MCDONALD'S #10167

Personal cleanliness — Inspector Note: OBSERVED EMPLOYEE WITH BRACELETS ON WRISTS PREPARING FOOD IN DRIVE-THRU AREA C/A: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food

Food-contact surfaces: cleaned & sanitized — Inspector Note: OBSERVED EXCESSIVE BUILD UP OF PINK/WHITE/BROWN SLIME IN SELF-SERVE SODA MACHINE DISPENSING NOZZLES IN LOBBY C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH COS: PIC REMOVED ALL NOZZELS AND REPLACED THEM WITH NEW ONES

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed facility displaying the inspection report from 2/13/25 in both drive thru windows and by the POS system in the front food service area; most recent inspection report was 10/3/25. C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

Proper cold holding temperatures — Inspector Note: Observed cold tcs food items distinguished by an asterisks (*) holding above 41F. C/A: cold time/temperature control for safety food shall be maintained at 41°F or below COS: Food discarded NOTE: These items were all prepped prior to 8:30am on 11/4/25, Per food employee who prepped items and the date and time stamped labeled on food items.

In-use utensils: properly stored — Inspector Note: Observed ice scoop for bulk ice machine completely submerged in ice. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: scoop removed and ice discarded

Hands clean and properly washed — Inspector Note: Observed food employee at the burger prep area, put on poly gloves and handle raw meat, then employee removed poly gloves and touch the deli/parchment paper, then place fully cooked patties on the deli paper, without washing their hands. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; COS: deli paper and patties discarded; EHS discussed that employees shall wash hands when changing tasks (preparing raw food to preparing ready-to eat foods.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 1) Observed heavy build-up on the inside of the soda nozzles (both coke and the water dispenser) located in the front food service area. 2) Observed black build-up on the inside dispensing portion (the white chute) of the bulk ice machine located in the main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. NOTE: PIC removed all soda nozzles and place them by the ware washing area to be washing, and turned off the front food service drink machine (all drinks will be dispensed through the drive-thru drink machine. Ice from bulk ice machine discarded.

Proper cooling time and temperature — Inspector Note: Observed several containers of shredded cheese, sliced cheese, and shredded lettuce not cooling at the proper rate. C/A: cold Time/temperature control for safety food shall be cooled within 4 hours to 41°F or less Note: Per PIC and food employee who did prep for these items; items were prepared at 8am, EHS observed the temperatures at 11:25 and again at 12:00pm, items did not reach 41F or below in 4 hours. Ambient temperature for unit was 39F; ambient air temperature observed at 12:25pm. COS: items discarded and replaced with prepped items from the walk in cooler; PIC voluntarily discarded all items except the dehydrated onions