Mcdonalds
PASSMonday, April 26, 2010 at 1:52 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.4-21-2010:Breakfast ham tested at 115-121F.ALL hot foods need to maintain a temperature of 140F.
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
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.4-21-2010:Same issue.
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 restraints4-21-2010:Food handler at egg flattop grill (Blue shirt) not wearing approved hair restraint.
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.4-21-2010:One splash gaurd installed.No spacing provided on other sink until splash gaurd installed??
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.