MCDONALDS

2-2D: .07(3)(b)Observed two handwashing sinks with no paper towels. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Handwashing sinks were stocked with paper towels.

4-2B: .05(7)(a)1Observed interior plastic cover of ice machine with pink buildup on food contact side. Observed several utensils stored as clean with food residue in clean dish area. Observed interior of utensil storage tray with food residue in clean dish area. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Manager decided to remove ice machine cover from service and order a new one because it could not be adequately cleaned. Utensils and utensil storage tray was washed, rinsed, and sanitized.

6-1C: .04(6)(d)Observed 3 containers of rehydrated onions that did not reach 41F within 4 hours of preparation. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Onions were discarded.

11A: .04(6)(e)Observed three containers of rehydrated onions cooling in thick plastic containers with tightly closed lids on the bottom shelf of walk-in cooler. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 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; (C) 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. (C) Corrective Actions: PIC was coached on proper cooling methods. Recommended storing foods in metal pans left uncovered on top shelf of walk-in cooler.

8-2B: .07(6)(c)Observed a spray bottle of hydrogen peroxide stored on top of frozen beverage dispenser unit.// Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Person In Charge (PIC) removed and properly stored.//

15C: .05(7)(d)Observed large spilled dried/wet frozen milk dessert milk mix on top and next to cover to frozen mix well.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: PIC instructed employee to clean and sanitized the identified area.//