Mcdonald’s 10562

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Employee wearing a bracelet while preparing food in make line.

Basic – Employee with no hair restraint while engaging in food preparation

Manager not wearing a hair restraint while preparing food in fry station.

Basic – Equipment in poor repair

Stand alone cooler near managers office has a torn gasket.

Basic – Floor soiled/has accumulation of debris

Walk in cooler floors soiled

Basic – Floor tiles missing and/or in disrepair

Walk in cooler floors in disrepair

Basic – Walk-in cooler shelves with rust that has pitted the surface.

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

Observed multiple times employee wearing blue gloves then handling raw beef, then removing gloves ( not by shaking them off) and then handling plated food and clean equipment without washing her hands. After reviewing with manager and employee, she properly washed her hands

Observed employee fixing her glasses then changed her gloves and then continued to prepared food without washing her hands. Reviewed handwash procedures with manager. Corrective Action Taken Warning

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

2 live flying insects on cook line by fryers and 3 live flying insect in back storage area near walk in cooler Repeat Violation Admin Complaint

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Cut lettuce, and butter held under time control on cook line not properly time marked. Employee does not know when was the food taking out of the cooler. Manager discarded food. nnbutter (53F); bulk liquid cream (46F) stored in small stand alone reach in cooler located near the ice machine by the front counter. Cooler has an ambient temperature of 45F. Manager stated she did not know the exact time the food was restock and discarded the food.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

butter (53F); bulk liquid cream (46F) stored in small stand alone reach in cooler located near the ice machine by the front counter. Cooler has an ambient temperature of 45F. Manager stated she did not know the exact time the food was restock and discarded the food. See stop sale. Warning

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale

Cut lettuce, and butter held under time control on cook line not properly time marked. Employee does not know when was the food taking out of the cooler. Manager discarded food. Warning

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet

Vacuum breaker missing at mop sink faucet on added splitter on non chemical side. Warning

Marked exit/path to marked exit blocked. For reporting purposes only

Side marked exit back door pathway blocked by a cart with empty boxes.