MCDONALDS #6434 PINEVILLE

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink upon entrance to kitchen temporarily unusable due to portable air conditioner unit drainage being ran into basin. Hand sink blocked off with a sign stating “do not use”. CDI- Other hand sinks are available and work order for broken central air conditioning has been made. (-0)

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 food splatter in cook line microwave. Increase cleaning frequency. EHS also discussed proper thawing methods with PIC when discussion revealed microwaves are at times used to thaw frozen breakfast burritos. No improper thawing observed in inspection. CDI- Microwave cleaned.

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 Observed sliced lettuce, shredded cheese, and bottled dressings on TPHC with label incorrectly stating the prep time (when removed from temp control) as the required disposal time. PIC explained that new staff member is still being trained and was experiencing difficulty with the date mark label system. CDI- All prep dates verified with GM and prep employee. Items relabeled, correctly, for TPHC. *Disposal should be 4 hours after removal from temp control (if food exceeds 70F), or up to 6 hours if food does not exceed 70F. 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 bottled ranch, chipotle sauce, mayo, and other TCS dressings at make line labeled for TPHC twice; first label states yesterdays required disposal time, second sticker states today. Assistant manager stated the dressings are cooled in the WIC and put out again with new stickers the next day, which is a TPHC violation. EHS explained that all foods labeled for time must be disposed after 4-6 hours outside temp control. Foods cannot be returned to WIC and placed on TPHC or in cold holding for later use. CDI- TCS dressings and sauces voluntarily disposed. (-1.5) County version of TPHC procedure may be found at: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english EHS observed McDonalds corporate TPHC procedures onsite. A review with staff is needed to ensure staff understand and execute compliant TPHC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies in the middle corridor near 3 comp sink. EHS verified pest control abatement by eco-lab is weekly. No contamination to food or equipment observed. (-1)

5-205.15 Maintain a plumbing system in good repair. Observed minor leak at 3 comp sink faucet. PIC states a work order has been placed. (-1)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in large RIC between 43F-45F with ambient temp of unit at 51F while in defrost. Unit does not come below 48F during inspection. CDI- PIC moves TCS items to WIC and calls in service order. (-1.5) 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 .

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed two sanitizer buckets with cloudiness and food debris storing wiping cloths. CDI- Sanitizer solution changed. (-0)

4-501.11 Maintain equipment in good repair. Observed large RIC with ambient temp of 51F-48F, not able to hold TCS foods. PIC vacates unit of TCS foods and places service order. (-0)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed items stored on handwashing sink. CDI, items removed to allow access to handwashing sink.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from dumpster.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed employee pick up soiled item from ground then proceed to handle clean utensil for food preparation. CDI, employee washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 2 door low reach in refrigerator with ambient air temperature of 45 degrees and not maintaining TCS foods at 41 degrees F and below. TCS foods in unit over 4 hours voluntarily discarded and recently prepared items relocated to walk in cooler to cool. VR -required. PIC made maintenance call when EHS on-site. 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 .

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of sausage stacked on ground in WIF.

5-203.14 BACKFLOW PREVENTION DEVICE WHEN REQUIRED - observed hose on hose bib under continuous pressure and turned on without backflow prevention device on hose Bibb. CDI, water turned off.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand wash sink next to 3-comp-sink without paper towels. -CDI PIC had food employee add paper towel roll.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employee without hair covering while working with food.

4-501.11 Maintain equipment in good repair. Observed ice accumulation inside walk in freezer along a/c fans and floors/walls/ceiling. -PIC is fully aware of the ice build up.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed boxes of food in WIF with ice accumulation from leaking condenser. CDI - PIC removed food from underneath condenser.

4-501.11 Maintain equipment in good repair. Observed ice accumulation around outside of WIF door and along seal, preventing door from fully closing.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and re-contaminate on handles. CDI - EHS intervened, educated and hands re-washed.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed split gasket on under counter reach-in unit. Repairs needed.***No escalation of points due to it being a different unit.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 1x employee with out a hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1x damp cloth at drive-thru counter.

4-501.11 Maintain equipment in good repair. Observed gaskets splitting at reach-in unit next to frying station. Also observed ice build-up on walk-in freezer ceiling. Repairs needed.

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 of food debris on gaskets at front counter and drive-thru reach-in units, black/brown build-up on non-food contact surfaces of frappe machine, ice cream machine, orange juice machine and frappe blender rinse station. CDI - Stations cleaned during inspection. Recommend higher and thorough cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone stored on shelving housing single-service items. CDI - Cell phone removed.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no V&D clean-up kit in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf. Observed dish machine final rinse temperature at 135.3 F. EHS instructed PIC and staff to utilize 3-compartment sink to wash/rinse/sanitize until repairs have been made. 10-day VR REQUIRED. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils. Observed dark brown build up on non-food contact surfaces of orange juice machine and frappe machine. CDI - PIC had employee thoroughly clean non-food contact surfaces of this equipment during today’s inspection.

3-501.15 Cooling Methods. Observed sausage burritos inside of upright reach-in unit with a 3 F degree change after 30 minutes. CDI - PIC took products to walk-in freezer for rapid cooling.

REPEAT: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout kitchen during inspection. PIC states that PCO provides treatment every 2 months. Recommend higher frequency in pest control services.

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 large box containing happy meal to go boxes stored on floor at drive-thru area. CDI - PIC relocated to nearby shelving.

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 of food debris on gasket at FC lowboy reach-in unit. No escalation in points due to significant improvements made since previous inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed chocolate fudge residue in the basin of the handsink during inspection. CDI- EHS explained designation for handwashing only, sink cleaned.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside nozzle of orange juice dispenser with black buildup. CDI- machine broken down for cleaning.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed sliced American cheese sitting on baking sheet with bacon, not marked with a begin or end time. CDI- PIC discarded cheese.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stack of plastic containers near drive thru window wet nested. Allow for air drying before storing as clean and stacking.

4-501.11 Maintain equipment in good repair. Observed gaskets peeling on walk in cooler door and reach in cooler across from walk in. Observed the reach in unit across from walk in holding at 57F, shredded lettuce in unit was holding at 45F. Replace gaskets and ensure reach in unit is repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris buildup in microwaves. Observed buildup on gaskets in reach in cooler unit across from walk in.