McDonalds #21030

EHS observed facility lacking inspection report posted in drive-thru window. Violation: Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. CA: print and post report for drive thru window.

EHS observed a build up food debris in reach in freezer near fryers and towards the back where the boxes of fries and hashbrowns are stored and the all reach in coolers in the kitchen. There is food debris at the bottom at of the unit.

CA-PIC needs to make sure that employees are routinely cleaning all equipment to reduce build up inside of the units.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC is to remove food debris.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS observed a build up food debris in reach in freezer near fryers and towards the back where the boxes of fries and hashbrowns are stored.

CA-PIC needs to make sure that employees are routinely cleaning all equipment to reduce build up inside of the units.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC is to remove food debris.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

EHS observed the trash can that is stored by the counter where the single use condiments are stored. Right under the rack there was trash overflowing and trash was on the ground surrounding the trash can.

CA-PIC need to make sure that the trash is being properly discarded routinely. Trash overflowing inside of the facility and attract possible pest and rodents.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

EHS observed a hat on a table and a yellow vest laying on top where the coffee is stored.

CA-PIC needs to create a designated area for employees to store their personal items.

511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

EHS observed a build up food debris in reach in freezer near fryers.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC is to remove food debris. This must be corrected by 05/07/24

EHS observed built up grease on hood vents above fryers in main kitchen area

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to have hood vents cleaned. PIC informed EHS that hood vents are going to be placed in sink to clean. This must be corrected by 05/08/24

EHS observed food splatter on ceiling tiles above serving/make line in main kitchen area.

(5) Maintenance and Operation.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Informed PIC to have ceiling tiles cleaned. This must be corrected by 05/09/24

EHS observed an open box of yellow M&M's stored on shelf near ketch up in straws in bag prep area in main kitchen.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

PIC removed M&M's This was COS.

EHS observed raw beef patties on line drawer cooler above required 41 degrees Fahrenheit. PIC informed EHS that line drawer cooler is constantly opened during breakfast. f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

PIC provided temp logs. EHS informed PIC to move all food items to WIC/Freezer to drop down items to temp. This must be corrected by 10/25/23

EHS observed reach in cooler drawer with an ambient temperature of 51 degrees Fahrenheit. PIC informed EHS that it is constantly opened during breakfast.

(q) Good Repair and Calibration.

1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded.
2. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Informed PIC to have reach in cooler drawer repaired. This must be corrected by 10/26/23

EHS observed food debris under ref under racks near make line. EHS also observed ice buildup in reach in freezer bottom that holds chicken nuggets, chicken patties and fish filets. EHS also observed REF that holds sausage patties with food debris at bottom.

2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to ensure that all nonfood contact surfaces are cleaned at a frequency to prevent buildup. This must be corrected 10/26/23