MCDONALDS #38724

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on ice machine lid. Increase frequency of cleaning unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three plastic containers of shredded lettuce prepared this morning above 41F in low boy cooler. CDI - PIC voluntarily discarded shredded lettuce.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 . 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed carton of liquid egg above 41F in cold drawer#2. CDI - PIC moved open carton to WIC to cool down quickly. After 30 minutues carton of liquid egg was observed at 37F. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies around coffee station area and BOH hand washing sink. Increase frequency of cleaning around non food contact surfaces.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed personal soda drink stored on drying shelf among cleaned utensils/equipment. CDI - PIC voluntarily discarded drink.

REPEAT -501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen area. PIC has placed fly strips throughout kitchen away from food and cooking equipment. Bug-out pest control company last visit was 5/28/25.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed yellow food containers wet stacked above 3-comp-sink. CDI - PIC had employee correct air drying technique.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand washing sink near 3-comp-sink without any soap. CDI - PIC instructed employee to change soap dispenser.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and nats throughout kitchen. EHS advised to increase frequency of pest control company.

4-501.11 Maintain equipment in good repair. Observed ice build up around WIF door. PIC stated company is coming back to make repairs.

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 98*F soapy water while active manual warewashing was taking place. Signage is posted at 3-comp-sink for soapy water to be at minimum 110*F. CDI - PIC was able to let hot water flowing into first compartment sink.

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 three ceiling vents with dust and debris build up in dry storage room.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn faucet off with clean hands. CDI employee rewashed her hands 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee change gloves without washing her hands and proceed to handle food. CDI employee rewashed her hands.

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 slices being held on TPHC labeled 7 hr discard time. EHS explained that their approved procedures state a 4 hr hold time and cheese must be discarded after 4 hrs.CDI corrected labels.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with watch on preparing food 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 with no head covering. CDI employee put on a hair net.

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 cups stored unprotected on counter top. CDI PIC discarded cups.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed no backflow preventer at mop sink were hose is attached. VR needed 1-15-24

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.Observed employee cell phone on top of cooler in kitchen. CDI Employee put cell phone in her pocket.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup on inside of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed at least 5 trays of sliced cheese in low boy cooler on line at 46F. Cheese was prepped today. CDI PIC moved trays of cheese to WIC to cool down.Repeat 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 at least 5 covered trays of sliced cheese prepped today in low boy on line at 46F. CDI PIC educated worker on cooling down cheese in WIC or WIF before putting in low boy cooler on line. PIC moved cheese to WIC. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects throughout kitchen. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed opening under back door.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees with no hair restraint .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 buckets of sanitizer with wiping cloths with concentration below 50ppm chlorine. CDI PIC had buckets refreshed

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no soap and paper towels (dispensers is not working, no batteries). CDI- PIC fixed the issues. -1 pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 cut lettuce bag in reach in holding above 41F. CDI- PIC discarded item. -1.5 pts-

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 shell eggs behind cheese, ham and pasteurized eggs in the cold drawer. CDI-PIC moved raw eggs in the front.

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 items (cups, straws, lids) all stored in the floor in the outside shed area. REPEAT.

4-501.11 Maintain equipment in good repair. WIF building up ice around the heating strip and the floor, PIC said they have this ordered. 1 cooler is not working on the line. Ice on the top of the stand up cooler.

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 an instance of a food employee BHC egg mcmuffins. Then another instance of an employee BHC cooked eggs. CDI-EHS intervened and PIC/or food employee voluntarily discarded.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a water cup in the handsink. PIC said they use it for water in the HH. EHS observed them do this to fill the HH unit. CDI-EHS explained they are not to use the HS for purposes other than washing hands.

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 gravy holding at 128F, no water in the hotwell. CDI-observed PIC reheat in the microwave twice and stir, it reached 168F by the end of the inspection. They refilled the HH unit with water from the HS, EHS intervened and explained they can't use water there.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 folded eggs at 98F. PIC said they thaw them on the steamer for less than 2 hrs, then they cook them. Food employee said they set them there 6mins prior. CDI-PIC voluntarily discarded due to temperature abuse

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed disinfectant stored over packets of condiments.CDI-PIC moved to the chemical shelf.

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 several containers of single use items stored on the floor in the storage shed. There were food containers stored on dry ice (they were in boxes), and single use items stored under liquid plumber. CDI-PIC moved containers that were close to chemicals.

4-501.11 Maintain equipment in good repair. Observed 1 reach in not working, not in use. Another reach in with a gasket not flush with the prep unit.

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 handling phone, then touch premade sandwiches. Sandwiches were in bags, no BHC. Hands needed to be washed after handling soiled equipment. CDI-EHS intervened and they washed hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored behind RTE butter in a cold drawer. CDI-PIC moved to a different shelf.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine lid with black build-up, needs to be cleaned.

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 whole shell eggs on counter at 57F with no time stamp. Observed American cheese with a 5 hr time stamp on a shelf. Observed lettuce and rehydrated onions being prepped and put in a reach in cooler. Onions were 77F and lettuce was 54F. After EHS and PIC read their time procedures for these items they are supposed to cool them in the WIC, and they start at 41F being placed on the table, otherwise this is a violation of their state variance. EHS explained prep units are not for cooling. CDI-PIC moved product to the WIC to cool and will train staff on this. CDI-PIC time stamped eggs and changed the time stamp for cheese.

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 rehydrated onions being prepped and put in a reach in cooler. Onions were 77F and lettuce was 54F. After EHS and PIC read their time procedures for these items they are supposed to cool them in the WIC, and they start at 41F being placed on the table. EHS explained prep units are not for cooling. CDI-PIC moved product to the WIC to cool and will train staff on this.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few insert pans stacked together and stored as clean with stickers/sticker residue still on pans. CDI: PIC sent pans to be W/R/S. REPEAT VIOLATION.

-4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency -Observed pink build up behind the chute of the ice machine. Clean.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Two employees asked about health policy could not remember anything about the policy. PIC educated them immediately (thoroughly) without inspector prompting her to. Policy is posted in break room.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed one employee turn the handles of the faucet off with bare hands. PIC advised her how to properly turn off handles (with paper towel). She rewashed and complied.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in reach-in cooler: shredded lettuce at 51F, cheese slices at 42F, leaf lettuce at 49F. In another reach-in observed shredded lettuce at 43F. The leaf lettuce and shredded lettuce from the first reach-in were moved to walk-in cooler to rapidly chill (per PIC, they had not been out of temperature for more than 2 hours). Discussed 41F requirement with PIC. She believes the employee didn't cool foods off in walk-in cooler after prepping. Will continue to train. Observed whipped butter sitting out at room temperature. Box says they should be refrigerated and it doesn't state that it's "salted". Discarded and will store in refrigerator moving forward.

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 mozzarella, gouda and leaf lettuce stamped with a time that had passed. All were discarded. Procedures were missing for gouda, mozzarella, shredded and leaf lettuce, and southwest veggies. Return visit required to ensure procedures are on site.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed managers without head coverings. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with watch and bracelet.