- Food storage, prohibited areas
Observation: Recent deliver noted. Several boxes of various food items on the floor. Employee continues to put food items away during this inspection. All food items shall be at least 6" off the floor.
- Hand drying provided
Observation: One of the hand washing sinks did not have any paper towels. If using paper towels SHALL ALWAYS have paper towels available to dry hands properly after hand washing. CORRECTED ON SITE.
- Storage and maintenance of wet and dry wiping cloths
Observation: Several wet wiping cloths noted not in sanitizer solution and sitting on food contact surfaces.Cloths in-use for wiping food spills shall be stored in sanitizer solution and stored off the floor. CORRECTED ON SITE.
- Separation from food, equipment, utensils, linens, and single service
Observation: Numerous spray bottles of chemicals were stored by single service articles, food items,equipments. ALL of the chemicals shall be kept in a position to prevent contamination. Manager educated and verbalized understanding. CORRECTED ON SITE.
- Using a handwashing sink- operation and maintenance
Observation: One of the hand washing sinks was not accessible due to a large trash can and a rolling plastic bread carrier was in front of the sink. Hand washing sinks shall be accessible at all times for proper hand washing. CORRECTED ON SITE
- Plumbing system maintained in good repair
Observation: The handwashing sink next to the food preparation sink has a (small slow drip) after the water is shut off. Repair as needed.
- Food employees hair is effectively restrained
Observation: One of the employees was scooping french fries without a hair restraint. ALL food employees shall wear hair restraints such as hats, hair coverings or nets, designed and worn to effectively keep their hair from contacting exposed FOOD
- Equipment location, installation, repair, and adjustment
Observation: The two door freezer lower portion has broken gaskets. Cooling units shall be provided with tight fitting gaskets. Repair as needed.
- Storage of clean equipment and utensils
Observation: Recent delivery noted. Numerous single service items stored on the floor. Employee working during this inspection to place in proper storage. Continue to place all single use items and equipment off the floor and at least 6" off the floor to prevent contamination.
- Sanitizers
Observation: One of the buckets of chlorine sanitizer did not reach at least 50 ppm. This water was discarded during this inspection. New sanitizer was prepared and is at 50-100 ppm. CORRECTED ON SITE.
- Food storage containers identified with common name of food
Observation: The "grill seasoning" container of salt/pepper is not labeled. Working containers taken from original packages shall be identified with the common name of the food.
- Miscellaneous sources of contamination
Observation: The front drive thru ice machine only has a half stainless steel cover which does not cover all of the ice when not in use. Ice shall be covered when not in use to prevent contamination
- Test kit provided and used to measure sanitizing solution concentration
Observation: The food establishment has a 3 compartment sink that uses Quat sanitizer. NO TEST STRIPS available. Employee gave inspector chlorine test strips two times. Employee was educated that the chlorine test strips are for the low temperature dish machine. The employee was educated and verbalized understanding. The food establishment shall provide test strips (Quat) for the 3 compartment sink.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The plastic container storing the "grill seasoning" salt/pepper mixture has food and grease build up. Food contact items shall be cleaned as often as necessary to keep clean. Send verification with letter of correction the container was washed, rinsed, and sanitized.
- Outer openings are protected
Observation: Both exit doors are not closing properly due to the door closures. All exit doors shall be self closing and tight fitting to prevent entrance of pests and rodents.
- Handwashing signage
Observation: The men's restroom does not have a sign posted when food employees must wash their hands. ALL handwashing sinks shall have signs posted when employees shall wash their hands. Given during this inspection. CORRECTED ON SITE.
- Food temperature measuring devices are provided and readily accessible
Observation: The salad cooler does not have a temperature measuring device. ALL cooling units shall be provided with thermometers. CORRECTED ON SITE.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: The two large oil tanks have water near both units on the floor. Verify the source to prevent injury such as slipping on the stagnant water.
- Posting inspection reports
Observation: The inspection report has expired in 2012. Shall post the most recent inspection in a conspicuous place for consumers to view.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: The following hand washing sinks two of the hand washing sinks in the kitchen and both restrooms never reached at least 100 degrees. ALL hand washing sinks shall be at least 100 degrees. Send verification ALL of the hand washing sinks two in the kitchen area and both restrooms are at least 100 degrees with the letter of correction.
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03/24/2014 | Routine |
Restaurant representatives - add corrected or new information about Mcdonald's, 5493 Business Highway 151, Marion, IA 52302 »