MCDONALD'S #14680

Sliced cheeses subjected to time as a public health control observed labeled with stickers that denoted discard at time at 2:07PM. However, cheeses were still in use by 4:09PM. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours (or less), and written procedures shall be readily available for review. [COS] Cheeses were voluntarily discarded by the manager.

15+ flies observed in the kitchen area, some of which were crawling on piles of bagged trash maintained in a large, rolling container near the back door. 5+ flies observed in the dining area. Reviewed recent pest control service report conducted by Ecolab, which stated that the facility was treated for "large fly activity" and that traps were 25% full. *Note: See K42m.

In the right-side basket warmer unit (oriented when entering the kitchen area), fried chicken measured 119F in one hot-hold basket, and fried chicken measured 130F in another hot-hold basket. Per the manager, items had been in hot holding for less than 35 minutes. *Note: Manager states that the chicken is subject to temperature control. Manager and specialist calibrated thermometers with an ice bath. French fries measured between 118F and 127F while maintained in hot holding to the left of the fryers. Per staff, items had been fried less than 1 hour prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Fried chicken was voluntarily discarded by the manager. Fries to be served or else discarded by 7:00PM.

Accumulation of soda syrup on the floor under the soda syrup dispensers. Flies observed concentrated in the area. [CA] Walls and/or floors in food preparation area shall be kept clean to prevent the attraction of vermin.

Large, rolling container full of bagged trash observed in the back of the facility, near the back door. *Note: Flies observed crawling on the bags of trash. [CA] Refuse containers shall be collected or cleaned frequently enough to minimize the development of objectionable odors or conditions that attract or harbor insects or rodents. Ensure that bagged waste is taken out frequently to prevent the attraction of pests.

Handwash sink near the ice machine partially obstructed with a large bucket balanced directly on top of the wash basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Employee observed moving and handling trash bin by the grill and did not wash their hands. [CA] Employees shall properly wash their hands using warm water, soap, and single-use paper towels when required. [COS] Employee was stopped before contaminating food or food contact surfaces and asked to wash their hands.

Cook line employee observed consuming from personal beverage with gloves still donned on. Employee set down beverage at the break area and then went back to station to begin food preparation. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] This Division intervened before employee began food preparation and instructed employee to wash hands.

Raw beef burger patties maintained at the drawer refrigerator measured between 45F to 48F. At time of investigation, refrigerator was turned off. Manager stated that at the end of the day, all left over patties, opened or sealed are discarded. Raw burger patties were brought out from the walk-in refrigerator at approximately 10:00 AM. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Refrigerator was turned on to immediately cool beef patties. Observed temperature on thermostat decrease from 55F to 43F.