McDonald's #39878

Sausage burritos in cold holding drawer at start of grill line with an internal temperature of 47-51*F. Person in charge unable to determine cause or length of time food was out of temperature. All cold temperature-controlled foods should be held at 41*F or below. Person in charge voluntarily discarded. PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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. Predefined Comment: All TCS foods improperly cold held were discarded by PIC at time of inspection. Predefined Comment: 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.

Burger patties in holding unit with an internal temperature of 109-114*F with no timer set. Food on prep line (shredded cheddar, sliced cheese, shredded lettuce, and sliced tomatoes) with an internal temperature ranging 50-60*F with missing stickers or incorrect time stamps for discard at over 5 hours past inspection time. Person in charge voluntarily discarded. It was determined sticker machine had a different time zone, creating improper sticker times. Manager adjusted time zone and placed proper stickers on foods. Person in charge to monitor and train employees as food are placed in warmer for times and proper discard. PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5) - Priority: Time as a Public Health Control; Temperature, Discarded. 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/4125/Food-SafetyOperator-Resources. Predefined Comment: All TCS foods being held under time as a control were properly time stamped at time of inspection.

Mechanical warewashing machine unable to properly dispense chlorine for proper sanitation. Quaternary dispenser at 3-comparment sink unable to properly dispense solution. For proper sanitation chlorine should be dispensed at 50-100ppm and quaternary solution at 150-400ppm. Person in charge to place work order, an out of order sign on mechanical warewashing unit and manually prepare solution at 3-comparment sink. Re-inspection to occur by 5/12/2026. 4-204.117 - Priority Foundation: Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers. 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/4574/AMC-Toolbox---Food-Contact-Surfaces.

3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. 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.