McDonald's Restaurant

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dishwasher not reaching final rinse of 180F. P) (l) Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures. 1. Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf (i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or (ii) For all other machines, 180ºF (82ºC). C/A: COS: PIC set up three compartment sink- Wash, Rinse, Sanitize and manually washed utensils. PIC contacted Ecolab.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods are held above 41F like tomatoes at 55F and cut lettuce at 60F. PIC discarded the food and was advised to keep TCS foods below 41F. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P