Mcdonalds
PASSFriday, November 1, 2019 at 3:50 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Cooked eggs inside of the hot holding unit at 126F. Disontinue and ensure all TCS foods are being maintained at 135F and above.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Wall near the rear exit is heavily damaged. Address and make any necessary repairs. Work order has been placed for repairs to be made. Drainage lever middle bay of the 3 compartment sink is damaged and not operating properly. Address and make any necessary repairs. Door to the single door beverage cooler does not close properly. Address and make any necessary repairs. Floor tiles near the walk-in cooler damaged and loose allowing for pooling water. Address and make anhy necessary repairs. Grout levels low around the same area. Repair.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.