McDonald's -Commerce Ave.

observed buildup of yellow slimy substance inside of ice machine.

observed health report on display in drive through window was from 2024.

observed build up of black substance along face of frozen drink machine. observed build up of food debris inside of fridges observed build up of black substance along the outside rim of ice box in drive through area.

Observed glass door cooler not maintaining items at 41F or lower. TCS removed from cooler.

Potentially hazardous food held under time as a public health control with incorrect time marking. Food items must be labeled once removed from cooler with 4-hour time limit. Employee corrected.

Observed employee with watch, bracelets on during food prep.

Observed employee with no hair restraint.

The top 1/3 of the most current inspection report was not posted in each drive through window. The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away.

The permit is not posted in a location in the food service establishment that is conspicuous to the consumers. Certified Food Safety Manager certificate must be available.

Observed men's and women's restroom in need of cleaning.

observed buildup of brown material inside of ice machine

Observed debris and accumulation on floors under equipment and shelving in hard to see and reach areas. Inspect and maintain all surface areas daily. Sanitize daily and as needed.

Observed debris and accumulation on floors under equipment and shelving in hard to see and reach areas. Inspect and maintain all surface areas daily. Sanitize daily and as needed.

Violation Code Reference 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.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed flies in the facility during my walk through inspection.

Violation Code Reference 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Observed build up and accumulation inside reach in coolers and freezers. Observed Build up on cooler and freezer door seals.

Violation Code Reference 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed floors with cracked tiles. Observed worn grout, floors need to be resurfaced. Observed debris and accumulation on floors under equipment and shelving in hard to see and reach areas. Inspect and maintain all surface areas daily. Sanitize daily and as needed.

Violation Code Reference 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.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.