Mcdonalds Restaurant Alachua Degrades its Sanitary Rating

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 60°. In freezer pan. Discarded butter. Pan appeared melted. Replaced with new pan. egg 60°. May have been out of reach-in cooler for too long. Cooked product. **Corrective Action Taken**

Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Between divider plate and ceiling. Cleaned. **Corrected On-Site**

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean dish storage containers. Cleaned during this inspection. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Cambros

Basic - Old labels stuck to food containers after cleaning. Cleaned during this inspection. **Corrected On-Site**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Behind nozzles on the McCaffe machine. ALSO, the clean dish shelf next the the Dish wash machine area. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area.Purse was stored on drive thru food staging cart. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.The right hand soda machine: Hi C red and coke nozzles. They are being cleaned now. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. Men's bathroom

Basic - Old labels stuck to food containers after cleaning.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**

High Priority - Vacuum breaker missing at hose bibb. Outside faucet

Intermediate - Accumulation of black/green mold-like substance inside the ice bin.

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Cook on the grill

Intermediate - Handwash sink used for purposes other than handwashing. Wet wiping cloth inside hand wash sink

Intermediate - Interior of 4 door reach-in freezer: soiled with accumulation of food residue.

Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head.Also, must be cut at a 45° angle

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Behind Taylor machine **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation.MGR working grill continually, no restraint

Basic - In-use ice scoop stored on soiled surface between uses. Metal scoop on nonclean surface **Corrected On-Site**

Basic - No conspicuously located ambient air temperature thermometer in holding unit.Digital not working in reach in unit, no other device, reach in under make line

Basic - Wet wiping cloth not stored in sanitizing solution between uses.Kitchen, 2Soiled apron on dry good shelves **Corrected On-Site**

Intermediate - Accumulation of mold-like substance on milk dispensing nozzle/equipment.

Intermediate - Behind Ice chute, soiled/build up of mold-like substance.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liquid eggs 47

Basic - Clean utensils not stored inverted or in a protected manner.

High Priority - Toxic substance/chemical improperly stored. On top of dish machine **Corrected On-Site**

Critical - Observed employee food tored with customer food in reachin cooler Corrected On Site.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. ice scoop Corrected On Site.

Critical - Vacuum breaker mising at hose bibb. mop sink

Critical - No conspicuously located thermometer in holding unit. front counter

Critical - Observed hand wash sink used for purpose other than washing hands. front handsink used to rinse coffeepot

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. between glove change Corrected On Site.

Critical - Hand sink missing at dishwashing machine or area.

Critical - Observed raw animal food stored over ready-to-eat food. chicken, reachin freezerCorrected On Site.

Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves.

Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine.

Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.

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

Equipment and utensils not properly air-dried.

Critical - Hand wash sink lacking proper hand drying provisions. front Corrected On Site.

Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. after touching raw meat

Wiping cloth chlorine sanitizing solution not at proper minimum strength. noneCorrected On Site.

Critical - Observed hose at dish sink lower than flood rim of sink.Corrected On Site.

Critical - Observed hand sanitizer applied to unclean hands. HANDS MUST BE WASHED BEFORE APPLYING

Critical - Shell eggs held at ambient air temperature greater than 45 degrees Fahrenheit.On the cookline. 59 degreesCorrected On Site.Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Liquid eggs 57 degrees, counter, liquiid eggs 59 degrees prep table.Corrected On Site.Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food.raw egg over burrito reach in cooler Corrected On Site.

Critical - Observed food stored on floor.syrup front counter.Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.touching hair and then filling salt and pepper shakers.Corrected On Site.

Critical - Observed employee improperly washing hands.10seconds Corrected On Site.

Observed employee with ineffective hair restraint.employee touching hair and prepping food.

Observed equipment in poor repair.Spatula

Critical - Observed accumulation of debris in warewashing machine and associated equipment.inside and out.

Observed old labels stuck to food containers after cleaning.drying rack.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.cookline.

Observed single-service items stored on floor.happy meal boxes.

Critical - Observed handwash aids at a non-handwash sink.

Critical - No handwashing sign provided at a handsink used by food employees.coffee prep area.

Critical - No handwashing sign provided at a handsink used by food employees. Front area hand sinkCorrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee toasting bagels and muffins. Corrected On Site.

Observed single-service items stored on floor. Happy meal toys in drive-thru

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Handwash sink not accessible for employee use at all times. Ice coffee prep area.

Critical - Raw animal food not properly separated from food that can cook at a less temperature. Raw groundbeef over fries and mcgriddles.

Wet wiping cloth not stored in sanitizing solution between uses.