MCDONALD'S #6685

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee drink observed on line beside burger boxes. Do not store employee drinks where food is prepared. Store in a separate area. CDI - PIC discarded drink. 0 pts.

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap dispenser not working in men's restroom. CDI - PIC fixed dispenser. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shredded cheese, shredded lettuce and canadian bacon in low boy cooler measured 60-65F. TCS foods in cold holding shall measure 41F or less. CDI - Items that were in cooler for longer than 4 hours were discarded and the food prepared in the last 2 hours was moved to walk-in cooler. REPEAT 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. Ice buildup in walk-in freezer. Upright freezer is not working and not in use. Repair listed equipment. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Bag of yogurt in cooler at drive thru measured 52F. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded yogurt. EHS will do a follow up visit to check cooler on Thursday. 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. Cooler at drive thru holding above 41F. Repair cooler and don’t store yogurt in cooler until it is repaired. 0 pts.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Most hot holding trays on clean dish shelf had food debris on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - PIC moved hot holding trays to 3-compartment sink to be washed. 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 .

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Gravy measured 118-135F after employee reheated it for hot holding. TCS foods from cans must be reheated to at least 135F and within 2 hours prior to hot holding. CDI - Gravy reheated again in the microwave until it was above. 135F.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Cut tomatoes and American cheese held using TPHC had 24 hour hold time stickers on them. Place TPHC stickers on TCS foods held using TPHC. CDI - PIC put TPHC labels on pans.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Keys observed on 1 prep table. Do not store personal items on prep tables. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. OBSERVED DELIVERY food items stored directly on wet floor. CDI. PIC removed

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee and PIC with no protective head covering.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use Togo boxes stored directly on the floor. CDI. PIC removed. 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 build up on equipment throughout the facility. Needs cleaning.

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 standing water on floors through out the kitchen. CDI. PIC cleaned the floors.

6-301.14 Post a handwash sign at each handsink. OBSERVED no hand washing signs at sink. CDI. Provided PIC with some.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed lettuce in lowboy at temperatures above 41F. CDI. PIC indicated that it was made this morning and removed into WI cooler. 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 in use wet wiping cloths held in sanitizer solution at lower concentration. CDI. PIC changed the solution.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use Togo boxes stored directly on the floor. CDI. PIC removed.

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 build up on ceilings and vents. Needs to be cleaned.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed 2 PICs and 1 food employee wash hands for less than 20 seconds. -CDI- EHS educated all on proper handwashing procedure and all properly re-washed hands. -2- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap dispenser at back handwashing sink. Per PIC, dispenser fell off the wall and work order has been placed. -CDI- PIC placed pump soap at sink. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed greasy residue and food debris in dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -1.5- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of lettuce and pancakes stored on floor in WIC. Per PIC, these items had fallen. -CDI- PIC relocated items. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee and PIC with no protective head covering. **REPEAT** -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking and standing water in dishes stored as clean. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed jalapeno pieces in handwashing sink. -CDI- EHS educated PIC on proper use of handwashing sink and PIC removed items from sink. -1- 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed dustpan in front of front handwashing sink and mop bucket in front of back handwashing sink. -CDI- PIC removed these items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and greasy residue on dishes stored as clean. Per PIC a lot of these dishes are not used. EHS advised PIC to remove dishes that are no longer in use. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup on drink nozzles near drive through window and near front of house.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed ice cream in ice cream machine above 41F. Observed milk in drive thru cooler between 45-50F. Observed chopped lettuce in RIC above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded milk and ice cream and placed chopped lettuce in WIC to rapidly cool as it had been prepared this morning. **3DAY VERIFICATION REQUIRED FOR ICE CREAM MACHINE** -1.5- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats, fruit flies and flies throughout. Observed 2 crawling insects. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC and food employee with wrist watches. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 3 food employees with no proper head coverings. **REPEAT** -1-

4-501.11 Maintain equipment in good repair. Observed ice cream machine not properly functioning. Observed ice buildup on freezer vents. Observed drink machine leaking. -0-

5-205.15 Maintain a plumbing system in good repair. Observed broken hose in coke machine. Repair or replace. -0-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored in drive thru cooler directly on top of retail items. -CDI- PIC discarded items. -0-

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

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 an arm jewelry while working with food. Needs to be removed when working with food. Repeat. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers. 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 jewelry while working with food. REPEAT.

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 scoops stored with handle touching the ice. CDI. PIC removed. Repeat

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed microwaves in need of cleaning.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed host stored directly on the floor while connected to the water system. CDI. PIC removed.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at hand sink during inspection. CDI. PIC replaced.

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 build up on ceilings and vents. Needs to be cleaned. Repeat.

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 . Observed hash browns HH at temperatures below 135F. CDI. PIC voluntarily discarded.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed lettuce held on time without a time stamp on it. CDI. Pic placed one on it.

4-502.11(B) Provide accurately calibrated thermometers. Pf. For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed no working thermometer in the facility at the time of inspection. CDI. PIC got one.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers. 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 jewelry while working with food. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths held in sanitizer solution at lower concentration. CDI. PIC changed the solution. REPEAT.

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 scoops stored with handle touching the ice. CDI. PIC removed.

4-502.11(A) Maintain utensils in good repair. Observed oil leaks on the floor from the cooking line. Needs to be fixed. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks at the dry storage area. Needs to be fixed.

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 build up on floors. Needs to be cleaned. Repeat. ***improvement from last time. 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 missing tiles on the ceiling up front. Needs to be fixed.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed canned food stored directly on the floor in the dry storage. CDI. PIC removed. Observed bread on the floor in the WI cooler. CDI. PIC removed.

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 an arm jewelry while working with food. Needs to be removed when working with food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups stored directly on the floor in the dry storage. CDI. PIC removed. REPEAT.

4-501.11 Maintain equipment in good repair. Observed dispensers in disrepair. MT working on them now.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelf housing microwaves in need of cleaning. Observed upper plates of drink machines in need of cleaning. REPEAT

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 build up on vents, ceiling through out the facility. Needs to be cleaned. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel in hand sinks in the facility. CDI. PIC provided some. 6-301.14 Post a handwash sign at each handsink.Observed no hand washing signs at hand sink in the facility. CDI. Provided PIC with some.

7-201.11 Store toxic materials to avoid contamination. -P. Observed sanitizer stored directly on single use. CDI. PIC removed

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use stored directly on the floor. CDI. PIC removed

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelf housing microwaves in need of cleaning. Observed upper plates of drink machines in need of cleaning. REPEAT

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 build up on vents, ceiling through out the facility. Needs to be cleaned

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed only handsink without paper towels. CDI- Paper towels placed at handsink

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener in need of cleaning. CDI- Can opener taken back to be cleaned 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 microwaves in need of cleaning.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelf housing microwaves in need of cleaning. Observed upper plates of drink machines in need of cleaning.