Mc Donald'S

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HANDWASHING SIGNAGE AT ANY OF THE HANDWASHING SINKS THROUGHOUT THE FACILITY AND NO HANDWASHING SIGNAGE IN THE MEN AND WOMEN PUBLIC WASHROOM AREAS. A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED ICE BUILDUP ON THE FLOOR/WALLS/CEILING OF THE WALK IN FREEZER. INSTRUCTED TO REMOVE EXCESS ICE, DETAIL CLEAN, AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED MINOR DRAINPIPE LEAK UNDERNEATH THE HAND WASHING SINK NEAR THE BEVERAGE STATION. INSTRUCTED TO REPAIR.

PROPER COLD HOLDING TEMPERATURES

NOTED TCS FOOD AT IMPROPER COLD HOLDING TEMPERATURE. SHAKE MIX IN ICE CREAM HOPPER AT IMPROPER COLD HOLDING TEMPERATURE OF 47.0F. INSTRUCTED TO HOLD COLD TCS FOOD ITEMS AT 41F OR BELOW. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED. SHAKE THE MIX DI...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

CAULKING WITH EXCESSIVE BLACK SUBSTANCE AT 3-COMPARTMENT SINK. INSTRUCTED TO REMOVE EXCESSIVE BLACK SUBSTANCE AND MAINTAIN CLEAN

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED THE FRONT BEVERAGE STATION NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE BLENDER CUPS. ALSO CLEAN INTERIOR OF SYRUP STORAGE UNDER TOP HOPPER ICE CREAM MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED THE FLOOR /FLOOR DRAIN UNDER THE BEVERAGE STATION, NEXT TO THE ICECREAM MACHINE NOT CLEAN, INSTRUCTED TO CLEAN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INTERIOR OF REACH IN COOLERS IN OF CLEANING. MUST CLEAN TO REMOVE ALL FOOD SPILLS. ALL DRINK DISPENSORS IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. CLEAN AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS IN NEED OF CLEANING THROUGHOUT IN CORNERS, UNDER EQUIPMENT AND FLOOR DRAINS. MUST CLEAN AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SSSCOOP MUST BE STORED IN A CLEAN SANITIZED CONTAINER, NOT IN THE ICE. CORRECT AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED CONSTRUCTION DUST ON FOOD/NON FOOD CONTACT SURFACES,INSTRUCTED TO CLEAN AND SANITIZE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED CONSTRUCTION DUST ON THE FLOORS,INSTRUCTED TO CLEAN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED COUPLE WALLS NEW NOT SEALED,INSTRUCTED TO SEAL.ALSO CONSTRUCTION CREW STILL WORKING ON CEILING SEVERAL TILES NOT SET IN PLACE,INSTRUCTED TO PROVIDE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED CONSTRUCTION MATERIAL THRU OUT THE PREMISES INSTRUCTED TO REMOVE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CLEAN INTERIOR BOTTOM OF 2-DOOR REFRIGERATOR IN PREP AREA, REPAIR/REPLACE RUBBER GASKET OF SAME. MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

CLEAN ALL DRINK DISPENSORS AND NOZZLES, CLEAN COOKING EQUIPMENT TO REMOVE FOOD SPLATTERS AND BUILD-UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN FLOORS ALONG WALLBASE AT CORNERS IN BASEMENT AND WHERE NECESSARY. MAINTAIN AT ALL TIMES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

CLEAN CEILINGS/WALLS OF FOOD SPLATTERS IN DRIVE THRU AREA. CLEAN AND MAINTAIN AT ALL TIMES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST SHEILD ALL LIGHTS IN BASEMENT ABOVE FOOD CONTAINERS. MUST CORRECT AND MAINTAIN AT ALL TIMES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST PROVIDE VENTILATION WOMENS WASHROOM. MUST CORRECT AND MAINTAIN AT ALL TIMES.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST REMOVE AND OR ORGANIZE ALL UNNECESSARY CLUTTER IN BASEMENT. CORRECT AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN ALL DRINK DISPENSOR NOZZLES, CLE...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS IN NEED 0F DETAIL CLEANING, GROUT LINES IN NEED OF REPLACING AND BROKEN TILES MUST BE REPAIRED.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. CEILING IN THE BASEMENT IN NEED OF REPAIR WHERE LEAKS. MUST REPAIR AND MAINTAIN AT ALL TIMES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be prov...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. THERMOMETER AT WALK-IN COOLER IN POOR REPAIR. MUST C...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less.FOUND EGGS SETTING OUT ON COUNTER 60.9F AND 59.9.MANAGER DISPOSED OF THE 18 EGGS.HAZARDOUS FOOD NOT PROTECTED.EGGS SHOULD BE 40F OR BELOW.CRITICAL CITATION GIVEN.7-38-005A HOOO056673 11...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.BACK D...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN FLOORS IN THE BASEMENT AND FIRST FLOOR THEY ARE GREASY.INSTD TO CHANGE MOP HEADS OFTEN.