MCDONALD'S CORP

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham (112F - Hot Holding) for less than 4 hours as per operator, operator placed on the flat grilled. Corrective Action Taken

Basic - Floor area(s) covered with standing water. By the water heater.

Basic - Reach-in freezer interior have accumulation of soil residues, located next to the cook line.

Basic - Standing water in bottom of reach-in-cooler. Located at the cook line.

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator properly stored it. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wet wiping towels storage in chlorine sanitizer solution of 0 ppm, operator set up a new chlorine sanitation solution bucket, rechecked 100 ppm. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed 3 compartment sink with quaternary sanitation solution of 400 ppm. Operator add water, recheck 200 ppm. Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed crack plastics container in reach in cooler. Operator discarded it. Corrected On-Site

Intermediate - No soap provided at handwash sink, located by the first window. Soap was replaced during inspection. Corrected On-Site

Basic - Reach-in freezer interior have accumulation of soil residues.

Basic - Floor area(s) covered with standing water. By the water heater.

Basic - Floor soiled/has accumulation of debris. By the ice machine.

Basic - Ceiling tile missing.

Basic - Floor area(s) covered with standing water. Water accumulation underneath the hand sink in hot line area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of black substance like mold on wall baseboard in dry storage area.