MCDONALD'S

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed clean dishes were wet, while being stacked together near the mechanical dish machine. CA: Discussed with the person in charge that after cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the interior of the ice bucket has accumulated some black like organic matter. Also observed several cleaned dishes were stored unclean. CA: Discussed with the person in charge that equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Person in charge moved all the dirty dishes to the dish machine. Advised the person in charge to empty the ice bucket, clean and sanitize it before using again.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: 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. Observed several containers of chopped lettuce and sliced American cheese tightly covered double stacked in two door prep reach in cooler and 2 door reach in cooler respectively in main food prep area. COS: PIC removed chopped lettuce to walk in cooler and Loosened covers for sliced cheese.