MCDONALD'S RESTAURANT

4-2B: .05(7)(a)1Interior on both ice machines with slime like build up (top area). // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

15B: .05(6)(d),(e)Lime build up inside dishwasher. // A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. (C) Corrective Actions: Cleaned at time of inspection. //

6-1C: .04(6)(d)Three containers of reconstituted onions not cooling at a fast enough rate. **2nd consecutive violation on routine inspection. 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 placed into freezer.

11A: .04(6)(e)Reconstituted onions not cooling at a fast enough rate cooling at room temperature for 2 hours then placed into walk in cooler in containers with lid. **2nd consecutive violation on routine inspection Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Cooling methods adjusted.