Mcdonalds Restaurant Improves its Sanitary Rating

No Violations Were Observed

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Quat at 3 compartment sink more than 500ppm Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing. wet cloths and serving trays inside sink Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. handsink in cook area Repeat Violation.

Observed open dumpster lid.

Critical - Observed unlabeled spray bottle. Repeat Violation.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Hand wash sink lacking proper hand drying provisions. kitchen by ice machine Repeat Violation.

Critical - Observed toxic item stored in food preparation area.

Critical - Observed unlabeled spray bottle.

Wet mop not hung to dry.

Critical - Observed raw animal food stored over ready-to-eat food, raw hamburgers stored with ready to eat sausages in reachin freezer.

Critical - Observed food stored on floor, boxes with english muffins and bagels.Corrected On Site.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cooks.

Critical - Ready to eat pancakes fell onto floor surface and replaced onto counter for service. Corrected On Site.

Critical - Observed hand wash sink used for purpose other than washing hands in kitchen, to store utensils.

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands, cook.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cook after changing soiled gloves.

Observed employee with no hair restraint, cook.

Wiping cloth chlorine sanitizing solution not at proper minimum strength-0ppm when tested. Corrected On Site.

Critical - Observed buildup of slime in the interior of ice machine.

Observed reuse of single-service articles, gloves.

Critical - Handwash sink not accessible for employee use at all times, in kitchen area, contains cooking utensils.

Critical - Hand wash sink lacking proper hand drying provisions in kitchen.

Ceiling tile missing by drive thru window over prep area.

Observed wall soiled with accumulated black debris in dishwashing area.

Observed attached equipment soiled with accumulated grease, hood filters.

Critical - Circuit breaker box blocked and/or inaccessible, blocked with boxes. For reporting purposes only.Corrected On Site.

Critical - Observed unlabeled spray bottle. Corrected On Site.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.in handsinks.

Critical - Handwash sink not accessible for employee use at all times.

Light not functioning.reach in refrig.

Observed employee with ineffective hair restraint.

Critical - Observed hand wash sink used for purpose other than washing hands.front and kitchen sinks'

Observed ice scoop with handle in contact with ice. Corrected On Site.

Observed leaking pipe at plumbing fixture.under kitchen handsink .

Critical - Outer openings of establishment cannot be properly sealed when not in operation.southside door..

(A) Except as specified in Paragraph (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination.

Effectiveness. (A) Except as provided in Paragraph (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE- SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal risk of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

Critical - Exterior Walls and Roofs, Protective Barrier. Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.

Critical - Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.

Critical - Toilet Tissue, Availability. A supply of toilet tissue shall be available at each toilet.