- Material characteristics of non-food contact surfaces
Observation: Cardboard boxes used to store utensils and food containers.
- Handwashing aides and devices, use restrictions
Observation: Soiled utensils in the handwashing sink by the grill. Utensils removed.
- Separation from food, equipment, utensils, linens, and single service
Observation: Containers labeled glass cleaner but containing sanitizer stored on the ice machine. Bottles removed and emptied.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Storage containers for utensils are soiled.
- Common name-working containers
Observation: Sanitizer kept in bottles labeled glass cleaner. Bottles were empties.
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
Observation: Handsink by the grill is soiled.
- Storage of clean equipment and utensils
Observation: Clean utensils stored in soiled containers.
- Food is properly identified and monitored
Observation: Foods not identified/marked to indicate time they should be pulled after removal from temperature control.
- Equipment location, installation, repair, and adjustment
Observation: Egg cooler door by the grill and cooler door by prep area not fitting properly exposing a gap in the seal.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths not kept in sanitizer solution in between uses.
- Posting inspection reports
Observation: Most current inspection report not posted.
- In-use utensils, between-use storage
Observation: Tongs used to handle McRib patties kept in soiled, room temperature water in between uses.
- Storage of clean linens, single-service, and single use articles
Observation: Case of single use cups stored on the floor. Pie boxes stored in contact with soiled utensils used to handle pies.
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11/24/2015 | Regular |
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