MCDONALDS #5762

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P EHS observed containers of cleaning tabs (used to clean coffee urns) being stored above food preparation area at drink/coffee station. EHS provided education. CDI - PIC moved cleaning tabs to chemical storage. (1)

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 EHS observed rehydrated onions actively cooling in reach in unit with tight fitting lid. PIC stated onions were prepared 30 minutes prior to beginning of inspection. After thirty minutes, EHS observed no change in temperature. EHS provided education. CDI - PIC removed lid from container and moved onions to WIC to quickly cool. EHS observed onions at 41F prior to end of inspection. (0.5) 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://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed a few plastic containers being stacked clean and stored on make line with water still present on interior surface of pans. EHS advised to stagger dishes to allow for adequate air drying. (0)

4-501.11 Maintain equipment in good repair. EHS observed reach in freezer used to store frozen raw patties accumulating a large amount of ice build up. This ice build up is melting during defrost time and could potentially drip on top of exposed foods. EHS advised to keep patties covered in storage and if ice build up does not improve have unit assessed to ensure unit is not freezing up. EHS did not observed any contamination during inspection. (0)

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 employee handling food with painted artificial nails on. CDI EHS educated employee and she washed her hands and put gloves on. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food with jewelry on her fingers and arm. CDI EHS educated employee and she removed all jewelry 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employees handling food with no head covering on. CDI EHS educated PIC and he provided head coverings for these employees.

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

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 employee touching cooked sausage patties with bare hands. CDI: Items were voluntarily discarded. 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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cardboard laying on top of hand sink basin at dish area. CDI: Cardboard was removed.

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 cut lettuce and tomatoes being held on TPHC without written procedures. CDI: Procedures were filled out at end of inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 debris build up in bottom of reach in freezer. Clean as needed.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand sink near dish with malfunctioning soap dispenser. Facility did not have any spare soap. VERIFICATION REQUIRED.

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 hamburger meat being stored above raw shell eggs inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed Canadian bacon and eggs above 41F inside cold drawer unit, ambient air of unit was 44F. Items were moved to other refrigeration to cool. VERIFICATION REQUIRED. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 near dish pit.

6-301.14 Post a handwash sign at each handsink. Observed male restroom handwashing sink without proper signage. CDI - EHS affixed handwashing sticker to male restroom handsink wall and provided replacement signage to PIC.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor residue accumulation on recessed ice chutes of ice machine. Clean ice machine interior as needed to prevent residue accumulation.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed approximately three (3) employees engaged in food prep (placing fries in bags, placing food into single service boxes etc.) lacking hair restraints. REPEAT. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) employee engaged in food prep with watch and jeweled wedding ring on.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of approximately eight (8) recently washed and sanitized food trays at clean utensil storage stacked while wet. CDI - Food employee separated trays and restocked them at an angle to allow for proper air drying.

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 (2) stacks of single service articles stored on prep counters with exposed food contact surfaces. CDI - EHS inverted single service articles 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 food residue and debris on counters behind equipment (ex. - McFlurry station) and on the interiors of multiple reach in freezers (ex. - burger freezer, French fry standing reach in freezer, fish fillet and nugget freezer, etc.) . Clean and increase cleaning frequency to maintain clean. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed raw shell eggs stored above RTE items, such as milk and bottled water, in WIC. - CDI - PIC corrected storage order by moving eggs to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed shredded lettuce holding above 41F in reach-in cooler (see temperature chart). - CDI - PIC stated the unit broke today and the lettuce had only been in unit for about an hour. PIC moved lettuce moved to WIC to quickly cool. Do not utilize RIC until repaired or place TCS items in unit on TPHC until unit is repaired. EHS provided PIC with TPHC written procedures template. 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 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. - REPEAT - Observed multiple employees lacking hair restraints.

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. - REPEAT - Observed food residue and debris on counters behind equipment (ex. - McFlurry station) and on the interior of various reach-in freezers. Clean and increase cleaning frequency to maintain clean.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date mark on open package of sausage patties, breakfast burritos, and fish fillets. CDI, item sate marked.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no head covers.

Repeat: 4-501.11 Maintain equipment in good repair. Observed no cover and internals exposed at ice machine. Observed torn gaskets on reach in freezers near front fryers. Need repaired/replaced.

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 soiled interior of reach in freezer at far end corner near flat grill for burgers. Need cleaning.

Repeat: 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilets at women’s and men’s restrooms. Need cleaning.

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 Observed PIC without certification. PIC states certification has expired but will enroll in the upcoming class.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at hand sink beside the office. CDI, paper towels provided.

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 sausage gravy from the morning cold holding above 41F. CDI, item discarded by PIC.

4-501.11 Maintain equipment in good repair. Observed no cover and internals exposed at ice machine. PIC states equipment is not working properly and is not being used. PIC states work order has been made. Need repaired.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled stall and toilet at men’s restroom. Need cleaning.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedures. CDI, PIC educated PIC on new requirement.