Proper/Adequate Handwashing "Ensure that all employees are adequately washing their hand in between tasks (ex: cash handling, wash hands, food prep) to avoid contaminating foods with unknown bacteria. (229.163(h)) Observed employee cleaning, sanitize hands with sanitizing solution, and then attempt to prep food. When I informed her that she must properly wash hands with soap and water, she shook her head yes, rinsed off hands and went to food prep. Informed person in charge of proper procedure."
Good Hygienic Practices (Eating/Drinking/ Smoking/Other) "When drinking in the food prep area, employees may only drink from a closed container (ex: cup with a lid and a straw) to avoid possible contamination issues from spills. (229.163(n)) This does not include screw top bottles which are considered to be an open container once the lid is removed for consumption. Observed uncovered ""McCafe"" cup with warm brown beverage inside stored above the 3 compartment sink."
Toxic Items Properly Labeled/Stored/Used "When using chlorine to sanitize, be sure that the concentration level is within the range of 50-100 ppm for adequate sanitizing. (229.168(f)) Observed no solution inside of the sanitizing buckets."
Thermometers Provided/Accurate/Properly Calibrated (2C) All cold and hot holding units used to store potentially hazardous foods must have an easily visible temperature measuring device associated with them to ensure adequate temperatures. (229.165(f)) Observed no temperature measuring device associated with many of the cold holding units containing potentially hazardous foods inside of the establishment.
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