MCDONALD'S

Insects, rodents, and animals not present — Inspector Note: Observed some flying insects in kitchen. Observed ECOLAB service 6/4/26. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Proper cold holding temperatures — Inspector Note: Observed TCS foods in chef base cooler next to fryers reading above 41F. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Sliced cheese, shredded lettuce, and sliced tomatoes relocated to walk in cooler to cool down to and maintain 41F.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee drink stored on top of box of single use items. COS: drink relocated to designated area CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination

Hands clean and properly washed — Inspector Note: Observed employee using phone with ungloved hands then immediately touch clean dishes. COS: Employee washed hands. CA: 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

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed one sanitizer bucket and dish machine both reading 0ppm cl. COS: Sanitizer bucket remade to 100ppm cl and after refilling detergent in dish machine and running a few times it read 50ppm cl. CA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instruction

Proper cold holding temperatures — Inspector Note: Observed yogurt in reach in cooler reading above 41F. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: yogurt discarded.