Mcdonalds #10562, 14200 Beach Blvd, Jacksonville, FL - Restaurant inspection findings and violations

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Business Info

Name: MCDONALDS #10562
Type: Permanent Food Service
Address: 14200 Beach Blvd, Jacksonville, FL 32250
License #: 2609683
Total inspections: 3
Last inspection: 11/13/2014
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Inspection findings

Inspection Date

Type

Disposition
  • Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple employee food items stored above food for establishment in reach in cooler across from clean storage shelf, manager placed food on bottom of cooler. **Corrected On-Site**
  • Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee sweatshirt directly on top of clean condiment containers under prep table side of kitchen
  • Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet and watch while prepping sandwich across from cookline, manager had employee removed jewelry. **Corrected On-Site**
  • Basic - Old food stuck to clean dishware/utensils. Old food encrusted on red spoon, tongs hanging above prep sink, on container lid on clean storage shelf. Manager removed itms for cleaning **Corrected On-Site** **Repeat Violation**
  • Basic - Rubber/plastic/vinyl spatula cracked/chipped. One small white spatula and one large gray spatula cracked on storage shelf by ice machine/ prep sink **Repeat Violation**
  • Basic - Single-service items for customer self-service not properly protected to prevent contamination. Cups in dispenser by take out window missing covering, one tube **Repeat Violation**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liquid egg 44°, burrito mix 51°, shredded cheese 48°, milk 47°, lettuce cut 46-47°, 45-46° yogurt, egg patties 47° in walk in cooler, manager voluntarily discarded small containers of burrito mix and shredded cheese.
  • High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Eggs on hot holding cabinet missing time mark, manager voluntarily discarded. **Corrected On-Site**
  • High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw opened box of steaks over box of pre-cooked bacon in walk in freezer, manager corrected storage. **Corrected On-Site**
  • Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer reading 25°, inspector thermometer reading ambient 46°
  • Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Walk in cooler - 2 ambient thermometers for establishment reading 49°, corrective action, manager turned down temperature of unit.
 11/13/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head. Milk/ cream dispenser on coffee milk/ cream machine front of kitchen. **Warning**
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket next to ice machine on prep table. **Warning**
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Corrected On-Site** **Warning**
  • Basic - Old food stuck to clean dishware/utensils. Plastic bin On clean storage shelf side of kitchen has old food debris. **Corrected On-Site** **Warning**
  • Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored in front reach in cooler above salad dressings. **Corrected On-Site** **Warning**
  • Basic - Rubber/plastic/vinyl spatula cracked/chipped. By prep sink side of kitchen across from reach in freezers. **Corrected On-Site** **Warning**
  • Basic - Single-service articles not stored inverted or protected from contamination. Cups by take out window. **Corrected On-Site** **Warning**
  • Basic - Soiled reach-in cooler gaskets. Reach in freezer end of cook line across from office. **Warning**
  • High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. On non chemical sides. **Warning**
  • High Priority - Raw animal foods not properly separated from each other in holding unit. Opened bag of raw chicken sitting directly on top of Opened package of raw hamburger reach in freezer across from prep sink. **Corrected On-Site** **Warning**
  • High Priority - Shell eggs in use or stored with cracks or broken shells. 2 broken eggs sitting with and above intact whole shell eggs reach in cooler next to grill. **Warning**
  • Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. In customer self service area. **Warning**
  • Intermediate - Employee used handwash sink as a dump sink. Front hand sink has coffee bar debris inside. **Warning**
 5/28/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Soiled reach-in cooler gaskets. Reach in freezer. **Corrected On-Site**
  • High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine, more than 200 ppm. Bleaching test strip.--200 ppm. **Corrected On-Site**
  • Marked exit/path to marked exit blocked. For reporting purposes only. Rear door blocked by numerous trays. **Corrected On-Site**
 12/30/2013Food-Licensing InspectionInspection Completed - No Further Action

Questions about MCDONALDS #10562:

You say that your restaurant dining room is open to the public at 6:00 AM but almost every time that I go to your restaurant the doors are locked to the dining room and your workers inside including the manager just ignore us standing outside. If the managers can't open the dining room up at 6:00 AM either change your hours or fire your manger.
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