Mcdonalds #29307

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

REPAIR THE LEAK AT THE DRAIN LINE UNDER THE EXPOSED HAND WASHING SINK IN THE FRONT PREP AREA.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

OBSERVED THE SALAD COOLER UNDER THE PREP LINE WITH AN AIR TEMPERATURE OF 55.6F. THE COOLER WAS NOT BEING USED AT THIS TIME TO STORE ANY TCS FOODS. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY 7-38-005. NO CITATION I...

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

2-201.11 OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.

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

OBSERVED SLIGHT CALCIUM BUILD UP INSIDE ICE MACHINE. INSTRUCTED MANAGER TO CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.

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

OBSERVED FOOD DEBRIS/LITTER ON FLOOR AT STORAGE ROOM UNDER SHELF RACKS. INSTRUCTED MANAGER TO CLEAN FLOOR AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

NOTED SALAD SERVICE COOLER AT IMPROPER TEMPERATURE OF 57.8F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CRITICAL VIOLATION #7-38-005(A)

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

NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE SALAD SERVICE COOLER TO BE IMPROPER:-SOUTH WEST BLEND 56F, YOGURT 55.5F, BF SAUCE 55.1F, SALAD (CUT VEGETABLES)55F, TOMATOES 55.1F. MANAGER IMMEDIATELY AND VOLUNTARI...

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

NOTED A SLIGHT DISCOLORATION INSIDE THE UPPER COMPARTMENT OF ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

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

NOTED FOOD SPLASHED ON CEILING AT THE REAR FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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

NOTED NO HOT RUNNING WATER AT THE PRODUCE ONE COMPARTMENT SINK. INSTRUCTED TO INSTALL HOT RUNNING WATER AT THE SINK. ALL SINKS MUST HAVE HOT AND COLD RUNNING WATER AT ALL TIMES.NOTED LEAKING PIPE AT THE U-JOINT OF REAR HAND WASH SINK. INSTRUCTED TO R...

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

NOTED SOME DIRTY WASH CLOTHS ON PREP TABLES AT THE REAR PREP AREA NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.

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

OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE MILK UPRIGHT REFRIGERATOR AT FRONT PREP AREA. MUST REPAINT OR REPLACE.

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

DETAIL CLEAN INTERIOR OF DEEPFRYERS AT FRONT PREP AREA. MUST CLEAN GREASE AND DIRT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

DETAIL CLEAN INTERIOR OF DEEPFRYERS AT FRONT PREP AREA. MUST CLEAN GREASE AND DIRT.

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

OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE MILK UPRIGHT REFRIGERATOR AT FRONT PREP AREA. MUST REPAINT OR REPLACE.

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

DETAIL CLEAN INTERIOR OF DEEPFRYERS AT FRONT PREP AREA. MUST CLEAN GREASE AND DIRT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED ICE SCOOPS STORED INSIDE ICE BIN AT THE FRONT PREP AREA. MUST PROPERLY STORE IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.

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

MUST CLEAN THE FLOOR DRAIN AROUND THE COKE SYRUP TANK. CLEAN FLOORS IN THE DISH WASH AREA AND KEEP DRY AS POSSIBLE.

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

MUST PROVIDE LID TO CUP DISPENSING UNITS FRONT SERVICE AREAS,

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

MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT THROUGHOUT PREMISES

LINEN: CLEAN AND SOILED PROPERLY STORED

MUST STORE DIRTY DISH TOWELS IN SANITIZING SOLUTION, DURING USE, IN AREA BY THREE COMPARTMENT SINK,

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

MUST CLEAN AND BETTER ORGANIZE AREA BY THREE COMPARTMENT SINK, REMOVE ALL CLUTTER.

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

MUST PROVIDE LID TO CUP DISPENSING UNITS FRONT SERVICE AREAS,

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

MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT THROUGHOUT PREMISES

LINEN: CLEAN AND SOILED PROPERLY STORED

MUST STORE DIRTY DISH TOWELS IN SANITIZING SOLUTION, DURING USE, IN AREA BY THREE COMPARTMENT SINK,

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

MUST CLEAN AND BETTER ORGANIZE AREA BY THREE COMPARTMENT SINK, REMOVE ALL CLUTTER,

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

MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT THROUGHOUT PREMISES

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETERS CONSPICUOUSLY INSIDE COOLERS AND FREEZERS

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

MUST STORE DISH TOWELS PROPERLY, RESTRICT STORING ON TOP OF EQUIPMENT

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC

All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.OBSERVED WATER LEAKING FROM CEILING IN VARIOUS AREAS INTO KITCHEN FOOD PREP AREAS,...

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.OBSERV...

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.DETAIL CLEAN INTERIOR/EXTERIOR OF COOLERS,INTERIOR BASINS OF HANDSINKS,REMOVE ICE BUILD- UP ON TANK NEAR REAR EXIT DOOR...

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.INSTRUCTED MANAGER THAT ADDITIONAL CLEANING IS REQUIRED FLOORS BEHIND-UNDER-AROUND HEAVY EQUIPMENTS ESPECIALLY AT CORNERS IN KITCHEN FOOD PRE...

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.INSTRUCTED MANAGER TO REPLACE WATER STAINED CEILING TILES IN CUSTOMERS DINING AREAS.

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

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT BULBS OVER THE 3 COMP SINK AREAS NOT SHIELDED.

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.INSTRUCTED MANAGER THAT ADDITIONAL CLEANING IS REQUIRED FLOORS BEHIND-UNDER-AROUND HEAVY EQUIPMENTS ESPECIALLY AT CORNERS IN KITCHEN FOOD PRE...

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.INSTRUCTED MANAGER TO REPLACE WATER STAINED CEILING TILES IN CUSTOMERS DINING AREAS.

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.INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE WALK-IN ...

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

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.INSTRUCTED TO CLEAN, MAINTAIN AND REORGANIZE INSIDE M...

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. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE WALK-IN...

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

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO CLEAN, MAINTAIN AND REORGANIZE INSIDE ...