McDonald's

Inspector's notes

Observed designated hand sinks at the warewashing area and service window with visible dried food debris on the basin at time of inspection. Discussed hand sink requirements with PIC. Ensure all dumping occurs in approved sinks. 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 will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 0 ppm chlorine in sanitizer bucket located in back of house. Notified person in charge and had employee remake bucket of sanitizer to 50-100 ppm at the time of inspection. Chlorine sanitizer levels must be between 50- 100 ppm. Discussed the importance of proper sanitizer levels with the PIC. Corrective Action: Corrected at time of inspection. 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

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

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. -- A bulk bag of whole milk in the refrigerated section of the McCafe machine was at 51°F (temperature verified by the person in charge using the establishment's thermometer.) The milk was discarded (see embargo). -- Observed that the door was not properly closed on the refrigerated section due to a milk transfer tube blocking full closure. Discussed importance of making sure that no tubes were blocking the door and that the door was completely closed. **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. Correct By: Corrected At Time Of Inspection

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. -- Breakfast burritos, prepared at 9:56am day of inspection , per label, were cooling in 4 separate containers stacked 2 high with the bottom containers tightly closed. Burritos in the bottom container were at 56°F. The lids on the bottom containers were rotated to allow for air circulation in the bottom containers. Burritos were at 46°F 30 minutes later. **When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food. ** 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. Correct By: Corrected At Time Of Inspection

Core-4-502.13 (B), C: Single-Service and Single-Use Articles-Use Limitations; Milk Dispensing Tubes -- The dispensing tube on the coffee creamer dispenser were over an inch long and not cut at an angle; the tube was retaining cream in the unrefrigerated section of the tube. Discussed proper cutting of the tube with the person in charge (PIC). The PIC had the tube re-cut at the proper length and angle. Correct By: Corrected At Time Of Inspection

An affixed station or kiosk with instant hand sanitizer or sanitized hand wipes must be provided. -- No sanitizer or wipes available; the wipe dispenser was empty. -- The dispenser was refilled at the time of inspection. :