|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed hand sink upon entrance to kitchen temporarily unusable due to portable air conditioner unit drainage being ran into basin. Hand sink blocked off with a sign stating “do not use”.
CDI- Other hand sinks are available and work order for broken central air conditioning has been made. (-0) |
|
16
|
0
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure
Observed food splatter in cook line microwave. Increase cleaning frequency. EHS also discussed proper thawing methods with PIC when discussion revealed microwaves are at times used to thaw frozen breakfast burritos. No improper thawing observed in inspection.
CDI- Microwave cleaned. |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed sliced lettuce, shredded cheese, and bottled dressings on TPHC with label incorrectly stating the prep time (when removed from temp control) as the required disposal time. PIC explained that new staff member is still being trained and was experiencing difficulty with the date mark label system.
CDI- All prep dates verified with GM and prep employee. Items relabeled, correctly, for TPHC. *Disposal should be 4 hours after removal from temp control (if food exceeds 70F), or up to 6 hours if food does not exceed 70F.
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P
Observed bottled ranch, chipotle sauce, mayo, and other TCS dressings at make line labeled for TPHC twice; first label states yesterdays required disposal time, second sticker states today. Assistant manager stated the dressings are cooled in the WIC and put out again with new stickers the next day, which is a TPHC violation. EHS explained that all foods labeled for time must be disposed after 4-6 hours outside temp control. Foods cannot be returned to WIC and placed on TPHC or in cold holding for later use.
CDI- TCS dressings and sauces voluntarily disposed. (-1.5)
County version of TPHC procedure may be found at: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english
EHS observed McDonalds corporate TPHC procedures onsite. A review with staff is needed to ensure staff understand and execute compliant TPHC. |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed a few fruit flies in the middle corridor near 3 comp sink. EHS verified pest control abatement by eco-lab is weekly. No contamination to food or equipment observed. (-1) |