McDonald's

Inspector's notes

Observed soap dispenser at the hand wash sink next to the ice machine to not dispense any soap. Observed the soap was full but not dispensing. Discussed with person in charge handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the small refrigerator next to the fryer to be at an internal ambient temperature of 53*F measured with a min/max thermometer. Observed TCS items with internal temperature of 49*F to 51*F measured with a probing thermometer. Per PIC the items were in the unit from the previous evening. Discussed with PIC Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Embargoed liquid egg, raw shelled egg, butter, Canadian bacon and PIC discarded at time of inspection. Discussed with PIC to utilize other adequate refrigeration until this unit has been fixed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bucket of wiping clothes with chlorine sanitizer register at 0ppm. Discussed with PIC chlorine sanitizer shall be at 50ppm to 100ppm. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an accumulation of an organic substance and debris on the plastic surfaces inside and around the dispensing nozzle in the orange and lemon juice dispenser. According to person in charge (PIC), the nozzles are cleaned once per week. Discussed increasing the frequency of removing and washing the nozzles to remove debris that has accumulated inside the nozzle. PIC will remove the nozzle attachments to wash, rinse, and sanitize after inspection. Equipment, such as non-TCS beverage nozzles (fountain, juice, tea, coffee) should be washed/rinsed/sanitized every 24 hours or often enough to prevent accumulations. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed liquid eggs, butter, and Canadian bacon cold holding in the 2-door refrigerator at the end of the cook-line, with an internal temperature of 49-52F, probe thermometer, verified by person in charge (PIC). According to PIC, the TCS foods were placed into the refrigerator 3 hours prior to inspection. The refrigerator had an ambient air temperature of 49F during the inspection and will not be used to store TCS foods until repaired to maintain 41F. PIC placed the TCS foods into the walk-in cooler to rapidly cool to 41F or less. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 2 covered and stacked trays of burritos, rolled 2 hours prior to inspection, cooling in the refrigerated drawers on the cook-line. PIC placed the burritos in the walk-in cooler. Suggested storing a small number of burritos on the line during breakfast, after being rolled. Discussed an adequate cooling process, method, times and temperatures. TCS foods that start the cooling process at 70F or less, have 4 hours to reach 41F or less. To ensure proper cooling, the burritos should be placed in a single layer, spaced evenly, left uncovered in the reach-in cooler until the internal temperature has cooled to 41F or less. Corrective Action: Corrected at time of inspection.

Repeat Violation Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment - >>>Observed refrigerators at far end of cookline before the dry storage area need new gaskets and doors repaired. The gaskets are peeling off and the doors are not properly closing. Please repair to ensure the temperature of the refrigerator can easily maintain food product temperatures at 41 deg F or below during your highest volume. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd

An affixed station or kiosk with instant hand sanitizer or sanitized hand wipes must be provided. The hand wipe dispenser was empty in the play area at the time of the inspection. PIC stated that more will be ordered. Correct by next routine inspection. :

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Breakfast burritos cooling for about 2.5 hours in stacked and covered containers in the walk in cooler with internal temperature of 48-56 deg F. Containers were separated and uncovered. Breakfast burritos were cooled to 41 deg F after adjusting storage. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment - Refrigerators at far end of cookline before the dry storage area need new gaskets and doors repaired. The gaskets are peeling off and the doors are not properly closing. Please repair to insure the temperature of the refrigerator can easily maintain food product temperatures at 41 deg F or below during your highest volume. :