MCDONALD'S

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloth stored inside a sanitizer bucket measuring 0PPM Quats. CA: Advised PIC Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: Food employee remade solution to 300PPM Quats

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed dishes stacked while wet stored on the dish rack. CA: Advised PIC 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: In a self-draining position that allows air drying

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee cellphone stored on the counter next to the prep line in the main kitchen. CA: Advised PIC Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. COS: Food employee removed cellphone from counter and surface was sanitized

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed light bulb out inside the walk-in freezer, not allowing adequate lighting. CA: Advised PIC he light intensity shall be: 1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; 2. At least 20 foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and 3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.

Toxic substances properly identified, stored, used — Inspector Note: Observed chlorine sanitizer measuring 200PPM stored on the cook line. CA: Advised PIC Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall be maintained between 50-100PPM. COS: Food employee remade solution to 100PPM