MCDONALDS #33024 CARMEL COMMONS

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw shell eggs stored above RTE foods in WIC. CDI - PIC rearranged storage order, no contamination observed. (1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 EHS observed breakfast burritos cooling in WIC from being prepared earlier in the morning. PIC stated burritos are prepared from cold ingredients, wrapped, placed into a large plastic container with a lid to cool in WIC. EHS observed inadequate cooling rate and provided education. CDI - PIC removed lid and reduced amount of burritos in container to ensure adequate cooling can be achieved. (0) 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 .

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. EHS observed food residue and debris accumulating inside coffee reach in cooler where dairy is kept. EHS advised to increase cleaning frequency to avoid accumulation. (0)

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. EHS observed white residue and debris accumulating on interior portion of ice chute inside the machine. EHS advised to increase cleaning frequency to avoid accumulation. (0)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed food employee preparing fries for to-go orders without a proper hair restraint. (0.5)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed plastic containers being stacked on top of each other stored as clean. These containers were observed still wet. EHS advised to stagger stack equipment until they are observed dry prior to storing. CDI - PIC instructed food employee to stagger all dishes until fully dry. (0.5)

5-205.15 Maintain a plumbing system in good repair. EHS observed leak to back hand sink next to office. Leak is coming from piping connection under sink. Please repair. (0)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. EHS observed doors ajar to both dumpsters. Keep closed. CDI - PIC closed both dumpsters.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC discard ice in a hand sink. -CDI- EHS educated PIC on using the hand sink for handwashing only and not for discarding other items. (1 pt)

4-501.11 Maintain equipment in good repair. Observed oven unit that was out of order. Repair the necessary unit. (0 pts)

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Quat sanitizer at 3-compartment sink measured above 400 ppm. Quat sanitizer must be 150-400 ppm. CDI - PIC diluted solution until it was 300 ppm.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Cleaning brushes were stored with scoops. Store cleaning brushes separately from clean utensils or food-contact equipment. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed raw bacon in cold drawer at 49F. CDI PIC voluntarily discarded bacon. -1.5 points 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use scoop stored in soiled area. In holster and holster accumulating soil and grease. Repeat -1 point

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. EHS observed dumpster doors open. CDI PIC closed doors. -0 points

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed open box of raw beef stored over pre-cooked sausage patties in sealed bag. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 buckets of chlorine sanitizer testing below 50ppm chlorine.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use scoop stored in soiled area. In holster and holster accumulating soil.

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 small drip toward prep line at A/C vent in ceiling. Not over any food or food equipment. Repair.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P. Observed employee handle raw shell eggs then proceed to handle sliced ham without washing hands. CDI - EHS intervened and reminded PIC that employees must wash hands between handling raw and RTE foods. Employee washed hands before continuing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 several TCS foods registering > 41 F inside cold drawer unit.. Ambient temperatures recorded > 41 F. Also observed other products > 41 F in cold holding. Refer to temperature chart.CDI - All products relocated to walk-in cooler to cool towards < 41 F. PIC instructed staff to discontinue use until repairs complete.***3-DAY VERIFICATION REQUIRED.

2-402.11 Effectiveness-Hair Restraints. Observed food employees handling food at cook line without a hair restraints.

4-501.11 Maintain equipment in good repair. Observed walk-in freezer door with cracked hinge. Repairs needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket and ear warmer/muffs stored on single service packaged napkins and straws. CDI - Items removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2x damp cloths during inspection. CDI - Removed.

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 brown and black build-up on white catch plate inside ice machine. CDI - Catch plate throughly cleaned during inspection.

REPEAT: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed wet towel and grout brush inside basin of hand sink next to fry hot holding station and bucket of soiled towels in front of hand sink in back kitchen. CDI - PIC removed items.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils. Observed white and brown build up on non-food contact surfaces of ice cream machine and pink build up on non-food contact surfaces of frappe machine. CDI - PIC had employee thoroughly clean equipment during today’s inspection.

2-402.11 Effectiveness-Hair Restraints. Observed food employee handling food at line without a hair restraint. CDI - Employee put on a hair net.

REPEAT: 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor has major damage inside walk-in freezer. Heavy ice accumulation inside and outside the freezer. Repairs needed. Points deducted due to the severity of the situation. This item is noted on the transitional repair list.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket stored on packaged napkins and straws. CDI - PIC removed to designated area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer bucket lid in hand sink with water running on it. CDI- removed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple spoons stored soiled. CDI- removed to re-clean

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.Observed box of food on the floor in walk in cooler. CDO I- removed to shelf

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.Observed container holding utensils stored as clean with light debris in bottom.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.Observed floor has major damage in walk in freezer. Heavy ice accumulation inside and outside the freezer. This item is noted on the transitional repair list. One point will be deducted each inspection until repaired properly.