McDonald's #11115

Violations (4)

• 73c6baac-6b5a-4d98-93ad-b527c37f23caCriticalCorrected on site

  Hands clean and properly washed

  2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE­SERVICE and SINGLE-USE ARTICLES and: (I) After engaging in other activities that contaminate the hands. French fry station Observed employee working at the French fry station use their bare hands to pick a fallen item off the floor, wipe their hands on their apron, then continue retrieving single service packages and placing fries into them using a dispensing utensil. Immediately after witnessing this, the employee dropped another single service container and repeated the previous observations. Additionally noted that the employee made contact with the food contact portion of the single service containers with their contaminated hand(s), and the hand contact portion of the utensil was used in a way that it may contact the food while scooping.

  Preventing Contamination by Hands

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Cafe beverage machine Measured ambient air temperature, using a MIN/MAX thermometer for 10 minutes, of the cold holding cabinet (holding bags of TCS beverage mixes) at 51F. Internal temperature of one of the mixes was measured at 53F (yogurt mix). PIC stated the items had been inside the unit since around 6AM. Noted the control screen for the unit stated "Cabinet >45.0F for 1 Hour | Check Cabinet Door".

  Time Temperature Control for Safety Food (TCS Food)

• c771d664-4402-48c6-9159-5f86ae53598f

  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Cafe beverage machine Per item #22, measured ambient air temperature of the cafe beverage cabinet above 41F. Unit holds TCS beverage mixes.

  Utensils, Equipment and Vending

• b066089f-47ff-442a-b804-595cc8e1de9f

  Non-food-contact surfaces clean

  4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Dish machine Per PIC the high temp dish machine was not currently in use due to issues reaching proper temperatures; service has not been completed but is in process (facility utilizing 3 compartment sink for cleaning). Observed heavy accumulation of calcium build up and black/white mold-like substances throughout the interior of the machine. Many of the surfaces containing the substances were corroded/flaking off. The area where the dish machine is located was noted to have a strong mildew/mold odor.

  Utensils, Equipment and Vending