MCDONALDS #34737

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 multiple deep plastic container of lettuce that had been prepped at 5:10am, 2 containers of sliced tomatoes that had been prepped at 5:10am, and several containers of rehydrated onions that were above 41F with no change in temperature after 45 minutes. The food items did not cool from ambient temperature within the necessary 4 hours. -CDI- PIC voluntarily discarded the food items. (1.5 pts) 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 .

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 sliced tomatoes that had been prepped at ambient temperature cooling in plastic containers with the lids on preventing air flow for proper cooling. -CDI- EHS stated that the facility is allowed to vent the lids while food items are cooling. PIC voluntarily discarded the necessary food items that did not cool properly. (0.5 pts) 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 .

4-501.11 Maintain equipment in good repair. Observed multiple pieces of equipment that were out of order. -CDI- PIC stated that she has put in work orders for all of the the equipment that is out of order. (0 pts)

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 low grout with pooling water near the 3 comp sink. Repair grout. Due to severity points not taken. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed dishes stored as clean on the storage rack adjacent the 3 compartment sink with sticker residue on the surfaces. CDI - PIC placed in dirty dish pile to be W/R/S 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 a large amount of the dishes stored as clean on the storage rack adjacent the 3 compartment sink to be wet nested.

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

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 minor food/packaging debris buildup beneath the racks in the WIF. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw beef patties stored above raw shelled eggs and RTE egg patties in cold drawers and raw shelled eggs stored in contact with unopened RTE egg patties in bottom cold drawer by grill. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed facility with thin probed thermometer that records temperatures, but can not be accessible for taking temperatures after temperature checks have been completed. VR within 10 days to check for accessible thermometer.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping clothes stored in sanitizer in one bucket that was cloudy and another bucket with darker with debris. Sanitizer was unaffected and tested at 100 ppm.

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 minor dark buildup along WIF floor and underneath shelving in WIF.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P. Observed employee empty tray of raw egg shells into trash and don gloves before attempting to handle ham without washing hands. EHS reminded employee to wash hands when switching from raw to ready-to-eat food. CDI - employee washed hands before continuing.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed non-functional battery-operated soap dispenser at hand sink by 3-comp sink. CDI - employee replaced batteries.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ham in cold drawer at 49 F. Ambient temperature inside cold drawer was 49 F. CDI - PIC voluntarily discarded food and will contact technician to repair unit. Verification visit within 3 days. 3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below. -P. Observed raw shell eggs in cold drawer with an ambient temperature of 49 F. Eggs had been placed in cold drawer within the last 3 hours. CDI - employee moved raw shell eggs to WIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-501.17 Provide a covered waste bin in female restrooms. Both trash receptacles in female restroom stalls missing lid.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed some container with greasy film attached. Ensure that dishes are being cleaned to sight and touch before storing them clean. CDI- Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again. 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 .

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Ensure that items being placed on time have the correct times and dates attached to the containers. Containers were relabeled during the inspection.

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 breakfast burritos cooling in wraps and wrapped container. Burritos were wrapped and container was covered with lid. CDI: Recommend cooling the burritos inside of walk in cooler.

4-501.11 Maintain equipment in good repair. Observed as broken handle on hand washing sink. Repair as needed. CDI- Repaired by the end of the inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping clothes stored on counters at beginning of inspection. CDI - PIC had cloths placed in sanitizer buckets at 100ppm chlorine concentration. - 0.5 - REPEAT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility with employee health policy that does not include non-typhoidal salmonella. CDI: EHS provided updated policy.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink near dish pit, without running water. Cdi: PIC tightened screws and turned water back on. Sink now has running water and is accessible.

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 sausage burritos cooling at a rate of 0.05. Burritos were wrapped and container was covered with Saran Wrap. CDI: PIC placed items in walk in freezer to quickly cool.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths in chlorine at 10ppm. CDI: Employee changed sanitizer buckets, concentration is now 100ppm chlorine.

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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed one bin of sausage gravy, closest to RIC door, drop 2 degrees in 40 min. CDI - PIC moved sausage gravy to rear of RIC with 2 other bins with the same time stamp of preparation. The other 2 bins were 37F. -1.5 points

4-501.11 Maintain equipment in good repair. -C Observed frappe machine, OJ machine and cooler drawer unit not functional or being used during inspection. PIC stated work orders have been placed. -0 points

6-302.11 Supply toilet tissue at each toilet. -Pf Observed no toilet tissue in one of women's stalls. CDI - PIC had employee refill toilet tissue. -0 points

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee drink stored on food prep surface. CDI- drink was removed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two fruit flies near drink machines in drive-thru area. Inspector suggested that they should speak with pest control before more flies began to surface.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Observed a ice bin at drive-thru area that does not have a lid. PIC has the lid on work order. CDI-temporary cover was provided.

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 a hair restraint. CDI- employee put on a hair restraint. REPEAT (half points taken due to improvements).

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-service items on floor near drive-thru area. CDI- box was placed on shelf. REPEAT (half points due to improvements).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of nozzles on drink stations at drive-thru.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sausage burritos cooling in covered, plastic containers that were stacked two- high. CDI- Sausage burritos were seperated into two more containers, uncovered, and placed in walk-in cooler to chill.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing a hair restraint, while preparing food. CDI- employee put on hair restraint.

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 napkins stored on the floor near drive-thru area. CDI- Box was stored on shelf. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed some stacks of single-service trays that were not inverted stored at serving line. CDI- trays were inverted.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee drink (with lid and a straw) stored on table where gravy is reheated and prepared. CDI- Drink was removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed commercially processed sausage gravy that was hot-holding at 113 F. Manager stated that product was reheated and placed in steam table. Upon observation, the steam table is not working properly. Sausage gravy was only in unit for less than and hour. CDI- Sausage gravy was reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of ground beef patties in walk-in cooler that were 51, and 55 F respectively. Manager stated that items are held in cooler near grill for two hours. What is left at the end of the night is placed in walk-in cooler. Cooler near grill was not working properly last night. Management told employee to discarde product, but product was placed in walk-in cooler with other containers of ground beef. CDI- Two containers of ground beef patties were discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed condensation dripping onto hotcakes package in reach-in refrigerator. CDI- Package was discarded.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single-service straws on floor in drive-thru area. CDI- Box was placed on shelf.

4-501.11 Maintain equipment in good repair. Repair steam table near reach-in refrigerator in kitchen. Repair cooler near grill that is not holding temperature. Repair reach-in refrigerator that has a condensation leak.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed four grill clips stored in hand sink near 3-comp sink. CDI- Grill clips were removed. REPEAT.

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 breakfast burritos that where not meeting the cooling parameters (no change in 13 minutes). CDI- Container of burritos were discarded.

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 butter and breakfast burritos that were dated for yesterday's date. CDI- All items were 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 breakfast burritos that were tightly wrapped before cooling could occur. CDI-container of burritos were discarded.

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 packing hotcakes in containers with exposed fingernail polish. CDI- Employee was instructed to put on gloves while preparing food. 2-402.11 Effectiveness-Hair Restraints - C Observed food employee preparing food while not wearing a hair restraint. Managers are not exempt from this rule. CDI- Food employee put on a hair restraint. REPEAT

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee touching shredded lettuce stored on the serving line with bare hands. Employee was trying to place sticker for TPHC onto containers when bare hands contantly came in contact with lettuce. CDI- Effected items were discarded into trash. Employee was instructed to walk to the other side of counter to placed stickers on containers.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed grill brush inside of hand sink near grill area. CDI- Brush was removed. REPEAT.

2-402.11 Effectiveness-Hair Restraints - C Observed employees not wearing hair restraints while preparing food. This rule applies to managers as well.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed several stacks of single-service trays and lids stored above service line that were not inverted. CDI- All trays and lids were inverted.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without re-contaminating hands. -P Observe food employee re-contaminate hands by closing faucet without using a barrier. CDI, food employee corrected by instruction. Food employee washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observe hand washing sink with cleaning brush stored in it. CDI, brushes removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink without paper towels. CDI, PIC provided paper towels.

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 lettuce labeled to hold on TPHC. PIC did was not able to provide written procedures. CDI, template provided and filled out during inspection.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored on the floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observe visors and personal coats stored over single service cups.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Upon entering kitchen observed an employee adjust and handle RTE biscuits with bare hands. CDI- Products discarded. Always use gloves when touching RTE foods.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed two sinks with plastic cups, tongs, and a spoon stored in sink. CDI- DO NOT PLACE ANYTHING IN HANDSINKS--FOR HANDWASHING ONLY. CDI- Items removed, sink to be cleaned.

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 Faiclity has many items on line under TPHC and a pro-longed shelf life from that state. However, noted multiple containers of cheese with no time sticker. CDI- Sticker added. Assure employees are using 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 Observed prepped salads cooling in reach in coolers with lid on. CDI- Transferrred to WIF to rapidly cool down.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Some employees on line not wearing a hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Sheet trays were wet stacked. Air dry before stacking.

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. Interior (crevices) of gaskets, bottom of coolers, interior of microwave in need of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Door to cardboard dumpster was open. CDI- Door closed.