MCDONALDS #29236

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 lettuce, tomato and shredded cheese held for four hours and discarded with no written procedures that the PIC could provide. CDI PIC provided MCHD form, filled out. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout dining area.

4-501.11 Maintain equipment in good repair. Observed leaking pipe under fans in WIF and build up of ice. PIC stated that the unit is going to be repaired and has already been called in. 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 ice and crumbs in RIC

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink without soap in dispenser. CDI: PIC replaced soap in dispenser.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet. CDI - Dishes were separated.

4-501.11 Maintain equipment in good repair. Observed leaking pipe under fans in WIF and build up of ice. PIC stated that the unit is going to be repaired and has already been called in. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken nuggets at 122-131 while said to be hot holding. PIC showed EHS that the items are only held for 20 minutes. -CDI- PIC voluntarily discarded the chicken nuggets immediately. (0 pts) 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout kitchen area. (1 pt)

4-501.11 Maintain equipment in good repair. Observed ice build up in the WIC around the door leading into the WIF. EHS did not observe any food or boxes being contaminated from the ice. Service the units to help prevent the build up of ice. (0 pts)

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink near ice machine that was blocked by two carts. CDI- carts were removed and placed at a proper location.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed wet cardboard package of food product in walk-in Freezer from water from leaking condenser. Also, removed dented can with damage to two seems seals on cans stored with other cans. CDI- Both items were discarded.

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. Clean exterior of dish machine and in corners of conveyor belts and equipment in kitchen area. REPEAT (half points due to no points taken at last inspection).

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed employee scrubbing hands for less than 20 seconds. -CDI-EHS instructed him to re-wash hands; PIC showed him how long to wash hands; hands scrubs for more than 20 seconds. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed in WIC raw shelled eggs stored on the top shelf above RTE food items. No contamination was observed. -CDI-PIC relocated eggs on the last shelf next to the other raw shelled eggs. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 stand-in reach-in freezer in need of cleaning.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed food employee working with raw ground beef, remove glove, then work with cooked food in kitchen area without washing hands. CDI- employee was educated. Employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee drink from employee drink with gloves on, then go back to preparing food without changing gloves and washing hands. CDI- employee was educated and properly washed hands. Food was denatured and discarded into trash can. REPEAT (half points due to improvements).

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 burritos cooling in walk-in cooler packaged tightly, covered, and one container placed on top of another container. CDI- items were separated, uncovered, and placed on one level. -zero- 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(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 one box of single-service items stored on the floor near dish machine. CDI- box was placed on the shelf. -zero-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed employee washing items in 3-comp sink that was 101 F (at least 110 F). CDI- water was increased to 115 F.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee wash hands and did not use paper towels as barrier when turning off faucet. CDI - EHS and PIC intervened and employee washed hands properly. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee wash hands significantly shorter than 20 seconds. CDI - PIC intervened and the employee washed hands properly.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by rolling carts/racks of bread. CDI - PIC moved carts/racks. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink used to dump ice. CDI - Employee was educated on the hand sink only being used for hand washing.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in chlorine sanitizer bucket at 0 PPM. CDI - Bucket was replaced with sanitizer at the proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet. CDI - Dishes were separated.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employees wash hands and turned off faucet with bare hands. CDI: EHS intervened and educated on proper hand washing. Employees rewashed hands and turned off faucet with barrier. -2-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed trays in the dish machine sanitizing with 0ppm of chlorine sanitizer. VR within 3 days. -1.5- 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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches behind ice cream and coffee machine. PIC was able to show EHS that ECOLab had just came out on 3/30/23 to spray for pests. PIC went ahead and contacted ECOLab again and updated them on the situation. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes. Recommend to fully air dry before stacking. -0-

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 behind machinery throughout facility with food debris. Recommend to clean to clean as often as needed to keep pests away. -0.5-

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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no written procedures for tomatoes. Per PIC Roxana, tomatoes are being held for only 2 hours. The tomato batch during inspection was brought out about 10 mins before inspection started. CDI: facility filled out TPHC form for tomatoes during inspection. -1.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth bucket at 0ppm. CDI: bucket refilled with chlorine sanitizer at 50ppm-100ppm. -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked. Ensure all dishes, utensils, and equipment are fully air dried before stacking. -0.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several hot holding plastic pans still oily to the touch. CDI: PIC placed in 3 comp sink to be rewashed. -1.5-

5-205.15 Maintain a plumbing system in good repair. Observed outside can wash leaking. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone sitting on top of plastic container for sesame buns. -0-

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew in top interior of ice machine. PIC will have someone clean it soon.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one bag of shredded lettuce that was stored above 41 F. CDI- PIC voluntarily discarded bag of lettuce. (0 points)

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 breakfast burritos cooling in tightly packed, covered container. CDI- PIC loosened the package and uncovered the containers.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Observed frozen condensation on one bag of food product in walk-in freezer. CDI- advised PIC to keep packages closed while in freezer since there is a potential for condensation to fall onto bags. Bag of product was discarded. (0 point)

2-301.14 Wash hands before donning gloves and between gloves uses. - Observed employee change gloves without hand wash. CDI - PIC corrected employee through instruction. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working prep line and fry area without hair restraints. -0.5 points-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth used to sanitize stored on prep table. CDI - PIC stored sanitizing cloth in sanitizer. -0 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed coffee filters stored unprotected on top of coffee machine. Recommend keeping coffee filters and single serve items in protective wrapping to prevent contamination. CDI - PIC voluntarily discarded items. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door open on dumpster. Recommend keeping sliding doors and lids closed when not in use to prevent rodent or insect infestation. -0.5 points-