THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE (corrected on site) Observation: The prep cooler below the warmers and the Mocha Milk is not equipped with an integral temperature measuring device.
Correction: Equipment used for hot and cold holding shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device.Thermometers were provided during the inspection.
EQUIPMENT AND UTENSILS - GOOD REPAIR Observation: The Coke(soda dispenser) on the left in the lobby has a leak in the lines.
Correction: Repair equipment to good condition. According to the manager a work order is in place and the repair has been scheduled.
LIGHT BULBS - PROTECTIVE SHIELDING Observation: Light located in the walk in cooler above the door are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.According to the manager there is a work order to fix the bulb shield.
08/04/2015
Routine
Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site) Observation: Raw shell eggs stored above pre-cooked egg patties in cooler under sandwich prep line. Potential for cross-contamination.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Operator re-arranged items and placed raw eggs on bottom shelf under pre-cooked eggs.
Critical: TOXIC SUBSTANCES - CONDITIONS OF USE - USED (corrected on site) Observation: Esteem Sanitizer on dishmachine is not being used according to manufacturer’s use directions. Detected 0 ppm chlorine residual. Gallon jug of sanitizer was empty.
Correction: Change procedures and provide training to employees on proper use of toxic chemical following manufacturer's directions for use. Ensure employees are checking the concentraiton of sanitizer at least once per day. A new jug was placed on unit, but clorine residual remained at 0 ppm. Unable to prime the sanitizer. Recommend that operator call for service. Do not use the dishmachine until the proper level of chlorine is maintained. Use the four compartment sink for all washing of equipment and untensils until dishmachine is repaired.
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