McDonald's

Violations (4)

• 16CriticalCorrected on site

  Food-Contact Surfaces: Cleaned and Sanitized

  Observed food tray in sanitizer compartment in quaternary solution at a strength less than 150ppm. Person in charge drained and prepared sanitizer solution. Solution prepared with a temperature of over 100*F and producing a strength of 500ppm. Establishment unable to adjust the temperature of solution dispensed at unit. Staff to manually prepare solution until maintenance is able to adjust plumbing. Staff rinsed and sanitized item at proper strength. PRIORITY VIOLATION-4-703.11 - Priority: Hot Water and Chemical-Methods; Sanitizing Food Contact Surfaces. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Corrective Action: Corrected at time of inspection. Predefined Comment: Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Predefined Comment: Food-contact surfaces were properly sanitized at time of inspection.

  Priority

• 22CriticalCorrected on site

  Proper Cold Holding Temperatures

  Observed american cheese in double sided refrigeration unit on assembly line with an ambient temperature of 53*F. Bags of milk in dispenser at drive thru with an internal temperature ranging 48-64*F. Foods were placed in unit over 6 hours prior to inspection. Person in charge voluntarily discarded. PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. Addl Notes: Corrective Action: Corrected at time of inspection. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.

  Priority

• 47

  Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

  Double sided refrigeration unit on assembly line with an ambient temperature of 53*F. Small single door for milk dispenser at drive thru with an ambient temperature of 50*F. Person in charge adjusted temperature for unit at drive thru and was able to obtain a temperature of 35*F and below. Manager to place work order for unit at assembly line. No food to be held in unit until a temperature of 41*F or below can be maintained. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Corrective Action: Correct prior to next routine inspection. Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection.

• 55

  Physical Facilities Installed, Maintained, and Clean

  Ice machine with excessive leaking, causing water to pool on floor. Top internal panel broken and sitting in ice with bin. Person in charge to close ice machine and place work order. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Corrective Action: Correct prior to next routine inspection.