MCDONALD'S RESTAURANT #32836

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans throughout facility being wet nested. 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed coffee containers not inverted in a self-draining position.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above ready to eat sausage burritos and hot cakes in refrigerated drawer. CDI - Raw shell eggs were moved to bottom refrigerated drawer. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a bracelet. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. -0.5 points-

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed recycling dumpster without a drain plug. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee stored drink, phone, and clothing stored on top of box of single use cups. -0 points-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in restrooms. CDI - Handwashing signage was lost after restroom mirrors were replaced. New handwashing signage was provided to PIC. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling French fries without wearing a hair restraint. All other employees were wearing proper hair restraints. -0 points-

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 of food debris in gaskets of cold holding equipment at prep lines. Recommend higher frequency and more thorough cleaning. -0.5 points-

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. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink stored on top of fry hot holding area. Observed employee drink stored on boxes of tea sweetener in back area. CDI- employee drinks moved, EHS discussed storing to avoid contamination.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed employee using a floor sprayer with degreaser to clean floors, chemical is getting onto boxes where to-go cups are stored. EHS observed no signs of contamination of these cups, in boxes and in protective sleeves. EHS suggests moving away from bottom shelf while cleaning to avoid potential contamination. CDI- cups moved, EHS discussed with PIC and employees.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed old equipment (refrigerator) stored in back kitchen area near back door. Remove.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottles of peroxide, 1 with yellow chemical and 1 with a clear liquid (peroxide is a yellow chemical, checked with larger stock bottle), incorrect labels. Observed chemical bottles marked as grill cleaner, 1 with yellow chemical and 1 with clear liquid, these labels are incorrect. PIC believes staff is reusing bottles and filling with other chemicals or water to clean. CDI- bottles emptied, PIC will discuss with staff and ensure chemicals are properly labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a couple of employee working with food with wrist jewelry on.

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 minor cleaning needed on gaskets on top drawer of bottled drink unit.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shelled eggs stored over liquid pasteurized eggs in the walk in cooler. CDI- PIC relocated the shell eggs to the bottom shelf in the walk in cooler For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler without effectively restraining their beard.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food container wet stacked on the drying rack.

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 sandwich clam shells stored with the food contact surface exposed to dust.

5-202.12 Provide at least 100F water at handsinks. Observed no hot water in facility. Voluntary closure. Repair company on site at time of inspection. CDI: Hot water restored during inspection. EHS granted approval to reopen.

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach-in cooler.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed food employee empty beverage into hand sink near ice machine. CDI: Education provided and sink cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lemon slicer stored as clean soiled with food waste. CDI: PIC sent to be W/R/S.

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 gaskets throughout kitchen with food waste.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prepackaged eggs being held above 41F in reach-in cooler on prep line. Product thawed 06/14, moved to cold holding 06/15 @5am. PIC unsure of when product last 41F or below. CDI: Education provided and product voluntarily discarded.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee fill coffee pots in front hand sink. CDI: Education provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink by office. CDI: Food employee provided paper towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed McRib being held below 135F in steam well. PIC stated product prepared @10:45am. CDI: PIC reheated product to above 165F in microwave.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on various units throughout facility(2-door fry freezer, 2-door chicken freezer, and chicken reach-in cooler).

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 mop sink next to three compartment sink in poor repair- broken/missing tiles and low grout causing 1"-2" standing water around floor drain.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in one of the sinks. CDI. PIC provided one.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed build up on the thermometer tip. CDI. PIC cleaned.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table in front and at the kitchen area. CDI. PIC removed. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of plastic containers on the dish rack. CDI. PIC removed. REPEAT.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employees wash hands and turn off the water with bare hands, without using paper towel. CDI. Employee rewahsed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed to paper towel at handwashing sink. CDI. PIC provided one.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table in front and at the kitchen area. CDI. PIC removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of plastic containers on the dish rack. Repeat.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single use items stored directly on the floor around the drive through call area. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed bacon (45F), and sausage burritos (46F) and liquid egg (47F) stored all holding above 41F. CDI-PIC moved items into another fridge until the reach-in unit gets service.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of plastic containers on the dish rack. Repeat.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the bottom reach in unit near the fryers and slight rust on the racks in the two-door reach in unit near the buns. Also observed the same two-door reach unit not functioning properly. The ambient temperature read 43F-45F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed pink residue on the shield of the ice machine. Also observed food debris inside the gaskets of reach in units.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several food pans stored as clean with food debris remaining. Items moved back into dish area to be rewashed. Also observed several long food pans with sticker residue and tight stacked causing sticker residue on the inside of the food contact surface of food pans. Also moved to re-wash and discussed with PIC alternate ways of affixing the date/ time mark sticker. CDI

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed long food pans wet stacked in the clean dish storage area. Discussed with PIC air drying and the proper procedure. Repeat violation from previous inspection.

General Comment- 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two stacks of single service cardboard sandwich holders open side up on top of the prep line. Ensure these are stored to protect the inside food contact surface from contamination at all times.

General Comment- 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Ensure non-food contact surfaces are maintained clean. Observed heavy build up in bottom of reach in freezer beside the chicken tender frying station.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed PIC without knowledge symptoms but was able to show the policy where only the illnesses was posted. Asked food employees to identify the symptoms but employee wasn't able to recall. PIC requested policy to post on the wall in the restaurant; CDI policy provided.

2-301.14 When to Wash - P Observed food employee donning gloves after leaving the food prep area and returning with refills to continue preparing food. Informed food employee to wash hands, employee washed hands. CDI

2-402.11 Effectiveness-Hair Restraints - C Observed Both PICs and one food employee without hair restraints.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet pans stacked and stored on shelving. Educated employee, employee removed stack pans to allow them to air dry. CDI

6-301.11 Provide soap for handwashing at each handsink. -Pf Hand wash at 3 compartment sink out of soap. CDI PIC instructed to change soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed rear handwash with no paper towels. CDI instructed PIC to add paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on numerous pans in clean dish area. -0 points-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed three trays of sausage burritos according to pic prepared at around 6-8 this morning still at 48 degrees. CDI discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous tcs foods in reach in at greater than 41 degrees. See chart above. CDI discarded.

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 cooled tightly wrapped and stacked in low boy . All products missed cooling time range and were discarded.

4-501.11 Maintain equipment in good repair. Observed gaskets in reach in freezer and low boy where sausage burritos are stored in need of replacement. Observed reach in cooler unable to maintain temperatures .

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the handsink by the 3 compartment sink. CDI - provided PIC with handwashing signs.

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 facility did not have correct time stickers for product on time control. The stickers were labeled with 24 hrs. CDI - eductaed PIC and food employee to follow facilities time control procedurse. Made new time stickers.

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 REPEAT VIOLATION. Observed multiple containers of lettuce in holding unit covered with plastic wrap during the cooling phase. CDI - uncovered product and brought to walkin cooler for rapid cooling. Educated that product shall rapidly cool to meet proper time/temperature criteria for cooling; product on time control must leave temperature control at the proper temperature. Cooled product down properly.

5-205.15(B) Maintain a plumbing system in good repair. Observed two handsinks in disrepair. One handsink hot water not working. The other handsink by the 3 compartment sink cold water not working, only hot water comes out; no handwashing at this sink because water too hot. Advised to repair for proper handwashing procedures. Employees are using other handsinks properly.

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 shredded lettuce and breakfast burritos cooling in plastic pans, covered in a holding unit. Cool these items in walk in cooler uncovered to ensure rapid chilling. CDI-burritos placed into freezer to rapidly chill and lettuce placed uncovered into walk in cooler. All items at 45F and below by end of inspection.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored as clean with food and sticker residue. Observed build up in interior of ice machine.

5-205.15 Maintain a plumbing system in good repair. Observed cold water knob missing on back handsink and water temperature extremely hot with no way to mix cold water. This may discourage employees from washing hands or cause injury. Repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed build up in interior of ice machine.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed managers preparing food and placing exposed food in bags without hair restraints.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed chlorine sanitizer in buckets at 0ppm.

4-401.11 SINGLE-SERVICE and SINGLE-USE ARTICLES may not be located: (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed. Observed single service items stored under soiled drain line of soda machine and condensed water from drain line had leaked onto plastic packaging of single service items.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed employee washing container in the handsink. CDI - educated that handwashing sinks are only for handwashing.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food employee taking biscuits out of the oven with a dirty oven mit and the dirty oven mit touching the biscuits. CDI - advised to voluntarily discard; advised to wear the mit properly and to hold the metal and to not have the mit touch food. Wash the mit more often. 3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employee's switching tasks (touching equipment and working with the oven, then going strait to preparing ready to eat food) and not switching gloves. CDI - educated to switch gloves more often inbetween different tasks.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed the sanitizer at the 3 comp sink out of quat sanitizer. CDI - food employee created a chlorine solution at the proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product out of temperature (eggs, salads). Advised that the salds be stored in walkin cooler unti lunch time, and that the eggs be stored in the reach in and pull eggs as needed. CDI - went over eggs storage and salad storage with PIC.

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 REPEAT VIOLATION. Observed butter on counter top that did not have a TIME sticker on product. Observed that the tomatoes at the prep area had the wrong stickers on them. CDI - went over TIME procedural paperwork with PIC and food employee; educated that the procedures need to be followed and that proper sticker needs to be on the product. Provided the proper TIME sticker to the product.

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 Observed salads prepared, closed with a tight fitting plastic lid, and placed into reach in unit. Refer to temperature chart. CDI - educated PIC that reach in units are not for cooing product down, they are only for cold holding. Once salads are prepared, store in walkin cooler to cool down quickly.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single service articles stored where they are exposed to contamination. PIC states that protocol is to store single service articles on the rack. The single service articles were not stored on rack; EHS advised to follow protocol and store items on the rack to prevent contamination.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed that facility does not have employee health policy. CDI - educated PIC about importance of employee health policy and provided employee health policy to facility.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed two handsinks without paper towles provided to the towel dispenser. CDI - food employee provided paper towles to dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter sitting out on the counter top in the temperature danger zone. Refer to temp chart. CDI - educated about how butter is TCS/ potentially hazardous; provided TPHC paper for facility.

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 Observed lettuce out of temperature in the reach in cooler. The lettuce was prepared and then put into plastic shell container not allowing the heat to transfer from product. CDI - educated about allowing product to cool by using proper cooling methods; educated about which cooling methods to use.

3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer rags with food debris in the solution. Educated that solution needs to be free from solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT VIOLATION. Observed that equipment and utensils are wet stacked on air drying rack.

5-205.15(B) Maintain a plumbing system in good repair. Observed one handsink dripping. Observed one handsink cold water faucet not working. VR

2-301.12 Cleaning Procedure - P; Properly wash hands using approved methods; Observed employee wash hands for the incorrect amount of time and re-contaminate his hands by turnng off faucet handles with bare hands. CDI all employees properly washed hands during inspection.

. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Properly wash, rinse amnd sanitize food contact surfaces; Observed numerous containers stored clean with old leftover food debris stuck to surfcaces.

(general comment) 4-901.11 Equipment and Utensils, Air-Drying Required - C; Properly air dry, observed numerous containers stacked wet in kitchen area.

(general comment) 4-205.10 Food Equipment, Certification and Classification - C; Ensure that all equipment is NSF - ANSI listed / certified; Observed non-NSF freezer used in kitchen area.

(general comment) 6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors clean; Observed large amounts of ice build up in walk-in freezer.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed back hand sink near drive thru window not operating due to hands free sensor being broken. Facility has ten days to repair. VR.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on chute of ice machine at drive through window. Observed slight build up of mold in interior of ice machine on deflector. Observed build up on soda nozzles at self serve soda machine in the lobby. CDI-all items cleaned during inspection.

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 Upon arrival, observed items out on prep line using TPHC with no time stamp/sticker. Facility had just switched from breakfast to lunch and items put out during that time. Time sticker not attached to items until 15 minutes later. Label items with time as soon as removed from holding.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed air thermometer missing in small over head cold unit at drive thru window.

4-502.11(A) Maintain utensils in good repair. Remove melted pans/utensils from service.

The permit holder shall require food employees to report health and activities as they relate to diseases that are transmissble through food. (2-201.11) PIC unable to identify reportable symptoms and illnesses. PIC stated that employees go through computer based training about food safety. Handout given to PIC. VR.

Food employees shall wear hair restraints. (2-402.11) Observed employees preparing food without hair restraints.

Properly store wet wiping cloths in sanitizer. (3-304.14) Observed wet cloth stored on hand sink.

Employees shall not use bare hand contact with ready to eat foods. (3-301.11) Observed employee handling cooked, ready to eat biscuits with bare hands. CDI-employee stopped and instructed to wash hands and don gloves and biscuits voluntarily discarded.

Writte procedures for items using Time as public health control shall be available upon request. (3-501.19) Observed spring mix lettuce using TPHC without written procedures. PIC produced a paper with preparation instructions that included holding time but no information on labeling, temperatures or disposal method. CDI-TPHC procedure handout given to PIC.

Food employees shall wear a hair restraint. (2-402.11) Observed several employees preparing food without the use of hair restraints.

Properly air dry utensils. (4-901.11) Observed several pans stacked wet.