MCDONALDS #39729

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 that was prepared at 5:21 AM this morning per the sticker present on the lettuce. EHS took a temperature of the lettuce at 9:26 AM and the lettuce was 43F-44F. Lettuce was cooling in a lowboy in a tightly wrapped container. Ensure that ambient prepared foods cool to 41F within 4 hours. -CDI- lettuce was voluntarily discarded. 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 .

3-501.15 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 ambient prepared lettuce miss the cooling window. The lettuce was cooling in a wrapped plastic container in the lowboy. Ensure that the facility uses proper cooling methods such as venting containers and using larger equipment such as their WIC to cool. -CDI- Lettuce that missed the window was voluntarily discarded. 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 several flies present in the facility throughout the inspection. Facility must increase pest control methods to ensure that flies presence in the kitchen are minimized. EHS observed no flies present on food or food contact surfaces. EHS will make a return visit to ensure that pest control measures are increased and pests are no longer present in the kitchen. PIC stated that pest control is currently performed once monthly by ECOLAB at the facility.

4-501.11 Maintain equipment in good repair. Observed fish filet freezer not functioning. PIC stated that a work order has been placed. Freezer was not being used at the time of the inspection. Ensure equipment is maintained in good repair and freezer is repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed 4 small lettuce containers in lowboy cooler on cook line that were prepared greater than 4 hours earlier. Observed tomatoes in the same cooler above 41F. Tomatoes were prepped 3 hours and 30 minutes earlier. Ambient temperature of the cooler was 40F. -CDI- PIC voluntarily discarded lettuce. Tomatoes were moved into WIC to cool down. Tomatoes cooled down to 41F. Ensure all TCS foods are maintained at 41F or 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees working directly with food with no head covering/hair restraints. Ensure that all food employees working with food are wearing head coverings/hair restraints. REPEAT VIOLATION -CDI- Food employees put on hair nets.

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. Observed several plastic containers on the clean dish rack wet stacked together. Ensure that all containers are dried in a self draining position.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at the handsink in between the second and third drive thru window. Ensure that paper towels or approved alternative ways to dry hands are present at all handwashing sinks in facility. -CDI- PIC refilled paper towels at the hand sink.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 3 employees working with food in the facility with no head covering. Ensure that all food employees have a head covering to restrain hair.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster on the right side of the dumpster area with no drain plugs present. Ensure all dumpsters have drain plugs. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open door on the right side of the dumpster area. Ensure all dumpsters are closed after use.

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/residue along drink lid holder by McFlurry machine. Observed food residue on interior bottom of reach-in cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee jacket stored between prep top and equipment on make line. Ensure all employee items are stored in designated employee areas. -CDI- PIC removed jacket.

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 employees touch fries while scooping. CDI- Fries 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

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bucket below 5 ppm. Sani buckets remade to proper concentration

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

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 upper plates of ice cream machine in need of cleaning.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed a food employee place gloved hands inside pockets, remove them, rub on sides and resume to prepare foods. CDI - EHS intervened, coached, gloves discarded and hands washed. Other food employees observed correctly washing hands between tasks during today’s inspection. -0-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed bottle of bleach tablets and liquid chemical cleaning agent stored on top of coffee machine. CDI - Chemicals removed. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies throughout kitchen. PIC states that the facility is contracted with ECOLAB. ECOLAB and upper management have discussed about the addition of fly light traps near the drive thru station(s). -0-

REPEAT: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a food employee preparing and assembling food without a hair restraint. Wear a hat, visor, or hair next to restrain hair. CDI - Employee put on a hair restraint.***No points deducted due to significant improvement from previous inspection. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a couple food employees preparing and assembling food without a hair restraint. Wear a hat, visor, or hair next to restrain hair.

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 burritos stored in walk in cooler cooling at 51°, double wrapped and tightly closed. CDI opened

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies throughout kitchen.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf observed facility has no mechanism to conduct. VR