MCDONALDS #25372 health score and inspection history

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // RI coolers and freezer throughout the establishment are soiled with debris and residue. 4-602.12 Clean interiors and door seals of microwaves at least every 24 hours. // Microwaves under the prep tables are soiled with residue.

and 5-204.11(A) Provide an adequate number of handwashing sinks conveniently located for use in food preparation, food dispensing and ware washing areas. // Handwashing sink next to flat top grill does not have hot water.

4-501.11(A) Maintain equipment in good repair (general). // Two RI coolers and RI freezer next to flat top grill are not functional. 4-501.11(B) Maintain components such as equipment doors, gaskets, etc., in good condition. // RI cooler gaskets across from hot holding are soiled and torn.

Keep dumpster doors and lids closed. 5-501.115 Clean the refuse storage area as often as necessary to maintain cleanliness. 5-501.115 Remove unnecessary items from the refuse storage area.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises. // Gnats are present throughout the establishment and are concentrated around dry storage area.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. // Exteriors of equipment, floors, and walls are heavily soiled with debris and residue throughout the establishment.

(A)(2) Maintain TCS food at 41 F or below. // Lettuce (56-57F), tomatoes (51-52F), and cheese (58-60F) are stored in RI cooler next to flat top grill out of temperature. Ambient thermometer in the RI cooler is reading approximately 55F. -COS, PIC stated that they had prepped the food items about an hour ago and moved them back into WI cooler.

JCDH 2.2 Provide food safety training for all food handlers as required. // No food handlers were provided.

(A)(2) Maintain TCS food at 41 F or below. // Raw burger patties stored in lowboy cooler at 57F. COS PIC moved the tray to the overhead freezer beside fryers.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Food residue and grime inside reach in units throughout.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.). // Outside delivery entrance of walk in unit not sealing due to damaged kick plate.