Mcdonalds Restaurant, 2540 E University Ave, Des Moines, IA 50317 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: All three compartment were soiled and sinks were full of dirty dishes inside. Corrected on site by removing dishes.
- Outer openings are protected
Observation: 1) Exit delivery door was partially opened during inspection 2) Open window in walk-in freezer both exposing outside elements.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: There is water and area is soiled under pop nuzzle counter in service line.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Did not have test strips to check the concentration level for the Quat sanitizer.
- Using a handwashing sink- operation and maintenance
Observation: Wet cloth and can opener stored at hand sink at service line. Removed and corrected on site.
- Handwashing signage
Observation: No employee hand washing signage in the restrooms.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Boxes of raw shell eggs stored above ready to eat boxes (caramel frappe) in walk-in cooler. Manager moved and corrected on site.
- Plumbing system maintained in good repair
Observation: There is leak at both faucets at hand sinks in the kitchen.
- Storage or display of food in contact with water or ice
Observation: Condensation dripping on the boxes with food in walk-in freezer. Manager corrected onsite by moving boxes.
- Sanitization of food contact surfaces - before use and after cleaning
Observation: The sanitizer bucket registered zero sanitizer on the test strip. Manager corrected on site by refilling sanitizer bucket with new sanitizing solution.
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: Several reach-in coolers in the kitchen did not have thermometers.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Wrapped burritos and salads temped between 55*F in double sided reach in cooler. Found out the unused door to cooler was open. Manager corrected on site by duct taping unused door so it could not come open and voluntarily discarded products.
|
10/08/2015 | Regular |
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