MC DONALD'S

Observed two food employees with nail polish on fingernails scoop French fries into the fry boxes. COS: Employees donned gloves.CA: Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food.

Observed liquid ice cream stored in a blue bucket that is not food grade in walk in cooler. COS:Liquid ice cream was voluntarily discarded. CA: Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition

Upon arrival, observed a container of shredded lettuce on the table prep line without temperature control or time as a public health indication. COS: Employee placed TPHC sticker. CA: 2. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, 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 may have an initial temperature of 70°F (21°C) or less if;

(I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or

(II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food,

(III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and

(IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).

(iii) 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

(iv) 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

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

Observed employee use hand sink faucet to add water to a bowl of towels. COS: Employee stopped using hand sink faucet. CA: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Observed no paper towels or hand drying provision at the hand sink next to the three-compartment sink. COS: Employee replenished paper towels dispensers and verified other hand sinks had paper towels. CA: 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

After advising food employee to wash hands from handling contaminated lids that fell on the floor, food employee proceeded to handle food by removing fryer basket with cooked chicken without washing hands. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands.

COS: After handling the fryer basket, food employee washed hands.

Observed plastic food lids fall directly on to the floor. Food employee proceeded to pick up and store contaminated lids with the clean equipment. CA: Advised employee to relocate contaminated equipment. Equipment food-contact surfaces and utensils shall be cleaned: (v) At any time during the operation when contamination may have occurred. COS: Food employee relocated contaminated dishes to 3 compartment sink.

Observed employee with bracelets while handling foods. CA: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed a lid stored on the hand sink located in the 3-compartment sink. Observed employee rinse chemical bottle in the hand sink of the 3-compartment sink. CA: A handwashing facility may not be used for purposes other than handwashing. COS: Employee removed lid. Employee immediately stopped rinsing chemical bottle.

The most recent inspection was not posted. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed raw,liquid egg containers stored above packaged pancakes and sausage burritos in reach in cooler. COS: Raw, liquid egg containers were relocated below ready to eat items.

Observed ice directly inside the handwashing sink.Advised the handwashing sink is only for handwashing. COS: Ice melted with water.

Observed no paper towels at the handwashing sink in the warewashing area. COS:Paper towels were placed.