MCDONALDS, 416 W 6TH, JUNCTION CITY, KS - Restaurant inspection findings and violations

Business Info

Name: MCDONALDS
Type: Restaurant
Address: 416 W 6TH, JUNCTION CITY, KS 66441
Phone: 785-238-4000
Total inspections: 3
Last inspection: Nov 09, 2015

Restaurant representatives - add corrected or new information about MCDONALDS, 416 W 6TH, JUNCTION CITY, KS »

Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_50119B4 - --At 245, individual butter packets coded to discard at 2:24pm on counter had a temperature of 67. Corrected on site, butter packets were discarded. KDA_4_90312A - --Boxes of single use trays and cups are stored under drain lines in basement. KDA_Defacto - --Cold holding: reach in cooler: Canadian bacon 40.2	11/09/2015	3	Follow-up	In
KDA_2_30114F - --With blue gloves on his hands, the cook handled raw frozen hamburger, took off blue gloves, then handled food contact surface of paper tray liner without removing the white gloves underneath the blue gloves and washing hands. corrected onsite, educated employee and hands were washed. KDA_3_30211A1b - --In low reach in cooler, a flat of raw shell eggs were setting on top of a container of grilled onions. corrected on site, raw shell eggs were moved. In reach in freezer, raw frozen hamburger patties are on shelf above an open package of ready to eat cookies. corrected on site, manager chose to discard cookies. KDA_3_30412E - --Ice scoop is setting on ledge of ice machine that is not clean. corrected on site, ice scoop moved to 3 vat sink. KDA_3_30414B1 - --Wiping cloth bucket has no detectable sanitizer. corrected onsite, sanitizer added and concentration now 100ppm. Rechecked sanitizer bucket in about 15-20 minutes and no sanitizer was detected. Manager checking into why sanitizer is going dead. KDA_3_30511A1 - --In use bag of pop syrup is on floor in basement. corrected on site, bag was placed on rack. KDA_3_50114B - --At 230pm in 2 door reach in cooler: sausage gravy 61. Manager said the gravy is opened at room temperature in the morning about 530am and placed in container. This container is moved in and out of the cooler as needed for orders. The gravy was in a plastic container covered with plastic film that was not vented. corrected on site, gravy was discarded. KDA_3_50116A1 - --In hot tray, round egg 124.8. corrected on site, round egg was discarded. KDA_3_50116A2 - --On ledge above grill top, Canadian bacon 72.3. corrected on site, Canadian bacon was discarded. KDA_3_50119B2 - --Upon entry of establishment, cut lettuce held at room temperature did not have a time stamp. Employee said they just got it out. An hour later, cut lettuce was not time stamped and was 66.2, corrected on site, cut lettuce was marked with time removed from cooler. KDA_4_20211A2 - --Three opaque plastic containers on clean pan rack are pitted on the food contact surface, corrected on site, containers were moved to office. KDA_4_60111C - --On bottom shelf of reach in freezer there is a frozen raw hamburger patty, a frozen partially cooked sausage patty, a ready to eat cookies and other food debris. KDA_4_90312A - --Boxes of single use trays and cups are stored under drain lines in basement. KDA_6_20213B1 - --There is a bug light above the food prep sink/table. KDA_6_20215A3 - --There is a gap at the bottom of the back door where pests can enter. KDA_6_50112A - --There is pop syrup spilled on the floor in the basement by the bag in box system. KDA_7_20111B - --In basement there is a box of beverage tower cleaner setting on shelf above boxes of biscuit tray liners. corrected on site, tray liners and cleaner were moved. KDA_Defacto - --Cold holding: Low reach in cooler: liquid egg 42	10/27/2015	17	Complaint	Out
Details not available.	04/06/2015

KDA_2_30114F - Wash Hands (Prevent Cross Contamination) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and during FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
KDA_3_30412E - In-use utensil storage (non-PHF/TCS-clean, protected location) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS used with FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be stored in a clean, protected location.
KDA_3_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
KDA_3_50114B - Cooling PHF/TCS (ambient temp ingredients) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within 4 hours to 5�°C (41�°F) or less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned tuna.
KDA_3_50116A1 - PHF/TCS Hot Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURECONTROL FOR SAFETY FOOD) shall be maintained at 57�°C (135�°F) or above.
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_3_50119B4 - Time as a PHC - 4 hours (Discard unmarked or marked to exceed 4 hours) If time without temperature control is used as the public health control up to a maximum of 4 hours, the FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded.
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_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_4_90312A - Cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: In locker rooms (except for laundered LINENS and SINGLESERVICE and SINGLE-USE ARTICLES that are PACKAGED or in a facility such as a cabinet)- In toilet rooms- In garbage rooms- In mechanical rooms- Under sewer lines that are not shielded to intercept potential drips- Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed- Under open stairwells- or, Under other sources of contamination.
KDA_6_20213B1 - Insect control devices shall be installed so that the devices are not located over a FOOD preparation area.
KDA_6_20215A3 - Outer openings (Doors) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
KDA_6_50112A - PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
KDA_7_20111B - Chemical storage (not above FOOD, etc.) POISONOUS or TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, equipment, UTENSILS, LINENS, and single-service and SINGLEUSE ARTICLES by locating the POISONOUS or TOXIC MATERIALS IN an area that is not above FOOD, equipment, UTENSILS, LINENS, and single-service or single-use ARTICLES.

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MCDONALDS, 416 W 6TH, JUNCTION CITY, KS - Restaurant inspection findings and violations

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