McDonald's

Inspector's notes

American cheese, shredded lettuce, and shredded cheese observed with internal temperature of 49-50*F while being cold held inside the reach-in cooler near ice machine. Per PIC, the products above were relocated from a prep cooler that wasn't working proper earlier today. The prep cooler had an ambient temperature of 46*F at time of inspection. PIC marked the unit out of order and instructed staff not to use it until it can hold an ambient temperature below 41*F. All products mentioned above were prepared 3.5 hours prior to inspection and PIC relocated all products to freezer to rapidly cool. All products were later observed with internal temperatures of 42-40*F and dropping after 30minutes in the freezer. Advised PIC to always vent cooling containers to help facilitate rapid cooling. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below.

Inspector's notes

Quat solution at the 3 compartment sink observed above 500ppm with dishes inside the solution. Chemical sanitizers may be toxic if not used in accordance to FDA food code requirement. Sanitizer was diluted to approved levels at time of inspection. Quat solution must be between 200-400ppm. Establishment had quat test strips available and easily accessible. PIC stated that they will submit a work order for the sanitizer dispenser. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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/4573/AMC-Toolbox---Handwashing. ----- Employees observed not washing hands after engaging in activities that may have contaminated hands and in between switching tasks. Employee using phone while working, put phone away and continued with taking fries out of the fryer and portioned orders. Same employee observed touching personal clothing (wiping hands off on sweater) and continued to work. Another employee observed taking food out to cars, came back inside and helped take fries out of the fryers and portioned fries for an order. Another instance was; an employee came from outside the building and began making frozen drinks and a Mcflurry right away. PIC was notified of all instances and staff members were coached on hand washing and examples of when to wash hands. Employees were observed properly washing hands at time of inspection. Per FDA Food Code 2017, food employees must wash their hands after any activity which may result in contamination of the hands this includes handling raw meats, touching bare human body parts (except arms), coughing or sneezing, using the toilet, switching tasks, and handling dirty equipment or utensils. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. 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/4573/AMC-Toolbox---Handwashing. ------ Observed there to be no hot water at the handwashing sink at front entrance, near registers. The hot water faucet was turned on and left running for more than 10 minutes and water remained cold. Also, It took a while (4-5minutes) for water to get hot at the hand washing sink near the office. All faucets were left running for a while before water got hot, including faucet at 3 compartment sink and men's rest room. Per employee, when the water does get hot, it get's too hot to where they can't effectively wash hands. There is hot water available in the establishment. A handwashing sink shall be equipped to provide water at a temperature of at least 100*F. PIC called maintenance right away and they arrived during the inspection. It was a mixing valve issue that was corrected at time of inspection. Correct By: Corrected At Time Of Inspection