Mcdonalds
PASSThursday, April 29, 2021 at 7:11 PM
Violations Cited
590.004/4-703.11-P
Hot Water and Chemical-Methods (P)
At time of inspection employees were filling the rinse bay with sanitizer and utensils and equipment were being rinsed with spray faucet before being put out to dry / PIC drained and cleaned out all bays and was able to properly set up the wash rinse and sanitize. Educate all employees on how to properly set up and use a 3 bay sink
Why This Matters
CROSS-CONTAMINATION: Skipping steps leaves bacteria and food residue on 'clean' dishes. Studies show improper warewashing spreads bacteria to 73% of dishes. Major cause of Norovirus outbreaks affecting hundreds.
Code Requirements
Follow 5-step process: 1) Scrape/pre-rinse, 2) Wash in 110°F water with detergent, 3) Rinse in clean water, 4) Sanitize for 30 seconds minimum, 5) Air dry (no towel drying). Post procedure at sink. Train all staff.
590.006/6-301.12-PF
Hand Drying Provision (Pf)
PIC refilled paper towels during inspection. All other hand sinks in the vacinity are properly stocked and all with hot water.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.004/4-501.11-C
Good Repair and Proper Adjustment-Equipment (C)
Microwave out of service for what appears to be a burn hole on the interior corner / 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 equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Condensor fan covers in the walk ins with visible dust build up / Clean to remove Walls in dry storage and surrounding the back area with visible soils paint chipping / Clean and repaint Floors in the dry storage area especially along the base of the walls with visible debris and soils / Clean to remove.
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.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Sanitizer bay leaking under bay / Repair
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.005/5-501.115-C
Maintaining Refuse Areas and Enclosures (C)
Outdoor dumpster area with cardboard and other small debris / Clean area and maintain the grounds.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.005/5-501.116-C
Cleaning Receptacles (C)
Black receptacle at the back door in dry storage used for broken down cardboard visibly soiled on the interior / Clean to remove and maintain. Discussed keeping 2 clean covered rodent proof receptacles in the back for bags of trash to be stored before transferring to dumpster.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.006/6-501.113-C
Storing Maintenance Tools (C)
Brooms stored on floor throughout / Elevate brooms and mops at least 6" when not in use.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.