HACCP Hand sinks shall be used for handwashing only.
Potential FBI was also discussed during the inspection. The manager on duty was not aware of any employees who were ill or any complaints received. All foods had proper internal temperatures. Further recheck is not needed.
Quat sanitizing concentration: 200 ppm.
Frozen foods are frozen.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. bottom surface of rear Traulsen freezer, 2. exterior surfaces of ice machine, 3. exterior surfaces of Mclatta machine, 4. exterior surfaces of McCafe machine.
Routinely 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.
- Storage/handling of clean equipment, utensils
Coffee pots found stored on the floor near dish drying rack next to three compartment sink.
Cleaned and sanitized utensils and equipment shall be stored at least six inches above the floor.
- Critical: Hand washing sinks installed, located, accessible
Serving trays found stored in hand sink next to three compartment sink.
Remove trays. Corrected
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
Paper towels not provided at the following hand sinks: 1. hand sink next to three compartment sink, 2. hand sink near office.
Provide paper towels at every 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
Flooring underneath rear fryers are soiled with debris.
Routinely clean floors.
Floors and floor coverings of all food preparation, food storage, and utensil-washing areas, and the floors of all walk-in refrigerating units, dressing rooms, locker rooms, toilet rooms and vestibules shall be maintained clean.
- Critical: Toxic items properly stored
Spray bottle of stainless steel cleaner found on shelf next to microwaves above single-service items.
Store toxic item in designated chemical storage area. Corrected
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7/15/2015 | Routine | 86 |
See attached inspection report. MJ
No violation noted during this evaluation. | 5/28/2015 | Complaint Investigation | |
HACCP Ensure that all wet wiping cloths are stored in an approved sanitizer when not in use.
RFS 14-0597 was discussed during the inspection. Complainant reported mold under metal plate on the fountain drink machine. During the inspection, no mold was discovered on the fountain drink machine. I instructed the manager to routinely clean all non-food contact surface to ensure the minimize the growth of mold and dirt. MJ.
Quat sanitizer concentration: 200 ppm.
Frozen foods are frozen.
- Wiping cloths clean, used properly, stored
Wet wiping cloth found near ice cream shake machine.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Creamer dispensing machine is soiled.
Wash, rinse, and sanitize all food contact surfaces.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled: 1. exterior surface of McCafe machine, bottom surface of rear Trauslen reach-in freezer.
Routinely 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.
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Numerous waste receptacles located in the kitchen are overflowing with trash and debris.
Routinely dispose of garbage and trash.
Garbage and rubbish shall be disposed daily or at a frequency which does not create nuisance.
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1/19/2015 | Routine | 94 |
HACCP Reviewed handwashing practices
Quat sanitizing bucket concentration: 200 ppm.
Frozen foods are frozen.
- Non-food contact surfaces clean
The following non-food contact surfaces are soiled with food debris and splash: 1. side or ice machine next to tea machine, 2. whipped cream caddy in 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: Hand washing sinks installed, located, accessible
Objects found in the following hand sinks: 1. hand sink next to fryers, 2. hand sink next to three compartment sink.
Remove objects from hand sink. Wash, rinse, and sanitize hand sink. Corrected
- Floors properly constructed, clean, drained
Floor under McCafe machine is soiled with splash and food debris.
Thoroughly wash and clean floor.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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10/15/2014 | Routine | 94 |
Site visit conducted due to RFS 14-0179 reported to Health Dept on 5/1/14. Complainant reported that her drink was not made corrected and when asked to correct her order, the whipped cream was wiped off of her cup. She feels a new drink should have been given to her, Upon inspection, there was visible proof of reusing of single-service cups. Complainant was instructed that issue is not a public health concern but rather a customer service issue. MS
No violation noted during this evaluation. | 5/2/2014 | Complaint Investigation | |
HACCP Reviewed wet wiping cloths HACCP bullet. Wet wiping cloths shall be stored in an approved sanitizing solution when not in use.
Quat three compartment sink concentration: 200 ppm.
Frozen foods are frozen.
- Wiping cloths clean, used properly, stored
Wet wiping cloths found in numerous location throughout establishment.
Store wet wiping cloths in an approved sanitizing solution when not in use.
Moist cloths or sponges used for wiping food spills on kitchenware and food-contact surfaces shall be stored in a sanitizing solution between uses.
- Food contact surfaces of equipment and utensils clean
Interior racks and bottom surfaces of reach-in fry freezer is are soiled with food debris.
Wash, rinse, and sanitize racks and interior of freezer.
The food-contact surfaces of all cooking equipment and food storage units shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
They following non-food contact surfaces are soiled: 1. syrup dispensing tray of McCafe machine, 2. flavor dispensing tray of Frappe machine.
Routinely 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.
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4/30/2014 | Routine | 96 |
Possible food borne illness from consuming bone-in chicken wings on 9/18/2013.
Complaint came through drive around 8pm and became ill the next morning.
While at the site discussed with the manager about handling of the wings and food in general. Discussed hand washing before using gloves and discussed glove use. Discussed with the managers about taking temperature of the wings. Standards for McDonalds inspection is to cook chicken to 165 degrees F. There is however a discrepancy because the Might Wings manual says cook the wings to a internal temperature of 145 degrees F.
The temperature of the wings just cooked were at a range between 165 degrees F and 190 degree F. One larger drumette was at a temperature of 136 degrees F. This one was discarded. Wings temperatures were taken in the hot holding unit which were at a temperature range between 155 degrees F and 179 degrees F.
Managers stated that know one had called in sick. If someone is sick at work they should be sent him immediately.
No violation noted during this evaluation. | 9/19/2013 | Complaint Investigation | |
HACCP: Discussed sanitize concretion with buckets that get used more then others.
Sanitizer used is Chlorine for buckets and Quats for Dish washing.
All frozen food was frozen.
- Food contact surfaces of equipment and utensils clean
The following food contact areas are soiled: Bottom of McCafe cooler at drive thru, bottom of salad/yogurt cooler and the soda nozzles at the self service soda fountain.
Corrected employees were directed by the manager to clean the above mention areas.
Clean and sanitize routinely all food contact areas.
Kitchenware and food-contact surfaces of equipment shall be washed, rinsed, and sanitized after each use and following any interruption of operations during which time contamination may have occurred.
- Non-food contact surfaces clean
The grey plastic sauce bins located at various locations upfront are soiled.
Clean and maintain 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.
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9/17/2013 | Routine | 97 |
HACCP: Discussed hand washing and also discussed how breakfast borritos are made and where they are kept.
Sanitizer used is Chlorine for the wiping buckets and Quats for the 3-comp sink.
All frozen food was frozen.
- Wiping cloths clean, used properly, stored
During the walk through wiping clothes were noticed to be laying on counter tops and not being stored in the sanitizer solution.
Correct by an employee placing the cloths into the sanitizer buckets
Keep sanitize wiping cloths in the sanitizer buckets between uses.
- Critical: Hand washing sinks installed, located, accessible
The hand wash sink was blocked with trays and other items located in the dish room area.
Correct by an employee moving the items to make the hand sink accessible.
Keep hand sinks accessible at all times.
Lavatories shall be accessible to employees at all times.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
The hand sink on the wall by the office was out of paper towels.
Corrected by an employee replacing the paper towels.
Keep a supply of paper towels at all the hand sinks at all times.
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3/19/2013 | Routine | 93 |
Complaint was an individual believe they became ill after consuming mcdouble, french fries and a coke.
A investigation was conducted on this date. Hand washing and glove use policy was reviewed with the managers and supervisors.
An employee was observed wiping their nose on their forearm and then adjusting the glove near where this occurred. This action contaminates the gloves thus contaminating food being worked with. The manager was made aware and the employee was spoken about proper hand washing after touching their face, hair, arm, etc.
Also discussed with management about working with raw product then touching items on the prep lines
No violation noted during this evaluation. | 11/30/2012 | Complaint Investigation | |
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