McDonald's

Inspector's notes

Observed an accumulation of an organic substance and debris on the plastic surface inside the dispensing nozzles in the orange and lemon juice dispenser. According to person in charge (PIC), the nozzles are removed once per week to be sanitized. Discussed increasing the frequency of removing and cleaning the nozzles to remove debris that has accumulated inside the nozzle. PIC will remove the nozzles to wash, rinse, and sanitize after inspection. Non-TCS food contact surfaces such as soda nozzles, tea dispensers, and juice nozzles shall be cleaned and sanitized every 24 hours or at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several deep, covered, plastic containers of cooling shredded lettuce, cut tomatoes, and burritos, stacked in the 2-door reach-in refrigerator in the prep area. The cooling TCS foods observed with internal temperatures of 46-53F and cooling start times of 2.5 hours to 45 minutes prior to inspection. PIC placed the TCS foods into the walk-in cooler to rapidly cool to 41F. Discussed proper cooling methods and containers. Deep, covered, plastic pans are not effective containers for heat transfer and air circulation. Shallow, metal and loosely covered containers facilitate heat transfer. Reach-ins and prep coolers are designed to maintain food temperatures and may not cool rapidly. TCS foods starting at ambient temperature have 4 hours to cool to 41F or less and should be placed into the walk-in cooler for rapid cooling. Corrective Action: Corrected at time of inspection.