Mcdonalds
FAILWednesday, April 14, 2010 at 4:13 PM
Violations Cited
03-3-501.16
Hot Holding
Fish fillet tested at a range between 128F and 143F at various areas of fillet and various fillets tested.All other products tested were over 140F hotholding.Provide proper holding at a minimum of 140F throughout product.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Maintain all hot TCS foods at 135°F or above; Cannot use hot holding equipment to reheat
31-5-204/05.11
Location Accessible
Staff observed during Inspection using a handsink to dump liquid(?).A utility sink was literally 1 foot away.Provide proper practices.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
41-7-201/04.11
Separation/Sanitizer Criteria
Hazardous chemicals(paints etc) stored over clean equipment(pots/pans).Chemical spray bottle not labled(PIC instructed to rectify-OK).
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
Employee food stored in walk-in refridge over customer food(?).Properly store employee food brought from home seperately.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
13-2-304/402.11
Clean Cloths Hair Restraint
"Blue shirt"-supervisor preparing food at line without a hair restraint.Remember that even management that becomes a foodhandler at times when they need to help out need approved hair restraints
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
15-4-202.16
Non-Food Contact Surfaces
No spacing between multiple handsinks and other equipment.To protect against contamination of clean sanitized equipment provide splash gaurds or adequate spacing.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.