McDonald's #455

Observed food employee preparing food in main kitchen area without proper hair restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Employees put on hair restraints.

Observed frozen fish filets and chicken tenders stored uncovered in reach-in freezer located in main kitchen area. Observed frozen apple pies stored uncovered in walk-in freezer. Except as specified under paragraph 2 of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Person in charge covered all food items.

Observed two employees preparing food in main kitchen area without proper hair restraints. Observed employee with beard longer than one-half inch preparing food without beard guard. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Employees put on hair restraints and beard guard.

Observed walk-in cooler not in good repair with the thermometer temping the cooler at 52°F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2) of this Rule. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Maintenance personnel repaired cooler at time of inspection.

Observed reach-in cooler located in the front drive-thru area with a shelf thermometer showing a temperature of 50*F. (3) Numbers and Capacities.

(a) Cooling, Heating, and Holding Capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Priority foundation item must be corrected within ten calendar days.

Observed several containers wet stacked on rack in warewashing area. After cleaning and sanitizing, equipment and utensils shall be air-dried. Person in charge rearranged containers to properly air-dry.

During the plan review phase, it was determined that the current water heater was not sufficient enough to meet the peak water demands of the food service establishment. Hence, a provisional permit was issued for the food service establishment to comply with minimum water heater demands. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. POC: Priority foundation item must be corrected within 60 days. The owners have purchased new water heaters and are waiting for them to ship and be installed. The food service establishment has sixty days before the provisional permit expires and to come into compliance.