MCDONALDS #39688

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 Tomatoes held using TPHC were not marked with 4 hour sticker. CDI - PIC put 4 hour TPHC sticker on tomatoes.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Stacks of plastic trays were stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

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 Employee observed handling cell phone and went to prepping fries without washing hands. Employees must wash hands before food prep and after engaging in activities that contaminate hands. CDI - Employee educated and they washed hands. 0 pts.

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 Pans of lettuce in reach-in cooler measured 50-60F and were cooling after employee portioned them at 7 am. Use walk-in cooler to cool TCS foods after preparation. CDI - Employee moved lettuce to walk-in cooler to cool to 41F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut tomatoes measured 45-48F in reach-in cooler. Lettuce in reach-in cooler measured 50-53F. Milk bag in coffee cooler measured 52F. TCS foods in cold holding shall measure 41F or less. CDI - Milk discarded. Lettuce and tomato containers moved to walk-in cooler to cool as they were portioned an hour ago. 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Tomatoes on line had use by 5:45AM sticker on them. Use or discard TCS foods held using TPHC within 4 hours. CDI - Tomatoes discarded.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Cell phone observed on box of gloves on line. Store personal items separately from single-use or single-service articles. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooked bacon stored unprotected next to chemicals and about 7 inches off the floor making it susceptible to contamination from splashes. EHS educated PIC and suggested covering bacon. CDI PIC moved bacon for today and will look into covering in the future.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed two boxes of Happy Meal boxes on the floor at the drive thru window. CDI PIC put boxes on a shelf. Also observed coffee filters stored out of plastic and unprotected. CDI PIC discarded top filters and put others back on the plastic.

5-205.15 Maintain a plumbing system in good repair. Observed handwashing sink next to 3 comp sink not working. Facility has labeled sink “Out of Order”. REPEAT

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 floor in WIF with large amount of buildup. CDI PIC had employee clean floor during the inspection.

2-301.15 Only wash hands in handwashing sink. -PF Observed employee rinsing a towel in the handwashing sink. CDI PIC educated employee and had handwashing sink sanitized. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee change gloves without washing her hands CDI PIC had employee wash her hands and out on clean gloves. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed cap missing from back flow preventer at mop sink.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee remove gloves and don new gloves. CDI PIC redirected food employee to rewash hands and don new gloves.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed can of sausage gravy with dented seem. CDI PIC placed can in return items area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener and two food containers stacked clean with debris and residue. CDI All items returned to dish area for re wash. 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 .

4-501.11 Maintain equipment in good repair. Observed multiple gaskets throughout cold holding units torn. Needs replacement.

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 puddle of water near washer. PIC stated from a spill earlier. CDI PIC facilitated clean up.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink with no lid or straw was observed directly beside lid of freezer by grill. Also, employee drank from cup and did not wash hands afterwards before beginning to prepare food. Store employee drinks in a separate area. Also, employees must wash hands if the drink does not have a lid and straw. CDI - Drink moved and employee washed hands. 0 pts.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee observed drinking from cup with no lid or straw. Employee then began wiping down counters. Employee then began to retrieve food to begin cooking. Employees must wash hands before engaging in food preparation. CDI - Employee educated and washed hands upon request.

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 Lettuce held on TPHC was not marked with start of time, and the lettuce was held past 4 hours. Follow written procedures for TPHC. Ensure the food is labeled and held for no longer than 4 hours under TPHC. After 4 hours, any remaining food must be discarded. CDI - Lettuce discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was wearing a watch while preparing food. Food employees must not wear jewelry on their hands or wrists. REPEAT

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ice scoop handle laying in ice bin. CDI - PIC removed ice scoop.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer at dish machine testing at 0ppm. Unit setting had a different setting. CDI. PIC changed the setting and equipment works as intended. Repeat.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing jewelry while working with food. Needs to be removed when working with food. 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 in micro waves, prep tops and exterior of equipments. Needs to be cleaned. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on prep top. CDI. PIC removed. Repeat. ***improvement from last time

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed dishes stored directly in the hand sink. CDI. PIC removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer at dish machine testing at 0ppm. Unit was placed out of service. Will be back within 7 days to check on the unit. Repeat.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing jewelry while working with food. Needs to be removed when working with food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in sue wet wiping cloths stored directly on prep table. CDI. PIC removed.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed build up on surfaces used to store ice scoop. CDI. PIC removed and cleaned.

4-501.11 Maintain equipment in good repair. Observed water and chemical leaks from dish machine. Needs to be repaired.

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 in micro waves. Needs to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored directly on food. CDI. PIC removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer at dish machine testing at 0ppm. Unit was placed out of service. Will be back within 7 days to check on the unit.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer bucket stored directly by single use articles with the tip touching the single use dishes. CDI. PIC removed

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees at make line without hair restraints. CDI-PIC had food employees put on hair restraints.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several soiled egg make equipment stored with clean utensils and equipment. REHS placed soiled egg make equipment in dish machine area to be properly cleaned and sanitized.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed Items on TPHC procedures with an initial temperature of 45F. REHS informed PIC that items on TPHC procedures should have an initial temperature of 41F when removed from cold holding temperature control. CDI-PIC corrected temperatures to 41F on the approved TPHC forms.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees at make line and dish washer without hair restraints. CDI-PIC had food employees put on hair restraints.