MCDONALDS #07396

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed dishes stored as clean with food debris/grease residue on surface. -CDI- Dishes were moved to 3-compartment sink to be re-washed/rinsed/sanitized. 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 .

4-903.11 (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 multiple dishes wet stacked, stored as clean. -CDI- Dishes were re-arranged to an air-drying position.

4-501.11 Maintain equipment in good repair. -Observed dish machine not properly functioning during inspection. Repair dish machine. Facility may wash/rinse/sanitize in 3-compartment sink. -REPEAT-

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 inside bottom of freezer drawers. Observed dark residue along sides/top of ice machine. Increase frequency of cleaning. -REPEAT-

5-501.17 Provide a covered waste bin in female restrooms. -Observed no covered waste bin in women’s restroom. -REPEAT-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee go outside and then return to work station to begin to handle food without washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some sliced cheese and burritos above 41F. Refer to temperature chart. Per PIC, items had been out for prep. -CDI- PIC placed items in WIF to cool back down. -1.5- 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 .

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean dishes stored in containers with debris. -CDI- PIC moved items to dishpit to be W/R/S. Per PIC, most of these items are not in use. EHS recommended that items not in use be stored clean or removed. -0-

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 single use drink trays, plates and cups on floors in dry storage area. -0.5-

4-501.11 Maintain equipment in good repair. Observed dish machine not in use due to needing repairs. Repair. -0-

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed heavy debris inside of warewashing machine. Increased and more thorough cleaning frequency recommended. Per PIC, unit not currently in use due to needing repairs. -0-

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 some debris inside and outside of cabinets such as cabinet where drink syrups are stored and some debris inside of cold holding units such as lowboys and RI units. Increased and more thorough cleaning frequency recommended. -0-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in women’s restroom. -0-

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 splash on some walls throughout, walls in need of cleaning near vents, and floors, especially beneath dish machine in dishpit area. Observed some buildup on vents. Increased and more thorough cleaning frequency recommended. -0-

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 that the cheese slacked cheese removed from the lowboy cooler had 2 different discard times on them. PIC explained that they are training new employees and he was able to satisfactorily explain the process to the EHS. CDI PIC corrected the time stamps.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed towels being held in sanitizer solution that is greater than 200 ppm chlorine. CDI PIC diluted solution.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse a cup in the handwashing sink. CDI EHS educated PIC and he had the sink sanitized. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the front hand sink. CDI EHS provided sign

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shelled eggs, egg patties, Canadian bacon, and raw burgers in cold drawer next to egg station above 41F. PIC stated that it was filled at 5 am. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employed handling food with jewelry on their arm. CDI EHS educated PIC and employee removed jewelry.

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 box of happy meal containers on the floor. CDI PIC put boxes on a shelf. 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 coffee filters and cups stored on top of equipment unprotected. CDI PIC discarded top filter and cup and inverted the remaining.

4-501.11 Maintain equipment in good repair. Observed cold drawer next to egg station not maintaining TCS food at 41F or below. The ambient air was 53F today. REPEAT

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 baseboards in dry storage damaged and becoming detached. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fries holding below 135F in the heat lamp. CDI- Fries discarded. 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 .

4-501.11 Maintain equipment in good repair. Observed metal piece pulling away from walk in freezer door.

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 wall at handsink in need of cleaning. 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 wall damage at dry storage area near back door.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed burgers and ham in cold drawer holding above 41F. CDI- Items placed in the walk in cooler to cool. 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 .

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 lettuce and tomaotes cooling while tightly covered. CDI- Items vented and placed in the freezer 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 .

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 upper plates of drink machines in need of cleaning. Observed outside of microwaves in need of cleaning.

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 floors in need of cleaning in the dry storage area. 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 metal missing from walk in freezer door.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning. CDI- Ice machine cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese in the low reach in unit holding above 41F. Observed several packs of eggs and ham in the cold drawer holding above 41F. CDI- All items were within time/ temp parameters and were taken to the walk in cooler to cool. EHS checked to see if items were cooled down properly. Items were cooling back down at a good cooling rate. 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 .

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 cheese covered with tightly fitting lid prior to being cooled to 41F. Observed burritos in the walk in cooler cooling in a very large batch. CDI- Lid removed and burritos portioned. 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 .

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 upper plates of drink machines in need of cleaning. CDI- PIC cleaned upper plates.

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 floors behind ice machine in need of cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed coffee dumped into the handwashing sink. CDI- Removed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed burritos in low reach in cooler without a date. CDI- Items removed.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed no procedures for lettuce. 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 tomatoes and lettuce put on TPHC prior to being cooled to 41F. CDI- Items cooled in cooler to 41F

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 tomatoes and lettuce tightly wrapped before being cooled to 41F. CDI- Items vented.

4-501.11 Maintain equipment in good repair. Observed heavy ice build up in the freezer. Remove ice.

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 near the ice machine and 3 comp sink. Areas are holding standing water.

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 unpackaged raw chicken breast over fries in the tall reach in freezer. CDI- Chicken placed on the bottom.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several greasy trays in the clean dish storage area. CDI- Items taken back to be cleaned. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine soiled with black residue

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw hamburgers and cooked eggs in the cold drawer holding above 41F. CDI- Items placed in the walk in cooler for cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked in the clean dish storage 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 upper plates of dink machines in need of cleaning throughout.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash can near the back handwashing sink across from the 3 comp sink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine heavily soiled with red and black residue.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer in the facility at the start of the inspection. CDI- PIC got thermometer by the end of the inspection.

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 drink machines in need of cleaning.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single-service trays stored on the floor of back storage room. CDI- boxes was placed on the shelf

4-501.11 Maintain equipment in good repair. Repair broken door on cold-holding unit at drive-thru area. Also, replace torn gasket on refrigeration unit near serving line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of fryers and refrigeration units near serving line.

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

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. Clean splash from ceiling above prep station in kitchen. Clean residue from walls near drive-thru area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice cream machine inn front of front handwashing machine making the sink difficult to access. Observed coffee grounds in the front handsink. CDI- Ice cream machine moved to make handsink more accessible and coffee grounds removed.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food in the freezer open and exposed. Top is off the freezer exposing the patties to possible contamination.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage gravy in the hot well in food prep area holding below 108. CDI- Sausage reheated to 165F.

4-501.11 Maintain equipment in good repair. Observed heavy ice build up in the walk in freezer and upright freezer near food prep area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior of orange juice, milk, and coffee machine in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stand up refrigerator not working and raw uncooked chicken inside. CDI-PIC moved items to walk-in to cool and will not use unit until it's fixed, will add to their temp check in the morning.

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 a prep line using time (tomatoes, lettuce, cheese) and lettuce had no TPHC documents on procedures. PIC will email me procedures soon. VR-8/29/19.

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 salads made this morning (7:30am) that were stored in a reach-in, in a clam-shell at 45F. Items need to be uncovered and out in the walk-in after prep to ensure temp control. CDI-PIC moved to walk-in

4-501.11 Maintain equipment in good repair. Observed stand-up refrigerator being used and not in working order.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored above grill on line. CDI by discard.

7-201.11 Store toxic materials to avoid contamination. -P observed cleaner stored above grill on the line. CDI moved to designated storage area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. observed employees wearing bracelets and unapproved rings while preparing food on the line.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out. observed ice scoop handle stored in ice. observed another ice scoop stored on dirty surface.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up in upright freezer. observed sticker residue on containers stored as clean. observed build-up on under side of soda fountain (around nozzles).