MCDONALD'S CORP

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken patties opened from commercial packaging over French fries at reach in freezer at make line area. Operator stored products properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked eggs (132F - Hot Holding) Observed in hot holding drawers at make line area. Per operator, out of temperature for approximately 10 minutes. Operator placed product in microwave to reheat to 165+F. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink, no vacuum breaker present.

Basic - Plumbing system in disrepair. Hand wash sink behind make line area not operable.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken nuggets over hash browns, raw chicken patties over French fries. Observed at stainless reach in freezer at cook line. All products removed from commercial packaging. Operator stored properly. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed Fryer cleaner over single use gloves at chemical storage area. Operator stored properly. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. egg burrito (61F - Cooling) at 9:38 ; cooling since 8:27 ; 60F at 9:59 Observed at tall stainless reach in cooler by office. At curate of cooling product will not reach 41F within 4 hours. Operator moved to walk in cooler. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Food storage containers at dish drying rack. Advised operator to separate stacked containers.

High Priority - 1 Shell eggs in use or stored with cracks or broken shells. See stop sale.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee placed partially cooked sausage Pattie's on the grill, then handled garbage can and after touched clean hot holding pans to check for refills, without washing her hands. Employee went to wash hands. Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling tiles missing by mop sink area; - From follow-up inspection 2023-08-09: Time Extended

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sliced tomatoes (48-49F - Cooling) at 9:30 to 48 F at 9:50 since 8:00; shredded lettuce (50-49F - Cooling)at 9:30 to 51 F at 9:50 since 8:00 ; in tall reach in cooler by egg station at cook line; at this rate food will not reach 41° F within 4 hours; Operator moved foods in 2 drawer cooler at cook line ; Repeat Violation Admin Complaint

Basic - Equipment in poor repair- operator unable to start dishwasher to be tested;

Basic - Ice buildup in walk-in freezer.

Basic - No conspicuously located ambient air temperature thermometer in holding units - at cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- air curing walk-in cooler

Basic - Standing water in bottom of reach-in-cooler- tall cooler at cook line by egg station area;

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (55F - Cold Holding) on top of the reach in drawers at cook line; As per operator food out for 15 min; food placed back in the cooler; cooked folded eggs (47F - Cold Holding); in 2 drawer cold holding unit at the back of the kitchen; as per operator food out of temperature for 30 minutes ; power outage; employee didn't turn cooler back on; Food moved to different cooling unit; Corrective Action Taken Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. shredded lettuce (52F - Cooling)at 9:40 to 52F at 9:55 since 7:30; in reach in cooler at the back of the kitchen; at this rate food will not reach 41° F or below; Food moved in different cold unit; Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing- scrubbing sponge in the handwash sink by manager's office Operator removed Corrected On-Site

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler- 2 door low boy at the back of the kitchen;

High Priority - Toxic substance/chemical improperly stored. Cleaners above single serving items/storage area/corrective action taken/operator stored chemicals properly. Corrected On-Site

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

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink/employee restroom.

Basic - Stored food not covered. Hamburgers/walk in freezer/corrective action taken/operator covered foods. Corrected On-Site