Mcdonalds Restaurant Degrades its Sanitary Rating
2450 W New Haven Ave
Melbourne, FL 32904
Basic - Moderate Accumulation of debris inside warewashing machine.
Basic - No handwashing sign provided at a hand sink used by food employees. Dish area
Basic - Single-service articles not stored inverted or protected from contamination.salad containers **Corrected On-Site**
Basic - Stored food not covered in walk-in freezer.turnovers **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm
High Priority - Employee failed to wash hands before putting on gloves to work with food.
High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cook line Counter: Canadian bacon 46° liquid eggs 47° raw whole shell eggs 50° cook states out 30 minutes recommend rapid chill.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. Opened bags of raw chicken stored on top of opened cases of raw beef
High Priority - Raw whole shell eggs over bean salsa in the 4 door cooler. **Corrected On-Site**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.handling raw to utensils **Corrected On-Site**
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Asked cook what was the minimum cooking temp of chicken she was unaware. Educated on minimum cook temps **Repeat Violation**
Intermediate - Interior of reach-in freezer moderately soiled with accumulation of food residue.
Intermediate - Moderate Accumulation of substance on juice/drink dispensing nozzles/equipment.drive thru
Basic - Bulk milk dispenser with dispensing tube not cut at an angle./front counter
Basic - Reach-in cooler gasket torn/in disrepair./ under prep table cooler and tall reach in cooler
Basic - Wet wiping cloth not stored in sanitizing solution between uses./ several areas through out store
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm towel buckets in the grill area **Corrected On-Site**
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions./ ask finished cook temperature of chicken and hamburgers cook line employees didn't know re- educated
Intermediate - Handwash sink used for purposes other than handwashing./ storing cleaning brush **Corrected On-Site**
Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.burger patties are in the same box with cooked mushrooms in the walk in freezer **Corrected On-Site**
Observed residue build-up on nonfood-contact surface.on top of the dishmachine **Corrected On-Site**
Critical - Vacuum breaker mising at hose bibb.the back flow is in the wrong location **Repeat Violation**
Observed wall in disrepair.wall tiles are missing behind the ice maker **Repeat Violation**
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.shell eggs at 46 df on the cook line , not time markedCorrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area.strawberry and blueberry containers in the freezer are not covered Corrected On Site.
Critical - Vacuum breaker mising at hose bibb.at the mop sinkCorrected On Site.
Observed wall in disrepair.wall tiles are missing behind the ice machine .
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.swiss cheese on the cook line . Corrected On Site.
Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.the grill cook went from raw mest to new gloves without washing hands
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.befo putting on new gloves after changing food prep tasks
Observed employee with no hair restraint.on the sandwitche makers
Critical - Handwash sink not accessible for employee use at all times.blocked by dirty dishes in the dishroom. Corrected On Site.
Critical - Observed toxic item stored by food. a chemical spray bottle is on a prep table with food on the cook line Corrected On Site.
Observed employee with no hair restraint.on management in blue shirts prepairing and serving food
Observed gaskets/seals on cold holding unit in poor repair.on the walkin cooler door
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Handwash sink not accessible for employee use at all times.front coffee area sink
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.the cook touched ready to eat canadian bacon with bare hands Corrected On Site.
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. in use ice scoop is stored on an unclean surface
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Equipment and utensils not properly air-dried. clean items stored wet on top each other and not permitting proper air dry
Observed open dumpster lid.Repeat Violation.
Observed grease on the ground and/or pad around grease receptacle.heavy build up observed Repeat Violation.
Ceiling not smooth and easily cleanable.the walk in freezer ceiling has a very heavy build up of ice
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.a beverage cup foran emplyee's is in the 4 door reach in cooler
Observed employee with no hair restraint.emplyee was prepaRATION food, hash browns with no hair restraint
Observed build-up of grease on nonfood-contact surface.light grease build up noted on top of t e fry station
Critical - Vacuum breaker mising at hose bibb.at the mop sink
Observed open dumpster lid.
Observed grease on the ground and/or pad around grease receptacle.
Carbon dioxide/helium tanks not adequately secured.
Mop sink has broken tile around drain, observed standing water and food debris in mopsink.
Observed clean equipment stored on floor. under 3 comp sink. Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. Corrected On Site.
No Violations Were Observed
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Chlorine sanitizer found at 0 ppm in dishmachine.
Critical - Hand wash sink lacking proper hand drying provisions at new handwa hing sink at front counter.
No plan review submitted and renovations in progress. Establishment added a new beverage station at front counter with handwashing sink. Establishment has 60 days to submit plans to the division. This violation must be corrected by : 3/3/09.
Wet wiping cloth not stored in sanitizing solution between uses; in grill area and in drive thru drink station. Repeat Violation.
Critical - Hand sink missing in food preparation room or area. No handwashing sink provided at front counter where iced coffee prodiction takes place. Violation should be corrected when store remodel takes place. Use Iced coffee hotsheet procedures until handwashing sink can be added.
Critical - Hand wash sink lacking proper hand drying provisions at handwashing at end of grill line or in dishmachine area.Corrected On Site.
Critical - Handwash sink not accessible for employee use at all times; handwashing sink blocked with dirty dishes in dishmachine area.
Critical - No handwashing sign provided at a handsink used by food employees at handwashing sink at end of grill line.
Observed gaskets/seals on cold holding unit in poor repair; cracked gasket on 1 door reachin below sandwich line on grill side.
Observed nonfood-contact equipment in poor repair; air curtain going into walkin cooler has some torn sections.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pastuerized liquid egg product found in grill area at room temp holding at 74 degrees fahrenheit. Employee stated egg carton had been out less then one hour, returned to walkin cooler to chill. Corrected On Site.
Critical - Portable fire extinguisher blocked/not easily accessibleby bread racks in kitchen. For reporting purposes only.
Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. No time marking on liquid egg product held at grill area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on meat freezer in grill area, not stored in sanitizer.