MCDONALD'S

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine tested at 0ppm. Manager set up three comprtment sink at time of inspection. Three comprtment sink Quaternary ammonia tested at 200ppm. Manager added more chlorine pellets to dish machine, chlorine retested to 100ppm at time of inspection. 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 cannot be determined. No time mark for individual butter packets stored on the front line. Manager provided a time stamp at time of inspection. Corrected On-Site

High Priority - Vacuum breaker improperly placed at splitter added to mop sink faucet. Vacuum breaker attached to mop sink faucet and not at splitter with hose attachment. Discussed with manager.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired for Yudd and Melis.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A few pieces of fried fish 122-131 F in hot holding unit.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 500+ppm).

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm . Operator stated that dish machine is out of order and awaiting repair. Inspector suggested that the 3-compartment sink be set up until utilized for sanitization until dish machine is repaired. Manager set up 3-compartment sink and tested sanitizer at 200ppm. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose bib connected to mop sink splitter.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand sink in on cookline. Employee replaced soap. Corrected On-Site

Basic - Single-service articles improperly stored. Happy meal containers stored on floor in drive ether area. Employee placed on shelf. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Anyelo Gonzalez, expired on 01/23/2024.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice cubes in handwash sink at kitchen. Discussed with operator about handwash sink for handwash only.

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Multiple microwaves.

High Priority - Employee washed hands with no soap. Observed employee washed hands in handwash sink with malfunction soap dispenser.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink with quaternary ammonia tested 500+ppm. Manager adde water, manually diluted solution, tested 300+ppm. Manager placed work order for dispenser with Ecolab. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at front service area. Provided. Soap dispenser at handwash sink not working/unable to dispense soap. At all 3 handwash sinks at the kitchen and food prep area. Manager able to fix the issues and soap dispenser working properly. Corrected On-Site

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed 1 piece of fried chicken patty 122 F stored in hot holding unit at cook line. Operator voluntarily discarded.

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee. Corrected On-Site

Basic - Equipment in poor repair. Ran dish machine, chlorine tested 0ppm. Dish machine is not operating at time of inspection, chlorine reservoir empty, operator refilled. Corrective Action Taken

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Employee leaned and sanitized at time of inspection. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 25ppm. Operator remade solution to 50ppm. Corrected On-Site