MCDONALD'S

Personal cleanliness — Inspector Note: Observed the person in charge without an effective hair restraint. All loose hair must be properly restrained to prevent contamination of food items. Observed PIC put her head in the ice machine without a hair restraint. 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 dishes stored on the storage shelf with water nesting on them. The dishes will need to be properly air dried before storing on the shelf. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Nonfood-contact surfaces clean — Inspector Note: Observed severe syrup and rust build up beneath the drink station in the lobby area. The cabinet must be cleaned by 08/01/26.

Plumbing installed; proper backflow devices — Inspector Note: Observed toilet and urinals in the restrooms not flushing properly. Manager advised that it was due to sewage back up from the surrounding hotels. Manager instructed that the location will be closed in the future if sewage/wastewater is observed backing up into the facility.

Sewage and waste water properly disposed — Inspector Note: Observed waste water flowing from beneath toilets in the women's restroom when the toilets are flushed. Also waste water not properly drained from the urinals in the men's restroom and toilets in the women's restroom (2Nd stall)

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed toilet paper and debris in the men's and women's restrooms on the floor.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the dishwasher at 20-30 ppm (Chlorine solution). Advised PIC to use the 3 compartment sink to properly wash, rinse, and sanitize the dishes until the dishwasher is repaired. Dishes can be washed in the dishwasher but must be sanitized in the 3 compartment sink. Also observed the ice machines interior surface (Chute) with a black mold like accumulation. Advised PIC to break down the ice machine and properly clean it to avoid contamination of food items. Observed clean dishes (utensils and pans) stored with old food build up. Make sure to properly clean dishes before placing with clean dishes. 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. 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. Pf.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed a door broken on the reach in cooler in the kitchen. PIC stated that a maintenance order has been put in the system. The reach in cooler must be repaired by 1/15/26. Please send a copy of the completed work order to [REDACTED EMAIL]. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed two oil skimmers in bad repair with holes and wire hanging from the skimmers. 511-6-1.05(2)(c) - Multiuse Food-Contact Surfaces (Pf) (c) Multiuse Food-Contact Surfaces. 1. Multiuse food-contact surfaces shall be: (i) Smooth; Pf (ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf (iii) Free of sharp internal angles, corners, and crevices; Pf (iv) Finished to have smooth welds and joints; Pf and (v) Except as specified in paragraph 2 of this subsection, accessible for cleaning and inspection by one of the following methods: (I) Without being disassembled, Pf (II) By disassembling without the use of tools, Pf or (III) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. Pf 2. The requirement in paragraph 1(v) of this subsection does not apply to cooking oil storage tanks, Distribution lines for cooking oils, or beverage syrup lines or tubes.

Nonfood-contact surfaces clean — Inspector Note: Observed a long piece of hair on the exterior surface of the seasoning container. Observed build up on the bottom floor of the reach in freezer and underneath the exterior surface of the smoothie machine. Observed the skimmer holders connected to the fryers with an thick accumulation of grease build up. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed clean dishes stored with old food build up. Make sure to properly clean dishes before placing with clean dishes.