MCDONALD'S

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker handling wrapped food , touched face and did not wash hands , before handing food,. Educated operator .educated operator. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser under ice chute , soiled with food debris. Operator cleaned area,. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.10 ppm Chlorine, Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line shredded cheese (45-46F - Cold Holding)/10 minutes. Operator returned to unit recently . 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 and the time was not placed for diced tomatoes, shredded lettuce , sliced cheese . operator updated. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. operator relocated l 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.

Basic - Carbon dioxide/helium tanks not adequately secured. Operator secured. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Provided operator and then posted. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in freezer gasket soiled .with food debris. Opera cleaned area, Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Ash ware area hand sink has a leak.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker wiped hands on ants and then proceeded to place gloves without washing hands , and handle food at food preparation area , educated operator. Corrective Action Taken

Basic - Employee with ineffective hair restraint while engaging in food preparation. Corrected On-Site

Basic - In-use wiping cloth/towel used under equipment . Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over pancakes in reach in cooler. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats 48F front counter refrigerated placed 1 hour. Operator returned to walk cooler. Corrective Action Taken

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Male employee bathrooms.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Floor soiled/has accumulation of debris. Walk in cooler floor soiled .

Basic - Food employee at cookline with ineffective hair restraint while engaging in food preparation.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food workers touched pants and face and continued to handle food without washing hands,

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over pancakes in reach in cold holding unit. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline, shell eggs (56F - ambient temperature )/10 minutes . Operator returned to unit. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -coffee machine soiled with food debris. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing.Food worker filled pitcher water.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employeemale bathroom handwash sink.

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

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0PPM

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter low boy unit butter (44°-48°F - Cold Holding);operator placed in walk in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda dispenser soiled with dirt and grime.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -2 female food employees wearing watches while preparing foods. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dish machine rack soiled with dirt and grime. -dish machine exterior soiled with dirt.