MCDONALDS

2-2B: .03(5)(j)1&2Observed evidence of employees drinking in food prep areas (coffee cup on table next to grill and coffee cup on rack above clean equipment).// 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: Beverages were removed from kitchen.//

6-1C: .04(6)(d)Observed two containers of rehydrated onions prepared more than 4 hours ago that did not reach 41F.// 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: Onions were discarded.//

11A: .04(6)(e)Observed rehydrated onions cooling in metal containers tightly insulated with thick exterior plastic containers and lids.// 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: Person in charge was coached on proper cooling methods such as leaving food loosely covered and not tightly insulating with plastic containers.

12C: .04(4)(m)Observed two wet wiping cloth stored on counter tops. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Cloths placed into sanitizer.