MCDONALDS #14668

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener heavily soiled with old food debris. CDI- Can opener taken to sink and cleaned. -REPEAT 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee at 3 comp sink washing dishes without sanitizer. CDI- Dishes soaked in sanitizer. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen area. -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 floor fan 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. 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 low grout at fryer area. Area is collecting food debris and is in need of cleaning.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility unable to demonstrate what training and how they know employees have been trained regarding the health policy. Manager is knowledgeable and there are fully translated posters throughout the facility regarding foodborne illnesses. Per PIC, this is covered in onboarding and they cannot work without the onboarding. CDI: EHS provided paper copy of updated 3 page employee health policy and PIC reviewed and had staff sign policy during inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee handle raw steak to place it on the grill and then handle clean utensils to place cooked eggs in and then handle ready to eat items without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. REPEAT VIOLATION

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open case of raw steak stored over bags of fries in drop in freezer. CDI: Fries removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed top tray of storage rack for utensils with many utensils/small equipment with grease and debris build up. CDI: Equipment removed for washing and some equipment removed to be taken out of use as PIC stated they do not need it anymore. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 2 containers of egg patties in hot box below 135F. CDI: Product voluntarily discarded. All other hot items held at 135F and above throughout facility. 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 all items in stacked reach in cooler holding above 41F. Air temp of unit was 45F. Items were relocated to walk in cooler to properly cool to 41F. VERIFICATION REQUIRED within 3 days on or before 7/2/26 to ensure cooler is repaired. REPEAT VIOLATION 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 .

3-501.15 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 tightly wrapped and then covered container of breakfast burritos cooling in reach in cooler. CDI: Burritos uncovered and moved to the walk in freezer and cooled properly. 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 a few fruit flies in the dry storage area. Facility has a contract with EcoLab and they come monthly for routine maintenance. EHS recommends addressing this issue with pest control to ensure pests are controlled in these low traffic areas.

4-501.11 Maintain equipment in good repair. Observed gasket on double stack reach in cooler damaged and bottom door with gap.

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

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./6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged floor tiles throughout. Repair. REPEAT VIOLATION Some improvement as all other violations were corrected.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee handle raw food and then return to handle RTE items without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms. -P- Observed food employee touch face and return to food prep without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off faucet thus recontaminating hands. Observed food employee wipe hands on apron. -CDI- EHS educated food employee on when to wash and using a barrier and food employee washed hands. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sliced American cheese and raw bacon cold holding in lowboy above 41F. Refer to temperature chart. Observed ambient air of unit at 52F. **3 DAY VERIFICATION REQUIRED** **FACILITY TO NOT USE UNIT UNTIL REPAIRS CAN BE MADE** -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 .

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 heavily soiled containers for in-use wiping cloths. -CDI- PIC replenished sanitizer water. -0-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed multi use container and lid with cracks. -CDI- PIC voluntarily discarded. -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 NFCS of drink machines in need of cleaning. Observed sauce buildup in cabinets where sauces are kept. Observed milk and other spillage in cold holding units for milk and frappe drinks. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

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./6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged floor tiles throughout. Observed paper towel dispenser at FOH not functioning. Repair. 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 debris on walls near FOH @ drive through cash register, and BOH @ drive thru cash register and handsink. Increased and more thorough cleaning frequency recommended.**REPEAT** -0.5- 6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed cardboard being used as a mat at FOH by drive thru window due to damaged floor tiles. Remove.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed burgers cooked to 140F. CDI- Burgers discarded. Manager turned up the temp for grills. Burgers were cooked to test it out. Burgers cooked to above 160F.

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 single service items stored on the floor in the back storage area near the trash.

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 roller cart with packaged sauces in need of cleaning. Observed upper plate of orange juice machine 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 floor of walk in freezer in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, burritos, and shelled eggs in the reach in above 41F. The ambient air is 35F. PIC stated that the food was prepped this morning. CDI PIC put foods int he 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 floating reach in unit housing breaded chicken in need of cleaning. . Observed upper plates of drink machines (orange juice, creamer machines, Frappuccino) in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed handwashing sink in need of a fix. An out of order sign has been posted. PIC has already called to get hand washing sink fixed.

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 under and around equipment.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed opened raw burgers stored over fries in the low reach in freezer. CDI- Burgers placed on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hamburgers in the cold drawer holding above 41F. CDI- Burgers 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area.

4-501.11 Maintain equipment in good repair. Observed cold drawers housing burgers in need of cleaning.

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 tall reach in cooler in need of cleaning. Observed upper plates of drink machines (orange juice, creamer machines, Frappuccino) in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored with the single service items.

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 burritos in the walk in cooler held beyond time. CDI- 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://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 lid tightly on breakfast burritos while cooling. CDI- 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several bread on bread racks outside for an extended amount of time, unattended. Items were out of employee/ manager view near the parking lot and exposed to environmental factors. CDI- Bread brought inside.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in wiping cloths in in 0ppm sanitizer. CDI- Buckets refilled.

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 plate of orange machine and creamer machine 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 low grout at the dish machine.

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 no vomit plan. CDI- EHS sent plan to PIC.

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 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 burritos in the walk in cooler beyond the time/temp parameters. Burritos were placed in the walk in cooler for cooling at 6:00am. Burritos were not heated. At 10:30am burritos were at 53F. CDI- Items discarded.

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 eggs in the tall reach in holding above 41F. CDI- Eggs 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 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 burritos tightly closed in a container in the walk in cooler. CDI- Items removed.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed coffee dumped into front handwashing sink. CDI- Coffee removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back handwashing sink near the employee area. CDI- Paper towels placed at the handwashing sink.

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 throughout.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed ham holding below 135F in the hot tray. CDI- Ham placed on time

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 TPHC procedures for shredded lettuce.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the walk in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves housing pastries in need of cleaning. Observed upper plates of drink machines throughout in need of cleaning.

5-202.13 Backflow Prevention, Air Gap - P Observed piping for sink near the freezer for nuggets in the floor drain. Cut piping to provide a 2" gap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed plastic containers stored as clean on the dish rack with leftover food debris inside. Observed greasy residue on clean dishes stored on the dish rack. CDI-All items on the rack was moved to the 3 compartment sink to be rewashed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.-Observed boxes of patties stored on the floor in the walk in freezer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.-Observed wet wiping cloths stored on top of the reach in unit holding hamburgers and on the prep table.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of plastic containers on the dish rack.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the reach in unit on the front line underneath the toppings. Observed a torn gaskets in the reach in holding biscuits and at the frappe cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed inside the reach in freezers. Observed crumbs and debris inside.

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 debris and build up inside the walk in cooler floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.-Observed employee clothing stored on racks throughout the kitchen.

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

4-501.11 Maintain equipment in good repair.-Observed a split gasket in the bottom reach in unit near the fryers.