MCDONALD'S 2168

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag of raw breaded chicken over bisquit, reach in freezer Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 46F in front drawers. Unit was open to clean just prior to temping. Operator moved all items to another cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Used to hold dirty dishes Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior soda nozzle and ice chute, drive thru

Intermediate - Handwash sink not accessible for employee use at all times. Dish area,used to air dry conveyer parts and had mop bucket in front of it. Corrected On-Site

Intermediate - No soap provided at handwash sink. Dish area

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Right side ice chute in the dining room

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wrist bands

Basic - Equipment in poor repair. cracked plastic Cambro

Basic - Old food stuck to clean dishware/utensils. A couple of containers on air drying rack Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw shell egg flat over precooked eggs and bacon in glass door cooler - frozen Raw fish over cookies, reach in freezer Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Open bag of milk dated to discard 7/6 - hold time 7 days

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Canadian bacon 52F, liquid eggs 58F in cookline drawer next to grill less than 4 hours. Moved to another cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda nozzles in the dining room - light buildup on the baffle in the ice machine corrected on site Corrective Action Taken

Intermediate - No cleaning agent provided for dish machine

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Dish area turned off. Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Lids Corrected On-Site

Basic - Food stored under dripping water - ceiling leaking into a bucket, dripping down onto bag in the box soda storage.

Basic - No handwashing sign provided at a hand sink used by food employees. Dish area Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Cambros Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottled beverage Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee dipped containers in three compartment sink 0 ppm quat. Dish machine out of service and awaiting part. Manager directed employee to sanitize in three compartment sink after adding 100 ppm cl Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single service butters out for approximately 3 hours and returned to cooler 60-62F. Advised to use time as a public health control or keep under refrigeration

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 as required. Melted butter Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Light debris can opener blade Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Next to fry station 92F, dish area 91F (corrected to 112F). Restrooms 91-92F Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee soda (unopened) in glass reach in cooler Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw bacon 46F bottom of upright cooler. Moved to another cooler Out and returned to cooler liquid eggs 45F

Intermediate - Handsink not stocked with required provisions. - No paper towels or mechanical hand drying device provided at handwash sink. front counter. Corrected on site. - Handsink on grill line near office missing soap, paper towels, hand wash sign. Prep sink on opposite wall stocked with those provisions. Discussed with manager Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Dish area, blocked by mop bucket Corrected On-Site

Basic - Bulk milk dispenser with dispensing tube not cut at an angle. Corrected On-Site

Basic - Equipment in poor repair. -Upright cooler shelving rusted/coating peeling - water dripping inside cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Gaskets for reach in cooler - exterior glass drive thru beverage cooler

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handsink in dish area