MCDONALD'S

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Post the permit in a location in the food service establishment that is conspicuous to consumers.Facility failed to display food service permit to customers. Corrected on Site: Provided the Food Service Permit.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: 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. At the time of inspection facility failed to display food service permit to customers the top one-third of a copy of the current inspection report was observed posted on the front entrance door. Person in Charge located the last report and was advised to post today's report and to post the top one-third of a copy of the current inspection report visible through each window allowing customers to easily read the score, date of inspection and establishment information.

Certified Food Protection Manager — Inspector Note: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. At the time of inspection the CFSM certificate was observed not posted in public view at establishment. Person in Charge was advised to have CFSM certificate posted by end of day today 6/9/26 and send picture to inspector via email.

Contamination prevented during food preparation, storage, display — Inspector Note: ] Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. Observed food worker scooping ice for customer consumption with a plastic cup without handles and gloves worn. COS: Food worker was advised to use ice scoop to scoop ice and to prepare a new beverage for customer and began using the proper scoop

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Observed food containers/ equipment double stacked while still wet on dish storage rack next to three compartment sink and dishwasher in dishwashing area.PIC was advised to have utensils single stacked and only double stack after completely air dried.