RFS # 15-0191 A complaint was receive of a potential food borne illness. The suspected meal was a McChicken sandwich with fries.
A routine inspection was conducted on this date and no personal hygiene issues were noted. It was discussed that no employees have been ill within the last month. The McChicken temped at 168 degrees F. A McChicken sandwich consists of a regular bun, mayonnaise, shredded lettuce and then the McChicken patty.
No issues with these items were documented during this investigation. Glove procedures were reviewed. Please continue to wash hands as needed and frequently and maintain proper food temperatures.
No further investigation. Case closed.
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The interior surface of the freezer located on the wall to the left of the fryers has a large amount of ice built-up. 2) The racks in the Traulsen Cooler #1 are worn on the ends. Maintain all food-contact surfaces smooth, easily cleanable and in good repair. Defrost the freezer and replace/resurface the racks.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The shelves in the dry storage are worn and the paint is worn off. 2) The gasket on the left door of the freezer on the wall located to the left of the fryer is torn. 3) The gasket on the walk-in cooler is torn. Maintain all non-food contact surfaces smooth, easily cleanable, non-absorbent and in good repair. Resurface the shelves and replace the gaskets.
- Plumbing installed and maintained
The faucet on the hand sink located near the three-compartment sink is loose. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. The faucet has been tightened and is now secure.
- Critical: Toxic items properly stored
A spray bottle labeled "degreaser" was found behind the microwave which is to the left of the grill. Properly store any toxic items. It was determined this spray bottle contains water only. Properly label all bottles so they are used properly.
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6/12/2015 | Complaint Investigation | |
HACCP = glove procedures
- Food contact surfaces designed, constructed, maintained, installed, located.
1) The interior surface of the freezer located on the wall to the left of the fryers has a large amount of ice built-up. 2) The racks in the Traulsen Cooler #1 are worn on the ends. Maintain all food-contact surfaces smooth, easily cleanable and in good repair. Defrost the freezer and replace/resurface the racks.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) The shelves in the dry storage are worn and the paint is worn off. 2) The gasket on the left door of the freezer on the wall located to the left of the fryer is torn. 3) The gasket on the walk-in cooler is torn. Maintain all non-food contact surfaces smooth, easily cleanable, non-absorbent and in good repair. Resurface the shelves and replace the gaskets.
- Plumbing installed and maintained
The faucet on the hand sink located near the three-compartment sink is loose. Plumbing shall be sized, installed, and maintained in accordance with applicable provisions of the Illinois State Plumbing Code. The faucet has been tightened and is now secure.
- Critical: Toxic items properly stored
A spray bottle labeled "degreaser" was found behind the microwave which is to the left of the grill. Properly store any toxic items. It was determined this spray bottle contains water only. Properly label all bottles so they are used properly.
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6/12/2015 | Routine | 91 |
. | HACCP Discussed and provided education on Hand Washing
Chlorine sanitizer buckets 200 ppm
Quat Three compartment sink
Frozen foods frozen
NOTE: Possible FBI 15-0092 dated 3/23/2015 Complainant complained of possible food born illness due to eating at various establishments over a two day period. Food in question is McDouble. McDoubles are prepared by meat patty removed from freezer, grilled to proper temperature, stored up to 15 minutes in hot holding food trays above minimum temperature. Hot held food temped at over 140 degrees at establishment. McDouble wrapper is placed on the counter, bun is toasted and placed on wrapper, meat patties removed from hot held drawer with tongs and placed on bun, condiments added, finished burger is wrapped.
Manager stated that no employees have been ill within the past week and proper hand washing procedures are practiced every 30 minutes.
Recommend that complaint be closed. KR/MH
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on center top fish freezer and walk in cooler door.
All non food contact surfaces to be maintained in good repair.
Repair or replace gaskets.
- Wiping cloths clean, used properly, stored
Observed wiping clothes out of the sanitizer on the counters under the freezer and then next to the ice tea maker.
Corrected all wiping clothes were moved to the sanitizer buckets.
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.
- Food contact surfaces of equipment and utensils clean
Soiled creamer dispenser and below at drive thru pick up.
All food contact surfaces to be cleaned and sanitized on a routine basis.
Corrected by cleaning and sanitizing.
- Critical: Hand washing sinks installed, located, accessible
Hand washing sink next to office blocked.
Lavatories shall be accessible to employees at all times.
Employee moved bun racks away from sink allowing easy access. Corrected.
- Floors properly constructed, clean, drained
Floors soiled front area behind grills, back storage area under the racks, and walk in cooler floor.
All floors to be maintained clean.
Correct by cleaning.
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3/23/2015 | Routine | 91 |
HACCP - Discussed and provided written information on proper cooling.
Sanitizer - buckets - chlorine
- 3 bay sink - quats
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Liquid eggs in mechanical refrigeration unit at 68 degrees F, sliced tomatoes in cold hold unit on prep line at 54 degrees F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Worker discarded product. Worker turned on cold holding (prep line) unit. Corrected.
- In-use food dispensing utensils properly stored.
Scoop stored in ice bin at front counter with handle in 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. Remove, clean and sanitize ice scoop.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of mechanical refrigeration unit next to fry freezer.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Repair or replace gaskets.
- Food contact surfaces of equipment and utensils clean
Condiment bins at drive thru window soiled with debris. Interior bottom surface of fry freezer soiled. Clean and sanitize food contact surfaces.
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10/30/2014 | Routine | 91 |
HACCP: Discussed and provided written information on temperature control of potentiall hazardous foods and proper food storage.
Sanitizer - chlorine
Note: Burrito mix was at proper temperature in holding area, management was instructed to keep product on ice, as this is not a refrigerated holding unit. If not held at the proper temperature, it will result in a temperature violation.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Raw eggs sitting on food preparation counter with an internal temperature of 55 degrees F.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code. Worker discarded eggs. Corrected.
- Critical: Potential for cross-contamination
storage practices
- In-use food dispensing utensils properly stored.
Scoop stored in cooked onions with handle in product.
Between uses during service, dispensing and incidental utensils shall be stored: in the food with handle extended out of the food, in running potable water dipper wells or clean and dry. Remove, clean and sanitize dispensing utensil.
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Torn gaskets on doors of food prep cooler and fryer freezer above prep station in fryer area.
Multi-use equipment and utensils shall be made and repaired with safe, non-toxic materials, including finishing materials that is corrosion resistant, non-absorbent, smooth, easily cleanable, and durable under conditions of normal use. Repair or replace gaskets.
- Wiping cloths clean, used properly, stored
Wet wiping cloth left on counter in dish area.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
Store wet wiping cloth in bucket of sanitize
- Critical: Hand washing sinks installed, located, accessible
Handsink blocked by bread racks.
Lavatories shall be accessible to employees at all times. Move obstruction to make hand sinks accessible to emplayees for handwashing. Worker removed bread racks. Corrected.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No paper towels at back handsink near office.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory. Provide papertowels for proper hand drying. Worker provided papertowels. Corrected.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Trash containers in food preparation area overfilled.
Garbage and refuse containers used in food preparation and utensil washing areas shall be kept covered after they are filled. Empty or cover trash cans.
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5/20/2014 | Routine | 80 |
HACCP: Discussed pest control.
Sanitizer used is Chlorine
All frozen food was frozen.
This inspection was done in connection with a complaint received. The complaint was that a customer became ill immediately after consuming some unsweetened ice tea on Friday, August 30, 2013.
Discussed tea brewing and storage practices with manager. At time of inspection, tea containers were clean and maintained. Stored tea in walk-in cooler was in tightly closed lids and date marked. Recommended keeping lid on freshly brewed tea until ready to store or serve. No contamination detected during inspection.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Tomato were held past the 4 hour discard time. Also they were at 50 degrees F.
Corrected by an employee discarding the tomatoes.
When time is used as a public health control make sure to discard the product after the 4 hour time period.
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.
- Critical: Sanitizing concentration
The sanitizer buckets were tested and were at 50 ppm. They were also held past the 4 hours as set by McDonald's policy.
Corrected by an employee making new sanitizer buckets. They were tested and were at 200 ppm.
Equipment too large to be sanitized by immersion but in which steam cannot be confined shall be rinsed, sprayed, or swabbed with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution but not to exceed the maximum strength allowed for that sanitizer.
- Food contact surfaces of equipment and utensils clean
The soda nozzles on the self service drink dispenser are soiled.
Corrected by the employees cleaning the nozzles.
Equipment, utensils and food contact surfaces that are used for the preparation of potentially hazardous foods on a continuous or production-line basis, shall be washed, rinsed and sanitized at intervals throughout the day based on food temperature, type of food, and amount of food particle accumulation.
- Single service items properly stored, handled, dispensed
Chicken Nugget single use containers above the hot holding unit on the cook line were being stored with the food contact surfaces up.
Corrected by an employee arranging the containers so the food contact surfaces was facing down.
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Critical: Cross-connections, back-siphonage, back-flow prevented
The sprayer hose at the 3-compartment sink was hanging below the flood rim.
Corrected by the employee hanging the sprayer up above the flood rim.
Between uses keep the sprayer hung up to prevent possible backflow from water in the sink.
A hose shall not be attached to a faucet unless a backflow prevention device is installed.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
There were no paper towels at the hand sink next to the office.
Corrected by an employee supplying paper towels to that hand sink.
A supply of sanitary towels or a hand-drying device providing heated air shall be conveniently located near each lavatory.
- Floors properly constructed, clean, drained
The floor under the grill was soiled. It appeared to be grease from the grease trap.
Clean and maintain clean floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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9/3/2013 | Routine | 80 |
HACCP DISCUSSION: FOOD PROTECTION AND HAND WASHING.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Tomatoes and block of cheese held with time as control not labeled with time to discard.
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. Food discarded.
- Critical: Sanitizing concentration
No sanitizer detected in one of the bucket of water with towels.
The food-contact surfaces of all equipment and utensils shall be sanitized by at least 100 parts per million of available chlorine as a hypochlorite. Another solution was made.
- Single service items properly stored, handled, dispensed
Food contact surface of a single serving container was stored facing up in the back staorage
Single-service articles shall be handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Floors properly constructed, clean, drained
Wet floor in the walk-in cooler
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1/25/2013 | Routine | 89 |
HACCP DISCUSSION: SANITIZING
NOTE:
COMPLAINT #12-0253
INVESTIGATION:
SPOKE TO MANAGER ( TYMONICA FOSTER)ON SITE ABOUT FREQUENT CLEANING OF FACILTY AND DISPOSAL OF GARBAGES
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Two packages of block of cheese at temperatures of 50 degree F
Temperatures of all potentially hazardous foods (cheese) shall be at 41°F or below.
Cheeses were moved into a walk-in cooler
- Food protection during storage, prepartion, display, service, transportation
Boxes of food on the floor of walk-in cooler and freezer
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- In-use food dispensing utensils properly stored.
Handle of scoop laying in ice at the second drive-up window
Ice-dispensing utensils shall be stored on a clean surface or in the ice with the utensils handle extended out of the ice.
- Clean clothes, hair restrains
Observed employee with hair hanging down shoulders
Employees shall use effective hair restraints to prevent the contamination of food or food–contact surfaces.
- Thermometers, gauges, test kits provided
No chemical test strip can be provided.
A test kit or other device that accurately measures the parts per million concentration of the sanitizing solution shall be provided and used.
- Wiping cloths clean, used properly, stored
Several wet towels laying on tables throughout the facility
Store wet towel in sanitizing buckets at all times
- Food contact surfaces of equipment and utensils clean
Soiled interior of single door cooler adjacent to prep table
Soiled interior of microwave
Soiled area around frappe machine
The food-contact surfaces of all equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Single service items properly stored, handled, dispensed
Cartons of single service cups stored on the floor of storage area.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Filled and overflowing garbage container at the food prep area.
Garbage and rubbish shall be disposed daily or at a frequency which does not create nuisance.
- Floors properly constructed, clean, drained
Soiled floor under racks of walk-in freezer.
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6/13/2012 | Routine | 83 |
HACCP: DISCUSSED PREVENTION OF PESTS INFESTATION
- Food protection during storage, prepartion, display, service, transportation
Boxes of food left opened in walk-in freezer
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Box of food stored on the floor of walk-in freezer
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Critical: Hands washed, good hygienic practices (observed).
Observed employee handled sanitizing towel and used hand sanitizer before handling food with bare hands.
Hand sanitizer is not a substitute for hand washing. Wash hands properly with soap and warm water, and dry with paper towel.
Corrected by education
- Non-food contact surfaces designed, constructed, maintained, installed, located.
Chipping surface of wooden storage racks in the dry storage area.
Repair/re-surface to provide smooth and easily cleanble surface.
- Single service items properly stored, handled, dispensed
Single service container of nuggets stored with food contact surface exposed.
Single-service articles shall be stored, handled and dispensed in a manner which prevents contamination of surfaces which may come in contact with food or with the mouth of the user.
- Floors properly constructed, clean, drained
Soiled floors in walk-in cooler and freezer
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1/9/2012 | Routine | 90 |
HACCP: Discussed use of sanitizer.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Cheeses and cut tomatoes held with time control on the prep line not labeled.
If time only is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, the initial temperatures of the foods shall be 41¿F (5¿C) or less or 135¿F (57¿C) or greater.
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.
Cheeses and cut tomatoes discarded.
- Food protection during storage, prepartion, display, service, transportation
Boxes of food left uncovered in the walk-in freezer.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Food whether raw or prepared, shall be stored in a clean, covered container except during necessary periods of preparation or service
- Critical: Hands washed, good hygienic practices (observed).
Observed employee with nail polish touching food with bare hands on prep line.
A food service employee shall not wear fingernail polish or artificial fingernails when working with exposed food unless wearing intact single-use gloves.
Employee was made to wear pair of gloves.
- Critical: Sanitizing concentration
No sanitizer detected in four buckets with towels and water. Ensure 100 to 200ppm of chlorine in sanitizing buckets for cleaning surfaces.
Chlorine sanitizer made to 100ppm.
- Food contact surfaces of equipment and utensils clean
Soiled upper interior of microwave near the office.
The food-contact surfaces of grills, griddles, and similar cooking devices and the cavities and door seals of microwave ovens shall be cleaned at least once a day.
- Single service items properly stored, handled, dispensed
Single use food containers stored directly on floor near drive-thru window.
Single-service articles shall be stored at least six inches above the floor in closed cartons or containers.
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9/19/2011 | Routine | 81 |
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