HACCP: Sanitizer Solution Handout.
Cl- sanitizer is used in the buckets. Quats is used in the three compartment sink.
Frozen foods were stored frozen.
Note: RFS received regarding "hair found in McDouble." Observed all employees wearing hair restraints (hats and/or long hair pulled back into pony tail) during inspection. Recommend complaint be closed. SS.
- In-use food dispensing utensils properly stored.
Ice scoop handle at large ice machine was stored with the handle touching the ice. Store handle extended out of ice.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Critical: Sanitizing concentration
Sanitizer buckets found to be reading 0ppm chlorine. Corrected by remaking all buckets to 100ppm chlorine. Remake buckets as often as necessary to maintain a concentration of sanitizer appropriate for proper sanitization of food contact surfaces.
- Wiping cloths clean, used properly, stored
Wet wiping cloths were observed in the following locations in between uses: on top of stack of trays at front counter, on counter near fries hot holding, on counter near fryers. Wet wiping cloths should be stored in sanitizer solution in between uses.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels provided at hand washing sink closest to fryers upon arrival for inspection. Provide paper towels.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Multiple trash cans without lids were observed overflowing throughout establishment including trash cans next to each sink and large trash receptacles stored near back door. Empty trash cans at regular intervals to decrease attraction of pests.
Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled.
Garbage and rubbish shall be disposed at a frequency which does not create nuisance.
- Floors properly constructed, clean, drained
Floors soiled throughout establishment including flooring beneath shelves in walk in cooler, floors near trash storage at back door, floors beneath dry storage shelves, floors beneath fryers and other equipment. Clean floors routinely.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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9/29/2015 | Routine | 89 |
HACCP: Handwashing
Cl- sanitizer is used in the buckets. Quats is used in the three compartment sink.
Frozen foods were stored frozen.
- Critical: Foods properly cooled
Multiple foods on the make line were being held past the date of discard, including diced onions (exp. 6/8/2015), shredded cheese (exp. 6/8/2015), and sliced cucumbers (exp. 6/8/2015). Sliced tomatoes were 46 degrees F on the cold portion of the upper make line. Ensure all foods are discarded by the date that is listed on the product. Corrected: past date items discarded. Out of temperature tomatoes discarded.
Foods that are appropriately marked with a date or day that exceed a temperature and time combination shall be discarded.
- Wiping cloths clean, used properly, stored
Multiple wet wiping cloths observed stored on counters in between uses. Store all wet wiping cloths in sanitizer in between uses.
- Food contact surfaces of equipment and utensils clean
Interior of soda nozzles at the fountain machine in lobby are soiled. Clean and sanitize soda nozzles to remove build up.
- Critical: Hand washing sinks installed, located, accessible
Hand sink next to fry station had drinks and ice dumped into it. Hand washing sinks are for hand washing ONLY. Correct by cleaning and sanitizing hand washing sink.
Lavatories shall be accessible to employees at all times.
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6/9/2015 | Routine | 88 |
This inspection is the recheck after the fire which occurred earlier today (January 20, 2015). Upon arrival, cleaning and sanitizing was still taking place. The permeable cardboard box single-service items and individual non-potentially hazardous food items, which were stored in the room where the fire started, had not completely been discarded. The ice machines have been emptied, cleaned and sanitized. The fryers had the oil filtered/recycled through the fryer units. All food items that were prepared and/or opened at the cook line were discarded.
The items in the back room, which needed to be thrown away have now been discarded. The fryers now have new oil.
Continue to clean and sanitize as needed. Close all outer openings once food service is again underway. This establishment has now been approved to reopen.
No violation noted during this evaluation. | 1/20/2015 | Fire | |
Follow the provided haccp bulletin for a guide to what needs to be discarded. Keep an inventory of all items discarded.
Discard any food that was out and would of been exposed to smoke.
Shut off, empty and wash & sanitize the ice machines. Clean all surfaces that were exposed to smoke. This includes counter tops, shelving, exterior of equipment and refrigeration. Discard fryer grease and clean fryer.
Clean and sanitize any cooking surfaces and equipment.
After the establishment has been approved by the fire department and all clean up is completed. Please call for a re-open inspection.
Establishment is closed until approved to re-open.
No violation noted during this evaluation. | 1/20/2015 | Fire | |
HACCP Reviewed proper handwashing procedures and pest control
Quat three compartment sink concentration: 200 ppm.
Frozen foods are frozen.
- Wiping cloths clean, used properly, stored
Wet wiping cloth stored in hand sink next to fry.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. counter top around sweet tea station, 2. syrup and whipped cream caddies of McCafe machines, 3. test strip caddy.
Thoroughly wash and clean all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Critical: Hand washing sinks installed, located, accessible
Wet towel stored in hand sink next to fryers.
Remove towel from hand sink. Wash, rinse, and sanitize hand sink. Corrected
- Floors properly constructed, clean, drained
Flooring under McCafe machine is soiled.
Wash and clean flooring.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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10/15/2014 | Routine | 93 |
HACCP Discussed and reviewed storage of toxic items.
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- In-use food dispensing utensils properly stored.
Handle of ice scoop in drive-thru window ice bin is buried in ice.
Store ice scoop with handle extended up and out of ice to protect ice from possible contamination.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil's handle extended out of the ice.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. Syrup caddy of Frappe machine, 2. Syrup caddy of McCafe machine.
Wash and clean all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Critical: Toxic items labeled and used properly
Beverage cleaner tablets stored on counter top next to coffee pots.
Store toxic items used for cleaning in a separate designated chemical storage area away from food and food equipment
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4/15/2014 | Routine | 93 |
HACCP: Labeling. Discussed time as a control for prep line toppings. Ensure all potentially hazardous foods held under time as a control, rather than temperature, have labels indicating the date and time that items must be discarded.
Frozen foods were frozen.
Manager gave access to Food Safety Temp Logs kept as a record of proper hot holding temperatures. Records indicate items have been held at 135 degrees F or above, as required by code.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
1. Tomatoes on prep line held past time labeled for discard. Also, tomatoes were at 63 degrees F. 2. Swiss and American cheese on prep line with no label stating time and date for discard. Both cheeses were at 57 degrees F. 3. Burrito mix in container in "egg" fridge with no label indicating date and time of preparation.
Corrected by discarding tomatoes and cheeses that were past time control and/or unmarked for time control. Replaced with tomatoes and cheese at initial temperature of 41 degrees F or below.
Foods shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Foods shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control.
- Food contact surfaces of equipment and utensils clean
1. Juice station cup holders and area below spouts soiled. 2. Smoothie station soiled. 3. Rotating drink station at Drive-thru cup holders soiled. Clean all food contact surfaces as often as necessary to maintain clean.
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
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10/7/2013 | Routine | 93 |
HACCP DISCUSSION: TAMPERING OF CHEESE IN ROOM TEMPERATURE FOR 12 HOURS PER A WRITTEN POLICY BY MC DONALD PRODUCED BY MANAGER
- Critical: Sanitizing concentration
No sanitizer detected in buckets of sanitizer. Ensure the use of sanitizer in wiping surfaces. A new bucket of chlorine sanitizer was made and tested.
- Non-food contact surfaces clean
Storage for cup holder by the drive thru window is excessively soiled.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
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3/25/2013 | Routine | 95 |
HACCP DISCUSSION: HAND WASHING TIME USED AS CONTROL FOR RTE PHF ON PREP LINE.
- In-use food dispensing utensils properly stored.
Scoop handle touching ice in the ice machine.
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensil~s handle extended out of the ice.
- Critical: Hands washed, good hygienic practices (observed).
Observed an employee left the prep line and came back without washing hands and changing gloves.
Hands shall be washed thoroughly before using utensils, including: deli tissues, spatulas, tongs or single-use gloves.Single-use gloves shall be discarded when damaged or soiled or when interruptions occur in operations.
Corrected by education and making employee wash hands and change gloves.
- Critical: Sanitizing concentration
No sanitizer detected in a bucket of water with towels.
Ensure chlorine sanitizer between 100 to 200ppm always with the use of test strip.
Corrected by education and making a solution up to 200ppm
- Wiping cloths clean, used properly, stored
Several wet towels on tables.
Moist cloths or sponges used for cleaning non-food-contact surfaces of equipment such as counters, dining table tops and shelves shall be stored in the sanitizing solution between uses.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Outside dumpsters left opened.
Waste containers stored outside the establishment such as dumpsters, compactor and compactor systems shall be kept covered when not in actual use.
- Floors properly constructed, clean, drained
Wet floor in the walk-in cooler by the container for ice tea.
Floor of walk-in freezer soiled with food debris.
Clean and maintain clean and dry floor.
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7/26/2012 | Routine | 86 |
FACILITY APPROVED TO OPERATE ACCORDING TO CHAPTER 10 OF PEORIA FOOD CODE.
No violation noted during this evaluation. | 6/28/2012 | Final | |
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