MCDONALDS # 11174

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed rear hand sink in the kitchen with no paper towels present at the time of inspection. Ensure that paper towels are supplied at all handsinks at all times. -CDI- Paper towels placed at the hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed stand up RIC ambient reading at 45F. Cheese slices were inside at 49F. Cheese slices were prepped 2 hours earlier. -CDI- Moved to WIC. Burritos in cooler were 41F, PIC moved into WIC. Observed RIC drawer with broken gasket and ambient temperature of 47F. Canadian bacon was 50F. -CDI- Voluntarily discarded. Eggs and liquid eggs in the drawer were 49F but were prepped this morning, and had been in the cooler for 2 hours, foods were moved into the WIC to cool down. PIC stated she will call a service request for these 2 coolers and not use for TCS foods until repaired. Observed Front of House low cooler with milks at 54F. Cooler was not plugged in all the way. -CDI- Cooler was plugged back in and all TCS milks inside were voluntarily discarded. EHS will make a return visit to ensure that the coolers are repaired. 3-DAY VR 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 3-4 flies present in the kitchen during inspection. Flies were not in contact with food or food contact surfaces. Ensure existing pest control frequency is increased in warmer months.

4-501.11 Maintain equipment in good repair. Observed broken gaskets on drawer with an ambient temperature of 47F. Ensure gasket is repaired.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed hand sink closest to the cash register and hand sink in the rear of the facility with no paper towels. PIC stated that the paper towel dispenser in the rear of the facility has a work order in for it to function properly. EHS explained that there still needs to be a way to dry hands. -CDI- PIC placed paper towels above hand sink in the rear of the facility and replaced paper towels at the hand sink closest to the cash register.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster on the right side of the dumpster area with no dumpster plug present. Ensure that the dumpster plug is replaced.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone atop one of the prep surfaces of the facility. -CDI- EHS pointed out phone and PIC removed. Ensure employee items are maintained in designated areas.

6-301.14 Post a handwash sign at each handsink. Observed no hand signs at male bathroom. CDI. PIC was provided one. Repeat *** Improvement from last time.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer used to sanitize at above 400ppm quaT. CDI. PIC diluted the solution to the right concentration. 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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes.

4-501.11 Maintain equipment in good repair. Observed 2 RI coolers in disrepair.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed the handsink in the back area of the kitchen (where breads/tortillas/cleaned utensils are stored) soiled with visible lemon pulp/seeds. CDI: PIC cleaned out the sink basin; EHS observed all handsinks have signs posted to remind employees that handwashing sinks are to be used only for washing hands. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed empty soap dispenser at the same handsink mentioned above. CDI: PIC had food employee refill soap dispenser. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the same handsink mentioned above. CDI: PIC had food employee replace battery for paper towel dispenser and refill with paper towels.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed an opened package of frozen, raw steak patties, stored commingled in the same container as frozen, pre-cooked sausage patties, inside the lowboy freezer. CDI: EHS explained storage order still applies in freezers and PIC had food employee remove the package of raw steak patties to prevent contamination. *Note: EHS observed correct storage order in all other cold holding units. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 wrapped burritos stored inside a tightly-covered plastic pan that were prepared at 9:15AM this morning (21 minutes prior to EHS's observation of the burritos cooling inside a reach-in cooler) temping at 49F, which were then moved into the WIC by the PIC to continue it's cooling process. EHS observed temperature drop of 2 degrees after 34 minutes of the burritos cooling in the WIC, which does not meet the cooling rate. CDI: PIC moved the container of burritos into the WIF to rapidly cool down, and EHS explained different methods they can utilize to ensure their cooling methods are sufficiently cooling TCS food items at the proper rate of 0.12. EHS observed burritos reached below 41F before end of inspection. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a couple food employees actively engaged in food prep without hair restraints. Any food employee actively engaging in food prep shall have some sort of approved hair restraint (hat, hairnet, visor), to prevent physical contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one of the sanitizer buckets full of chlorine stored next to the handsink near the make line, reading 0ppm. PIC stated they change out their sanitizer buckets every 3 hours, and time stamp showed it was almost time to have it changed out. CDI: PIC had food employee dump out the sanitizer bucket and refreshed with properly concentrated chlorine sanitizer, which EHS observed was reading 200ppm. *Note: All other chlorine sanitizer buckets were reading around 150ppm of chlorine.

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 heavy ice buildup on the edges of the WIF door. PIC stated the delivery driver who came a couple days prior, had knocked into the wall of the WIF and damaged the thick plastic strips keeping frozen temps inside the WIF; PIC stated work order is in to have it repaired. Observed debris buildup on the shelves at the clean dish rack above the 3-compartment sink. Observed soiled gaskets in cold holding units throughout. Increase cleaning frequency.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed a large, heavy cardboard box containing unidentified material stored directly on the floor towards the back side of the kitchen where breads/tortillas/cleaned utensils are stored. PIC stated they are unsure of what the material actually is, but stated it may be for something used for the roof. EHS advised getting it removed off of the floor and PIC stated she will have it stored in the break room away from and food prep areas.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed a food employee wash his hands at the handsink and turn off faucets without a protective barrier. CDI: PIC educated food employee of the steps on proper handwashing and food employee correctly re-washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a couple plastic containers stacked and stored in the clean dish rack with visible food debris. CDI: Containers were removed and taken to the dish room to be properly washed/rinsed/sanitized. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several plastic containers of cut lettuce cold holding above 41 degrees F, in the reach-in cooler and the WIC. Date labels for all containers of cut lettuce showed that they were prepped at 7:22AM this morning; cooling window for the cut lettuce had expired. CDI: PIC voluntarily discarded all containers of cut lettuce prepared this morning. REPEAT VIOLATION. Note: Points deducted but not doubled since only one TCS food item was cold holding above 41 degrees F. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic pans and containers stacked wet and stored in the clean dish rack. CDI: Pans and containers were separated to allow proper air-drying. REPEAT VIOLATION.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing drain plug in the waste receptacle for cardboard. EHS advised PIC to contact waste company to replace the missing drain plug.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks. Observed three of four containers of american cheese cold holding between 43-45 degrees F. Items recently transferred from the walk-in cooler into reach-in unit, according to PIC. CDI - Cheese relocated to walk-in cooler by PIC. -1.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple fruit flies emerging from floor drain under clean utensil shelving units in kitchen. Facility has contract with Ecolab for pest control management. Recommend treatment for abatement of pests. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic food containers with resting water at utensil shelving unit. CDI - Utensils rotated into self draining position. -0-

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 to-go sandwich boxes faced up on top of make line equipment. -0-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed drive thru high mounted refrigeration unit non-functional. Equipment is not in use due to repairs still pending. Also observed evidence of leaking with significant ice build-up on walk-in freezer vents/condenser lines. According to PIC, repairs have been requested. -1-

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 build-up on non-food contact surface of ice cream/shake machine. Also observed water pooling inside of drive thru reach-in unit. Recommend increase in cleaning frequency. -0-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed broken down cardboard box being used as a floor mat at the drive thru. Remove. 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 general cleaning needed on flooring behind coffee station, floor drain underneath utensil shelving unit and flooring inside of the walk-in freezer (significant ice accumulation). -0.5-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee pick up trash from floor then proceed to handle clean dishes. Observed another food employee wash hands and re-contaminate them on faucet handles. CDI - Both employees educated and hands washed. -2-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing bracelets on wrist while engaging in food preparation. CDI - Bracelets removed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 1 food employee in kitchen preparing food without hair restraints CDI - Employee instructed to put on hair restraint. -0-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed drive thru refrigeration unit non-functional. Equipment is not in use due to repairs needed. PIC advised that the part needed to repair unit has been on back order. Also observed non-functional reach-in unit below cheese holding station. Equipment was empty and not being used. PIC advised that this unit is also waiting for repairs due to a part that is on back order. -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal cell phone stored on shelving unit used for american cheese with food product beside it. CDI - Device removed, area thoroughly cleaned. -0-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee eating while bagging food items. CDI: Employee redirected and hands were washed. Eating no longer observed during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed hot holding food trays (stored as clean) with grease and debris present. REPEAT CDI: Employee took soiled trays back to dish area for W/R/S Points not escalated due to improvements from last inspection.

4-501.11 Maintain equipment in good repair. Observed drive thru cooler not function and sign posted stating that equipment is not in use due to repairs needed. Equipment was empty and not being used. PIC stated that they have already addressed the issue and are waiting for a part to repair unit.

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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on inside of ice machine on ice shield and other ice contact areas. Keep clean. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed hot holding food trays (stored as clean) with grease and debris present. CDI: Employee took soiled trays back to dish area for W/R/S

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with a ring that contained settings and jewels (not plain) and bracelet on wrist while engaging in food preparation. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food employees in kitchen preparing food without hair restraints. CDI: Employees instructed to put on hair restraints.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open and lids of dumpster not tight fitting and bent.

General Comment: 2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed written employee health policy located in manual did not include non typhoidal salmonella. CDI, updated employee health agreement emailed to PIC.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P - Observed a food employee touch hair and back of head then proceed to handle clean gloves without washing their hands in between. CDI, employee washed hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no hand soap provided at hand washing sink near ice machine. CDI, soap provided.

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. Observed high mount reach in refrigerator near to-go area froze up and ambient air temperature at 53 degrees F. Observed milk at 53 degrees F. CDI, milk voluntarily discarded. Verification needed to ensure calibration of high mount refrigerator. Risk Control Plan to be requested if cold holding out of compliance next inspection or visit.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed high mount cooler not maintaining TCS foods at 41 degrees F and below. Ambient air temperature of unit at 53 degrees F. Vr needed.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed clean drain board of 3 compartment sink soiled.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed debris and soil accumulating inside prep refrigerators and. General cleaning needed in non food contact surfaces.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels available at rear handwashing sink and dispenser jammed and not providing towels behind counter. CDI, operator supplied towels.

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding. Observed pre-cooked eggs cold held at 46 degrees F and burrito at 43 degrees F. CDI, foods recently placed in unit according to PIC and relocated to walk in cooler to rapidly cool. Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple fruit flies in facility in kitchen and dining space. Repeat.

4-501.11 Maintain equipment in good repair. Observed high mount reach in freezer not in good repair and facility waiting on door for unit. Part ordered according to PIC.

6-501.12 Cleaning, Frequency and Restrictions - Observed general cleaning needed behind equipment in corners of kitchen floor, and shelving throughout.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Metal shield inside ice machine with orange build up in need of cleaning.

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 Observed sausage burritos cooling at an insufficient rate - see temp chart. Time stamp stated they were made 10 min previous to first temperature check. CDI - Uncovered and unstacked to cool more efficiently.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tray of shell eggs held off on counter top at 58F. Eggs are not considered on 4 hours or less TPHC methods. CDI- Discarded. 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 sausage burritos prepared at 10:26 placed in tightly closed container and stacked in RIC. CDI - Containers unstacked and uncovered to cool properly.

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

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed female employee at fry station with large bracelets. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed female employees without hair restraint packing to-go orders over open fry containers and drinks.

4-501.11 Maintain equipment in good repair. Observed gaskets split at low RIC (under make line). Replace/repair when necessary.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning need on gaskets throughout facility.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed open box of frozen raw beef patties over ready to eat danishes. CDI- reorganized 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee leave egg cooking station with raw eggs, go to walk in cooler then return with more eggs and no glove change. CDI- PIC coached on glove changing

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed two buckets of cloths in sanitizer at0ppm chlorine. CDI- remade to 200 ppm ch

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed failure to reheat of commercially processed sausage gravy to 135F. CDI- reheated again to 155F

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three shell eggs held off temperature control at 55F. CDI- voluntary discard

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 shredded lettuce on line without TPHC label. CDI- label applied

7-201.11 Store toxic materials to avoid contamination. -P Observed open container of fryer cleaner stored above fryer frying food. CDI- removed

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two buckets of cloths in sanitizer at0ppm chlorine.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of to go cups on floor. CDI- removed

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone stored on prep counter and atop ss foods.