MCDONALD'S

2-1B: .03(5)(c)Observed person in charge pick something up off the floor and touch the cooler door without washing hands first. 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: Person in charge washed hands and sanitized area touched.

14B: .05(10)(e) 1,2,4Observed multiple pans stacked while wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge took pans and wash, rinse, and sanitized again.

14C: .05(10)(e)1&3Happy meal boxes fell out of the dispenser and landed on the floor next to fryer and bagging area. Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: PIC (Person in charge) discarded soiled happy meal boxes. Ensure happy meal boxes are not stacked past the dispenser to prevent the boxes from falling out.

17D: .07(4)(b)Personal employee phone and employee food stored on prep top counter and shelf. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: PIC relocated personal items to designated employee areas.

2-1B: .03(5)(c)Employee handling raw meat with glove, removed gloves, then touched clean utensils with hands without handwashing in between. Employee scratched arm, then touched clean utensils. 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 restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Both employees washed hands, all utensils touched were sanitized.

4-2B: .05(7)(a)1Observed hot holding trays stored as clean with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Utensils cleaned and sanitized again.

6-1D: .04(6)(i)Facility puts melted butter on time control; does not have procedures. Observed American cheese being placed on time control longer then 4 hours. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Butter added to time control procedures. Cheese used before 4 hours.

15B: .05(3)(h),(i)Facility does not have test strips for quat sanitizer that are not expired. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)