MCDONALDS #17239

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Lettuce and cheese were missing TPHC labels. 1 portion of cheese also had discard time of 10:03AM and had not yet been discarded at 10:20AM. Ensure staff place TPHC labels on TCS foods on line, such as the lettuce and cheese. CDI - Cheese with 10:03AM discard time was discarded and PIC placed TPHC labels on lettuce and shredded cheese.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Pan of gravy measured 63F in walk-in cooler. Employee stated it began cooling 2 hours ago. Use shallow pans or ice bath to cool TCS foods after cooking or preparation. CDI - PIC moved gravy to freezer in shallow pan. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ice scoop handle was observed touching ice in ice machine. CDI - PIC corrected stored ice scoop with handle out of the ice. 0 pts.

4-501.11 Maintain equipment in good repair. Microwave door is damaged. Repair or replace microwave. 0 pts.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap in men’s restroom. CDI - Employee refilled soap dispenser. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 2 trays of chicken nuggets measured 108-125F in hot holding. CDI - Employee discarded chicken nuggets For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Stacks of trays on clean dish shelf were stacked while they were still wet. Allow utensils to adequately air dry before stacking, 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the cold drawer ( raw burgers, ham slices, fried egg, shelled egg) above 41F. Also observed tcs foods (cut lettuce, cheese slices, burritos) in the RIC above 41F. See temperature chart. PIC stated that the tcs food were put in the RIC within the last hour. The TCS foods in the RIC was put in the WIC and cooled back down to 41F or below. The tcs foods in the cold drawer were voluntarily discarded. VR needed 6-4-25 For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed cold drawer and reaching cooler not holding tcs foods at 41F. Ambient air of cold drawer is 60F and the ambient air of the reach in cooler is 49F. Maintenance arrived during inspection and repaired the RIC. PIC will contact EHS when Cold drawer is repaired.

5-205.15 Maintain a plumbing system in good repair. Observed back handwashing sink not turning off. PIC stated that she has a work order submitted. CDI Maintenance arrived during inspection and repaired sink.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed black build up around nozzles of freeze machine. CDI PIC had employee clean during inspection. No escalation in points because other items from last inspection resolved. Repeat

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink. CDI PIC replaced. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at same hand sink. CDI PIC replaced.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed splatter at top of microwave cavity. Clean with more frequency 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed egg cooking utensils washed and rinsed but not sanitized before placing back in use. CDI PIC had items rewashed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes and breakfast burritos holding above 41F. CDI Tomatoes and burritos voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris in reach in coolers and freezers to include in the gaskets. More frequent cleaning required. Repeat no escalation of points other violation from last inspection resolved and there is improvement in RCI and RIF.

5-205.15 Maintain a plumbing system in good repair. Observed faucet at mop sink leaking. Observed facility not using third bay in three comp sink for washing. PIC stated work order is in because it is not holding water.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed a food employee don gloves with out hand wash first. CDI PIC redirected employee to rewash and don new gloves.

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed reheat eggs with final temp below 135F for commercial reheat. CDI PIC voluntarily discarded items and started reheating process over with new precooked eggs.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage gravy holding below 135F. CDI PIC voluntarily discarded gravy, and facilitated hot well filled with hot water and reheating new batch of gravy. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes stored in sanitizer measuring below 50ppm chlorine based sanitizer. CDI PIC facilitated all buckets to be refilled and retested. Tested 150 ppm.

4-501.11 Maintain equipment in good repair. Observed gasket torn in RIC. Observed one food container heavily stained and cracked, no longer surface that is easily cleanable. CDI PIC discarded container. Repeat.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy debris in reach in coolers and freezers to include in the gaskets. More frequent cleaning required. Observed several containers stacked clean with debris or sticker residue on the non food contact portion, not touching the food contact portion of next stacked container.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster. CDI PIC closed door. Keep doors closed between use.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed raw shell eggs stored above ready-to-eat creams in walk-in cooler. - CDI - PIC corrected storage order by moving raw shell eggs to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. - P - Observed sliced tomato’s being held on time labeled with a discard time of 11:30AM at 12:35PM. Per PIC, sliced tomatoes are held for 3 hours based on their labels. Therefore, tomatoes had been out for 4 hours. - CDI - PIC voluntarily discarded tomatoes. - *NOTE: No point deduction due to all other items being held on TPHC observed to be done properly and within the 4 hour hold period.

4-501.11 Maintain equipment in good repair. - Observed broken reach-in cooler in facility. No food items observed stored in unit. PIC stated unit is not holding temps due to torn gaskets and is therefore not in use currently, but a work order has been placed for the unit. Repair unit.

5-205.15 Maintain a plumbing system in good repair. - REPEAT - Observed handsink by sandwich assembly line to be inoperable. Repair sink. - *NOTE: No point escalation due to previous violation being corrected.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed damaged metal plate flooring in walk-in cooler as well as ice buildup in unit. Repair unit to prevent moisture buildup. PIC stated work order has been placed for unit.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees preparing food (dropping food into fryer, scooping and preparing drinks) without head coverings.

3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed spoon for milk shake machine sitting in standing, cloudy water. PIC removed items. CDI

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residue at bottom of standing reach in freezer.

5-205.15 Maintain a plumbing system in good repair. Faucet at 3-compartment sink is leaking. Repair. Repeat

5-501.17 Provide a covered waste bin in female restrooms. Observed women’s restroom with no covered waste bin. Repeat.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink observed on table beside drive thru window. Store personal beverages on a low shelf or separate area. 0 pts.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Employee observed arriving to work. Employee went straight to working drive thru scooping ice and dispensing drinks without washing hands. Employees must wash hands when coming from outside. CDI - Employee instructed to wash hands and did so correctly. REPEAT

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Raw hamburgers cooked on grill to 140-160F. After these hamburgers were discarded by PIC, next batch of hamburgers still had 2 patties below 155F. Raw hamburger must be cooked to at least 155F. CDI - PIC adjusted grill temperature and next batch of hamburgers all measured above 155F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . 2 chicken patties measured 120-130F in hot holding. TCS foods in hot holding shall measure 135F or above. CDI - Chicken patties discarded. 0 pts.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf American cheese was missing time label. CDI - PIC placed time label on it as it was placed there 15 minutes prior by employee. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee preparing food observed with watch on wrist. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. REPEAT

4-501.11 Maintain equipment in good repair. Torn gaskets present on coffee cooler door and raw burger cooler door. Replace torn gaskets. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Faucet at 3-compartment sink is leaking. Repair. 0 pts.

5-501.17 Provide a covered waste bin in female restrooms. Covered receptacle needed in women’s restroom. 0 pts.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee handle raw shell eggs, remove gloves, and then continue on to handle ready to eat food and clean utensils with no hand washing. Observed other employee leave building and go to parking lot and then return to kitchen and don food handler gloves to work with food without washing hands. CDI - EHS directed each employee to wash hands. Hands washed.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed blue container of raw beef patties stored on shelf directly above raw shell eggs in WIC. CDI- PIC relocated beef

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed open partially used carton of liquid eggs sitting on countertop beside grill at 64f. No timing system in use for this product. CDI- product cooked. Observed speed rack holding multiple trays of egg folds sitting in back area at room temperature. Egg patties at 53f. PIC noted that due to damage to WIF floor, delivery had to be received through the kitchen/WIC door and the rack had to be moved out of cooler for space. Rack was not returned to cooler upon completion of delivery which occurred prior to EHS arrival. Egg patties holding out of temperature control for at least 1 hour. CDI - rack rolled into WIF to quickly chill back to 41f before returning to WIC. Do not allow TCS foods to sit out of temperature control without use of approved written timing procedures. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing watch and bracelet while handling food. Remove watches and jewelry from wrists when handling food.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop at drive through area laying in ice bin with handle in direct contact with the ice. Drive through employee does not wear food handler gloves. Ice scoop removed and ice discarded and bin cleaned before re-filling.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup on various non food surface of equipment including dry storage shelves, storage shelving rollers and rails, hand sink basins, and more. Clean.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed severe damage to plate flooring inside of walk in freezer. Damage is sufficient to prevent access for delivery. Repair. Observed various detached/missing baseboard tiles in back area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup and debris on flooring under/behind equipment in kitchen area. Heavy sticky buildup present from various sauces that have ruptured throughout flooring in dry storage area. Clean to prevent pests.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed hand sink with bulk chemical in basin and accumulation of dried food and other residue present in basin. CDI - chemical and debris removed. REPEAT

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed case of open/uncovered/unprotected apple pies in walk in freezer storage. CDI - pies covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various TCS food items holding above 41f in upright cooler at line area. See chart. All other items in cooler holding below 41f and ambient air temperature of unit 38f. Do not allow items to sit out of refrigeration. CDI - items discarded. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed open re-wrapped Canadian bacon in upright cooler with no date marking. CDI- discarded. Ensure all open/prepared TCS foods kept longer than 24 hours is date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle labeled peroxide disinfectant with unknown white chemical inside. CDI- PIC discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed buckets holding wiping cloths in sanitizer at 0ppm cl in various back of house areas at beginning of inspection. All buckets were re-made and tested at greater than 50ppm cl. REPEAT

4-501.11 Maintain equipment in good repair. Observed split gaskets on various back of house cooler units. Repair or replace. REPEAT Observed significant damage to plate flooring and areas surrounding back door inside of walk in freezer. Repair/replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee food mixed with restaurant food in walk in cooler unit. Separate employee food and belongings from restaurant items.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food products dumped into handsink. CDI - Items removed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed blue residue on ice machine shield. Increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage burritos at 46F in RIC and 56F in WIC. Observed raw burgers holding at 54F in cold drawer. CDI - All items discarded. Walk in cooler providing 58F ambient air temperature. CDI - Thermostat adjusted, holding at 38F by end of inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen areas.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed female employees with long hair without hair restraints at drive thru stations.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets holding wiping cloths in <50 ppm chlorine sanitizer.

4-501.11 Maintain equipment in good repair. Observed gasket in need of repair at meat cold drawer.