McDonald's # 6080

Observed plastic container with sticker on drying rack. Observed plastic container with food debris on drying rack. Rule: (a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Corrective action: Sticker removed, containers placed in wash compartment sink for wash/rinse/sanitize procedure.

Observed plastic bag of raw beef on bottom shelf of walking-in cooler without date marking. Observed opened package of shredded cheese and opened package of shredded lettuce without date marking in reach-in cooler. Rule:

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf Corrective Action: PIC disposed of ground beef and date marked shredded cheese and shredded lettuce.

Observed wet mops on floor of mop area. Rule: (f) Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Corrective Action: Food Service employee placed mops on hooks to facilitate air drying.

Observed food employee remove gloves, reach in sanitizer bucket and get towel wipe a surface near fryers, return towel to bucket, pick up chicken nuggets from fryer, and put on new gloves without washing hands. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P

Food employee was educated on when to wash hands. Food employee washed hands before placing new gloves on.

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 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. 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 60 days before the provisional permit expires and to come into compliance.