engaging in food preparation. Employee no hair restraint while engaging food preparation, manager asked him to put hair net on

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched head set no hand wash begun to bag food in front counter. Discussed with operator and he washed hand properly and discarded food Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs in same cooler and ambient temperature is 57.5 in reach in cooler by cook line All food being in the cooler more than 4 hours by store kitchen manager stated. Stop sale issued

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef hamburger 55F in Reach in cooler by cook line. Ambient temperature is 57.5 Raw shell eggs in same cooler and ambient temperature is 57.5 All food been in the cooler more than 4 hours by store kitchen manager.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef hamburger 55F in Reach in cooler by cook line. Ambient temperature is 57.5 Raw shell eggs in same cooler and ambient temperature is 57.5 All food being in the cooler more than 4 hours by store kitchen manager. Stop sale issued

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. time, temperature control for safety food held in prep line time marked, no written plan. Emailed time as a public hearth control form to operator

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler by cook line not working properly. ambient temperature 57.5

Basic - Single-service articles not stored inverted or protected from contamination. Ice cream cup not stored inverted at front line. Operator restored it properly Corrected On-Site

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 and the time removed from temperature control control. Operator determined time and placed time mark. raw shelled eggs. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -mold like growth in ice machine bin near plastic guard

Basic - Condensation not disposed of according to law. -condensation from co2/bay in box system dripping onto in use bag in box soda syrup boxes. Operator states work order has been submitted for repair. Operator placed pan to catch/create barrier for condensation. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mold like growth around co2/bay on box system in rear storage area -mold like growth around automated drink dispenser in drive through window

Basic - Equipment or utensils not designed or constructed in a durable manner. Cold freezer drawers.

Basic - Single-service articles improperly stored. Napkins not 6 inches off the floor.