MCDONALD'S

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Current inspection report 11-6-25 is not posted, report from 2-2-25 is posted. CA: 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.

Plumbing installed; proper backflow devices — Inspector Note: Rear mop sink is leaking hot water. CA: plumbing shall be in good repair.

Physical facilities installed, maintained, and clean — Inspector Note: Broken floor tiles with standing water observed near the rear door. Floor in the walk-in freezer has black build-up. CA: Floors shall be in good repair and clean.

Hands clean and properly washed — Inspector Note: Food handlers touching masks, phones w/McDonald's app without washing hands before continuing to work. CA: 1. 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 P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P COS hands washed

Personal cleanliness — Inspector Note: CA: Fingernails. Employees shall keep their fingernails clean and trimmed to no longer than the tips of the fingers. Pf Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. Pf Observation: food handler handling open food with polished nails past finger tip. COS-gloves donned Discussed with PIC that if nails are artificial, polished or are natural that extend past the finger tip, gloves must be worn.

Personal cleanliness — Inspector Note: CA: Jewelry. 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. OBSERVATION: Food employee observed with bracelets, rings with stones while preparing food. CORRECTION: Jewelry removed.

Nonfood-contact surfaces clean — Inspector Note: CA: 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed exterior of the True glass door pass thru, top of ice cream machine, exterior of cooler 12, some cooler gaskets, unclean with food particles, splatter.

Food separated and protected — Inspector Note: Observed: Canadian bacon and liquid eggs stored in the same container as the raw shell eggs in the drawer cooler COS: Canadian bacon and liquid eggs were relocated. CA: 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils;