MCDONALDS

Water was observed leaking from the backflow device on the faucet of the mopsink next to the hot water heater.

An employee was observed preparing food wearing a bracelet on her wrist. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Note: Employee immediately removed the bracelet during the inspection.

Observed hand washing sink, located in men's restroom to reach a temperature of 74F. 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Note: Pic to put work order in for hand sink.

Chlorine concentration in sanitizer bucket was observed to be more than 100PPM when tested with a chemical test kit. 511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall:

1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P. Note: The chlorine concentration was discarded and a new solution of chlorine was prepared that had a concentration of between 50 - 100PPM during the inspection.

Water was observed leaking form the chemical dispensing unit at the Mop sink. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

Observed and accumulation of black residue on the wall and sealant connected to the 3-compartment sink. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC to clean area and ensure that it is cleaned frequently to prevent build-up.

Observed and accumulation of black residue on the wall and sealant connected to the 3-compartment sink. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC to clean area and ensure that it is cleaned frequently to prevent build-up.