MCDONALD'S #13539, 1001 SOUTH 1ST ST, HIAWATHA, KS - Restaurant inspection findings and violations

Business Info

Name: MCDONALD'S #13539
Type: Restaurant
Address: 1001 SOUTH 1ST ST, HIAWATHA, KS 66434
Phone: 785-742-1745
Total inspections: 6
Last inspection: Dec 31, 2015

Restaurant representatives - add corrected or new information about MCDONALD'S #13539, 1001 SOUTH 1ST ST, HIAWATHA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_Defacto - --Restaurant has chlorine test strips to measure the chlorine concentration in the sanitizer solution.	12/31/2015	1	Follow-up	In
4-302.14 - --The establishment does not have chlorine test strips to measure the concentration of the chlorine sanitizer solution. 5-103.11(A) - --The water pressure in the women's restroom is not strong enough for handwashing. KDA_3_30212 - --A bottle of golden liquid was not labeled. The manager said it was canola oil. COS, labeled. KDA_3_50116A2 - --In the service area a container of whipped butter was stored on the counter with no temperature control. The butter temperature was 70 F. The manager said she put the butter out 2 hours ago. COS, moved to RIC and manager educated. KDA_3_50119B2 - --On the prep line cut lettuce had a temperature of 64 F. There was no time stamp on it. The employee said she just put in on the line. COS, time stamped correctly. KDA_4_20211A2 - --There were 2 food storage container lids that were cracked and chipped. COS, discarded. KDA_4_501114A - --There was no detectable chlorine in the sanitizer solution for the kitchen. The solution is used to sanitize food contact surfaces. COS, remade to 200ppm concentration. KDA_4_50111B - --The seals are peeling and cracking on the RIF's east of the grill. KDA_4_60111A - --A food storage container and a food storage container lid stored as clean had stickers left on them. COS, both items moved to be cleaned and sanitized. KDA_4_60211E4 - --There is an accumulation of mold and mineral deposits in the ice maker and the ice chute on the soda fountains. KDA_4_60212B - --There is food splatter inside the microwaves. The manager said they are cleaned twice a week. Manager educated to clean every day. KDA_5_20212A - --The temperature of the water in the women's restroom reaches only 78 F. KDA_5_20315 - --The carbonators in the multiplex unit does not have intermediate vents on the dual check valves. KDA_5_20515B - --The cold water faucet on the handwashing sink in the kitchen does not work. KDA_6_50111 - --There is duct tape wrapped around the hose of the sprayer for the 3-vat sink. KDA_6_50112A - --There is sticky residue on the hand soap dispenser and the paper towel dispenser in the kitchen. There is food debris on a roll of portion cups on the shelves below the prep line. There is food splatter in the drawers that hold the sandwich wrapping paper. There is food debris on the walls and shelf of the cupboard below the hot fries. There is food debris on the shelves below the toaster. There is food debris and build-up at the floor wall juncture throughout the kitchen and warewashing area and below equipment. KDA_Defacto - --Note: The establishment receives monthly service from a licensed pest control company. --Note: I discussed proper reheating procedures with the manager. --Note: There is only one handwashing sink for the kitchen, warewashing, and service area. --Proper cold holding temperatures: Prep line: sliced tomatoes 36 F Glass front RIC: lettuce 42 F Ram 280-F RIF: foods frozen RIF next to grill: foods frozen 2 RIF's east of grill: foods frozen WIC: cheese 41 F RIC at drive through: milk 41.3 F Frappuccino machine: milk 42.6 F Soft serve machine: 37 F Glass front RIC: milk 40.9 F, soft serve 39.7 F --Proper cook temperature: burger 165 F --Proper hot holding temperatures: Hot holding meat on prep line: burger 160 F chicken 157 F --The establishment has quaternary ammonia to measure the quaternary ammonia sanitizer concentration. --WIC: Gravy 41 F The gravy was pulled from the hot holding unit at 11:00 AM. At 3:45 the gravy was temped.	12/14/2015	17	Regular	Out
Details not available.	05/12/2014
Details not available.	04/29/2014
Details not available.	07/22/2013
Details not available.	07/09/2013

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
5-103.11(A) - The WATER source and system shall be of sufficient Capacity to meet the WATER demands of the FOOD ESTABLISHMENT.
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_3_50119B2 - Time as a PHC - 4 hours (marked with time) If time without temperature control is used as the public health control up to a maximum of 4 hours, the FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control.
KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_501114A - Chemical Sanitization-Chlorine concentration - A chlorine SANITIZING solution for a manual or mechanical operation shall have a minimum temperature of: 49�°C (120�°F) and pH of 10 or less for a chlorine concentration of 25-59 mg/L- 38�°C (100�°F) and pH of 8 to 10 for a chlorine concentration of 50-99 mg/L, 24�°C (75�°F) and pH of 8 or less for a chlorine concentration of 55-99 mg/L- and 13�°C (55�°F) and pH of 10 or less for a chlorine concentration of 100 mg/L.
KDA_4_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_4_60212B - Cleaning Microwaves - The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
KDA_5_20212A - A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38�°C (100�°F) through a mixing valve or combination faucet.
KDA_5_20315 - If not provided with an air gap as specified under § 5-202.13, a dual check valve with an intermediate vent preceded by a screen of not less than 100 mesh to 25.4 mm (100 mesh to 1 inch) shall be installed upstream from a carbonating device and downstream from any copper in the water supply line.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

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MCDONALD'S #13539, 1001 SOUTH 1ST ST, HIAWATHA, KS - Restaurant inspection findings and violations

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