MCDONALDS #563

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Canadian bacon and scrambled egg patties held at 55F and 56F restrictively in the back area cold drawer unit. CDI- PIC voluntarily discarded the food items. PIC observed the bottom drawer was left open to the unit. Observed chocolate milk held at 45F in the front area cold drawer unit. CDI- PIC voluntarily discarded the milk and started using a different working RIC unit to hold milk. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing a head covering while working with food.

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. The interior bottom portion of both reach-in freezers in the back kitchen area have debris and ice build-up and need cleaned. Observed some clean containers and a squeeze bottle with sticker residue on the exterior. Ensure sticker residue is cleaned off during cleaning process.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at dispenser in women’s bathroom. CDI PIC replaced soap.

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 some buildup in microwaves. Clean with more frequency.

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. Did not observed extended TPHC letter on hand or able to be retrieved during inspection. CDI EHS emailed state letter to facility. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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

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 floors around dry storage area with debris. Clean with more frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed coffee pots stored as clean with heavy liquid residue accumulation. CDI- PIC had items removed to be re-washed at dish machine. Observed cheese plates on food prep line visibly unclean with sliced cheese stored on it. CDI- PIC had items removed to be washed, rinsed, and sanitized. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 sausage gravy temping 45F at 2:50pm after cooling from ambient since 11:05am. CDI- PIC voluntarily discarded item. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed RTE trays on rack by WIC being wet nested.

5-205.15 Maintain a plumbing system in good repair. Observed handwashing sinks in establishment leaking water from faucet. PIC stated a service request had been placed already this week and maintenance was on sight during inspection.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands and did not use paper towel barrier when turning off faucet, using a barrier prevents hands recontamination of hands. CDI - Food employee washed hands properly. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee handle soiled wiping cloths/containers and don glove to work with food. CDI - Food employee washed hands properly. 2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee cough into hand and did not wash hands. CDI - employee left the kitchen.

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 ground beef stored above raw bacon. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 with dangling bracelet. CDI - Employee removed bracelet.

5-205.15 Maintain a plumbing system in good repair. Observed loose sink fixture inside the women’s restroom.

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

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 cooked bacon stored below raw hamburger. Observed an open bag of raw frozen chicken patties stored above raw frozen fish patties. CDI - Items were moved to the correct location. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 several items on TPHC without current stickers. CDI - Manager properly labeled during inspection.

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

5-205.15 Maintain a plumbing system in good repair. Observed a leak in the mop sink faucet.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a broken drain plug on one dumpster.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed scrub pad stored in bottom handsink at beginning of inspection. CI - PIC removed. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign available at handsink in men's restroom. CDI - PIC given today. -1-

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 two large plastic containers of sausage and egg burritos cooling from 8A per product sticker on containers. Per PIC, all parts of burrito were ambient air cooling. No hot foods inside. Food still 48F at 2:20P. CDI - PIC voluntarily discarded. -1.5- 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 snapped on lids on stacked containers of sausage and egg burritos at 48F at 2:20P. Product placed in cooler at 8A, per stickers on containers. CDI - PIC stated lids will be loosened to help products cool faster and temperatures will be taken throughout cooling process to ensure proper cooling. Product voluntarily discarded. -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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen. Maintain and increase pest control as necessary to control flies. -0-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed facility has installed a single chamber dwell dish machine that was not a part of the original permit. PIC contacted MCPH to obtain step by step directions for approval of this piece of equipment during inspection. VR no later than 07/31/2023 to ensure approval and new hot water calculation has been run to ensure current hot water heater is sufficient to support the installation of this new piece of equipment. -.5-

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 food employee move raw burger patties from the freezer to flat top grill, remove gloves, but not wash hands before proceeding to food prep with RTE items. Another employee was later observed touching a soiled trash can while moving to the grill and fryer station. Hands were not washed before proceeding to touch fryer baskets that were actively in use. EHS stopped PIC to intervene. CDI-EHS informed the PIC of what was observed and they discussed the necessary times to wash hands. Both employees correctly washed hands and continued with food prep.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink near French fry hot holding with no functioning soap dispenser. PIC stated the service company is supposed to come this afternoon to change the batteries. VR required within 10 days.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 7 sausage breakfast burritos in hot holding ranging from 110F to 118F. PIC stated the burritos had been in hot holding since around 10 AM. CDI-PIC voluntarily discarded all breakfast burritos that were below required hot holding temp.

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 . Observed pasteurized liquid eggs at 49F in cooler drawer, and raw beef patties in second cooler drawer at 51F. The ambient temperature in the cooler drawer was 56F. Same items in WIC were cold holding below 41F. PIC stated equipment maintenance personnel were arriving at 3pm to check equipment because power was lost for approximately 2 hours previous day. It appears that the top drawer is not completely closing. Points were not escalated due to improvement from previous inspection. CDI-Items were moved to WIC to quickly cool.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed moist wiping cloths stored on top of a prep table in storage room. CDI-Moist cloths were moved to a container designated for dirty cloths.

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 food handler handle directly biscuits ready-to-eat form with bare hands on prep line. CDI: EHS stopped food handler and food handler stated she just washed her hands. Food handler donned gloves and removed biscuits that were soiled from circulation. PIC observed same incident. -2-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink at drive through upon first arrival. Observed paper towels not dispensing at handwashing sink near office. CDI: Paper towels placed at handwashing sinks. -0-

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 . 3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety Observed TCS foods holding above 41.0F in walk-in, reach-ins on cook line, low boy drawers on cook-line, and low boys at drive through. See temperature chart. Observed low boy drawers air. PIC stated shipment arrived this morning at 9 am and walk-in cooler doors were left open so unit was in an automatic defrost mode. Foods including sliced tomato, shredded lettuce, and rice voluntarily discarded and freezer doors open to quickly cool walk-in. All TCS foods removed from prep units and placed on time per existing tphc procedure. Prep only used for non TCS foods. -1.5- VR required within three days to ensure all TCS foods are cold holding at or below 41F.

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 . Observed prepped cut lettuce, canned sausage gravy, and sliced tomatoes tightly wrapped and stacked two deep in plastic containers cooling in reach-in unit at kitchen line. CDI: PIC placed cut lettuce on pre-written TPHC procedure and discarded cut tomatoes. Use proper cooling methods for TCS foods. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects in kitchen and dining room. Keep premises free of insects. Maintain current pest control frequency and increase as necessary to remediate flying insects. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees with dangling bracelets and smart watches on wrist and elaborate rings on hands while working with exposed food. EHS reminded PIC that personal cleanliness refers to food employees, determined by tasks performed, not job title. 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 handler with long nails serving hash browns into bag with only one glove. EHS reminded PIC anytime food is handled and fingernail polish is worn, gloves must be worn. -REPEAT- VR required. -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of bakery pans on shelf above tri-comp sink. Dishwasher was actively stacking trays. CDI: EHS made dishwasher aware that they need to first be air dried and then stacked on shelving. PIC placed wet items back onto counter to air dry. Air dry before placing on shelves. -0-

4-501.11 Maintain equipment in good repair. Observed torn gaskets on prep cooler and reach in doors near biscuit station. Repair. Observed broken hinge on reach-in at cook line. Observed broken bottom drawer at low-boy at griddle. PIC called technician during inspection to come repair. -0.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. EHS reminded PIC to close doors and lids to prevent pests. -REPEAT- 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug damaged and inoperable. -0.5

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed heavy ice buildup on boxes of food and crates of bread in walk in freezer. Keep food away from ice buildup and have walk in freezer serviced to reduce ice buildup when key drop delivery is used. -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees with dangling bracelets and smart watches on wrist and elaborate rings on hands while working with exposed food. EHS reminded PIC that personal cleanliness refers to food employees, determined by tasks performed, not job title. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee cooking French fries and preparing customer orders without wearing an effective hair restraint. EHS reminded PIC to wear an effective hair restraint while working with exposed food. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. EHS reminded PIC to close doors and lids to prevent pests. -0-

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed PIC and food employee unaware of the addition of the sixth reportable illness, Salmonella non-typhoidal. CDI - PIC given additional information and Form 1-B containing all of the Big 6 today via email. -0-

2-501.11 Clean-up of Vomiting and Diarrheal Event Provide a written vomiting and diarrheal plan for cleanup. Observed no written vomiting and diarrheal plan available today. CDI - PIC and EHS reviewed the example plan provided today during inspection and copy emailed to contact listed on permit. -0-

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee engage in cleaning of counter tops and then resume food service without washing hands. CDI - PIC educated staff about when to wash hands. Hands washed. -2-

4-501.11 Maintain equipment in good repair. Observed torn gaskets on prep cooler and reach in doors near biscuit station. Repair. These items were listed on the transitional permit as non-compliant conditions that shall be corrected prior to end of business on 04/09/2022: 1. REPAIR TORN GASKETS ON REACH IN COOLER NEAR BISCUIT STATION ON BOTTOM SECTIONS 2. REPAIR TORN GASKET ON PREP UNIT NEAR BISCUIT STATION 3. REPAIR HOLE IN WALL AT LOWER RIGHT UNDER REAR HANDSINK 4. REPAIR LIGHT IN MOP CLOSET NEAR DINING ROOM RESTROOMS 5. ADJUST KICK PLATE AT WALK IN COOLER ENTRANCE TO CLOSE GAP UNDR DOOR 6. REPAIR ALL WATER DAMAGED CEILING TILES IN DINING ROOM 7. RESURFACE UNFINISHED CONCRETE IN OUTSIDE STORAGE ROOM TO MAKE IT SMOOTH AND EASILY CLEANABLE.

5-205.15 Maintain a plumbing system in good repair. Observed small leak at 3-comp pre-rinse nozzle. -0-

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 water damaged ceiling tiles in dining room. -0-