Mcdonalds #15999, 100 Cane Creek Road, Warrior, AL 35180 - Restaurant inspection findings and violations



Business Info

Restaurant: Mcdonalds #15999
Address: 100 Cane Creek Road, Warrior, AL 35180
Total inspections: 4
Last inspection: Jul 10, 2012
Score
(the higher the better)

95

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Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Equipment; food contact surfaces (non-cooking) clean; sanitized. Sanitization temperature, concentration, time.
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
Aug 1, 2011 91
  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Water: Source, Quality, Capacity. System: Approved.
Jan 23, 2012 94
  • Cleaning, maintenance tools properly stored.
  • Equipment; food contact surfaces (non-cooking) clean; sanitized. Sanitization temperature, concentration, time.
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Hands clean; properly washed. No bare hand contact; approved alternative. No eating, drinking, tobacco use.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Refuse, recyclables, and returnables. Outdoor/Indoor storage area approved. Receptacles provided; covered. Approved refuse disposal method.
  • Single service articles, storage, dispensing, wrapped, Use limitations. Gloves used properly.
  • Wiping cloths; clean, use limitations, stored.
Jun 11, 2012 83
  • Floors, walls, ceilings, attached equipment: clean. Outer openings protected. Surface characteristics, indoor, outdoor: Maintained. Cleaning frequency, dustless methods. Absorbent floor materials properly used.
  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
Jul 10, 2012 95

Violation descriptions and comments

Aug 1, 2011

4-601.11 Clean interior of ice machine as often as necessary to prevent accumulation of soil and mold- Clean throughout interior of ice machine and shield to remove mold build-up.
4-601.11 Clean shelves and bottoms of reach-in coolers and reach-in freezers// Clean spill from cooler where bagged lettuce is stored; Clean freezers to remove food debris; Clean reach-in coolers to remove spills and food debris.
6-501.11 Repair or replace outer door threshold and sweep- Replace weatherstripping at back door// 6-501.12 Clean WI cooler floor under shelves to remove fallen food items// 6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness- Clean shelves and floor in the dry storage area; Clean behind ice machine and other large equipment.
6-202.11 Replace missing light shields in walk-in cooler.

Jan 23, 2012

5-103.11 Provide hot water generation and distribution systems sufficient to meet peak hot water demands throughout the food establishment- Hot water out during middle of inspection; Current hot water tank is 80 gallons.
4-601.11 Clean bottom of reach-in coolers and reach-in freezers.
4-301.14 Replace missing ventilation hood above fryers.

Discussed new online food safety training offered by JCDH.

Jun 11, 2012

2-401.11 Store personal drinks below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles- Two bottled drinks stored on upper shelves in walk-in cooler.
4-601.11 Clean interior of ice machine as often as necessary to prevent accumulation of soil and mold- Clean interior walls and top of ice machine and ice machine to remove slime mold build-up// 3-304.11 Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized- Clean ice bucket to remove pink slime mold build-up.
3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine.
4-903.11 Store single service articles at least 6 inches above the floor// Multiple boxes of single service goods stored on floor in storage area.
5-501.113 Keep dumpster closed- Side doors open on both dumpsters at time of inspection.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness- Clean walls behind, around, and under equipment to remove food/trash debris and spills/splatter// 6-501.11 Replace missing ceiling vent above prep line.
6-202.11 Provide end caps for all light shields in walk-in cooler.
6-501.113 Store maintenance tools, such as brooms and mops, so that they do not contaminate food, equipment, utensils, or linens- Broom and dust pan stored beside reach-in cooler in prep area.

New manager needs Manager's Level ID card from JCDH.

Jul 10, 2012

6-301.14 Post sign at all handsinks that notifies employees to wash hands- No handwashing signs at handsink in kitchen.
6-501.12 Clean facilities (floors, walls, ceilings, fixtures, etc.) as often as necessary to maintain cleanliness- Clean around fryers, equipment, and throughout as needed// 6-101.11 Provide smooth, durable, nonabsorbent, easily cleanable floors, walls, and ceilings- Replace textured ceiling tiles above self-service counter with smooth ceiling tiles.
6-202.11 Provide end caps for light shields in walk-in cooler// 6-303.11 Provide at least 10 foot candles of light at 30 inches from floor in WI cooler, WI freezer, and dry storage areas- Replace light blubs in walk-in freezer// 6-501.14 Clean ventilation hood filters- Clean vents above grill and cook stations.

Discussed managerial level certification and ID cards and the Basic Food Safety class required by JCDH.

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