McDonald's
FAILFriday, November 30, 2007 at 3:13 PM
Violations Cited
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Employees are unable to properly wash their hands because handsinks are not properly stocked.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
41-7-101.11
Toxic Items: Original Container
Three compartment Sink - Quals sanitizer setup at 300 ppm Quats. Provide proper saying Ur level.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
17-4-204.112/.115
Equipment Thermometers
Front refrigerator: No thermometer Provide
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
Handsink in the kitchen: automatic soap dispenser is not working. Repair and provide soap for employees to properly wash hands. Handsink in the front: No soap or paper towels. Provide. Men's bathroom: Water only runs for 7 seconds. Ensure water runs at least 15 seconds so employees can properly wash their hands.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
34-5-501.111/.115
Outside Storage Improperly Maintained
Trash area is soiled with debris. Clean to remove.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food storage procedures. Train all staff. Document corrective actions taken.