Cross-contamination of Raw/cooked foods/Other Observed raw eggs and cheese stored in same container in the kitchen's reach in cooler near the fryer. Separate all raw items from ready to eat foods to prevent cross contamination.
Approved Systems (HACCP Plans/Time as Public Health Control) Provide time stamps to potentially hazardous foods being left out without time and/or temperature controls in place. Observed cut tomatoes and cheese in preparation area. Person in charge stated her timer was not working properly. Institute an alternative time stamp method to prevent food borne illness.
Handwashing Facilities Adequate and Accessible Hand washing sink in ware washing are is being utilized as a sink for holding kitchen utensils. Remove all observed utensils from hand washing sink. The hand washing sink should be accessible for hand washing at all times.
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