MCDONALDS #35414

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in fryer drawers holding above 41F during inspection. See temperature chart. Ambient in unit 52F-58F. CDI - Facility to utilize adjacent RIC until repair. PIC stated RIC’s proximity is by design to allow for back up storage of fryer drawers. Maintenance contacted during inspection. All out of temperature foods voluntarily discarded. 1.5 pts. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer dispensing above safe levels during inspection. CDI - Sanitizer diluted. Maintenance contacted during inspection. Facility to dilute and test sanitizer until repair. 0 pts.

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 touch customer french fries with bare hands while dispensing during inspection. CDI - PIC voluntarily discarded fries. Employee coached on proper dispensing methods. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed seasoning in handsink at front of kitchen area. Observed no paper towels stocked at dish pit hand sink during inspection. CDI - Front handsink rinsed out, employees coached on proper handsink usage. Dish pit hand sink stocked with paper towels. 1 pt.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at three compartment sink dispensing at 500ppm quat during inspection. CDI - Sanitizer diluted to proper concentration. 1 pt.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed various employees handling customer foods while not baring hair restraints or improperly donning hair restraints during inspection. CDI - All employees donned or corrected hair restraints. 0 pts.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed food employee drinking a soft drink on the prep line. -CDI- Team members immediately corrected the action and the food employee went to a designated area for employee eating/drinking.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed spatula used for the hamburgers being stored in between the grills. -CDI- PIC washed and sanitized the spatula and placed it in a clean location for further use. (0.5 pts)

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 slight build up of drink residue on the smoothie machine. -CDI- PIC had food employee clean the affected area. Due to severity, no points deducted.

5-501.111 Keep storage areas and bins for waste in good repair. Observed damaged lid on the dumpster unit creating a large opening at the top of the dumpster. Have lid repaired. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both doors of the dumpster open. -CDI- PIC closed doors. (0.5 pts)

6-301.14 Post a handwash sign at each handsink. Observed handsink in men’s restroom missing a hand washing sign. Post a hand washing sign in men’s restroom.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 . Observed employee sanitizing equipment in 3 compartment sink by splashing sanitizer on portions of equipment that were not fully submerged in quat sanitizer in which half of some pieces of equipment did not meet required contact time with sanitizer. CDI: Employee removed some equipment to make room for equipment to be fully submerged under sanitizer to meet required contact time and returned all items to be fully sanitized.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. 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 . Observed a tightly covered container of sausage gravy portioned from a can cooling in prep reach in cooler since over 4 hours prior in which temperature of gravy only reached 57F. CDI: PIC voluntarily discarded gravy.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer being used in 3 compartment sink with a concentration level above 400ppm. CDI: PIC diluted sanitizer with water which measured 400ppm when retested.

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: 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 . Observed a tightly covered container of sausage gravy portioned from a can cooling in prep reach in cooler since over 4 hours prior in which temperature of gravy only reached 57F. Also observed a tightly covered container of American cheese cooling in prep reach in cooler not drop in temperature after 25 minutes. CDI: PIC voluntarily discarded gravy and placed American cheese in walk in cooler uncovered to rapidly cool.

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 small leak from ceiling near drive through window. PIC stated leak was condensation from AC unit and has submitted a service request for repair. Repair leak.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS observed no written vomit and diarrheal procedures. CDI EHS gave document for PIC to post. -.5 points For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. EHS observed ice scoop laying on countertop. CDI ice scoop was placed back into its holster. -0 points

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. EHS observed several wet stacked containers being stored as clean. -.5 points

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. EHS observed light build up on shelving and on gaskets on lowboy coolers. Points were not escalated due to improvement. -.5 points Repeat

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at front handwash sink. CDI - Employee restocked towels during the inspection. - 1 -

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 in the bottom of several reach in freezers throughout facility. Increase cleaning frequency to prevent build up. - 0.5 -

5-205.15 Maintain a plumbing system in good repair. Observed atmospheric vacuum breaker on mop sink damaged. Dome on top was missing. Repair/replace AVB.

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

2-301.15 Only wash hands in handwashing sink. -PF Observed team member washing their hands inside of a dump sink during the inspection. CDI- Person in charge educated the team member on where to wash and not wash hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink with ice and juice both discarded inside during the inspection.

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 plastic containers for slide in hot holding cabinet with notable build up and greasy film left attached. Ensure that dishes are being thoroughly cleaned to remove any build up left attached. CDI- Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again.,

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats inside of the dry storage area were trash is kept. Be vigilant in efforts to control the spread of pests.

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 single service trays stored open ended during the inspection. CDI- Trays were inverted during the inspection.

4-501.11 Maintain equipment in good repair. Observed broken ice machine door during the inspection. Manager stated door broke today and will be placing a work order today.

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 plastic containers for slide in hot holding cabinet with notable build up and greasy film left attached. Ensure that dishes are being thoroughly cleaned to remove any build up left attached. CDI- Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again.,

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 fish patties and nuggets not meeting temperature threshold of at least 135F or greater due to containers not fully being inside of the hot holding cabinet to trap the heat. CDI- These items were discarded during the inspection.

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 items on the line held with time stamps that expired 30 minutes ago. Ensure that foods and time stamps are both being updated and not being held past disposal times. CDI- Foods found held past discard times were discarded during the inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats inside of the dry storage area were trash is kept. Be vigilant in efforts to control the spread of pests.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet pans and plastic containers tightly stacked and stored on shelving wet. Allow to air dry before stacking on shelving.

4-501.11 Maintain equipment in good repair. Observed roof leak in the front of house over coffee machine area. This area was not being used for any food preparation. Observed hand washing sink not currently in working order by the 3 compartment sink. Obvserrved noticeable build up inside of the walk in freezer area. Remove build up as needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. Ensure that dumpster door is kept closed to prevent possible harborage or attraction of pests. CDI- PIC closed the dumpster door during the inspection.

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 Discussed with PIC rule regarding written plan for vomiting or diarrheal event. PIC did not have a written plan. Emailed PIC vomit/diarrhea clean up plan and poster.

4-301.11 Cooling, Heating, and Holding Capacities - Equipment (Pf) Observed walk in cooler and freezer not cooling. PIC disclosed to REHS the status of the walk in cooler and freezer and stated that they are waiting on maintenance to come and make repairs. Maintenance showed up during the inspection and repaired both walk in cooler and freezer during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet pans and plastic containers stacked and stored on shelving wet. Allow to air dry before stacking on shelving. PIC unstacked wet pans to air dry.

5-205.15 Maintain a plumbing system in good repair. 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed broken backflow device on faucet at the can wash. Replace or repair to prevent backflow of non-potable water to mix with potable water.

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 Cheese time stickers not recorded. CDI- Time sticker placed on cheese. Facility did not have a copy of state variance for cheese

6-202.15 Protect outer openings of establishment from insect or rodent entry. Two dead Cockroaches observed in building. CDI- Cleaned.

4-602.13 Nonfood Contact Surfaces - C Crevices of gaskets, bottom of coolers in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal food stored in reach in coolers. CDI- Discarded.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee crack shelled eggs with gloved hands, change gloves and proceed to don new gloves without hand washing in between prior to prepping RTE foods. DI- education was given and hands were washed along with gloves being changed. - 2 points.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf/6-301.11 Handwashing Cleanser, Availability - PF/6-301.12 Hand Drying Provision - PF Soap and towels were missing at hand washing sink near walk in cooler. Paper towels were missing in employee bathrooms and automatic hand dryers were not properly functioning in same restrooms. Observed ice in hand sink at sink near fryer station. CDI- paper towels and soap were added. Education was given on proper use of hand sink. - 1 point.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed refrigeration unit near cash register cold holding cream cheese and milk at >41F. Ambient air of cold hold unit is also >41F. VR- All tcs foods inside of unit were voluntarily discarded. Will return to check compliance on cold hold unit servicing. Ensure unit is not used for cold holding tcs foods until serviced. -1.5 points.

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 burrito cooling while tightly wrapped stacked on top of each other inside of cooler prone to a lot of prep activity. CDI- Burrito were moved to the freezer to aggressively cool. REPEAT - 1 point.

5-202.13 Backflow Prevention, Air Gap - P Observed spray-arm within the flood rim of the 3 comp sink. Adjust sprayer so that it is suspended at least 2 inches. VR- Will return to ensure this has been adjusted. 0 points.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand washing sink near walk in cooler door contained soda buildup. CBI- Informed PIC on how the hand sink shall be used moving forward. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cold hold 2 way display cold hold unit were improperly cold holding tcs foods. Rehydrated onions, salads, cheese slices etc. were cold holding >41 when checked(see temp grid above). Ambient Air of the unit was 54 degrees. CDI-/VR TCS foods were moved to walk in cooler to properly cool and be held there until servicing is done to damaged cold hold unit. Refrain from using unit for the servicing of cold hold units until it has been repaired and properly cold holding tcs foods at 41 degrees or less. Will return for a vr visit on this unit. -1.5 points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Pre made salads contained a discard date of 2/11/19. Today is 2/12/19. Ensure that tcs foods are not onsite for more than 7 days. CDI- PIC voluntarily discarded product. -1.5 points.

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 Swish cheese contained the wrong time stamp on it that did not properly indicate proper discard time. CDI- PIC added correct label to swish cheese that was holding at time. - 1 point.

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 Salads were cooling inside of damaged cooler unit with lids still on. CDI- salads were moved to the walk in cooler to cool after lids were removed for better cooling methods. -.5 points.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees prepping food without wearing proper hair restraints. 0 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Freezer door in freezer unit leading from outside of the establishment has massive amounts of ice buildup in it's proximity. This is in large part due to the facility still needing to address and adjust door gaskets that is causing this to happen. Ensure that all equipment is in good working repair. Remove ice from floor. 0 points.

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 employee washing dishes in water that was 90 degrees F. This was in large part due to the 3 comp sink or dish water dispenser not providing more than 110 degrees at the point of use. CDI- PIC adjusted hot water heater and now the 3 comp sink fixture is providing at least 124 degrees out of hot water sink. Dish water was emptied and refilled with adequate hot water. -.5 points.

5-203.14 Backflow Prevention Device, When Required - P Vacuum breaker is missing on can wash sink. Ensure that all plumbing fixtures are up to code and meets compliance. Will return back in 10 days to see if adjustments have been made. 0 points.