McDonalds #13421

Observed:

-Hamburger pattys next to grill at above 41F (51F). -Milk within reach in cooler under coffee machine at above 41F (ambient 57 and milk 52F).

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (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

Corrective action: Items (burger and milk) were discarded, burger cooler seems to have been disconnected and once reconnected it reach 37F ambient. As for reach in cooler in the front, recommended to not place TCS items within if traffic will not allow temperature to stabilize.

Observed burger patty packets within burger cooler with date markings of use by 7/25 and 7/26.

511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days . P

Corrective action: Item was discarded, explained to PIC to keep a closer look at dates on food.

Observed sliced cheese and chopped onions at reac in cooler close to grill prep area at 44F and 45F with prep time from 5:24am today. Items were at the bottom of the machine.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (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

Corrective action: PIC had items thrown out. Spoke with PIC that the fans might not be strong enough or that too many items were placed at the top combined with the unit being opened and closed frequently.

Observed accumulation of ice within reach in freezer next to prep-line.

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.

Corrective action: Pic had freezer turned off and moved items within to another freezer for clean up.

EHS observed shell eggs and ham in reach in cooler under prep line on grill area side above required 41 degrees Fahrenheit. Violation: time/temperature controlled for safety foods cold holding shall be maintained at 41 degrees or below unless being cooked, cooled, prepared, or time is used as public health control. CA: PIC moved to another reach in cooler in order to cool as time allows.

EHS observed facility with no employee health reporting forms. Violation: person in charge shall demonstrate in verifiable manner employees have been notified of requirements for reporting signs, symptoms, and illness. CA: have all employees sign forms sent via email.

EHS observed observed handwashing sinks in preparation area and grill area lacking hand drying provision. Violation: (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

CA: ensure all handwashing sinks stocked with hand drying provision.

EHS observed ice scoop with handle in ice. Violation: in use utensils shall be stored with handle above level of food if non-TCS or in a clean protected location. CA: PIC stored scoop with handle out of ice.

EHS observed facility using single-service/single use Happy Meal boxes being used as storage containers. Violation: single/service/single-use containers may not be reused. CA: discard Happy Meal boxes and replace with actual storage containers.

EHS observed ice accumulation on door, ceiling, and floor of walk in freezer. Violation: nonfood contact surfaces shall be cleaned at a frequency to preclude accumulations. CA: scrape ice off or defrost freezer to remove ice accumulation.