- Food storage - preventing contamination from the premises
Observation: Boxes of napkins stored on the floor in prep area next to manger's door. All food and food items must be stored a minimum of 6" off the floor.Corrected on site, COS.
- Raw animal foods separated from each other during storage, separation, holding, and display
Observation: Shell eggs are stored above ready-to-eat food ( cooked omelet). Raw animal products must be separate or stored below ready -to -eat food RTE. Store on lower shelf.
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Observation: Both vents in walk-in cooler are dusty and need to be cleaned as often as necessary to prevent dripping and contamination.
- Food employees hair is effectively restrained
Observation: Manager has no hair restraint during the food preparation and serving. Food employees must wear hair restraints such as hats, hair coverings or nets that cover body hair, whenever engaged in food preparation.
- Plumbing system maintained in good repair
Observation: Cold water faucet on three compartment sink is not working. Must keep all plumbing in good working order. Repair the faucet. --Observation: Flood sink is clogged and there is water in. Must keep all plumbing in good working order. Reapir as needed.
- Backflow protection
air gap, device standard, when required
- Outer openings are protected
Observation: The outer exit door does not close all the way. Outer door mus be provided with self-closing tight fitting doors to prevent entrance of pests and rodents. Repair as needed.
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07/01/2015 | Regular |
| No violation noted during this evaluation. | 07/01/2015 | Non Illness Complaint |
- Using a handwashing sink- operation and maintenance
Observation: Observed an employee rinsing the nozzles for the soda machine in the handwashing sink. Shall use the handwashing sink ONLY for handwashing. The nozzles shall be washed, rinsed, and sanitized when removed from the soda dispenser. Education provided and employee verbalized understanding.
- Food storage - preventing contamination from the premises
Observation: Several boxes of french fries in the walk in freezer were stored on the floor. ALL food items shall be at least 6" off the floor. CORRECTED ON SITE.
- Backflow protection
air gap, device standard, when required
- Plumbing system maintained in good repair
Observation: The following plumbing violations shall be repaired. 1) The mixer for the service sink. 2) The men's restroom on the left side handwashing sink was in the 70's. Spoke with the maintenance and he is aware of the issue and plans on correcting the hot water line valve. Handwashing sinks shall be at least 100 degrees.
- Miscellaneous sources of contamination
Observation:The ice machine at the drive thru has a half stainless steel cover and does not cover the container of the ice. Shall provide a cover that covers the entire ice machine to prevent contamination.
- Outer openings are protected
Observation: The outer exit door does not close all the way. Outer doors shall be provided with self closing and tight fitting doors to prevent entrance of pests and rodents. Repair as needed.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Sponges being used per employee on food contact surfaces. Sponges shall not be used on food contact surfaces. Employee discarded the sponge and was educated and verbalized understanding. CORRECTED ON SITE.
- Food temperature measuring devices are provided and readily accessible
Observation: Several cooling units did not have any temperature measuring devices. The following coolers, two salad coolers,and blended ice machine frappe machine). ALL cooling units shall be provided with thermometers. One of the salad coolers had A BROKEN thermometer ALL WERE CORRECTED ON SITE.
- Common name-working containers
Observation: Three buckets of chlorine sanitizer were worn off. Sanitizer was rewritten on the buckets during this inspection. CORRECTED ON SITE
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03/25/2014 | Routine |
- Shellstock, maintaining identification
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
- Manual warewashing equipment, hot water sanitizing temperatures
- Stored frozen foods shall be maintained frozen
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08/07/2013 | Routine |
- Miscellaneous sources of contamination
Provide full cover for ice bin near drive-thru window. Suggest wrap in the back and lid up front.
- Sanitization of food contact surfaces - before use and after cleaning
Sanitize stem thermometer in between temping different meats (chicken, beef, fish, etc,) in case product is not fully cooked and prevent contamination.
- Laundry facilities
requirement, location, and use
- Roasts held at a temperature of 130°F or above
Milk/apple cooler near drive-thru window was 44 degrees. Milk temp was 42-43 degrees. Cooler temp was 39 degrees this morning. Milk was moved to a different cooler. Adjust temperature of cooler to maintain 41 degrees or below at all tie throughout day even during busy hours. CORRECTED
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Food build-up on floor under large kitchen equipment. Clean more frequently.
- Backflow protection
air gap, device standard, when required
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07/31/2013 | Routine |
Restaurant representatives - add corrected or new information about Mcdonald's, 698 Grain Ln, Center Point, IA 52213 »