McDonalds

Observed WIC out of temperature and time control for safety / potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. PIC called technician to repair.

Observed most recent inspection report not posted in the restaurant or inside the drive thru window. CA- inspection received today shall be posted. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. 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.

2. 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.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

observed dishes stacked wet. CA- dishes shall be air dried before stacking. 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.

Observed the ambient temperature of the prep top cooler above 41 degrees. Facility uses time but also uses the temperature of the equipment as a way to check the initial temperature. CA- the equipment shall be repaired. 511-6-1.05(6)(q)1&3 - Good Repair & Calibration (C) (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.

observed debris on equipment throughout the main kitchen. CA- all nonfood contact surfaces shall be cleaned. 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 current permit not posted in a location in the food service establishment that is conspicuous to the consumers. Post the permit in a location in the food service establishment that is conspicuous to consumers. PIC will ensure current food permit is posted in a location in the food service establishment that is conspicuous to consumers.

Observed kitchen area dirty with crumbs of food. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC Advised to keep clean.

Observed walk-in cooler props open when closed and doesn't close properly. Observed condensations and drops of water on WIC roof and walk=in freezer with build up of ice block around fans and corners of the realm. All physical facilities shall be maintained in good repair; and physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC advised to repair to avoid further damage or possible contamination of food products.