MCDONALDS #35337

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Bag of yogurt in drink cooler measured 44-45F. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded yogurt. REPEAT 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 .

4-501.11 Maintain equipment in good repair. Repair ice machine lid. 0 pts.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee observed putting raw hamburgers on grill with gloved hands. Employee discarded gloves and then put the cooked burgers in hot holding tray without washing hands first. Food employees must wash hands between handling raw animal foods and ready-to-eat foods. CDI - Employee educated and she washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine measured 0 ppm chlorine. Establishment must use 3-compartment sink to wash, rinse and sanitize utensils until the dish machine is repaired. VR Verification required within 10 days that dish machine is repaired. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Bag of milk in coffee cooler measured 43-44F. TCS foods in cold holding must measure 41F or less. CDI - PIC discarded milk. 0 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 .

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 Gravy measured 67F in walk-in cooler. Gravy was taken out of can and placed in cooler to cool down. Container of gravy was tightly wrapped with plastic wrap. Leave cooling TCS foods loosely covered or uncovered. CDI - PIC took plastic wrap off as corrective action. 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. Flies observed in establishment. Repair fly fan at drive thru to prevent flies. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employee on grill was wearing bracelet on wrist. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of pans on clean dish shelf were still wet. Allow utensils to air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Ice machine lid needs to be repaired. 0 pts.

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. Floor damaged in walk-in freezer. Repair or replace damaged floor tiles. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two boxes of raw breaded filet-o-fish stored above boxes of RTE foods (pre-cooked folded eggs, pre-cooked burrito filling, roasted pork bacon) inside the WIF. CDI: PIC and food employee corrected storage order to prevent contamination. *Note: Storage order in all other refrigeration units were observed to be in proper order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed the standing reach-in cooler at the coffee station out of order. Observed the standing reach-in cooler by the make line out of order. PIC stated they have work orders in for both units to get repaired.

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 soiled gaskets in refrigeration units throughout the facility. Observed dust buildup on dry storage shelving. Observed ice buildup inside potato fry freezer. Observed accumulation of food debris inside standing freezers. Increase cleaning frequency. REPEAT VIOLATION.

5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. Observed the faucet base loose and falling off of the handsink counter inside the female restroom. PIC stated he will place a work order in to get this repaired.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one food employee wash hands at the handsink and turn faucets off with bare hands, without the use of protective barrier. CDI: PIC explained to food employee of the proper steps of handwashing to refrain from contamination and food employee properly re-washed his hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the dish machine used to sanitize utensils and equipment reading 0ppm. Observed the digital reader attached with the dish machine not going through the sanitizing process after the rinse cycle. PIC contacted their ECOLAB representative to get dish machine checked out. PIC stated that they will come later this afternoon to check on it. Facility has 3-compartment sink with properly concentrated QUAT sanitizer to utilize for wash/rinse/sanitize process of their utensils and equipment until dish machine gets repaired. VERIFICATION REQUIRED within 3 days to make sure facility is in compliance. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 the bottoms of two of the cold holding units with accumulation of food debris. Increase cleaning frequency.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in the female restroom. PIC stated that they are constantly having issues with people removing and taking the lids of their covered waste receptacles. EHS advised getting one that they can drill into the wall to prevent the lids getting physically removed and taken.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors kept open during time of the inspection. CDI: Dumpster doors were closed. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug in the cardboard waste container. EHS advised PIC to contact waste company to obtain a drain plug.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P. Observed one case of raw shelled eggs stored directly over bacon inside of standing reach-in unit. No physical evidence of contamination observed. CDI - Storage order corrected to prevent cross contamination. -1.5- 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 plastic food containers stored as clean with food debris and sticker adhesive present. CDI - All utensils relocated to 3-compartment sink to be W/R/S. -0- 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 135 F or above. - P. Observed compliance with exception of hashbrowns hot holding between 116-131 degrees F. CDI - PIC voluntarily discarded hashbrowns. -0- 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.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee with out hair restraint preparing foods. -0-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed reach-in refrigeration unit in kitchen waiting on compressor. Unit not in use. No escalation of points due to different area observed. -0-

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 damaged floor tiles inside of the walk-in freezer. PIC advised that repairs have been requested. -0-

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employee observed handling raw hamburgers. Employee discarded gloves and then began to handle tray to place cooked hamburgers on. Employees must wash hands after handling raw animal foods. CDI - Employee educated and she washed hands. 0 pts.

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 Cut tomatoes held using TPHC were missing TPHC label. CDI - PIC placed TPHC label on pan. Last inspection was missing written procedures so only half credit taken. REPEAT

4-501.11 Maintain equipment in good repair. Torn gaskets present on both upright freezers. Replace torn gaskets. 0 pts.

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. - Observed written procedures for most items but PIC could not locate TPHC for American cheese. . CDI, cheese added to TPHC procedures in place. Improvement made and points not escalated today. Ensure written procedures are prepared in advance and maintained in establishment. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

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 coffee filters removed from protective packaging and uncovered / unprotected.

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 food debris accumulating in gaskets and on bottom of reach in freezer and top of dish machine.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed 1 dumpster door left open. Improvement made since previous inspection. Points not escalated today.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink stored on prep line.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed 1 food employee handle soiled item and push hands in trash then proceed to handle clean single-service articles and preparation. CDI, employee washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee rinsing equipment at hand washing sink. CDI by instruction.

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 container of whip cream cold held at 45 degrees F. CDI, whip cream voluntarily discarded.

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 TPHC procedures provided for lettuce held using 4 hour Time control according to PIC. CDI, shredded lettuce added to TPHC procedures on-site.

4-501.11 Maintain equipment in good repair. Observed refrigerator in kitchen waiting on compressor. Unit not in use. Observed door not completely shutting and maintenance scheduled for door of refrigeration unit on far wing of kitchen.

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

6-301.14 Post a handwash sign at each handsink. - Observed multiple hand sinks missing required hand wash sign. - CDI - EHS provided hand wash signs to PIC. PIC posted signs at all sinks.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed one sanitizer bucket storing wet wiping cloths at a concentration of 0ppm chlorine. Other sanitizer bucket observed to be correctly concentrated. - CDI - PIC replaced sanitizer buckets with properly concentrated chlorine sanitizer (150ppm).

4-501.11 Maintain equipment in good repair. - REPEAT - Observed chlorine warewashing machine not working. PIC stated they want to remove the unit. EHS advised PIC to contact MCHD plan review team to discuss the removal of the machine. EHS provided PIC with contact number. PIC will need to get approval from MCHD plan review team to remove and/or replace the chlorine dish machine. Establishment has a 3-compartment sink that utilizes quat sanitizer that is properly operating. Also observed multiple refrigeration units not currently working. Per PIC, units are in the process of being replaced.

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 of multiple reach in refrigeration units. Increase cleaning frequency to prevent accumulation.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- Establishment has posted MCHD employee health poster, but PIC and food employees are unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI- EHS educated PIC on the updated BIG 6 reportable illnesses and provided a hard copy to PIC of the updated Employee Health Acknowledgment form. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector.

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 establishment without written procedures for responding to a vomiting or diarrheal event. CDI- EHS discussed the requirement of having written procedures and provided PIC with a hard copy of the state’s example written procedure. EHS recommended to PIC that they review the document routinely with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P EHS observed food employee with blue gloved hands handle raw beef burgers then remove gloves to handle clean and sanitized utensils and equipment without a handwash when changing task. CDI- EHS discussed the violation with PIC. PIC stated they are to change gloves and wash their hands each time after using the blue gloves because they are worn when handling raw meats. PIC had employee properly wash their hands, and PIC instructed food employee on when to wash and proper washing procedures. This specific violation was observed and thoroughly discussed during EHS on-site visit on 12-03-2021. EHS strongly recommends continued training on when to wash and proper washing procedures.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thin probe thermometer stored clean with visible food debris/residue on food contact surface. CDI- PIC cleaned and sanitized probe prior to use. This violation was observed and discussed during on-site visit on 12-03-2021.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple live roaches in cabinet under slushy machine. PIC produced pest control service reports for August and October of 2021, but stated they had service in November and still pending Decembers visit. PIC stated he will contact pest company for them to come out. EHS recommends increasing the cleaning frequency under units to avoid sugar and food debris build up. PIC agreed. PIC stated he contacted Ecolab and they will have someone come out in 1-3 days.

4-501.11 Maintain equipment in good repair. Observed chlorine warewashing machine not working. Per PIC, the machine has been down for two weeks. PIC stated they want to remove the unit. EHS advised PIC to contact MCHD plan review team to discuss the removal of the machine. EHS provided PIC with contact number. PIC will need to get approval from MCHD plan review team to remove and/or replace the chlorine dish machine. Establishment has a 3-compartment sink that utilizes quat sanitizer that is properly operating.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food containers placed on hand sink by the 3 comp sink. CDI, items removed.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed burrito and liquid eggs cold holding above 41F. CDI, liquid egg discarded. Burrito moved to walk in cooler. Item reached 41F by end of inspection.

Repeat: 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 burrito cooling in covered containers in reach in. EHS explained to PIC that food shall be cooled in open/vented shallow containers in walk in cooler. CDI, items moved to walk in cooler. Burrito reached 41F by end of inspection.

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 debris in sanitizer containers labeled clean.

4-202.11 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 plastic containers with crevices and corroded stored as clean. CDI, items discarded by PIC.

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 multiple employees wash hands properly, but recontaminate by turning off faucet with bare hands. CDI - PIC and EHS correct employees, hands were re-washed immediately.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese and re-hydrated onions holding at 45F in reach in cooler. Both products brought to RIC before 7 am this morning. CDI - Both products 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 Observed gravy cooling from prep with plastic wrapped tightly and no active stirring. CDI - PIC vented container and placed in walk in freezer to cool rapidly.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple female employees working at fry station and packing to-go bags without hair restraints.

4-501.11 Maintain equipment in good repair. Observed split gaskets at 2 reach in coolers and prep table cooler. Repair/replace as necessary.

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 missing tiles and low grout in mop/can sink causing water to pool before reaching drain. Repair/replace as needed.