MCDONALD'S

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of hand drying at hand washing sink near PIC office. CDI - PIC obtained roll of paper towels.

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 open bags of raw bread chicken patties stored directly over open bags of raw fish patties located in double door RIF. CDI - PIC correctly storage order and educated staff. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink slim build up inside ice machine on white baffle. PIC will have unit serviced.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen area. PIC turned on insect deterrent devices at each delivery windows. EHS advised PIC to keep device active.

4-501.11 Maintain equipment in good repair. Observed large soda machine system located at BOH near exit leaking water. Floor is slope to drain to near by floor sink. PIC stated repair company is in route for repairs

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 inside double door RIF with food debris and ice build up. Increase frequency of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal stirring spoons with food debris and build stored clean in plastic container. CDI - PIC moved items to 3-comp-sink. 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 . REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink slim and black build up inside ice machine. PIC will have unit serviced today.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with pink slime build up on white internal shield. Increase frequency of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed carton of liquid egg in low boy cooler above 41F. See temp chart. CDI - PIC voluntarily discarded carton. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insect on the floor in dry storage area. CDI - PIC removed dead insect. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flying insects throughout kitchen. Increase pest control visits.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three employees working in the kitchen without any form of hair covering.

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 several stickers and glue still attached on plastic condiment shakers stored cleaned. CDI - PIC moved items to 3-comp-sink.

6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - Observed water dripping slowing from two separate location from ceiling near water heater into two separate buckets. PIC stated work order has been placed. EHS to VR for 3-DAYS.

6-301.14 Post a handwash sign at each handsink. - Observed no handwash sign at the men’s restroom handwash sink. CDI - EHS provided handwash sign

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the majority of the onion containers that were stored as clean on the dish rack adjacent the dishwasher to have sticker residue on their surfaces. CDI - Placed at 3 compartment sink to be rewashed. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed the back door to the kitchen in the dry storage area to be propped open at the time of the inspection, allowing for the potential entry of vermin into the establishment. CDI - PIC closed door.

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. - Observed the ice scoop to the ice bin across from the ice cream machine to be stored with its handle in direct contact with the ice inside. CDI - Scoop removed from ice bin.

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 the interior bases and gaskets to both of the 2 door upright RIFs to have a buildup of food debris.

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 a buildup of packaging debris on the WIF floor, beneath the storage racks.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed a box of BBQ containers with items broken open. CDI - Items were voluntarily discarded.

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 hash browns on 4-hour TPHC. Timers near the fryer had not been set. CDI - Items were voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a build-up of ice on top of boxes stored under the compressor of the walk-in freezer.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets for wiping cloths with 10ppm chlorine sanitizer. Concentration should be 50-200ppm.

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

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed 2 containers of American cheese slices on TPHC with incorrect discard time/date. CDI PIC corrected discard time/date.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in dish room area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees preparing food with no hair restraint on. CDI employee put on hair nets. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with a watch and a ring on. CDI employee removed Jewelry.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets at less than 50 ppm chlorine. CDI PIC Had buckets refreshed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice and food in hand sink. CDI-ice was melted and food was taken out of sink. PIC instructed employees that hand sink is to only be used for handwashing.

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 lettuce cooling in reach in while packed into small containers. CDI-lettuce was portioned out and put into the WIC to cool..

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 bracelets and watches while prepping food.

5-205.15 Maintain a plumbing system in good repair. Observed handsink by fry station to not be in service. CDI-PIC has called a repair technician to come out.