MCDONALD`S #31213

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 2 trays of chicken tenders to be at temperatures of 118-129F in the hot holding drawers at the service line. CDI - PIC voluntarily discarded. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed a shaker containing diced raw onions to be on the counter at the service line and did not possess a label of any kind. CDI - PIC labeled container.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. - Observed multiple stacks of the cleaned dishes to be wet nested on the clean dish rack. REPEAT.

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 2 stacks of to go clamshells in the dry storage area to be stored outside of their original plastic protective packaging and other packing debris was observed on the food contact surfaces. CDI - PIC discarded unprotected stacks of single service clamshells.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the sliding door of the dumpster to be opened at the time of the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed on storage shelf cleaned hotel pans and other pieces of equipment with food debris and wet unused garabge bags. CD- PIC discarded garbage bags and move 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 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clear plastic containers wet stacked on drying shelf near 3-comp-sink. CDI - PIC moved containers to 3-comp-sink to be W/R/S and EHS observed proper air drying procedures.

REPEAT 4-501.11 Maintain equipment in good repair. Dry storage shelves blueish paint coating peeling/flaking off. This is where clean equipment and utensils are being storage PIC will make shelving repaired.

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 food debris and build up along with wet wiping cloths on floors behind refrigeration equipment. Increase detail in cleaning around hard to reach areas of equipment.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hashbrowns in hot holding measured 118-122F. 1 piece of chicken in hot holding measured 126F. TCS foods in hot holding shall measure at least 135F. CDI - Items below 135F discarded. 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 (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. PIC could not find TPHC procedures at start of inspection. CDI - PIC found binder with TPHC procedures before end of inspection. 0 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 Cut tomatoes cooling in reach-in cooler at 45F during inspection. CDI - PIC moved tomatoes to walk-in cooler to continue cooling. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some hot holding trays stacked on top of each other while still wet on clean dish shelf. Allow utensils to adequately air dry before stacking. REPEAT

4-501.11 Maintain equipment in good repair. Dry storage shelves coating is peeling off. Repair/replace shelves. 0 pts.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Observed outdated employee health policy that did not include nontyphoidal salmonella. CDI-EHS provided updated posters and employee reporting agreement for establishment. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

6-301.14 Post a handwash sign at each handsink. Observed renovated men's restroom without a handwash sign. EHS provided sign.

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 boxes of unopened, raw beef patties stored above open and unopened containers of raw shelled eggs on shelving inside WIC. CDI-PIC corrected storage order. PIC stated McDonalds policy is for eggs to be on the bottom most shelf in WIC and EHS and PIC spoke about proper storage order based off of cook temperature. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple tongs and pieces of equipment with minor food residue remaining that were stored as clean. CDI-PIC moved equipment to 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple lids wetstacked on clean utensil shelf.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed empty paper towel dispenser at first handwash sink upon arriving. CDI-PIC refilled dispenser.

5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered waste bin in female restroom.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen 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 build up behind triggers on frozen drink and Ice coffee machines. Need Cleaning. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door to dumpster not closed

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. Leak in ceiling upfront near the frozen drink machine

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee touch nose with gloved hand and begin to work with food. EHS stopped employee, employee rewashed and donned new gloves. CDI

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, tomatoes, and sliced cheese above 41F in prep units. PIC stated they were out for making burritos 10 minutes prior. PIC voluntarily discarded tomatoes and cheese and placed burritos in freezer. Cooled burritos to 36F. CDI

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes stationed on prep top next to griddles. Employee removed wipe clothes. CDI

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 standing water underneath pan of burritos in prep unit cooler. Needs cleaning and removal of standing water. Observed upper plates of drink dispensers with build up. Need cleaning.

5-501.17 Provide a covered waste bin in female restrooms. Observed no waste bins in female restroom with covers. Provide covers for waste bins.

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 freezer floor with heavy build up. Floors needed cleaning.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employee health policy missing Salmonella nontyphoidal as one of the reportable diagnosed illnesses. CDI - EHS provided PIC with updated employee reporting agreement and gave education on the requirements of the 2017 Food Code. -0 points

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 cracked/missing tile at mop sink. Repair -0.5

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean mold and mildew in top interior of ice machine. CDI.

4-501.11 Maintain equipment in good repair. Replace two torn gaskets on refrigeration unit doors underneath serving station in kitchen area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed cleaning needing to be done inside prep units and walk-in freezer floor.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee at grill handle and crack raw eggs and take pans to dish area without hand wash before going back to work with ready to eat food. CDI PIC had employee wash hands .

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning due to buildup of debris.

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 burritos cooling in low boy cooler at insufficient rate to meet cooling parameters due to being tightly covered and overstacked. CDI moved to freezer and placed in one layer and proper cooling rate achieved. See chart above.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed in crevices and floors of prep units. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken tenders (2 bags) in refrigerated drawers at greater than 41 degrees . CDI unit had apparently become unplugged two bags of tenders discarded. Unit plugged in and began dropping temperature.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelets on employee at grill . 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 at grill with painted fingernails working with exposed food not wearing gloves. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.11 Maintain equipment in good repair. Observed low boy 2 gasket in need of replacement. -0 points-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed TPHC procedures for lettuce not provided during inspection.

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

5-205.15 Maintain a plumbing system in good repair. Observed leak at handwashing sink near fries station.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Raw eggs stored over RTE canadian bacon. CDI- Storage order re-arranged.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Minimal black build up in ice machine. Facility will clean machine.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Items prepped at room temp. (breakfast burritos and salads) were cooling in reach in units. CDI- Moved to WIF to cool down (see chart). REPEAT. When cooling down prepped food items at room temp., cool in WIC with lids removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce at prep cooler cold holding above 45F, lettuce was placed in cold holding unit at 10:30am. A thermometer was placed in an empty pan, thermometer reflected 65F. CDI, lettuce was removed from cold holding unit and placed in walk in cooler to rapidly cool back to 45F. Temperature gauge was moved, returned to correct dial.

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 salad lettuce in under counter cooler cold holding above 45f. PIC stated lettuce was prepared at 10:30am. Lettuce was covered and placed in under counter cooler directly after prepping, lettuce never reached 45F before set for use. CDI, PIC returned salad lettuce to be cooled in walk in cooler. Ensure all tcs foods reach 45 before set in cold holding units.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without an effective hair restraint. Ensure all food employees use an effective method of hair restraint.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open lids. Ensure lids are kept closed at all times.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC was not able to verbally disclose employee health policy. A copy of policy was posted in break room. Educated PIC on importance of knowing health policy.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Breakfast burritos and shredded lettuce was recorded below 45F. PIC suspected foods were not properly cooled down. CDI- Burritos voluntarily discarded and lettuce unwrapped to allow air in product.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed one wet wiping cloth on counter.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Bottom of reach in coolers, bottom of shelves above 3 comp. sink and crevices of gaskets in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Lettuce, tomatos, and cheese in reach in unit were all being held above 45F (see chart). Thermometer in unit read 49F. PIC stated thermometer in unit read 56F in the morning. CDI- Facility adjusted unit and temp dropped down to 40F. All food product was removed to rapidly cool down.

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

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed employee wash hands and turn faucet off without barrier. CDI- Explained and educated PIC on proper handwashing and using a paper towel to turn sink off.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed knife strored in crevice. CDI- Knife removed and brought to sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plastic bins.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed many plastic bins with sharp edges and cuts in bins. CDI- Bins voluntarily discarded. 4-501.11 Maintain equipment in good repair. Observed gaskets damaged in reach in units.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed sticky residue on bottom of green shelves near 3 compt. sink. Clean shelves.

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 romaine lettuce covered in saran wrap in the prep unit by the back fryers. Lettuce was just prepped. CDI- lettuce was uncovered and placed in the walk in cooler to cool.

Repeat violation 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed wet wiping cloths stored on a cutting board at the biscuit station. Observed wet wiping cloths stored under the drink machines in the lobby. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed sanitizer buckets stored on the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed plastic trays stacked wet

General comment 4-501.11 Maintain equipment in good repair. - Observed a broken sliding door on the burger freezer. Repair door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris built up in the gaskets of prep units. Clean gaskets.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at the end of the cook line handsink. CDI by providing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed minor build up on the ice machine deflector plate. CDI Cleaned while onsite.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken patties at 125F.CDI- item was at the end of a hold time of 1 hr and was voluntarily discarded within 30 minutes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed items stored in end of the line prep cooler above 45F, including but not limited to: tomatoes, sl cheese, southwest veggies, etc. CDI by moving to a unit capable of maintaining products below 45F to cool down.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a watch.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 3 wiping cloths stored on prep surfaces.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean the build up on the outsides of the drive thru ice chute. Clean the metal air drying shelving, observed sticker build up on the shelving. Observed build up inside the washing machine.

6-301.14 Handwashing SignageGENERAL COMMENTOBSERVED HANDSINK NEXT TO FRY STATION TO BE MISSING REQUIRED HAND WASH SIGN. CDI BY PROVIDING PIC WITH HAND WASH STICKER DECAL

7-101.11 Identifying Information, Prominence-Original ContainersGENERAL COMMENTOBSERVED DEGREASER STORED IN A BOTTLE LABELED SANITIZER. CDI BY STAFF RELOCATING DEGREASER TO CORRECT BOTTLE.

4-901.11 Equipment and Utensils, Air-Drying Required4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringOBSERVED MULTIPLE FOOD CONTAINERS STACKED TIGHT WHILE STILL WET, BACK IN THE DRY STORAGE AREA ON THE MOBILE SHELVING TOWERS. AIR DRY COMPLETELY BEFORE TIGHT STACKINGOBSERVED ICE BUCKET STORED UPRIGHT IN BETWEEN USE ON TOP OF ICE MACHINE. STORE ICE BUCKET INVERTED TO FACILITATE PROPER DRAINAGE OF WATEROBSERVED ONE CONTAINER USED FOR STORING CLEAN UTENSILS, TO HAVE WATER PRESENT IN IT. ELIMINATE STANDING WATER FROM CONTAINER TO PREVENT MOLD/MILDEW GROWTH.

4-101.19 Nonfood-Contact Surfaces4-202.16 Nonfood-Contact SurfacesNonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that requirefrequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. OBSERVED 2 SPLIT GASKETS ON BOTTOM 2 DOORS OF 4 DOOR VERTICAL PREP UNIT NEXT TO FRY STATION AND BISCUIT ROLLING STATION. REPLACE TORN/SPLIT GASKETS.

4-602.13 Nonfood Contact SurfacesOBSERVED SOME GASKETS WITH FOOD CRUMBS PRESENT. CLEAN

-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionGENERAL COMMENTCLEAN OVERHEAD VENTILATION GUARD THATS LOCATED ABOVE DRINK STATION IN DINING ROOM.

4-101.19 Nonfood-Contact Surfaces4-202.16 Nonfood-Contact SurfacesNonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. OBSERVED A FEW REFRIGERATION UNITS WITH SPLIT GASKETS. OBSERVED SOME REFRIGERATION SHELVING RACKS BEGINNING TO PEEL AND RUST. REPLACE TORN/SPLIT GASKETS AND REPLACE or RE-COAT PEELING/RUSTED SHELVING RACKS.

4-602.13 Nonfood Contact SurfacesGENERAL COMMENTMaintain all nonfood contact surfaces clean.OBSERVED SOME GASKETS WITH A LITTLE FOOD DEBRIS PRESENT. CLEAN