McDonald's

Inspector's notes

-- No paper towels available for hand drying for hand sink near 3-compartment sink area. 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 hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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. Addl Notes: -- No soap available for hand washing at hand sink near 3-compartment sink area and hand sink near burger grill/food assembly station. 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

In reach-in refrigerator, Canadian ham and uncooked bacon strips observed with internal temperature ranging between 47°F-49°F using probing thermometer. The ambient temperature of reach-in refrigerator measured at 48.2°F. An employee stated the items were used for food preparation and placed in the unit approximately 30 minutes prior to the inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

The ambient temperature or reach-in refrigerator holding uncooked bacon and Canadian ham measured at 48.2°F using min/max thermometer. See violation above. All TCS foods were removed from the unit at the time of inspection. The PIC stated they will place out of order signage on equipment so that employees discontinue use of refrigerator until unit can be repaired. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- In dry storage area, observed poly gloves used for food preparation stored directly under chemicals (detergents, sanitizers, and cleaners). No visible contamination observed. Reviewed approved chemical storage with the person in charge: chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

-- In clean dish storage area, observed multiple food trays that were put away significantly wet. Reviewed MCESD requirements with the person in charge: All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. The dishes were separated to air dry at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Folded egg and bacon with internal temperatures of 48-50*F found in upright reach-in near office. Burritos were also in the cooler but had an internal temperature of 41*F still. The ambient temperature of the cooler was 48*F. PIC stated the folded egg and bacon were placed in the cooler around 7 AM this morning and the burritos around 8 AM. PIC moved the food items to alternate coolers for cooling and continued cold holding. The upright cooler will not be used for cold holding TCS food items until it is able to provide an ambient temperature of 41*F or below. Please ensure cold held TCS food items are maintained at 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Scrambled egg and chicken patties found in hot holding trays with internal temperatures of 126*F-131*F; temperatures verified by inspector's and PIC's calibrated probe thermometers. PIC stated both items were in the hot holding trays for less than 30 minutes and chose to discard both items. Other items in the unit were above 135*F. PIC believes the trays may have been left slightly ajar which caused the temperature drop. Please ensure hot held TCS food items are maintained at 135*F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Caramel and mocha mixes (both contain cream and skim milk) found in frappe cooler with internal temperature of 47-48*F. PIC stated the cooler was last checked and known to be good last night. PIC discarded both mixes. The cooler will not be used to cold hold TCS food items until it is repaired/replaced and able to maintain an ambient temperature of 41*F or below. Please ensure cold held TCS food items are maintained at 41*F or below. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding. - Frappe cooler found with internal temperature of 45-50*F. Upon approaching the machine, a warning display was observed on the main screen of the unit saying the unit was at 45*F for the last hour. Inspector's min/max thermometer recorded a minimum temperature of 46*F in the cooler, while the cooler's ambient temperature display read 47*F, and the PIC's probe thermometer read 50*F. Thermometers were calibrated during inspection and found to be accurate. Mocha frappe mix in the machine was placed in the cooler at 4:00 AM this morning and was discarded. Other mixes in the cooler were either non-TCS or had been placed in the cooler within the hour and were still at 41*F or below and were moved to another cooler for continued cold holding. The cooler will not be used to cold hold TCS food items until it is repaired/replaced. TCS menu items will not be served until the cooler is repaired/replaced and able to maintain an ambient temperature of 41*F or below. Please ensure cold held TCS food items are maintained at 41*F or below. Correct By: Corrected At Time Of Inspection