MCDONALD'S #32497

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched unclean screen to sticker machine to containers of food without washing hands in between. Educated on site. Advised to wash hands. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat sausage burritos and reach in cooler drawers at cook line Removed Corrected On-Site

Basic - Floor area(s) covered with standing water. At soda machine in back storage area

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 employee touch glasses on face then handled clean pans in hot box; no hand wash. Employee washed hands. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Dates missing on food safety training document for some employees.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Steam Oven; folded eggs (125F - Hot Holding) Advised operator to reheat to 165+F.

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. At walk-in freezer; ice buildup around fan covers and back right corner.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ...yellow cheese , squeezed butter at prep station.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ...yellow cheese , squeezed butter at prep station.See stop sale. Employee discarded food. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...cut tomatoes at prep station being held less than four hours, employee time marked. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Records/documents for required employee training do not contain all of the required information...not date provided in the food handler training name sheet .

Basic - Old labels stuck to food containers after cleaning. Observed two different labels on sliced tomatoes and onions. One is from today the other was from 11-14. Manger removed old label.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. McCafé:; 23 each milk (54°F) per manager Food was stored in cooler at 6am see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. McCafé:; 23 each milk (54°F) per manager Food was stored in cooler at 6am see stop sale.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Butter cups had no timer on. Per employee was placed on counter 15 min ago. Manager discarded butter.

Basic - Equipment in poor repair. Gasket torn in reach in cooler for prep

Basic - Gaskets soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink next to three compartment sink

Basic - Trash receptacles not provided where needed in establishment. Near hand sink next to office.

Intermediate - Handwash sink not accessible for employee use at all times. Sponge stored in hand sink at front counter. Per Employee blander is washed there after use. Reviewed with employee sink is only for hand washing. Was removed. Corrected On-Site

Basic - Floor area(s) covered with standing water. Near grease container and soda boxes in dry storage area.

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled. Gaskets on McCafé soiled.