MCDONALD'S CORPORATION

High Priority - - From initial inspection : High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee fix pants then put gloves on to make sandwich; no hand wash. Employee washed hands. Corrected On-Site Warning - From follow-up inspection 2025-08-06: Employee used personal phone and touched spatula to remove burgers from flat top without washing hand before Educated Employee washed hands Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, raw steak stored over apple pies, not all commercially packaged. Advised operator of proper storage. Operator stored correctly Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink near bread racks.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink. Repeat Violation Admin Complaint

Basic - Equipment in poor repair. Frappe reach in cooler leaking water.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over hash browns opened from commercial packaging reach in freezer cook line. Observed Raw beef opened from commercial packaging over cooked sausage reach in freezer cook line. Operator stored all products properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef patties over peanut butter dessert topping and sliced tomatoes at walk in cooler. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. sliced tomatoes (54F - Cooling) at 9:45 since 5:05 At current rate of cooling product never reached 41F within 4 hours. See stop sale.

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. sliced tomatoes (54F - Cooling) at 9:45 since 5:05 At current rate of cooling product never reached 41F within 4 hours. See stop sale.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed No vacuum breaker, splitter added with hose attached to splitter at mop sink. Advised operator to get vacuum breaker.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area- Raw shell eggs 71-72F- cold holding- operator states food not prepared or portioned today- food out of temperature for 20 minutes- food left out on counter- operator placed in reach in cooler to quick chill. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For lettuce and tomatoes at cookline.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris behind front counter in-counter garbage can. Unclean areas of to-go cup dispensers under front counter area. Unclean area behind beverage station in dining.

Basic - Single-service articles improperly stored. Wrapped sleeves of paper cups on floor. Removed to proper storage. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine stopping at rinse cycle. Operator called in maintenance Corrective Action Taken