MCDONALDS #11604 ARBORETUM

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 employee wash hands for less than 20 seconds during inspection. CDI - PIC intervened. Employee rewashed hands for 20 seconds. 0 pts. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed lettuce portioned at 5:40am cooling from ambient holding above 41F at 9:50am. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - All lettuce voluntarily discarded. 1.5 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods in frappe unit and milk unit holding above 41F. Ambient in both units holding above 41F. See temperature chart. Maintenance contacted during inspection for repair. Menu items utilizing ingredients stored in units removed from menu until repair. 72 hour VR required. Repeat. 3 pts. 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 .

3-501.15 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 portioned lettuce cooling in prep unit while in a sealed plastic container. Lettuce did not meeting cooling window. CDI - Lettuce voluntarily discarded. REHS recommended alternative cooling methods. 0 pts. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door unable to self-close during inspection. Repair necessary. 0 pts.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed multiple shelving units throughout kitchen rusting during inspection. Repair or replacement necessary. 0 pts.

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 low grout lines all throughout kitchen during inspection. Repair necessary. Repeat. 0.5 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed discarded drink in handsink next to fryers during inspection. CDI - EHS coached PIC on proper handsink usage. Handsink rinsed out. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in mechanical dish machine dispensing at 10ppm chlorine during inspection. Machine was actively in use at time of assessment. Minor servicing temporarily repaired sanitizer dispenser on machine. Further repairs necessary. Facility utilizes single use items for customer service exclusively. Sanitizer at three compartment sink observed to be compliant. Facility to utilize three compartment sink until dish machine can be repaired. Maintenance contacted during inspection. 72 hour VR required. 1.5 pts. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in RIC and WIC holding above 41F during inspection. See temperature chart. Ambient in RIC 56. Ambient in WIC 58F. Maintenance already on site to repair WIC. Facility voluntarily discarded all out of temperature foods. Facility allowed to continue the sale of frozen foods, foods stored in working refrigeration units, and dry goods. 72 hour VR required. 1.5 pts. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handle customer foods while wearing jewelry on their wrists and hands. Observed employee handle customer foods without donning proper hair restraints. Ensure employees are properly dressed to prevent contamination while handling customer foods. 0.5 pts.

5-205.15 Maintain a plumbing system in good repair. Observed handsink next to fryers leaking from plumbing during inspection. Repair necessary. 0 pts.

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 wall tile under soap dispenser at back handsink during inspection. Repair or replacement necessary. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked while being stored as clean. -CDI- PIC placed the necessary dishes in the dish pit to be rewashed and sanitized. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed a low boy cooler unit not working during inspection. PIC stated that they have called to have it serviced but did not know the exact date the maintenance team would arrive to fix it. REPEAT*** (0.5 pts)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cardboard being used as floor mats in the WIF. Floors must be non-absorbent, smooth, and easily cleanable. REPEAT**** (1 pt)

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee removing English muffins from the toaster with barehands. CDI: English muffins voluntarily discarded. Employee educated and wore gloves during rest of inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed fully cooked sausage patties in an open bag stored inside of an open box of raw hamburgers in freezer. CDI: Hamburgers removed and sausage placed in freezer. Sausage patties are reheated to over 165F on the griddle prior to sale per PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine deflector plate with black build up. CDI: Employee cleaned ice machine plate during inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of ham with date mark of 8/14. PIC stated that the ham was opened today. CDI: Date corrected. Ensure stickers are removed when pans are washed. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed shelving in reach in freezer in back prep area with shelving beginning to crack.

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 ice in walk in freezer at back entry door. Observed minor food debris in reach in cooler on line. REPEAT VIOLATION Improvement from previous inspection.

5-501.17 Provide a covered waste bin in female restrooms. Observed women’s trash can with no lid.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed facility has placed cardboard on floor of walk in freezer. EHS recommended using cleanable floor covering to prevent slips such as rubber mats.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked. Ensure items are air dried before stacking.

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 in bottom of reach in coolers and reach in freezers. Clean as needed

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed kitchen area and dining room with smoke/vapors from French fry fryer. PIC stated the hood for the fryer stopped working and a repair tech was onsite during inspection.

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 food employee wash their hands for a total of 8 seconds then proceed to put on gloves and handle food. CDI: Food employee removed gloves and rewashed hands. 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.

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 burritos cooling at a rate of 0.03F/min. Items were cooling individually wrapped and stacked. CDI: PIC placed items in walk in freezer to cool. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout the facility.

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 in various reach in units. Clean as needed.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed food employee at grill station working with exposed finger nail polish. CDI - EHS discussed proper personal cleanliness with PIC. Employee was observed with gloves used properly prior to the end of the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately three (3) recently sanitized food containers stacked while wet. CDI - Containers were separated and allowed to effectively air dry. REPEAT.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service sandwich boxes stored with exposed food contact surfaces at the fry hot holding area. CDI - PIC inverted packages to prevent potential contamination. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed urinal in the men’s restroom clean and currently marked as out of service with wet floor cones and signage. PIC elaborated that the urinal had recently been vandalized and had an active work order out for its repair. All other restroom and plumbing fixtures were observed as functional, clean, and in good repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster with open door. CDI - Door was closed prior to returning to interior premises. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed several flattened cardboard boxes stored on the floors off the walk in freezer. PIC elaborated that these were laid out during a prior delivery as a means of giving the delivery personnel a source of traction when walking in the walk in freezer. Discard cardboard receptacles once they are no longer being used to hold items within the establishment. If slip resistant flooring is needed within the establishment, utilize non absorbent, permanent floor fixtures, such as plastic mats or floor sheeting.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the raw prep table service area hand sink. CDI - Employee replaced paper towel roll in short order.

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 frozen patties stored directly on the floor of walk in freezer. CDI - PIC elevated box to effective shelving.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees engaged in food service without effective hair restraints.

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 plastic cup used as ice scoop stored directly in the drive thru area ice bin. CDI - PIC removed cup and replaced it with a ready ice scoop from the stored utensils area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed recently sanitized food containers stacked while wet. CDI - Containers were separated and allowed to effectively air dry.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two stacks of single service fry baskets stored with exposed food contact surfaces at the fry hot holding area. CDI - PIC inverted packages to prevent potential contamination

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 minor food debris and soil in reach in coolers throughout the kitchen area. No escalation in point deduction from previous inspection due to noted improvement from previous inspection.

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 personal food storage stored in a plastic bin in the WIC area. Bin was stored above RTE food within the WIC. CDI - Employee storage was discussed with the PIC and the task of reorienting employee storage was delegated to a different food service employee.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees wearing bracelets while preparing food. - 0 -

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 debris present on shelving throughout facility. Clean as needed to prevent contamination. - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and keys stored on prep top above facility items. CDI - Items moved to proper location. - REPEAT - 0.5 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener with buildup. CDI: PIC took to 3 comp sink to wash/rinse/sanitize.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed gravy at 98F in hot holding unit. EHS allowed PIC to put it on time for the remaining hour and a half.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce prepped on 6/15/21 with internal temperature of 48F on 6/16/21. CDI: PIC voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed insects scattering on kitchen floor at the back near dessert prepping station.

4-501.11 Maintain equipment in good repair. Observed prep unit not holding 41F or below. Observed hot water at hand sink at back of kitchen too hot to wash hands. EHS suggested to switch mixing valve to hot and cold to control water temperature as needed. Observed prep unit not holding 41f or below. Ambient air temperature was 51F. VR within 10 days.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow prevention device at can wash. VR within 10 days.

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

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed several employee's personal belongings and drinks in prep line stored along with consumer's food.