MCDONALDS #16603 PAVILION

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- *Observed - Breakfast Burritos prepped 30minutes before EHS arrival cooling in Make Table Lowboy that was in disrepair with a cold holding temperature of 60F. *CDI - PIC moved item into WIC to be cooled properly. 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 .

4-501.11 Maintain equipment in good repair. *Observed - Make Line Lowboy in disrepair unable to maintain proper cold holding temperature. Ambient temperature of 60F.

5-205.15 Maintain a plumbing system in good repair. *Observed - Back handsink with heavy leak in need of repair. PIC stated handsink leak was repaired yesterday but must’ve began leaking again during night shift.

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 food employee pick up soiled item from off ground then handle clean single-service paper without washing hands prior to handling clean single-service articles and another employee touch soiled item and trash can then face before proceeding to handle clean equipment. CDI, employees removed gloves and washed hands.

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

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed lettuce, tomato and cheese held on TPHC but no written procedures available. CDI, written procedures completed while on-site. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees not wearing hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of pans. 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 some food debris collecting on gasket and bottom of freezer.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster door open.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three in-use clear spice shakers without label. CDI-PIC printed labels from all three items

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three food employees without hair coverings. CDI-PIC educated staff on hair covering. 2-302.11 (A) Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. -Pf Observed two food employees working with food with long painted nails. CDI-PIC educated food employees on proper finger nail length.

REPEAT-4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked clear food containers near prep area stored clean. CDI-PIC moved containers to dish sink.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in approximately 0 ppm chlorine sanitizer. REPEAT. CDI - employee replaced with sanitizer at adequate concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two pitchers hung up with water accumulation in the bottom. CDI - PIC emptied water and inverted pitchers to allow excess water to drain off.

4-501.11 Maintain equipment in good repair. Observed WIF door self-closing mechanism not working due to ice accumulation. WIF door is still able to fully close. Facility is currently looking for a contractor to replace WIF door and floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee actively dropping fries with no hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths held in sanitizer at 0 PPM. CDI - Sanitizer was replenished with sanitizer at the proper concentration.

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

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 WIF door not able to completely close due to damage to the floor, and ice blockage. PIC stated that a work order has been put in.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC had expired CFPM certificate.

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Two employees washed hands and did not use a paper towel barrier to turn faucet off. CDI- Instructed on proper hand wash. re washed hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee donned gloves before washing hands. CDI- Stopped and directed to wash hands.

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 . Raw shell eggs recorded at 51F. CDI- Discarded.

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Prepped burritos cooling in reach in cooler. CDI - Moved to freezer.

6-501.111 Keep the premises free of insects, rodents, and other pests. One bug crawling on sink. Clean area to Prevent insects.

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. Non food contact surfaces in need of cleaning (gaskets, exterior of equipment).

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. Floors behind fryers in need of cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed 2 handsinks in kitchen operating correctly with water temps at 100 F and adjustable. Observed one hand sink , not adjustable(mixing valve) wher water temp quickly got to hot. Temped at 133F, too hot to wash hands. VR

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed all three buckets of sanitizer at 0-10 ppm. CDI- remade

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed one fried chicken breast at 132F. CDI- Temp TPHC

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 cheese out and off temperature control with no time labels. CDI- time labeled

4-204-112 Temperature Measuring Devices-Functionality - PFObserved thermometer would read only “Lo”, no temp shown. VR

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 wiping cloths in sanitizer from 0-10 ppm with slight soilage. CDI- remade

4-501.11 Maintain equipment in good repair. Observed floor in walk in freezer excessively lifted up causing walls of walk in cooler to distort and ice accumulation win walk in cooler.