MCDONALD'S #17525

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee cleaning table surfaces on cook line with cloth then proceeded to change task by preparing food. Without washing hands Employee washed hands Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed orange opened bags with breaded raw chicken stored above cookies inside walk in freezer. Operator stored properly Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb splitter added to hose bibb.

Basic - Dead roaches on premises. 1 dead roach observed inside cabinet located under Soda machine dispenser on front area by dining room. Operator cleaned and sanitized areas Corrected On-Site

Basic - Plumbing system in disrepair. Observed water pipe coming down from the ceiling connected to the back of hot hot on cook line leaking

Basic - Soda boxes stored on floor by back area. Operator stored properly Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw steak with gloves then removed gloves, handled clean scoop to scoop onion and utensil to remove folded eggs from grill; no hand wash. Employee washed hands. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed manager handle phone then handled clean utensils at grill area; no hand wash. Manager washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Near egg cooker and grill area on prep counter: raw shelled eggs (75F - Cold Holding) As per operator, taken from walk in cooler and left out for 3 mins. Not prepped or portioned today. Operator moved item to walk in cooler to quick chill. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At 4 door stainless steel reach in cooler: sliced tomatoes (45F at 8:58am;45F at 9:30am- Cooling) As per operator and label, prepped and cooling since 5:54am. Item wrapped tightly with plastic. At current rate of cooling, item will not cool to 41F in 4 hours. Operator loosened plastic wrap on tomatoes and placed to quick chill. Corrective Action Taken

Basic - Equipment in poor repair. Sanitizer component of triple sink is damaged and leaking onto floor.

Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters not protected at coffee station- educated operator- employee removed.

High Priority - Employee cracked raw shell eggs and then handled clean equipment(cabinets doors under fryer station )or utensils without washing hands. Operator educated staff., door clean and sanitized Employee washed hands Corrected On-Site

High Priority - Employee switched from working with raw food( handle raw chicken patties) to ( handle cooked sausage)ready-to-eat food without washing hands. Operator educated staff. Operator cooked sausage to higher temperature 165°F + Employee washed hands. Corrected On-Site

Basic - Floor soiled/has accumulation of debris.perimeter of inside of walk-in cooler floor.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed a container with raw shell eggs( 60°F cold holding) stored on top of kitchen table . Per operator product stored for approximately 30 minutes. Operator moved to inside of reach in cooler . Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed an opened container with pasteurized liquid eggs at (60°F cold holding) stored on a shelf above flat top grill on cook line. Per operator product stored for approximately 30 minutes. Operator moved to inside of reach in cooler. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At 200 ppm chlorine by hand washing sink on the right side of cooking line. Operator corrected to 100ppm chlorine. Corrected On-Site

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