MCDONALDS

6-1A: .04(6)(f)Observed 2 containers of sliced white cheese cold holding from the previous night above 41 degrees in the low-boy reach-in cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food discarded.

2-2B: .03(5)(j)1&2Employee drink stored on prep counter without secure lid & straw. Drink relocated. 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)

9-2: .10(5)(c)Facility unable to provide HACCP logs/ verification records. HACCP plan is otherwise required as specified under DPH Rule 511-6-1-.02(7), the permit holder shall:

1. Comply with the HACCP plans and procedures that are submitted and deemed in conformance with DPH Rule 511-6-1-.02(8)(a) through (e) as a basis for the modification or waiver;P and
2. Maintain and provide to the Department, upon request, records specified under DPH Rule 511-6-1-.02(8) that demonstrate that the following are routinely employed; (i) Procedures for monitoring the critical control points,Pf (ii) Monitoring of the critical control points,Pf (iii) Verification of the effectiveness of the operation or process,Pf and (iv) Necessary corrective actions if there is failure at a critical control point

2-1B: .03(5)(c)Employee licked finger to unstick bags then placed wrapped food items into bag without washing hands. Employee used cellphone this bagged food orders without washing hands. Employee washed hands. 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)

6-1A: .04(6)(f)Several TCS foods not being maintained at 41oF below(see temp log). Food relocated. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)

15A: .05(6)(a)Prep cooler ambient temperature 56oF. Equipment must in good repair. Corrective Actions: Cooler placed out of service.