MCDONALDS #10943

4-501.11 Maintain equipment in good repair. Observed leaks in one of the milk RI coolers upfront. Needs to be repaired.

5-501.111 Keep storage areas and bins for waste in good repair. Observed damaged waste container outside. Cover needs to be repaired. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Also observed waste container uncovered outside. Needs to be covered when not in use.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee use phone, wore gloves and started to work with food without washing hands. CDI education was provided. Employees rewashed hands. **** All other employees were properly washing their hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up in clean dishes. CDI. PIC removed to be washed. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee handling food without a head covering. Use head coverings to prevent contamination of food, equipment and utensils. Repeat ***all other employees have their hair covers on. 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 a weary watch while handling food. CDI: Employee removed bracelet.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer held in solution at 300ppm chlorine. CDI. PIC diluted the solution to right concentration

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 dishes in the cleaned dish area. CDI. PIC removed.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed soup at one of the hand sink but was not dispensing. CDI. PIC repaired. 6-301.14 Post a handwash sign at each handsink. Observed no hand signs at the bathrooms. CDI. PIC was provided some.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee handling food without a head covering. Use head coverings to prevent contamination of food, equipment and utensils. Repeat ***all other employees have their hair covers on.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed cartons of raw shell eggs being stored in back of prep drawer cooler amongst a container of ready to eat Canadian bacon and cartons of pasteurized liquid egg. CDI: PIC re-arranged items to proper storage order.

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 a container of sausage burritos being stored on counter at 57F. CDI: PIC placed container back in WIC as they had been on counter for a short period.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee handling food without a head covering. Use head coverings to prevent contamination of food, equipment and utensils.

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 top of hot holding unit. CDI: PIC inverted containers to protect against contamination.

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 on storage shelf used to store clean equipment and utensils and build up inside of reach in freezer on prep line. Clean as needed. 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 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 . Observed a covered plastic container of sausage burritos prepared from room temperature ingredients cooling in WIC since 10am at a temperature of 53F at 1:38. Burritos would not have reached cooling parameters without EHS intervention. CDI: PIC removed lid from container and placed burritos in WIF to rapidly cool.

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 reach in freezer used to store burger patties with build up inside unit. Clean as needed.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee cracking raw shell eggs with gloved hands and proceed to remove gloves and work with ready to eat foods. CDI: PIC immediately instructed employee to wash hands before returning to handle ready to eat foods. Employee washed hands.

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 eggs being stored on floor in WIF. CDI: PIC placed box on shelf.

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 a bracelet while handling food. CDI: Employee removed bracelet.

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 two boxes of food cartons being stored on floor under dry storage shelf. CDI: PIC placed boxes on shelf.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee handling raw beef before washing hands and use bare hands to turn off faucet before returning to handle food. CDI: Employee’s co-worker instructed employee to re-wash hands and use paper towel as a barrier to turn off faucet.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wiping cloth being stored in hand sink at front counter. CDI: PIC removed wiping cloth.

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 chlorine sanitizer in bucket used to hold wiping cloths to sanitize prep surfaces at a concentration level of 10ppm. CDI: PIC instructed employee to refill bucket with fresh sanitizer which measured 100ppm. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles and ice shoot at self serve soda fountain with build up of organic matter. CDI: PIC returned removable pieces to be W/R/S and cleaned the rest of the pieces in place.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout facility. PIC stated a service request has been submitted to EcoLab to address fly issue.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees handling food without the use of head coverings. Use head coverings to protect food from hair contacting food, equipment and utensils.

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 raw beef patties and Canadian bacon in small reach in near grill above 41F. Items were moved to walk in freezer to quickly cool. Observed multiple items in walk in cooler above 41F. PIC stated food employee had door to walk in cooler standing open for roughly 2 hours while they rearranged food items. Ambient air of walk in was 42F. EHS was monitoring food temperatures. CDI: Items in walk in started cooling during inspection, some items cooled to 41F by end on inspection. Ambient air of walk in cooler dropped to 37F.

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. Observed rehydrated onions being held with a discard time of 3:06pm which was past the 4 hours. PIC discovered sticker machine was placing 5 hour discard times on onions instead of 4. CDI: PIC placed proper discard time on onions.

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 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 burritos in a large tub with a tight fitting lid cooling at a rate of 0. CDI: Item was placed in walk in freezer to quickly cool.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic pans wet stacked. Points not escalated as improvement has been made from last inspection.

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

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 immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee wash their hands for less than 20 seconds. CDI: food employee rewashed hands.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sausage burritos cooling from 9 am still at 44 and 45F. CDI: PIC 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 shredded lettuce being held on time without written procedures. CDI: PIC filled out TPHC procedures. Observed TPHC procedures for rehydrated onions removal from cold holding at 45F. CDI: PIC adjusted TPHC procedures to remove onions at 41F.

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 burritos in a large tub with a tight fitting lid. Onions were in the prep unit with a lid on. CDI: Burritos were discarded and onions were moved to the freezer to quickly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout the facility.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic pans wet stacked.

4-202.11 Multiuse 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 a couple of plastic dishes that had chips and pits. CDI: PIC voluntarily discarded items.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink in the back draining slowly.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster with a broken lid. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed cardboard dumpster without a drain plug.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Small reach-in cooler containing raw shell eggs and shredded lettuce observed above 41F. CDI. Foods voluntarily discarded and work order placed for unit.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach sanitizer observed in bucket at front of counter above 200ppm. CDI. Diluted.

6-501.111 Keep the premises free of insects, rodents, and other pests. Flies observed in back of kitchen.

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

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw hamburger with commercial packaging open and stored with and in contact of packages of pre-cooked sausage in reach in freezer. Repeat.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on ground. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloth used to stabilize cutting board in kitchen.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed rusty rack at warewashing area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have food protection manager certification. Facility has 210 days to get certification.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed boxes of raw burgers stored above RTE food in walk in unit. CDI items relocated. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees who handled trash can and continue to use gloves to make drinks and handle orders and wipe gloves on clothes and continue food prep. CDI gloves changed and hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans and plastic bottles soiled with greasy film and food debris. CDI items moved for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken patty at 120F and sausage at 125F. CDI items discarded. new batch of sausage gravy reheated to 98F. Had facility place item back in microwave to finish to 149F.

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 eggs on time that has expired since 9:27am. CDI items discarded. Facility must ensure items are discarded at appropriate times.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.. Observed plastic containers that were wet stacked while stacked on the drying rack.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C. Single service articles and cleaned sanitizer utensils shall be handled, displayed, and dispensed to prevent contamination. Observed employee handle single serve sandwich wrappers with their mouth to separate. CDI items discarded.