MCDONALD'S 36569

Basic - Employee personal item ( jacket) stored on food (box of soda ) on rack near walk in cooler . Manager relocated jacket - Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets at 49 F in reach in cooler - under two hours - placed in freezer for quick chill down recheck 33 F Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Mop bucket in front of hand wash sink in dishwashing area - reviewed with manager hand wash sinks must be accessible at all times - manager relocated mop bucket Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near drive thru front line area - employee placed paper towels in dispenser Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface in front line area near juice dispenser

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Three employees washed hands for less than than 15 seconds. Discussed with manager on duty.

Basic - Water leaking from pipe and/or faucet/handle. Faucet for three compartment sink has a leak, operator put a service order ticket in for the repair.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Soiled Wet wiping cloth inside sanitizer bucket. Tested at 0 ppm, corrected to 50 ppm Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracked raw shell eggs and then changed gloves with no hand wash before handling precooked sausage. Discussed proper hand washing procedures with operator.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw comminuted beef over raw bacon in sliding drawer reach-in cooler of cook line. Discussed proper food storage with operator

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on tall double door reach-in cooler on cook line: pasteurized liquid eggs 54°F. Discussed with operator to ensure that employees are returning container back into cooler immediately after use. Tall double door reach-in cooler near coffee station: Shake mix 44°F. Operator moved Shake mix to top portion of cooler that holds temperature Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink of coffee station. Evidenced by ice and coffee drink. Operator spoke to employee that handwash sinks can't be used as a dump sink Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink of cook line. Ran for 2 minutes 84°F