MCDONALDS

6-1D: .04(6)(i)Observed employee switching out stickers on food (ex. lettuce, tomatoes, cheese) that should have been discarded after 4hrs. ***2nd consecutive violation of the same code provision. When using time without temperature control (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 when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: All food items were discarded.

6-1D: .04(6)(i)Observed time control being utilized without proper procedures. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety (TCS) food, or a ready-to-eat hermetically sealed food that upon opneing becomes a TCS food may start at 70°F (21°C) or less; (P)
2. the food does not exceed 70°F (21°F) within a maximum time period of 4 hours from the time it was rendered TCS; and (Pf)
3. the food items shall be labeled with a time that is 4 hours past the point in time the food was rendered TCS, not to exceed 4 hours; (Pf)
4. foods not consumed before the discard time shall be discarded; (P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Procedures were given.

13A: .02(1)(d)Facility not displaying most current inspection report. 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) Corrective Actions: Today's report will be given for posting.

17D: .07(4)(b)Observed employee items being stored in direct contact with ready to eat items and food prep areas. (ex. cellphones, drinks) Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: All items were relocated to designated employee area.

2-2B: .03(5)(j)1&2Observed plate on prep counter from employee eating. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Plate was discarded.

6-1D: .04(6)(i)Observed TCS items placed on time control without start/discard times. ex. lettuce, cheese, rehydrated onions. 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: All items were marked with start/discard times.

2-1C: .04(4)(a)1,2,3Observed employee sprinkling cooked burgers with seasonings while barehanded. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: Burgers were discarded.

2-2D: .07(3)(b)Both hand sinks did not have 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: Paper towels were placed.