Mcdonalds

Inspector's notes

Observed inside main walk in unit with 1x3 stack of full containers of breakfast burritos. Notified Person In Charge (PIC). Per sticker burritos were prepared at 10:30am today. Time is after 1pm. Internal temperatures of burritos was 48*F-50*F. Notified PIC. PIC had prep employee move all containers to walk in to cool to below 41*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed closed boxes of raw shell eggs stored on the rack above ready-to-eat (RTE) foods such as containers of cut lettuce, pickles, and wrapped burritos in the walk-in cooler. PIC moved the raw shell eggs to the bottom of the rack, below the RTE foods. Discussed proper food storage to prevent cross-contamination. Food storage is based on cooking temperatures. Ready to eat foods should be above and separated from other foods that require cooking such as raw proteins. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dairy-based vanilla shake mix, mocha frappe mix, bottled milk/chocolate milk, sliced tomatoes, cut lettuce, raw beef patties, rolled burritos, burrito mix, etc. cold holding in the walk-in cooler with internal temperatures of 47-48F. According to PIC, the delivery was received the evening prior to the inspection (41F or less receiving temp) and the last temperature of food taken was taken the evening prior. PIC discarded all food that was not received the evening prior and opened the walk-in freezer door to rapidly cool to 41F or less, see embargo form for discarded foods and violation #33. Discussed the importance of maintaining cold food at 41F or less to limit pathogen growth and avoid causing foodborne illness. Except during preparation, cooking, cooling, or when time is used as a control all TCS food must be maintained at 41°F or less. Corrective Action: Corrected at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two spray bottles of a disinfectant hanging from a wire rack with various packaged food items on the rack, near the drive through window and boxes of gloves stored below chemicals on the rack across from the walk-in cooler. Person in charge moved both bottles of chemicals to the proper chemical storage rack and moved the food gloves above the chemicals. Discussed storing chemicals in a place away from food, equipment, utensils etc. to avoid contamination of food and food contact surfaces. Toxic substances shall be stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the walk-in cooler with an ambient air temperature of 45.2F, min/max thermometer, verified by PIC. The TCS food in the unit had an internal temperature of 47-48F, see violation #22. PIC opened the attached freezer door to ensure that 41F or less is maintained while awaiting repair. Discussed not using the walk-in to hold TCS foods if it is not maintaining 41F or less. Equipment for cooling and cold holding TCS food must be sufficient in number and capacity to provide proper food temperatures (41F or below). Re-inspection 24 hours. Corrective Action: Correct prior to re-inspection.