McDonald's
PASSThursday, April 7, 2011 at 2:23 PM
Violations Cited
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Employees are unable to properly wash their hands because both handwashing sinks are not working. Ensure employees are properly washing their hands. (pass) 3/31/2011 The front handsink has no soap and employees are using hand sanitizer in place of soap. Employees are not properly washing their hands. Provide a in-service training about handwashing.
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.
M-2-103.11
PIC Performing Duties
Managers are not performing duties of food safety as at the last inspection both handsinks were broken and employees were not washing their hands and at the reinspection the sinks are not properly stocked. Retrain all the staff about the importance of handwashing and make sure the sinks are always accessible and stocked so employees can properly wash their hands.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
15-4-202.16
Non-Food Contact Surfaces
Refrigerator and freezer gaskets are broken. Repair gaskets.
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.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
There is no soap at the front handsink. Employees are using hand sanitizer in place of soap. Provide soap at each handsink 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.