MCDONALD'S #2565

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Canadian bacon (118-135F - Hot Holding) per operator held out of temperature less than 30 minutes. Operator reheated. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at three compartment sink. Operator replaced. Corrected On-Site

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer.

Intermediate - Water pressure lacking at fixtures that require the use of water. No hot water pressure at handwashing sink, water temperature getting to 80°f in approximately 1 minute of running slow

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in back storage area are dusty

Basic - Stored food not covered. Uncovered raw beef on top of raw burgers. Employee covered container with a lid. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At ppm over 400 ppm. Manager added water to get it to 200 ppm Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form was emailed

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter put on time no paperwork. Emailed form

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets (67°F - Cold Holding) Observed at table to the left of the shake machine. Butter packets in a container on ice that has too much built-up ice, thus not allowing butter packets to reach 41°F due to container being held above fill line. Operator states less than 4 hours. Operator moved butter packets to reach-in freezer for rapid cooling and will break down ice buildup. Corrected On-Site