MCDONALDS #19283

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with opened doors. CDI - PIC closed doors.

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 shelving underneath equipment in need of cleaning throughout cook line, preparation area and dry storage. Increase cleaning frequency.

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 cooling in plastic containers tightly wrapped in Saran Wrap. lettuce was prepared at 5:30 and had 40 min to cool 6 degrees. CDI - PIC moved to WIF 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with opened doors. CDI - PIC closed doors.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach on floor near bread racks.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wipe hand on clothing then started to prep food. CDI.. employee washed hands

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed bucket blocking back hand sink. CDI.. Bucket was removed

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 happy meal boxes stored on floor.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee pick up items off the floor. Throw away gloves, then changed gloves without hand wash. CDI.. PIC had employee wash hands

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at hand washing sink 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or other s hand drying methods. CDI.. PIC replaced soap and towels

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 written procedures not being followed with cheese. Cheese cools down for 72 hours in WIC. Sticker was on the cheese container for 72 hold time at cheese table. CDI..PIC removed 72 hour cool down label. 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 Cheese that should be held for 4 hours makes for 10 hr. CDI. PIC Adjusted label machine to read correct time.

4-501.11 Maintain equipment in good repair. Observed oven in back of kitchen not operational.

5-205.15 Maintain a plumbing system in good repair. Observed leak at hand sink in back of facility.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bucket of soiled towels in washing detergent being stored on top of cans of sausage gravy. CDI: Employee relocated bucket to avoid contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed buckets of towels being held in quaternary ammonia sanitizer solution. PIC stated that they are using quart temporarily until chlorine sanitizer packets are delivered later today. Quaternary ammonia concentration measured less than 100 ppm, according to test kit. CDI: employee refreshed sanitizer bucket and quaternary ammonia concentration of 150ppm was reached.

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-service boxes for happy meals and boxes of single service items in storage room on the floor. REPEAT.

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-service boxes for happy meals and boxes of single service items in storage room on the floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones in prep areas. CDI - Phones were removed by PIC.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed tea jug in handsink. CDI - Tea jug was removed from handsink.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility did not have written procedures for cleaning a vomiting or diarrheal event. CDI - EHS discussed requirement with PIC and helped PIC locate and save the state plan.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen. PIC stated pest control had last treated on February 10th and was due to return within the next week.

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 boxes and empty tea jugs on floor. CDI - Tea jugs were trash and were discarded. Happy meal boxes were moved off the floor.

4-501.11 Maintain equipment in good repair. Observed McFlurry machine is not operating properly and is not in use. PIC stated the machine should be getting repaired this week.

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 did not have nontyphoidal salmonella on the Employee Health Agreement. CDI - EHS sent facility updated Employee Health information in accordance with the 2017 Food Code and reviewed new information with PIC.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility did not have written procedures for cleaning a vomiting or diarrheal event. CDI - EHS discussed requirement with PIC and provided link to state created plan.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed tomatoes, gravy, and lettuce cooling in WIC wrapped with plastic or with lids on. CDI - Plastic or lids were removed to allow air to flow around food.

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 broken soap dispenser at handsink in back of kitchen.

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 employee pick up piece of chicken with bare hand and put it on hot holding tray. CDI - EHS had employee discard chicken.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bag of white liquid in handsink behind front counter. CDI - Bag was removed and discarded by PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris in bottom of reach in units.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of spicy chicken nuggets stored on floor of walk in freezer. Nuggets were moved to a shelf immediately.

4-501.11 Maintain equipment in good repair. Observed ceiling of walk in freezer covered in frozen precipitate. Also observed frozen condensate covering pouches of corn which have been taken out of use during the current pandemic. Corn was voluntarily discarded. PIC said that she would address the frozen material buildup throughout the freezer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both side doors open on dumpster.

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 grout starting to wear away between floor tiles in front of fryers.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on counter tops.

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

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.

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 coolers/freezers. Tops of line equipment need cleaning.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed trash accumulating under soda fountain counter in dining room.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed 2 food employees don gloves without prior hand washiing. CDI, PIC directed employees to wash hands.

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 gravy from 7:22 AM in walk in cooler at 47F at 2PM. Cooling parameters not met. CDI, item discarded by PIC.

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 gravy cooling in covered deep pan in wlak in cooler. CDI, suggested to PIC to use shallow pan and uncover while cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans. CDI, discussed with PIC methods for better air drying.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed blown Light bulb in walk in cooler.

4-501.11 Maintain equipment in good repair. Observed peeling racks in walk in cooler.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels supplied at main handsink. CDI - towels eventually replaced.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed tray of individually wrapped sausage burritos with no date marking. CDI - burritos voluntarily 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 no readily available written procedure available for holding TCS foods on Time as a Public Health Control. Eventually, a manager arrived and was able to locate some procedures online via another store. Also observed employee changing time sticker on cheese without changing cheese itself. CDI - employee corrected. VR - verification required.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of multi-purpose cleaner and disinfectant stored hanging on side of rack near take out window; rack was holding single service packets of condiments. CDI - spray bottle removed and placed in back with other chemicals.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies inside facility. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open for extended period without fly fan running.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees handling food while not wearing any hair restraint - one was preparing drinks and handing food out window, the other was frying French fries and bagging them.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed very large clear bag full of empty single-use iced tea jugs. Bag was stored on floor of walk in freezer.

5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Observed ice machine drain pipe down inside floor drain. VR - verification required.

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 better cleaning needed on floors, especially under and behind equipment and under dry storage racks.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine that had two missing screws to hold back shield and behind it there was glue residue. Needs to be cleaned to prevent contamination from non TCS (time/temp control) food item. Observed frappacino machine that was soiled and needed to be cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken patty with an internal temp of 130F. Only one item found. CDI-PIC discarded

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed back storage area with gnats and flies.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees and managers with no hair restraints on while in food prep area. Repeat violation.

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

5-205.15 Maintain a plumbing system in good repair. Observed 3-comp sink leaking. Repeat violation.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed pipe in back storage area leaking. PIC explained it leads to the walk-in cooler, needs repair.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees working with food but not wearing a hair restraint.

4-501.11 Maintain equipment in good repair. Observed some racks are still rusted but PIC showed that new ones have been ordered and should be here soon. Observed freezer gasket is still split. New one is coming and ice machine gasket replacement is on the way as well.

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe under 3 compartment sink.

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 45F. -P Initial temperature of food was 45 F at 9:45 am. Final cooling temperature was taken at 11:14 am which was 42 F. New cooling temperature shall reach 41 F. Food is not cooling properly. CDI- Facility voluntarily discarded container of breakfast burritos.

3-305.11 Food Storage-Preventing Contamination from the Premises - C 3-305.11 Store food in a clean, dry location, not exposed to contamination. . Observed water dripping from the ceiling near food prep areas (egg cooker, and two microwaves) and shelving in kitchen area. Food prep was continuing to take place while the water was dripping from the ceiling. Facility has decided to voluntarily close until the imminent hazard is removed. A visit sheet with details was generated.

2-303.11 Prohibition-Jewelry - C Observed food employee wearing a bracelet while preparing food. 2-402.11 Effectiveness-Hair Restraints - C Observed two food employees preparing food without wearing any 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 water-damaged boxes of single-service items in dry storage areas. Containers of items will be discarded by the facility.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed Freezer for french fries has a large coat of ice along the back and top interior of unit. Repair leaking faucet at 3-comp sink. Repair leaking piece of equipment at syrup dispenser near 3-comp sink. Equipment shall be maintained in good repair.

4-302.13 Temperature Measuring Devices, Manual Warewashing - C 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash solution at a temperature of 105 F. Instructions on Detergent states that it shall be at 110-120 F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed large amount of grease on fryer near ice machine. Observed mold buildup on exterior of ice chute in dining 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 water dripping from the ceiling near food prep areas (egg cooker, and two microwaves) and shelving in kitchen area. Observed damaged ceiling tiles in dry storage area near 3-comp sink. Observed damaged ceiling in dry storage area near garbage dumpster. Observed water dripping from the ceiling near food prep areas (egg cooker, and two microwaves) and shelving in kitchen area. Facility has decided to voluntarily close until the imminent hazard is removed. 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 excessive grease from floor beneath the chicken fryer. Clean splash from walls behind equipment and prep stations.