MCDONALD'S RESTAURANTS

High Priority - Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. -folded egg reheated to 110° in center to 170°f on edges to start on time plan. Product returned to grill, 149°f-190°f.

Intermediate - Handwash sink not accessible for employee use at all times. -water pitcher in hand wash sink in kitchen. Corrected On-Site

Basic - Cove molding at floor/wall juncture, grout broken/missing. -areas of missing or broken cove molding in dry storage room, under front counter beverage equipment causing standing water. Per operator repairs are in progress. Observe new tiles on site.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -box of ground beef patty over packages of thawing folded egg in walk-in cooler. Manager relocated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slight build up in corners of customer self service ice chute.

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. -maintenance person, who puts away food deliveries, does not have food handler training.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -slight build up of debris on creamer dispenser gaskets and interior door. Corrected On-Site