- All food handler drinks require a lid and a straw
- DO not store any items inside hand sink - bucket inside rear hand sink
- Follow consume by dates *egg white labeled use by 2/11/16
- Supply each hand sink with paper towels
- Place thermometers in all coolers holding TCS foods * front line reach in
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02/16/2016 | 86 |
- Wash hands using the proper handwashing procedures and follow the requirements for how to handle ready to eat foods as it pertains to preventing contamination by employees and preventing contamination from hands.
- The hot water heater must have a large enough capacity to provide hot water during all hours of operation. * hot water is not available on demand must allow water to run at rear 3 compartment sink for over 5 min to draw water at front hand sinks (both sinks) at 100 degrees F. Must either post signs that instruct food handlers that must wait until water is 100 degrees to wash hands - which no food handling may take place- OR remedy the hot water supply
- Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.* move sanitizing solution buckets from in front of rear sink
- Discontinue using broken/chipped wares
- Post current permit- posted permit expired 5/2014. REMOVE outdated inspection reports
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06/15/2015 | 83 |
- Observed food handler change gloves without washing hands prior. If using gloves as a barrier to handle ready to eat foods must wash hands each time gloves are changed.
- The hot water heater must have a large enough capacity to provide hot water during all hours of operation.At time of inspection there was no hot water present in the establishment- each hand sink tempted at 84 and 93 degrees. 3 comparment sink was at 90 degrees. Manager on duty was not aware there was a requirement for hot water. After allowing water to run over 5 min hot water finally dispensed out of the hand sinks. Hot water is required to be at 100 degrees or over at all times while food operations are on going.
- at least 1 CFM must be duty with credentials at all times
- discontinue using broken utencils for serving food--salt shaker is cracked and missing pieces on the dispensing side
- Clean in use equipment- inside ice machine in rear of establishment has mold on the chute makes direct contact with food
- Post most recent scored inspection report and current permit. Current permit was buried under other paper work
- Hand sinks in rest rooms have automatic hand washing faucets that do not run long enough and have no hot water. Post a sign up that all food handlers must wash hands in establishment hand sink prior to doning gloves to handle foods
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10/31/2014 | 80 |
- Use hand wash sink for hand washing only. Spoon in sink
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02/28/2014 | 96 |
- Employee washing utensils in hand sink.
- use effective pest control for gnats
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11/21/2013 | 93 |
| No violation noted during this evaluation. | 09/24/2012 | 100 |
- 229.164 (o) (9) (A) (ii) 4 hours....using time as a public health control exceeded their stated time for discarding the food items...
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11/02/2011 | 96 |
- 229.163 (h) (6) wash as needed. Observed an employee fail to wash hands between touch clothes and handling ready to eat food and between washing utensils and handling ready to eat food with bare hands. Employees must wash hands whenever they change tasks or contaminate their hands.
- 229.171 (c) (3) (B) (iii) Verification. There was no written documentation available that indicated that American cheese used at this McDonald's can be held for 12 hours outside temperature control. Until written documentation can be provided proving that the American cheese can be safely left out of temperature control for 12 hours the longest the cheese may be left out of temperature control is 4 hours.
- 229.165 (k) (14) (C) quat solution. The quaternary ammonium compound solution that is dispensed at the 3 compartment ware washing sink is too concentrated. Ensure that the device at the 3 compartment ware washing sink that dispenses quaternary ammonium sanitizer is at a concentration of 200 ppm.
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05/25/2011 | 89 |
- 229.163 (h) (7) raw to RTE. Observed an employee handle a raw sausage patty and then handle a cooked, ready to eat biscuit without first washing hands. Employees must wash hands between handling raw and ready to eat food.
- 229.163 (f) (1) 20 seconds. Observed an employee fail to wash hands for at least 20 seconds. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.164 (o) (9) (A) (i) Time Only. Establishment uses time only rather than time in conjunction with temperature as a public health control to hold some ready to eat food items. These items were not labeled with an appropriate discard time and the establishment did not have a written HACCP that detailed the procedure for using time only as a public health control. Establishment must provide a written HACCP plan for using time only as a public health control when holding potentially hazardous food items, and food items must be appropriately labeled. A potentially hazardous food item can be held for a maximum four hours after it is removed from temperature control.
- The hand washing sinks in the restrooms that employees use do not have access to hot water that is at least 100 degrees F. Repairs and or modifications must be made to these sinks within 10 days so that these sinks have access to hot water that is at least 100 degrees F.
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11/04/2010 | 89 |
- One of the hand washing sinks in the kitchen had a large container in the basin. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- The ice chutes in the soda fountain were not clean to sight and touch. Clean these surfaces immediately. All food contact surfaces must be washed every 4 hours or as needed.
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05/04/2010 | 94 |
| No violation noted during this evaluation. | 08/10/2009 | 93 |
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