MCDONALD'S

2-1B: .03(5)(c)Observed several occurrences where food handling employees handled raw hamburger meat, removed single use gloves, and proceeded to handle clean containers, scoop up cooked hamburgers, and touch the handles of clean fryer baskets without first washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Container, utensil, and fryer basket were taken to the dish area to be washed, rinsed, and sanitized. Cooked hamburgers were discarded. Employees washed hands.

6-1C: .04(6)(d)Multiple time/temperature control for safety foods cooling at a rate that is not fast enough to reach 41F in 4 hours (see temperature log). Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: Certified food safety manager moved foods to the walk in cooler after initial cooling temperatures were recorded. Discussed how foods can be cooled while uncovered and recommended cooling in the walk in freezer as well.

13A: .02(1)(d)The most current inspection report not posted inside the facility or drive-thru window.// 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. (C)

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. (C) Corrective Actions: Today's inspection was posted.//

15A: .05(6)(a)Observed a prep cooler holding temperatures above 41F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)