McDonald's Restaurant

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: 6 pans of raw beef patties were observed stored in chef base cooling with lids on tight in blue plastic bins. COS: Lids were removed to completed proper cooling. Advised PIC and cook of proper cooling methods. C/A:511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Current inspection report not posted in main dining nor drive thru windows. C/A:511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. 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. 5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

Nonfood-contact surfaces clean — Inspector Note: Observed inside of reach in freezer unclean with frozen debris build up, inside of cooler drawer unclean with debris build up in the rear of the cooler drawer, outside of ice bin unclean with sticky substances around the edges of plastic and metal parts. Advised to have deep cleaned and increase cleaning frequency. C/A: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Physical facilities installed, maintained, and clean — Inspector Note: Observed floors under rolling shelf units in the dry storage area. Missing floor tiles were observed near the fryers. Advised to have deep cleaned and increase cleaning frequency. C/A: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products

Food-contact surfaces: cleaned & sanitized — Inspector Note: Ice machine was observed unclean with black, pink and brown substances in direct contact with ice. COS: Ice was removed from bin and placed in do not use until machine could be serviced. C/A:511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Nonfood-contact surfaces clean — Inspector Note: Observed inside of reach in freezer unclean with frozen debris build up, inside of cooler drawer unclean with debris build up in the rear of the cooler drawer, outside of ice bin unclean with sticky substances around the edges of plastic and metal parts. Advised to have deep cleaned and increase cleaning frequency. C/A: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Physical facilities installed, maintained, and clean — Inspector Note: Observed floors under rolling shelf units in the dry storage area unclean with black substance build up. under fryers unclean with grease and food debris build. Avised to have deep cleaned and increase cleaning frequency. C/A: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the single-use cup holders unclean with black substance build up in direct contact with single-use cups, single-use napkins holder unclean with food debris build up in contact with napkins. COS: Single-use cups and napkins were discarded, holders were cleaned and sanitized before placing back in use. Advised to increase the cleaning frequency. C/A:511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:(iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

Toxic substances properly identified, stored, used — Inspector Note: Observed pink flatline soft bait exposed on rodent sticky trap inside playground. COS: Traps were removed from playground and advised bait shall be covered and tamper-resistant C/A:511-6-1.07(6)(m) - Rodent Bait Stations (P) (m) Rodent Bait Stations. Rodent bait shall be contained in a covered, tamper-resistant bait station.