MCDONALDS CORPORATION

Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine 0 Ppm sanitizer container was empty. Operator replaced and primed machine rechecked 50 Ppm **Corrected On-Site**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed crispy chicken (116-126F - Hot Holding) per operator held out of temperature less than 1 hour. Operator voluntarily discarded **Corrective Action Taken**

High Priority

Accumulation of debris on exterior of warewashing machine. Top of dish soiled with debris machine operator cleaned and sanitized.

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish soiled with debris machine operator cleaned and sanitized. **Corrected On-Site**

Basic

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed by fry station hand washing sink being used as a dump sink evident by ice cubes in sink.

Intermediate

No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator

Intermediate