McDonald's #39878

Proper Date Marking and Disposition

Observed burritos, lettuce, cheese, onions, pickles, and tomatoes without date marks in small reach in refrigerators at assembly line. Person in charge stated foods were prepared over 24 hours prior to inspection and had employee manually place date marks on all items. 3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Addl Notes: Corrective Action: Corrected at time of inspection. Predefined Comment: All RTE/TCS foods were properly date marked at the time of inspection. Predefined Comment: RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1).

Time as a Public Health Control: Procedures and Records

Observed lettuces, tomatoes, shredded cheese, and sliced cheese on assembly line counter with no temperature control and without stickers indicating time removed from temperature control or discard times. Person in charge informed me of power outage and malfunction of label maker. Manager stated foods were placed on counter within 40 min of inspection. Manager had an employee manually prepare stickers. 3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Addl Notes: Corrective Action: Corrected at time of inspection. Predefined Comment: All TCS foods being held under time as a control were properly time stamped at time of inspection.

Hot and Cold Water Available; Adequate Pressure

No hot water at 3-compartment and handwashing sink and dispensing at a temperature of 60-70*F. No hot water available in food prep areas throughout establishment. Hot water of 100-108*F for hand washing and 120*F for dishwashing units should be available at all times. Discussed usage of temperature measuring devices. Person in charge stated maintenance will be onsite within 4 hours to troubleshoot hot water capacities. Re-inspection to occur by 10/16/2026. 5-103.11 - Priority Foundation: Capacity-Quantity and Availability Addl Notes: Corrective Action: Correct prior to re-inspection. Predefined Comment: Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Predefined Comment: Provide adequate hot water at all sink fixtures prior to re-inspection.