MCDONALDS #6463

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among dishes stored as clean. -REPEAT-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine producing 0 ppm chlorine sanitizer. CDI PIC facilitated adding more sanitizer pellets, tested at 100 ppm. 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 creamer which came from RIC that was holding 41F and above along with yogurt holding above 41F. CDI Items were voluntarily discarded and maintenance person on site lowered thermostat. PIC will not put anything TCS in RIC until RIC able to hold items 41F and below. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers stacked wet, or “wet nesting”. Make sure cleaned equipment and containers air dry completely before stacking.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser not functioning at hand sink next to hashbrown station. CDI PIC fixed and paper towel machine functioned correctly.

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. PIC was unable to produce TPHC procedures for this facility. CDI PIC was emailed form and it was filled out and will be kept on hand for inspections. TPHC procedure template may be found at: 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 wiping clothes in chlorine sanitizer testing below 50ppm. CDI PIC replaced sanitizer and it tested 100 ppm.

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 in both RIF. Issue from last inspection were resolved, no escalation in points. Repeat

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee with current food certification on shift during inspection. Manager arrived on scene at end of inspection and was able to produce their certificate and stated PIC does have current one but was unable to produce proof of current certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 splatter and residue on ice cream machine and on condiments at station. Repeat. Reduce to 1/2 points because of improvement in total facility cleanliness.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw shell eggs and liquid eggs held in a drawer above the raw hamburger patties. CDI. PIC switched order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 in several reach in freezers. Observed black build up around no food contact outside of the freeze machine nozzles. More frequent and detail cleaning is required. Repeat

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink next to three comp sink blocked with basket. Basket moved. CDI

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

4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed soiled dry towel/linen stored on top of single use items.

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 splash back on non food contact portion of drink fountain dispersing nozzles, observed moldy buildup on no food contact portion of ice dispersing nozzles. Repeat.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Buildup on shield in ice machine. Clean ice machine more frequently.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety Establishment could not provide full written procedures for using time as a public health control for cheese, cut tomatoes, and lettuce. CDI - EHS e-mailed PIC TPHC sheet to fill out. Maintain written procedures at establishment. 0 pts.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Bottle of peroxide cleaner observed on prep table beside bakery foods. CDI - Bottle moved to chemical storage area. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee wearing watch while preparing food. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gasket on coffee cooler door. Replace torn gasket. 0 pts.

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. Moldy buildup present on soda machine (non-food contact part). Clean more frequently.

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 REPEAT 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee leave line area and touch door handles and other unclean equipment surfaces and then return to line and don gloves to begin handling food with no associated hand washing. Observed same employee handle raw proteins at various times including partially cooked sausage patties and frozen raw chicken as well as crack raw shell eggs then proceed to remove soiled gloves and then handle clean utensils and begin to don clean gloves to handle food without washing hands. Employee coached to wash hands by EHS and by PIC at different times. EHS then observed employee wash hands using improper procedure scrubbing hands for less than 5 seconds during process. CID - EHS discussed with PIC who held conversation with employee and discussed hand washing and glove usage procedures. Hands re-washed using proper procedure. EHS recommends re-training back of house employees on hand washing and glove usage procedures.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer solution at 0ppm cl. Matintain sanitizer solution for holding wiping cloths at least 50ppm cl.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employee wash hands and then use freshly washed hands to turn off faucet without use of a barrier. CDI - PIC directed to re-wash hands and use paper towels to turn off faucet.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw shell eggs laying directly on top of container of pasteurized liquid egg. CDI - eggs relocated away from pasteurized eggs. Do not store raw animal foods above other foods in coolers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with dried organic buildup on blade. CDI - can opener returned to dish are for cleaning.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed house made breakfast sausage burritos removed from cooler and reheated in microwave then taken to heated cabinet for holding with internal temperature of 82f or lower. CDI- PIC returned to microwave and finished reheating to above 165f. EHS verified reheat temperature of 190f before placing into hot holding.

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 shredded lettuce at 52f and cut tomatoes at 49f ambient cooling in line reach in at 9:30 am . Both items placed into unit at 6:00 am. Items relocated to WIC to chill, however, neither item reached 41f within the 4 hour time. Lettuce was found to be at 50f and tomatoes found to be at 47f at 10:00 am. CDI - both items discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage burritos holding in tray in warming unit with temperatures less than 135f. CDI- burritos discarded. Maintain TCS foods in hot holding at 135f or higher.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed low double door reach in cooler near grill area holding TCS foods including shredded lettuce and cut tomatoes above 41f. Ambient air temp of unit 50f. CDI - prepared pans of lettuce and tomato discarded. Unopened bags of lettuce placed into unit less than 4 hours prior returned to WIC to chill back to 41f. EHS verified to be 41f before 4 hours.

3-501.19 Time as a Public Health Control. Observed sliced cheese using time control out on countertop on both sides of prep line with time sticker in place. Observed both cheese items repeatedly refreshed with new product placed on top of old product. Old product not discarded. New time not placed on fresh batches of cheese. Initial time for cheese remained on products until EHS / PIC corrected. CDI- old cheese discarded and new accurate times placed on fresh batches of cheese. PIC coached employees on timing procedures.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed line reach in cooler unit with elevated ambient air temperature of 50f holding TCS foods at improper temperatures. This cooler is important to line operations and must be repaired. Verification Required within 10 days. 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 pans of prepared lettuce and cut tomatoes ambient cooling in line reach in which is malfunctioning with elevated ambient air temperature. CDI - items discarded. Do not cool foods in refrigeration units that are not operating at proper temperatures.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in kitchen and at beverage areas. Contact PCO for service.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees handling food wearing rings on fingers and dangling bracelets on wrists. Remove jewelry from arms and hands when handing food.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs laying with handle in direct contact with hash browns in warmer.

5-205.15 Maintain a plumbing system in good repair. Observed detached drain pipe at hand sink near dish area. Repair.