MCDONALDS #11200

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no written procedures for responding to vomiting or diarrheal events on site. CDI- EHS provided vomit clean up procedure. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 sliced tomatoes cooling at a rate of .05F/min. Observed no change in temperature of shredded cheese after 50 minutes. CDI- PIC removed the lids from both containers for rapid 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 .

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed one ceiling tile dripping water onto the grill. PIC stated that a technician was on-site to repair the tile.

4-501.11 Maintain equipment in good repair. Observed ice buildup on compressor in walk-in freezer. PIC to address maintenance of compressor unit.

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 splash, residues, and debris in cold holding equipment gaskets, on sides of cold holding equipment, and on interior surfaces of reach in coolers. Recommend higher frequency and more thorough cleaning. -0.5 points-

5-205.15 Maintain a plumbing system in good repair. Observed minor leak from pipes under three compartment sink. Repair leak. -0 points-

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 seven trays of sliced cheese temping at 46F after cooling for over 4 hours. CDI- PIC voluntarily discarded items. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer solution at 3-comp over 400ppm concentration. CDI- PIC adjusted water temp and replaced solution. EHS confirmed proper concentration.

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 several items prepped from ambient temps being cooled in large pans with tightly fitted covering. CDI- see item #20. 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 .

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed dishes being actively washed in wash solution of 96F. CDI- PIC had maintenance on site to adjust water heaters to allow for proper hot water supply throughout facility.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster without drain plug in place. Drain plug needed to prevent potential harborage.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of metal containers on clean dish shelf. *CDI - PIC had food employee separate wet stacked containers to allow proper air flow to dry dishes properly.

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 - Slow dripping leak in ceiling in between employee break room and dish washing area. NOTE: PIC stated it is being repaired today.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no written procedure for a vomit and diarrheal clean up event. CDI. Provided PIC with one. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed mop bucket stored directly in front of hand sink. CDI. PIC removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without a hair cover. 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 wrist jewelry while working with food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloth stored in solution at 20ppm chlorine. CDI. PIC changed the solution.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 3 comp sink at 0ppm. CDI. PIC replaced the solution. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies upfront during inspection.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed ice scoops stored with handle touching the ice. CDI. PIC removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking in the dish drying area. CDI. PIC removed and rehashed.

4-502.11(A) Maintain utensils in good repair. Observed water leak from the machine by can wash area.

5-205.15 Maintain a plumbing system in good repair. Observed toilet in female restroom to be in disrepair.

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

4-501.11 Maintain equipment in good repair. Observed WIC door does not close completely. REPEAT

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed cardboard and large amount of slick debris on floor of dumpster area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw burger over clarified butter in WIC. CDI - Storage order was corrected.

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 handle of scoop in contact with ice in ice bin and ice machine. CDI - Handles were removed from contact with ice. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone out on counter next to single service bags. Observed employee food (whole potatoes) on prep table over cheese cooler. CDI - Items were removed.

2-201.11(D),(F) PIC shall restrict or exclude employees who have foodborne illness or symptoms. - P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed the old employee health policy on site (only 5 illnesses, non typhi not listed). No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed the only sink in the back steaming, temperature was 140F. Cold water is not accessible through the HS. The only other HS is further than 50FT and is in the front, away from kitchen and dish area making it very difficult for employees to wash hands. CDI-PIC fixed while EHS was on site and sent every employee to the front HS to wash hands. VR REQUIRED 5/16/2022

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed 3 soiled dishes in the dish drying area. CDI-PIC set aside W/R/S

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cold drawers holding food above 41F, PIC realized the unit wasn't plugged in. CDI-PIC plugged in and voluntarily discarded.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed lettuce 66F and rehydrated onions at 76F, EHS observed food employee printing out TPHC time stamps that were for 1-2 hrs before placing the stamps on them. They were placing them on already hot product. CDI-EHS confirmed the times the items were made and they were going to throw them away in 4 hrs.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Ice scoop stored with handle inside in the ice. CDI-EHS set in the holder.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking in the dish drying area.

4-501.11 Maintain equipment in good repair. Observed CO2 machine with ice on the sides on it. WIC door does not shut properly and could make it difficult for the WIC to hold temperature correctly.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed frappe machine in need of cleaning, PIC said it has been in use today and it is cleaned every 4hrs. CDI-PIC cleaned while EHS was on site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 separate cold drawers holding food warm, one at 51F ambient air, one at 41F ambient air. CDI-PIC pulled all TCS product and discarded any that was from yesterday, all food put in this morning 8-9am was moved to the WIC. PIC called maintenance while EHS was on site.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed spoon stored directly in hand sink upfront, also observed employee carrying water in a container from the hand sink to be use in the lines. CDI. spoon removed and employee dumped the water.

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 while collecting ice to be used in the lines. CDI. Employee removed the watch. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed win use wet wiping cloths stored in solution at sanitizer concentration of about 10ppm. CDI. PIC changed the solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed the dishes to be rewashed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed upper plates of all dink machines in need of cleaning. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed minor water leaks from the roof. Needs to be repaired.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee drinking in prep area.

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 2-301.14 When to Wash - P Observed PIC wash hands for 3 seconds and turn faucets off with hands. Observed employee turn faucets off with bare hands. CDI- PIC and employees properly washed hands and turned faucets off with paper towel barrier.

3-304.15 (A) Gloves, Use Limitation - P Observed PIC take an order type it in on the computer, then go to handle food for the orders. CDI- Advised PIC to remove gloves and wash hands before donning new gloves and handling food.

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 burritos in the walkin cooler still cooling at 46F. Buritos were made 6:00am. Burritos were at 45F at 12:05pm. CDI- Discarded. Observed ham and eggs cooling at a rate of 0. CDI- Items placed in the walk in freezer for rapid cooling. -REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in the wlakin cooler.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed upper plates of all dink machines in need of cleaning. REPEAT

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P - Employee health policy provided by the PIC included Hepatitis but did not distinguish between what type. The policy should state Hepatitis A. The policy does not include exposure. CDI - PIC provided with up to date policy.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. - 0 pts - Observed ice machine with minor build up on shield and interior. Observed orange juice dispenser with minor build up. Clean as often as necessary.

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 sausage burrito prepared at 5am reading between 47-54F at 9:40am. Observed 4 containers of lettuce and one container of beans/corn mix prepared at 6am reading 47-50F at 10:08am. Observed lettuce, tomatoes, shredded cheese, and rehydrated onions reading 45-50F. CDI - Sausage burrito, lettuce, and bean/corn mix were voluntarily discarded. All other product properly cooled after placing in freezer. The upright refrigerator holding all product read 50F, unit must be repaired to ensure that TCS/RTE foods will cool and hold properly. Return visit will be made by 11/18/19.

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 - Observed cheese not labeled upon arrival of inspection. Ensure that products on time are properly labeled once removed from refrigeration. CDI - Employee properly labeled the cheese.

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 - 0 pts - Observed lettuce, tomatoes, cheese, rehydrated onions, bean/corn mix, and sausage burritos stored tightly covered, in deep pans, and in refrigeration that was holding at 50F. CDI - Four containers of lettuce, bean/corn mix, and sausage burritos were voluntarily discarded. All other items were cooled in the freezer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - 0 pts. - Observed food employees with bracelets and rings. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed several employees without an effective hair restraint.

4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices - C - 0 pts - Observed the ladle handle used for portioning gravy is no longer cleanable. Replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Observed build up under the orange juice dispenser. Clean as often as necessary.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one peice of chicken out of temperature in the hot holdig prep line. CDI - discarded product. Advised to have all food stored under the heating element.

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 shredded lettuce and the sliced tomatoes not held accountable for with time labels. CDI - advised management and employees to refer to McDonald's TILT procedures for products. Discarded product and started new product with time labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. REPEAT VIOLATION. Observed flies in the kitchen. No visual contamination of food or food contact surface. Advised to continue pest control through Terminex.

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 chlorine sanitizer bucket at 0 ppm. CDI - educated to switch more often and to use test strips.

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 nugget dispensing utensil handle stored in the bacon. CDI - discarded bacon and relocated utensil to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed torn gasket at freezer. Observed freezer unit with build up of ice. Advised to repair all items.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing from in between floor tiles in the dish pit; standing water and food debris in between tiles. Advised to repair.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above tartar sauce in walk in cooler. CDI- Food properly arranged by final cook temperature.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bucket holding sanitizer towels at 0 ppm. CDI- Sanitizer remade to proper strength.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pico de gallo on prep line in cold holding shelf holding at 58, half of pan was not inside the cold holding shelf. CDI- Pico de gallo voluntarily disposed of by worker.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed air thermometer broken in milk reach in cooler. CDI- Thermometer replaced.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed presence of a few fruit flies in kitchen, maintain pest control efforts (repeat).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a number of pans and containers tight stacked while wet.

4-501.11 Maintain equipment in good repair. Observed a lot of ice build up in walk in freezer evidence that fan is leaking. Have leak repaired.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC could not provide food safety certification. Facility has 180 days from date of permit to meet requirement before before points are deducted.

2-401.11 Eating, Drinking, or Using Tobacco - C 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed evidence of employee eating and storing food on prep line and storing personal food above pre-packaged food items in fridge. CDI- Food removed.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed no cold water at only usable handsink in kitchen. Hot water only at handsink prevents employees from properly washing hands and can scald employees. Have cold and hot water provided to the handsink or a mixing of hot and cold at a usable temperature. Will follow up within 10 days to check handsink.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed ice bin not equipped with a lid at front counter. Need to cover ice after use. CDI- Ice covered with a flat pan.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw shell eggs stored at room temp. PIC said they had been out less than 30 min. CDI- Eggs moved to walk in cooler. Properly cold hold or use TPHC procedure for shell eggs.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed presence of a few flies in kitchen, maintain pest control efforts.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed large bag of single service half gallon jugs stored on the floor. Items stored off the floor.

4-501.11 Maintain equipment in good repair. Observed gasket torn on raw burger freezer by grill. Observed bad condensation leak in salad fridge. Several dry good and chemical storage racks are badly peeling, needing re-painting or replacing. (transitional item)

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 floor tiles on front line under equipment and floor tiles near back door missing and/ or broken, needing replacing. Observed hole in wall of broom closet needing repair. Observed hole in ceiling at dry good storage racks needing repair. (Transitional items)