Premise Information Return to Inspections Name MCDONALDS #3573 Rules Governing Inspection Scores. Address 4301 N ROXBORO ROAD Restaurants:  Select Rules   Day Care and Adult Care:  Select Rules City/State/ZIP DURHAM NC 27704 Swimming Pool Rules:  Select Rules Premise Type 1 - Restaurant Mobile Food Units, Push carts, Tattoo Parlors:  Select Rules County Durham Residential Care and Local Confinement:  Select Rules Inspection Date 8/18/2022   Final Score @ Grade 99 A NC Department of Environmental Health:  Website General Comments REHS thermometer= 32F Establishment thermometer= 32F Establishment has repaired the dish machine and the dish machine is dispensing sanitizer at 100 ppm.

Violations   Critical Violations SHOWN in RED    NA=Not Applicable   NO=Not Observed   CDI=Corrected During Inspection   R=Repeat Violation   VR=Verification Required   Violation Item Demerits Violation Description NA NO CDI R VR Comments 33 0.50 Proper cooling methods used; adequate equipment for temperature control No No Yes No No 3-501.15 Cooling Methods (Pf)- Observed sausage burritos that were made today (8/18) that were tightly sealed in a large container and stacked very high in the cold holding drawer near the grill. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the FOOD. Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI:The PIC placed the sausage burritos in the walk in cooler, separated into smaller pans and loosely covered. 44 0.50 Utensils, equipment & linens: properly stored, dried & handled No No No No No 4-901.11 Equipment and Utensils, Air-Drying Required (C)- Observed dishes and containers stored as clean in the dish area that were stacked wet. After cleaning and SANITIZING, EQUIPMENT and UTENSILS: Shall be air-dried or used after adequate draining before contact with FOOD. Air dry equipment and utensils after cleaning and sanitizing.