MCDONALDS #10619

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 steak on grill with gloved hands. Employee discarded the gloves and went to handling ready-to-eat foods without washing hands first. Food employees must wash hands between working with raw animal foods and ready-to-eat foods. CDI - Employee educated on when to wash hands and she washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 4 plastic trays found with visible food debris on them. Food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI - Trays moved to 3-compartment sink to be washed again. 0 pts. 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 .

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. Employee coffee cup observed on shelf above food in walk-in cooler. Do not store employee drinks above food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shredded cheese, lettuce, American cheese, and cut tomatoes measured 46-48F in walk-in cooler beside the door. Manager stated they just received a truck and door was left open to cooler. CDI - Lids taken off food so it could cool quickly. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket measured less than 50 ppm chlorine. CDI - PIC added chlorine sanitizer to bucket and then it measured 100 ppm. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in a hand sink. CDI PIC removed ice.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese, shredded lettuce, and cut tomatoes holding above 41F for over 4 hours in a RIC Observed burritos in WIC holding above 41F. CDI PIC voluntarily discarded cheese, shredded lettuce and cut tomatoes. They were placed in RIC that is typically not used because a large delivery had come in and there was not room for these items while putting away supplies. Burritos were on a speed rack that was pulled out for 1 hour to accommodate delivery. Burritos began to rapidly cool. 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 .

4-601.11(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 in bottom of reach in freezer. Clean more frequently

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee washing a towel in the handwashing sink. CDI EHS educated employee and she sanitized the sink.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 3 employees handling food with no head covering on. CDI employees put sun visors on.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee observed handling food with torn gloves. EHS could not see if food was contacting with exposed fingers. Employees must discard and replace gloves when they are damaged. CDI - Employee discarded gloves and donned new gloves. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Bags of milk measured 56F in milk cooler. Cooler temperature was 55F on EHS thermometer. CDI - PIC discarded milk. VR - Verification required within 10 days to check cooler temperature. 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 .

3-501.19 (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. Establishment had written procedures for tomatoes and cheese held using TPHC, but procedure for lettuce could not be found. CDI - PIC filled out TPHC template form during inspection for lettuce. 0 pts. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Fryer powder cleaner stored on shelf above fryer. Do not store toxic chemicals above food or food equipment. CDI - Cleaner moved to chemical storage area. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of plastic containers and hot holding trays stored as clean were stacked while still wet. Allow utensils to adequately air dry after cleaning.

4-501.11 Maintain equipment in good repair. Gasket torn on milk cooler. Walk-in freezer door does not close properly. Repair door and replace torn gasket. 0 pts.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water at 3-compartment sink measured 90F at beginning of inspection. PIC stated an employee was spraying off parking lot and cleaning outside trash cans with hot water which could have used up a lot of the hot water. CDI - Hot water measured 114F at end of inspection. 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 Employee observed handling American cheese with bare hands. CDI - Employee educated on bare hand contact. PIC discarded cheese employee handled with bare hands. REPEAT 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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda nozzles had visible black buildup on them. Clean soda nozzles more frequently. CDI - PIC switched soda nozzles out with clean nozzles. 0 pts.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. In-use spoons stored in 73F water. In-use utensils must not be stored in water, unless the water is at least 135F. CDI - PIC washed spoons. 0 pts.

4-501.11 Maintain equipment in good repair. Coffee cooler is not functioning. Repair cooler. Establishment was already waiting for repair and was not using it. 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. Some broken floor tiles along line and near back door. Repair/replace broken tiles. 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 For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee bare handing American cheese sliced on prep line and only had one glove on the opposite hand. CDI: Cheese discarded and employee washed hands then put on gloves.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open on receptacle while not in use. Keep closed. CDI: PIC closed door.

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 written employee health policy agreement did not include nontyhpoidal salmonella as reportable illness. CDI, updated employee health policy agreement emailed to PIC. Repeat.

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 food employee touch face then proceeded to handle clean single-service articles. Observed employee handle raw beef with gloves then handle soiled equipment and proceed to handle clean equipment afterwords. CDI, employees washed hands.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed chlorine sanitizer container testing over 100ppm. CDI, sanitizer diluted to required concentration.

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 sausage gravy cooling at 49 degrees f in tightly covered container in tall 2 door reach in prep cooler at 10:40. At 2nd cooling temperature was still at 49 degrees. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, sausage gravy relocated to walk in cooler with lid open to facilitate heat transfer./

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

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 detergent solution at 95 degrees F while employee was manually washing equipment at 3 compartment sink. CDI, employee refilled sink vat to required temperature.

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 written employee health policy presented and posted did not include nontyphoidal salmonella as reportable illness. CDI, updated employee health agreement emailed to PIC.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P - Observed employee turn faucet off with their bare hands after handwashing. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut lettuce and egg cold held between 47-49 degrees F on bottom of 2 door reach in cooler. Items recently placed in unit according to PIC. CDI, foods relocated to walk in cooler to rapidly cool. Ensure unit not overstocked.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed lettuce and liquid egg holding above 41F in the small reach in.CDI-PIC voluntarily discarded eggs. Lettuce was moved to walk in cooler.

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 open lettuce stored in 2 door reach in without a date.CDI-PIC date marked lettuce.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.-Observed multiple employees preparing food without a hairnet.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the small reach in unit near the ice machine.

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 small reach in freezers and coolers holding fries, chicken nuggets, and chicken sandwiches.