McDonald's # 7562

Observed folded eggs and Canadian bacon cold held above 41 degrees in main kitchen.(see temperature log) Rule: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) Corrective Action: Food was in cooler less than 4 hours. Items placed in freezer to cool.

Observed multiple, plastic containers on drying rack with stickers and sticker remnants. 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: Stickers removed and placed in ware washing sink be washed rinsed and sanitized.

Observed multiple food employees preparing and handling food without proper hair restraints in main kitchen.
Rule:

1. 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. Core violation correct in 72 hours.

Observed food cold held above 41 degrees in small reach in cooler next to grill in main kitchen (see food log) Rule: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrective Action: PIC disposed of food.

Observed several food service employees in kitchen area without proper hair restraints. Rule

1. 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. Corrective action: Employees put on appropriate hair restraints.

Observation: 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. Rule: 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf Corrective Action: 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.