MCDONALD'S #6001

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -corrected to 100ppm. Corrected On-Site

Basic - Standing water in back storage area by soda fountain boxes. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -Mccafe cooler. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -mccafe cooler. 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. Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. Open package of Canadian bacon stored with flat of raw shell eggs. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -quat sanitizer in three compartment sink exceeds 500ppm. Corrected to 300ppm. Corrected On-Site

Basic - Reach-in freezer at cook line has accumulation of soil residues.

High Priority - 1 Live, small flying insects in kitchen.

Basic - Equipment in poor repair. -loose front panel on reach in freezer drawer.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -iced beverage cooler. Corrected On-Site

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

High Priority - Vacuum breaker missing on fitting/splitter added to hose bibb at mop sink.

Basic - Ice buildup in reach-in freezer by window.

Basic - Single-service articles improperly stored, case of drink lids stored on floor. Corrected On-Site

Basic - Single-service articles stored on a soiled surface. Drink lids by window stored in a soiled dispenser. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

Basic - Single-service articles improperly stored, happy meal containers. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Canadian bacon at 50°f in prep area. Out of walk in 1 hour.

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 mark. Butter in prep area. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by table and trash can.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - No conspicuously located ambient air temperature thermometer in holding unit, reach in cooler next to fryer.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.