MCDONALD'S RESTAURANT

Observed the single-use cup holders unclean with black substance build up in direct contact with single-use cups, single-use napkins holder unclean with food debris build up in contact with napkins. COS: Single-use cups and napkins were discarded, holders were cleaned and sanitized before placing back in use. Advised to increase the cleaning frequency.

C/A:511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

Observed pink flatline soft bait exposed on rodent sticky trap inside playground. COS: Traps were removed from playground and advised bait shall be covered and tamper-resistant C/A:511-6-1.07(6)(m) - Rodent Bait Stations (P) (m) Rodent Bait Stations. Rodent bait shall be contained in a covered, tamper-resistant bait station.

Observed inside of reach in freezer unclean with frozen debris build up, inside of cooler drawer unclean with debris build up in the rear of the cooler drawer, outside of ice bin unclean with sticky substances around the edges of plastic and metal parts.
Advised to have deep cleaned and increase cleaning frequency. C/A: 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.

Observed floors under rolling shelf units in the dry storage area unclean with black substance build up. under fryers unclean with grease and food debris build. Avised to have deep cleaned and increase cleaning frequency. C/A: 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

Observed raw beef(48F), shredded lettuce(51F), shelled egg(48F), 2%milk(49F) stored in walk in cooler not holding a TCS food temp of 41F or below. Ambient of walk in cooler is (39F). C/A: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 COS: Shredded lettuce was discarded by PIC. TCS food items: Raw beef patty(45F), Shelled egg(40F) and Butter(46F)were moved to walk in freezer.

No paper towels at hand sink in rear kitchen. Corrective Action: 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (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 Corrected onsite: Paper towels were provided. Advised PIC paper towels shall be available at all hand sinks.

Observed 2 of the 3 microwaves unclean to sight and touch with debris build up in contact with food. Corrective Action: 511-6-1.05(7)(c) - Cooking & Baking Equipment (C) (c) Cooking and Baking Equipment.

1. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This subsection does not apply to hot oil cooking and filtering equipment if it is cleaned as specified under subsection (7)(b)3(v) of this Rule.
2. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Corrected onsite: Microwaves were cleaned while inspector was on site.

Observed soda machine dispenser unclean with black debris build up in direct contact with soda. Observed inside of the ice machine unclean with black debris build up in direct contact with ice. Observed single use cup dispenser on front service area unclean with black debris build up in contact with cups rims. Observed ICEE machine unclean with black debris build up. C/A: 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. COS: Soda machine, ice machine and single use dispensers were cleaned while inspector was onsite.

Observed 4 plastic pans of sliced cheese in walk in cooler cooling with plastic lids on tight. C/A: 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Lids were removed from plastic pans to complete cooling process.

Walk in cooler door does not self latch. C/A: 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Advised to have repaired.

Observed inside of reach in freezer unclean with frozen debris build up, inside of walk in cooler unclean with debris build up on the floor, inside of countertop reach in cooler unclean with debris build up in the rear of the cooler. Advised to have deep cleaned and increase cleaning frequency.

Observed floors under rolling shelf units in the dry storage area and under fryers unclean with debris build up. Corrective Action: 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 Advised to deep clean and increase cleaning frequency.

Observed tiles under fryer broken and missing. Floor under fryer is no longer cleanable. C/A: 511-6-1.07(2)(a) - Floor, Walls, & Ceilings, Cleanability (C) (2) Design, Construction, and Installation.

(a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Advised to have repaired.

No paper towels at hand sink in rear kitchen. Corrective Action: 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (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 Corrected onsite: Paper towels were provided. Advised PIC paper towels shall be available at all hand sinks.

Observed 2 of the 3 microwaves unclean t sight and touch. Corrective Action: 511-6-1.05(7)(c) - Cooking & Baking Equipment (C) (c) Cooking and Baking Equipment.

1. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This subsection does not apply to hot oil cooking and filtering equipment if it is cleaned as specified under subsection (7)(b)3(v) of this Rule.
2. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Corrected onsite: Microwaves were cleaned by PIC.

Observed cook wear watch while preparing chicken nuggets. Corrective Action: Corrective Action: 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. 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. Corrected on site: Cook discarded chicken nuggets, removed watch and washed hands before returning to work.

Observed dishes stored as clean not properly dried before storing. Dishes were still wet. Corrective Action: 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Corrected onsite: dishes were moved to dish pit drying rack to complete drying process.

Observed gaskets on the reach in freezer, reach in cooler unclean to sight and touch. Observed the inside on the reach freezers unclean with debris build up. Corrective Action: 5(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised to deep clean increase the cleaning frequency.

Observed recycle dumpster missing drain plug. Corrective Action: 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnable shall be maintained free of unnecessary items and clean. Advised to contact waste management to for replacement plug.

Observed soda nozzles in main kitchen unclean with black substance build up in direct contact with soda. Observed pink substance inside ice machine in direct contact with ice. Corrective Action: 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment Corrected on site: Soda nozzle was removed washed and sanitized before placing back in service by PIC. Ice was burned while inspector was on site and ice machine was cleaned and sanitized by employee. Advised to increase cleaning frequency.

Observed employees wearing bracelets, apple watches and arm jewelry while in main kitchen. Corrective Action: 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. 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. Corrected on site: ALL employees stopped working removed all arm jewelry discarded ready to foods, washed and sanitized hands before returning to work. Advised owner no arm jewelry shall be worn while preparing food items for sale

Observed gaskets on coolers at front service area unclean to sight and touch. Observed shelf under frappe machine unclean with syrup build up. Corrective Action: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised to deep clean increase the cleaning frequency.

Observed dumpster missing drain plug. Corrective Action: 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.

(p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnable shall be maintained free of unnecessary items and clean. Advised to contact waste management to for replacement plug.

Observed floors in walk in cooler unclean with debris on floor and under shelf unit. Observed floor in walk in freezer unclean with food debris. Corrective Action: 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 Advised to deep clean and increase cleaning frequency.

Observed employee pick up trash from floor then resume handling food. COS-Employee was instructed by PIC to discard food in hand, wash and sanitize hands before returning to work. Employee was educated on when to wash hands.

Observed soda nozzles in main kitchen unclean with black substance build up in direct contact with soda. COS- soda nozzles were removed washed and sanitized before placing back in service.

Observed food handler wearing apple watch. COS- Watch was removed hands were washed and sanitized.

Observed employee with gloved hand handle cell phone then return to work without changing gloves. COS- Employee was instructed to remove cell phone from main kitchen, wash and sanitize hands before returning to work.

Observed gaskets on coolers unclean to sight and touch. Observed shelf under frappe machine unclean with syrup build up. COS-Employee cleaned all gaskets and shelf.

Observed floors in walk in cooler unclean with debris on floor and under shelf unit. Observed floors in walk in freezer unclean with food debris. COS- Employee swept all floors in main kitchen, walk in cooler and walk in freezer. Advised to increase cleaning frequency.

Observed missing tiles near back door advised to have repaired.

Observed food handler handling ready to eat foods while wearing bracelets. COS- Bread was discarded, bracelets were removed, hands were washed and sanitized before returning to work. Advised food handler no arm jewelry shall be worn while handling ready to eat food.

Observed floors in dry storage unclean with food debris under shelf unit. Observed floors in walk in cooler unclean with debris on floor and under shelf unit. Observed floors in walk in freezer unclean with food debris.

Advised to increase cleaning frequency.