MCDONALDS 10578

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See report .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter in container butter (62F - Cold Holding);4 hours . Operator instructed to discard Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter Creamer 47F (Cold Holding) ;milk (47F - Cold Holding)/1 hour operator placed ice 42F. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water, by mop sink.

Basic - True Reach-in cooler shelves with rust that has pitted the surface.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline eggs (47F - Cold Holding); raw bacon (47F - Cold Holding); less than4 hours. Operator closed refrigerated drawer that was opened. Corrective Action Taken

Intermediate - No soap provided at women's bathroom handwash sink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and cellphone placed on table top in kitchen area,. Operator relocated. Corrected On-Site

Basic - - From initial inspection : Basic - Hole in or other damage to washware area wall. Warning - From follow-up inspection 2024-03-25: Time Extended

High Priority - Employee touched clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on shirt after handling spatula to flip burgers,and the placed burger on container without washing hands.educated operator. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline low boy until refri raw bacon (56F - Cold Holding); 3 hours .operator placed in another cold holding unit.

Basic - Food employees with ineffective hair restraint while engaging in food preparation.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats at front counter 46-49F/ less than 1 hour. Placed in cold holding unit. Corrective Action Taken

Intermediate - Food worker food employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. Corrected On-Site

Basic - Floor area(s) covered with standing water. Corrected On-Site

High Priority - Male Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Male employee changed gives after cracking egg ,but did not wash hands. Employee continued to handle food. Manager educated employee.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Corrected On-Site

Basic - Front counter drive thru Low boy shelves with rust that has pitted the surface.

Basic - No copy of latest inspection report available.

Basic - Standing water in bottom of front counter reach-in-cooler. Corrected On-Site

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