McDonald's

Observed clean food storage containers stacked on the shelving near the walk-in cooler that were still wet. Observed clean containers stacked, not inverted, on the shelving by the walk-in cooler that were still wet.

Corrective action: containers were stacked in a way that allowed proper air drying.

511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted

Observed a hole cut out in the wall in the storage area near the pipes and the red fire boxes.

Corrective action: Cover the hole to prevent entry of insects 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.

Observed multiple containers of shredded lettuce in the reach in cooler cold holding above 41 F. The lettuce was removed from bags in the walk-in cooler and placed into the containers at 6:40 AM, then placed into the reach in cooler on the prep line. The ambient air temp of the reach-in cooler was 44.6 F.

Corrected on site: discarded

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

Observed metal cove base separating from the wall inside the walk-in cooler, on the right side near the walk-in freezer door. Observed a gap along the top of the metal cove base strip.

Corrective action: Repair/ seal gap along the top edge of the cove base separating from the wall.

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.

Observed ice bin left uncovered when not in use. Unpackaged food items must be covered to prevent overhead contamination. Must replace lid that is missing.

Observed dish machine dispensing a concentration of Cl- less than 50 ppm. Dish machine was ran several times and was not 50-100 ppm Cl-. Must fix dish machine. Health Authority suggests using dish machine to get rid of food debris, then dunking dishes in sanitizer in 3 compartment sink for a final sanitation step.

Observed front drive-thru windows not self closing. Outer openings of a food service establishment shall be protected against the entry of pests. Must fix drive thru window to be self closing or install air curtain.

Observed metal cove basing in walk in cooler coming off wall. All physical facilities must be maintained in a state of good repair. Must fix cove basing.

Observed employee drink on prep counter. Employee personal items must be stored in a separate, designated area away from food prep. COS by discarding drink.

Observed no time documentation on cheese. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.

COS by discarding and starting process over with new cheese. Time documentation was placed on product.

Observed front drive-thru windows not self closing. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Both drive-thru windows must be fixed so that they are fully self-closing or air curtains must be installed to prevent entry of pests. Windows must be tight-fitting and have no openings.

Observed time as a public health control being improperly used for cheese. There was no time documentation on product and employees are leaving cheese sitting out to temper, and documenting the time they begin serving the cheese instead of the time cheese was taken out to temper. Also observed the initial start temperature of tomatoes greater than 41°F. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P

COS by discarding.

Observed both drive-thru windows not self closing. Also, front window is not tight-fitting--there is an opening at the bottom. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.

Both drive-thru windows must be fixed so that they are fully self-closing or air curtains must be installed to prevent entry of pests. Windows must be tight-fitting and have no openings.