MCDONALDS

Violations (4)

• 6-1CCritical

  Georgia Food Code .04(6)(d)Observed

  .04(6)(d)Observed two containers of dehydrated onions prepared more than 4 hours ago that had not cooled to 41F. ***SECOND CONSECUTIVE VIOLATION***// Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Onions were discarded.//

  Priority

• 11A

  Georgia Food Code .04(6)(e)Observed

  .04(6)(e)Observed rehydrated onions cooling in thick plastic containers stacked inside of a metal container with a tight-fitting lid. ***SECOND CONSECUTIVE VIOLATION***// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Advised person in charge on improved cooling methods such as using container with thin walls and leaving food uncovered on the top shelf of the walk-in cooler.//

• 12C

  Georgia Food Code .04(4)(m)Observed

  .04(4)(m)Observed several wiping cloths stored in two chlorine solutions with less than 50ppm chlorine.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were removed. Sanitizer was remade to 50-100ppm chlorine.//

  Core

• 15A

  Georgia Food Code .05(6)(a)Observed

  .05(6)(a)Observed ice and frost buildup in walk-in freezer and two standing freezers.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

  Core