MCDONALDS #3468 health score and inspection history

Remove the dumped/spilled waste grease from the outside premises.// Spilled grease and grease residue observed in the dumpster area.

5-202.12(C) Provide a flow of water for at least 15 seconds at a self-closing, slow-closing, or metered faucet without need to reactivate// All hand washing sinks located in the food prep area flows for 8 seconds without needing to be reactivated.

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.//Clean all non food contact surfaces throughout the facility with special attention to Bottoms of RI units and siding of cooking equipment.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)//Clean interior of the ice machine.

5-202.12(C) Provide a flow of water for at least 15 seconds at a self-closing, slow-closing, or metered faucet without need to reactivate.// Handwashing sinks observed only running for 5-10 seconds before needing to be reactivated.

Remove the dumped/spilled waste grease from the exterior of the fryers used to fry meat products.

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.//Clean all non food contact surfaces throughout the facility with special attention to fryers used to fry meat products.

6-501.111(C) Provide effective insect and rodent control to eliminate their presence on the premises.// Flies and Gnats observed throughout the facility.

JCDH 2.2 Provide food safety training for all food handlers as required.// All Food safety training cards were expired during the regular inspection.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Repair/Replace missing ceiling tiles throughout the facility. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors throughout the facility with special attention to areas with standing water and in the WI Freezer.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)//Clean interior of the ice machine.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)//Clean nozzles located on the Frappe Machine and the McCafe machine.

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks.//Hot water at the handwashing sink located near the fry station 88F.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Clean floors throughout the facility with special attention to areas around cooking equipment and in WI Freezer.

(A)(2) Maintain TCS food at 41 F or below.// Raw Eggs 57F, Folded Eggs 56F-57F, Carton Eggs 55F, and Sliced Ham 57F.//COS//PIC voluntarily discarded. RI Cooler drawer one was 58F and Drawer 2 was 71F.