MCDONALD'S

Personal cleanliness — Inspector Note: Observed employee wearing artificial fingernails. Advised employee to wear gloves in good repair at all times when working with exposed food. 511-6-1.03(5)(f) - Fingernails (Pf) (f) 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

Personal cleanliness — Inspector Note: Observed employees without hair restraints. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed water splashing from the mop sink on the clean dishes stored on a rack next to the mop sink. 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 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: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule.

Plumbing installed; proper backflow devices — Inspector Note: Observed the mop sink faucet leaking. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed the ambient air temperature was very warm in the dining area. PIC advised that a new HVAC system is being installed by 5/10/26. Please send a copy of the work order to [REDACTED EMAIL]. 511-6-1.07(3)(g) - Mechanical Ventilation, sufficient capacity to prevent buildup of heat, steam, smoke, fumes & odors (C) (g) Mechanical Ventilation. If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided.

Insects, rodents, and animals not present — Inspector Note: Observed the presence of live ants (2) and a live roach in the drink station area located in the lobby. PIC will contact pest control to have the area treated by 5/10/26. PIC will also ensure the drink station cabinet, countertop, and floors are cleaned by 5/10/26. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. 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 sliced cheese and coffee creamer in the drive thru and front counter area did not meet temperature requirements of 41 degrees or below. Sliced cheese was observed in the reach in cooler located in the kitchen area (see temperature above). PIC corrected on site by discarding the creamer and sliced cheese. 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

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed dishes stacked together and wet nesting on the dry dishes shelf. Dishes must be properly washed and then placed individually to air dry before stacking them.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed the bulk ice container stored in front of the ice machine not inverted to protect from contamination.

Nonfood-contact surfaces clean — Inspector Note: Observed an accumulation of build up and a white mold like substance on the interior surface of the juice machine. Observed old food accumulation in the reach in freezer. Make sure to clean the surfaces throughout the day to avoid buildup.

Hot and cold water available; adequate pressure — Inspector Note: Observed the preparation sink with only cold water (66F). The sink must be equipped with both hot and cold water.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the floor tile cracked by the walk in freezer door. The tile must be replaced or properly sealed with cement to make it smooth, easily cleanable, and nonabsorbent. Also, the walk in freezer floor was filled with a thick accumulation of food and build up. Observed food accumulation and grease build up on the floors underneath the fryers. Also, a cardboard box on the floor that was soiled with grease build up.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed the three vents in front of the walk in cooler and the air curtain by the front drive thru window with a thick accumulation of dust build up.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels at the handwashing sink on the hot line. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed a metal pan used to store the bulk ice bucket on with a brown and black debris on the surface. Observed the holding tray for the skimmer filled with a thick accumulation. Observed clean dishes on the clean dishes shelf with old food accumulation on them. All food contact surfaces should be clean to the sight and touch. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the dishwasher not dispensing properly. Dish machine was primed, and it still did not show a sanitizer concentration. PIC placed an "out of order" sign on the dish washer. Please call your chemical company to service the machine and discontinue use of it until it is dispensing at 50-100 PPM chlorine. Please send a copy of the completed service report to [REDACTED EMAIL] by 11/13/25. Observed the chemical sanitizer in the 3-compartment sink at 0 PPM quaternary ammonium solution. PIC remade the solution to 200 PPM quaternary ammonium (COS). 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. 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 instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) 2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P 4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P 5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P and 6. If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that: (i) complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), P (ii) complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, P (iii) displays the EPA device manufacturing facility registration number on the device, Pf and (iv) is operated and maintained in accordance with manufacturer’s instructions. Pf. 7. On-site chemical sanitizer generating equipment with active ingredients, such as copper, must be registered as pesticides. The active ingredient may be part of the equipment or separately added.