MCDONALDS #33276

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken strips hot holding at temperatures between 119F and 123F. All other TCS foods in hot holder were 135F or above. CDI - Chicken fingers were placed on TPHC. PIC has been advised to conduct frequent temperature checks of TCS foods. -1.5 points- 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 .

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing drain plug. -0 points-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in male restroom. CDI - PIC provided and posted signage at male restroom handwashing sink. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cartons of pasteurized eggs, package of Canadian bacon, and egg patties in reach in cooler with cold holding temperatures between 45F and 46F. The reach in cooler had an ambient air temperature of 45F. CDI - All TCS foods were removed from reach in cooler and taken to walk in cooler to rapidly cool to 41F or less. Reach in cooler was taken out of service. -1.5 points- 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing bracelets. -0 points-

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed clean equipment and utensils stored in a manner that would not promote air drying (wet stacking). -0.5 points-

4-502.11(A) Maintain utensils in good repair. Observed plastic food containers with visible cracks and chips. Discard broken utensils to prevent physical contamination of food. -0 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped into handwashing sink at drink station. CDI - Ice was removed by regulator. -0 points-

5-205.15 Maintain a plumbing system in good repair. Observed rear handwashing sink near prep line and front handwashing sink at drink station leaking when used. Establishment was using bucket to capture leak at front handwashing sink. Repair plumbing at both handwashing sinks. -1 point-

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer concentration at 3-comp sink above 400ppm. CDI- PIC diluted solution to 200ppm. PIC stated that eco lab will be contacted to reconfigure programmed solution dispersion.

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 wash solution temp at 3-comp at 90F while dishes were being actively washed. CDI- PIC had employee refresh wash solution to above 110F.

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 debris accumulation at bottom of standing RIC’s/RIF’s in kitchen area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - Food employee engaging in food prep without a proper hair restraint. *CDI - PIC provided hair restraint.

*REPEAT* 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Plastic containers wet stacked on clean dish rack.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- *Observed - Backflow prevention device missing/broken. This shall be repaired or replaced to avoid backflow contamination of the potable water source. A verification visit will be conducted within 72 hours to verify correction of violation.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed the underside of the soft serve ice cream machine in need of cleaning. CDI - PIC cleaned during the inspection. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.Observed sanitizer bucket at about 10 ppm. CDI - PIC remade the sanitizer.

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

4-501.11 Maintain equipment in good repair. Observed microwave in the middle of kitchen missing door handle. Observed prep top cooler drawer across from drive thru missing door handle. Replace/repair.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed chlorine test kit water damaged. Obtain a new test kit.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low sanitizer reading at 100ppm per manufacturer should read 200ppm. CDI PIC made new sanitizer to 200ppm 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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.Observed employee not wearing hair restraints. REPEAT

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

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 actively washing dishes in 80F water. CDI Changed water

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed breaded chicken hot holding at temperatures between 131F and 134F. CDI - Breaded chicken was discarded and replaced with newly fried chicken with a final cook temperature of 197F. PIC has been advised to conduct frequent temperature checks of hot holding equipment. -0 points- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area. Control insects to prevent infestation. -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 preparing food while not wearing hair restraints. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing wristwatches and bracelets. -0.5 points-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed 1x soap dispenser unable to provide soap at handsink. CDI- dispenser replaced during inspection.

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 bacon stored over onions in reach in. Observed raw bacon stored over scrambled egg mix (pre cooked) in walk in cooler. CDI- bacon moved, EHS discussed storing raw vs RTE foods.

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 American cheese slices on TPHC, labels today are reflecting a 5 hour hold time when printed. PIC believes this issue is due to the recent time change, likely caused the system to be off by an hour. CDI- time labels changed during inspection, now reflecting a 4 hour TPHC window.

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

4-502.11(A) Maintain utensils in good repair. Observed plastic containers for food storage with damage, no longer smooth and easily cleanable.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed food handler wipe their nose and then proceed to prep food. CDI - Education and Food handler washed their hands properly during the inspection.

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 raw shelled eggs out on prep table, PIC stated that the eggs are only out for 30 mins. PIC unable to provide written TPHC procedures for the raw shelled eggs left out on the counter. CDI - Provided TPHC procedures to the PIC for the raw shelled eggs (keep these available for EHS during inspection).States approved procedures are approval for Pasteurized shelled eggs, this will need to be corrected and discuss with NC DHHS for the change. TPHC procedure template may be found at: http://meck.co/FoodSafety

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler with hat however their hair was not restrained.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the upright reach in freezer accumulating ice build up. Observed refrigeration units and syrup storage bins accumulating residue. Observed lid to ice machine sticky. Clean and maintain. -REPEAT-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a few cell phones on the shelving throughout the kitchen. -REPEAT-

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. Observed one microwave interior in need of cleaning. Dry food debris on the interior walls.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two disinfectant spray bottles with different liquids inside, one was purple and the other was clear. PIC stated that the purple is degreaser. CDI - PIC voluntarily the bottle with the purple liquid.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed coffee filters unprotected.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the upright reach in freezer accumulating ice build up. Clean and maintain.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a few cell phones on the shelving throughout the kitchen. -REPEAT-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink sitting above packaged dry foods. CDI-PIC voluntarily discarded.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee BHC ham, then heat it up and put it in the HH, and put the other ham back in the container. CDI-EHS intervened and the employee voluntarily discarded the HH ham and the ham in the container.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice chute with black build-up. PIC did not sign due to Covid protocols.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed eggs at 57F sitting on the counter. Observed gravy in the stand up unit at 60F. Food employee said they had put hot water in it this morning. CDI-Eggs were voluntarily discarded and the gravy was put in the WIC to cool. PIC said they normally put the eggs on time or keep them in the reach in, EHS saw neither of those procedures.

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 american cheese on the counter, and PIC said they use time for this product. PIC did nto have written time procedures. They did have time stamps. VR REQUIRED 5/24/2021. REPEAT-lettuce last time

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in the sink above 400PPM. Food employee who is in charge of chemicals did not realize this was high. CDI-EHS ran a new batch of sanitizer and showed how to properly check sanitizer, and when/how to dilute.

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 gravy at 60F in the stand up unit, gravy was in a plastic container with lid on. CDI-EHS uncovered and had employee move to the WIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed all coffee and latte machine with pink/black build-up. Observed a coffee tray with pink pink up. Observed gaskets with food debris.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed 2 phones sitting on the counter. CDI-Employee took phones and moved them to the back.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice scoop holder soiled, the metal one by the drive thru. CDI-PIC took to be washed/rinsed/sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk in the stand up unit by the cash register holding milk at 43F. CDI-PIC voluntarily discarded milk and has called in a maintenance request.

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 PIC holding several items on the prep line on TPHC (time). PIC had all TPHC sheets except for the lettuce. CDI-EHS sent TPHC form and they have it on site. PIC is using time stamps and discarding correctly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying area. PIC did not sign due to Covid protocols.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed frappe machine in need of cleaning. Observed ice machine lid with slight pink build-up. CDI-PIC cleaned with a sanitized towel during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 6 containers of lettuce, salads, burritos all above 41F, cooling in cold holding units. See temp chart. CDI-PIC moved lettuce, salads to the WIC and freezer and voluntarily discarded burritos.

7-201.11 Store toxic materials to avoid contamination. -P Observed a bottle of degreaser and sanitizer stored over dish drying area. CDI-PIC moved chemicals to a bottom shelf.

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 6 containers of lettuce, salads, burritos all above 41F, cooling in cold holding units. See temp chart. All items were wrapped in wrapping, plastic containers or plastic wrap. CDI-PIC moved lettuce, salads to the WIC and freezer and voluntarily discarded burritos. WHen EHS went to WIC all lettuce still had plastic wrap covering items. PIC had food employees uncover and explaiend items need to remain open while cooling to allow for cold air inside.

4-501.11 Maintain equipment in good repair. Observed freezer with ice building up on the ceiling. Observed the metal counter in the way of the dishwasher door, making it difficult to shut and wash dishes.

5-205.15 Maintain a plumbing system in good repair. Observed handsink in the back by 3-comp leaking, sanitizer machine leaking and wrapped in a towel.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed handsink near large ice machine blocked with soiled rags and metal items. CDI- PIC removed the items. EHS informed PIC all handsinks must only be used for hand washing.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.- Observed minor black build up on inside/top of ice machine. Also observed minor pink build up on ice the inside of the ice shoot in the lobby.

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 cut lettuce (50F), shredded lettuce (57F), and salads (47F) all cooling for 2 hours according to the PIC inside of prep units and reach in coolers. After 30 minutes the cut lettuce (50F), shredded lettuce (57F), and salads (47F) were still at the same temp. No cooling occurred. CDI- PIC was able to move all items to the walk in cooler, uncovered, to quickly cool. At the end of the inspection all items were cooled. NOTE: EHS provided PIC with a MCPHD cooling parameter/method poster.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf -REPEAT- Observed cheese holding on tempering procedures, not labeled with time removed from temperature control. CDI- PIC voluntarily discarded the items.

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 cut lettuce, shredded lettuce, and salads all not meet proper cooling parameters before being placed into service. CDI- PIC was able to move all items, that were covered and not meeting cooling parameters, to the walk in uncovered to quickly cool. NOTE: EHS provided PIC with a MCPHD cooling method poster.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed several employees preparing RTE foods while wearing bracelets on the wrist. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed an employee preparing RTE foods, with long hair, however, without a proper head cover.

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 soap dispenser near office, with soap, however not functioning. An employee replaced the item by the end of the inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed folded eggs stored in direct contact with shelled eggs in reach-in cooler. CDI items properly rearranged.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage gravy holding out of temperature control. See temperature chart for temperature observations. CDI gravy voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed eggs holding out of temperature control above 45F. See temperature chart for temperature observations. CDI eggs voluntarily discarded.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed cheese holding on tempering procedures, not labeled with time removed from temperature control. CDI items properly labeled.

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