MCDONALDS #2355

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Burritos in upright cooler measured 58-60F. PIC stated they were portioned and hour and a half ago. Also, containers of american cheese in upright cooler measured 45F. PIC stated they were prepared around the same time as the burritos. CDI - PIC moved items to walk-in cooler to cool down. 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 .

3-501.19 (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. PIC could not locate TPHC written procedures for lettuce, tomatoes and cheese. CDI - PIC sent blank TPHC procedures and filled them out during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. Ice buildup on walls, shelves and evaporator box in walk-in freezer. Evaluate freezer for repair to prevent ice buildup. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Some flies observed in establishment. Maintain doors closed to prevent pests from entering.

4-501.11 Maintain equipment in good repair. Replace torn gasket on fry freezer. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in sink, followed by employee dumping drink into sink. Repeat CDI drink and ice rinsed down drain.

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 cut lettuce and cut tomatoes cooling with lids tightly adhered in plastic containers not dropping temperature over a course of 15 min. CDI, items did not coolin within 4 hour window, items voluntarily discarded. Appears the RIC that items were cooling in was not holding ambient 41F and below. RIC will be looked at with cold drawers in the cold holding violation. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed liquid eggs, cooked egg patties, Canadian bacon, and ambient in cold drawer holding over 41F. Item voluntarily discarded. VR required 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 cut lettuce and cut tomatoes in deep well, plastic tightly covered containers not cooling at a sufficient rate to reach 41F in 4 hours. CDI Items did not coolin within 4 hour window, items voluntarily 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 .

REPEAT 4-501.11 Maintain equipment in good repair. Observed ice build up on walk in freezer door. Repeat Allowing time for facility to have repair person look at equipment.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee fill container up in handsink. CDI: Item removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink near office. CDI: Paper towels were placed at sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sausage gravy hot holding below 135F. CDI: Item was voluntarily discarded. All other hot holding was correct. 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 .

REPEAT 4-501.11 Maintain equipment in good repair. Observed ice build up on walk in freezer 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. Observed cracked floor tiles by fryers. Repair/Replace.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed milk and chocolate milk cold holding in cold drawers above 41F. Ambient air of unit was 44F. Items were moved to walk in cooler to cool. VERIFICATION REQUIRED. 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 gravy cooling at a rate of 0.05F/min in a container covered with Saran Wrap. CDI: Saran Wrap was removed. 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 back dish/storage area.

4-501.11 Maintain equipment in good repair. Observed outside of walk in freezer door with ice build up, which is making if difficult to shut the door fully. PIC has placed a repair ticket.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink near dish without paper towels. CDI: Paper towels were placed at sink.

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 build up of food debris inside reach in coolers and reach in freezer. Clean as needed

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 ceiling vents with debris build up. Clean as needed. REPEAT 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 cracked floor tiles at mop sink area. Points remain same due to previous violation corrected.

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 food employee come into contact with fully cooked crispy chicken with bare hands. CDI - PIC intervened and instructed employee to discard product. Employee coached. -0- 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed 2x containers of burrito sausages cold holding between 45-50 F inside of the reach-in unit. Other TCS foods observed to be < 41 F. CDI - Burritos voluntarily discarded. -1.5- 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 several flies and 1x small cockroach during today’s inspection. Recommend PIC contact PCO for treatment services. -0-

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 large boxes containing happy meal containers stored directly on the floor at the drive through station. CDI - Boxes removed from floor. -0-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed significant ice build-up on sides of WIF door and under condenser fans of said unit and ice build-up inside of upright reach-in unit below it’s condenser fan. Points not escalated due to different areas observed during today’s inspection. PIC advised to submit work order for repairs. -0.5-

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 residue and debris on non-food contact surfaces of frappe machine and coffee debris and spillage on counter under sweetened tea dispenser. Clean and increase cleaning frequency to maintain clean.

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 severely damaged floor tiles inside of kitchen across from oven. PIC states that a work order for repairs has been databased and repairs are pending. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink near 3-comp sink containing equipment parts and plastic wrap. CDI: PIC cleared hand wash sink so that it is accessible.

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 Upon arrival to inspection, observed employees using American cheese slices without time markers. PIC stated that cheese was removed from refrigeration an hour prior. CDI: Employees placed stickers at prep station to indicate start time

4-501.11 Maintain equipment in good repair. - Observed refrigeration unit out of order during inspection. PIC stated that equipment has an order in to be picked up and removed from the premises. Observed signs on both units stating units are out of order and waiting for pick up. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets being stored on bottom shelf in kitchen. Observed car keys being stored at assembly line. CDI: PIC removed items and placed them in a designated area for employee possessions. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Upon arrival to inspection, observed employee beverage being stored over end assembly line. CDI: Employee beverage was removed from the preparation area and placed in a designated space.

6-301.14 Post a handwash sign at each handsink. - Observed men’s bathroom handsink lacking required handwash sign. - CDI - EHS provided PIC with handwash sign. PIC posted sign.

4-501.11 Maintain equipment in good repair. - Observed two refrigeration units out of order during inspection. Per PIC, work orders have been placed for both units. Observed signs on both units stating units are out of order. Repair or replace units.

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 residue and debris on the inside of reach-in refrigeration units. Clean and increase cleaning frequency to maintain clean.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed desk drawers discarded in waste area. Remove from premises.

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 posted employee health policy agreement forms did not include nontyhpoidal salmonella as reportable illness. CDI, updated employee health agreement form and 2017 NC Food Code Adoption information emailed to PIC.

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 handle soiled single-service articles and push item in trash can then proceed to handle clean single-service items. CDI, employee washed hands.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed employee dump drink in handwashing sink. CDI by instruction.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee with gloves handle soiled single-service articles and push trash inside trash can and use same gloves to handle clean single-service articles. CDI, employee washed hands and changed gloves.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed rehydrated onion and tomatoes held using TPHC but procedures for TPHC have 2 hour hold discard time. Facility using 4 hour discard hold time. CDI, procedures updated during inspection.

2-301.14 When to Wash - P - Observed food employee pick up item from ground then handle clean single-service happy meal box. CDI, to ensure employee washes hands when changing tasks and anytime hands become contaminated.

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

4-501.11 Maintain equipment in good repair. Observed leak at spray arm of 3 compartment sink.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C - Observed some food debris collecting inside fry freezer and residue / buildup on bottom of low reach in cooler behind front counter.

6-302.11 Supply toilet tissue at each toilet. Observed no toilet tissue available in men's or women's restrooms. CDI, toilet tissue supplied during inspection.

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 sliced tomatoes on line, on TPHC but not labeled. CDI- labeled