MCDONALDS #19561

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dish stored in hand sink. CDI. PIC removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed one of the sinks with no paper towel. CDI. PIC replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed lettuce in the lowboy at 42F. CDI. PIC voluntarily discarded. Unit temp was 37F. 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. OBSERVED in use wet wiping cloths held in solution at 0ppm chlorine. CDI. PIC replaced the solution.

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 single use containers stored directly on the floor in the dry storage area. CDI. PIC removed.

4-502.11(A) Maintain utensils in good repair. Observed multiple items in the facility in disrepair. It not repaired, needs to be removed from facility. 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 cleaning needed in the equipment around the drive through area. Repeat

4-502.11(A) Maintain utensils in good repair. Observed multiple items in the facility in disrepair. It not repaired, needs to be removed from facility.

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 cleaning needed in the micro wave.

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet 3 comp sink. ONE OF THE bathrooms in the female is not flushing. Repair leak. Repeat

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug at dumpster area.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was given a new copy and education provided. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist watch while prepping food.

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at service sink. Repair leak. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored by prep area. Cdi. Cup was removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed two hash browns being held below 135F under heat lamp and two pieces of crispy chicken being held below 135F in hot holding unit at prep counter. CDI: PIC voluntarily discarded hash browns and chicken. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at service sink. Repair leak.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed quat sanitizer measuring 0 ppm being used to sanitize equipment in 3 compartment sink. CDI: PIC refilled sanitizer compartment with fresh sanitizer measuring 400 ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed one metal container with build up being stored as clean on clean storage shelf. CDI: PIC returned item to be W/R/S.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed burger patty final cook temp of 122F. CDI: PIC voluntarily discarded burger patty.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a tray of scrambled eggs being held at 122F in hot holding unit. CDI: PIC voluntarily discarded eggs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of sliced tomatoes, shredded lettuce, Canadian bacon and a carton of liquid eggs all being stored above 41F in RIC. See temp chart. CDI: PIC voluntarily discarded all items.

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 a stack of single use to go containers being stored outside of their original packaging right side up on prep counter. CDI: PIC inverted containers.

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. Did not observe TPHC procedures for shredded lettuce held on a 4 hour time and then discarded after 4 hours. CDI-EHS emailed a TPHC fillable form for facility to utilize and placed shredded lettuce on procedures. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed all prep units near grill area and serving line out of service during inspection such as 2 door upright reach in cooler, 2 door low reach in cooler, and 2 one door reach in coolers. All units had “out of order” signage and no food items were observed in the units. All cold TCS items on the service line were on TPHC procedures that have previously been put in place by the facility. PIC stated that food employees temporarily must get food from walk in cooler to be placed on TPHC when needed. All cold TCS foods were observed at 41F or below in the walk in cooler. Facility seems to be in compliance with cold holding and/or TPHC procedures. -VR- A verification visit will be conducted to insure all reach in cooler units have been repaired/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 cleaning needed on reach in freezer beside grill with food debris as well as cleaning needed in reach in coolers and gaskets with food debris. -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 metal seam flooring broken lifted in walk in freezer. Repair flooring. note that repairs have been initiated on the walk in freezer flooring, work has not yet been completed on lifted floors. -REPEAT-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on inside of various drink spouts at facility drink areas and customer self service drink area as well as build up on interior of large ice machine at dry storage area.

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 PIC remove sliced cheese from cooler to be placed on 4 hour TPHC procedures and PIC placed the initial start time an hour ahead of the current time when removed from cooler. PIC stated that they put the sliced cheese on a one hour advanced time so that the cheese can sit at room temperature. -CDI-PIC corrected time on cheese to reflect initial time when removed from cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large quantity of small flies near facility drink and dessert machines, as well as at customer self service drink machine and under cabinets of customer drink machines leading to drains. Contact pest control for small flies.

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

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 cleaning needing on various drink machines in need of cleaning such as coffee machine, smoothie machine and fountain drink machines with syrup, dirt and debris buildup.

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 metal seam flooring broken lifted and coming up in walk in freezer. Repair flooring.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed grill area hand sink not dispensing paper towels. No other handsink availability or handwashing violations were observed during the inspection. CDI - PIC delegated the replacement of paper towels from a readily available supply.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one (1) bin of prepared breakfast burritos in the WIC with a date mark indicating a disposal date of 02/19. CDI - PIC voluntarily disposed of burritos. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed 3 compartment sanitizer basin without drain plug in place. PIC demonstrated preparation of 3 compartment sink with a sanitizer wiping used as a substitute drain stopper. EHS observed filled basin with minimal sanitizer leakage from plugged drain.

5-205.15 Maintain a plumbing system in good repair. Observed minor dripping and slightly leaking from 3 compartment sink. Maintain 3 compartment sink fixtures such that no leakage is observe when faucets are turned off.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed single tray of raw shell eggs stored on top a single box of apple slices inside of walk in cooler. CDI - Apple slices relocated to their proper elevated storage. REPEAT No escalation in point deduction due to observed improvement from previous inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately three (3) flies within the facility over the course of the inspection. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple food service employees with hair tied back, but no other effective hair restraints in place.

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 minor food soil accumulation on floor. CDI - PIC delegated task of sweeping to food employee.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shell eggs stored above smoothie base inside of walk in cooler. CDI - Items relocated to bottom shelf, underneath any ready to eat food items. - 1.5 -

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few drain flies by drain at hand sink near cinnamon roll storage. EHS recommends calling PCO. - 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 slight food debris buildup inside of reach in coolers on prep line. Clean as needed. - 0 -

2-301.14 Wash hands before donning gloves and between gloves uses. -P 2-301.14 Wash hands after activities that contaminate them. -P Observed employee handle raw burger with gloves on, doff gloves, and immediately don new gloves without washing hands. CDI: Employee was directed by EHS to wash hands. Employee washed hands.

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 cheese time stamped to expire at 12:52pm. CDI: Cheese was voluntarily discarded. REPEAT VIOLATION

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping clothes stored in 0ppm quat sanitizer. Sanitizer was prepared with hot water. CDI: Buckets were changed and filled with properly concentrated sanitizer.

4-402.12 Fixed Equipment, Elevation or Sealing - C Observed handsink near fry cooler in need of recaulking to the wall. This is part of the transitional permit that expires 2/28/21.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor tiles damaged near walk in cooler and 3-comp sink. Observed missing grout on floor tiles near walk in cooler and Raw meat cooler. This is part of the transitional permit that expires 2/28/21.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees that were using gloves to leave line and go in walk in and return to line and continue using same gloves. CDI gloves changed and hands washed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomatoes, Canadian bacon, pasteurized liquid eggs, and dehydrated onions held above 41F. Reach in unit left open for cleaning and raised internal temperature. CDI items moved to walk in to cool and reach in unit dropped to 35F after being emptied.

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 lettuce and dehydrated left on line after expiration time and not discarded. Employee placed new time stamps on old product. CDI items discarded and replaced and stamped with new time.

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 breakfast burritos that were cooling in walk in while covered and stacked. CDI items uncovered and moved in reach in freezer for cooling.