MCDONALD'S 12246, 6455 ADOBE RD, Twentynine Palms, CA - Restaurant inspection findings and violations

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Business Info

Name: MCDONALD'S 12246
Type: Public Eating Pl (60-99 Seats)
Address: 6455 ADOBE RD, Twentynine Palms, CA 92277
County: San Bernardino
Total inspections: 9
Last inspection: 3/23/11
Score
99
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Inspection findings

Inspection Date

Type

Score
  • Wiping cloths: properly used and stored (-1 point)
    Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3 (d-e)) Sponges shall not be used in contact with cleaned and sanitized or in-use food contact surfaces. (114135)
    Observed damp towels sitting out at kitchen prep area. Maintain wiping towel in sanitizer solution between uses.
 3/23/11Re-score Grade Inspection99
  • Thermometers provided and accurate (-1 point)
    An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
    Observed no thermometer in two reach-in fridges at front counter area. Provide a thermometer in each refrigeration unit with potentially hazardous food.
  • Wiping cloths: properly used and stored (-1 point)
    Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3 (d-e)) Sponges shall not be used in contact with cleaned and sanitized or in-use food contact surfaces. (114135)
    Observed multiple damp towels sitting around at prep areas. Maintain wiping towel in sanitizer solution between uses.
  • Food storage
    1
    Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6"" above the floor on approved shelving in an approved location to prevent possible contamination. (114047, 114049, 114051, 114053, 114055, 114067(h), 14069 (b))
  • Adequate handwashing facilities supplied & accessi (-2 points)
    Handwashing soap and towels or drying device shall be provided in dispensers
    dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing. (113953, 113953.1, 114067(f)). Handwashing sink is not separated from a warewashing sink by a 6 inch high metal splashguard or 24 inch separation. (113953) Handwashing sinks shall not be obstructed, inaccessible, used improperly or kept unclean. (113953.1)
  • Plumbing
    1
    The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
  • Proper hot and cold holding temperatures (-2 points)
    Potentially hazardous foods shall be held at or below 41F or at or above 135F. (113996, 113998, 114037, 114343(a))
    Observed milk probed at 57.2F in a small fridge by drive-thru window. (Air in the unit temped at 62.4F.) Repair the unit immediately. Do not hold potentially hazardous food in the unit until it is successfully repaired.
  • Food contact surfaces: clean and sanitized (-4 points)
    All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
    Observed employee wiping sandwich prep table with unsanitized towel. (All three sanitizer buckets had no detectable sanitizer at this time.) Ensure towels properly sanitized prior to being used to wipe food contact surface.
  • VC & D
    Operator has voluntarily consented to the condemnation and destruction of food as said material being unfit for human consumption or otherwise in violation of California Health and Safety Code, Division 104, Part 5, Chapter 1 through 8, the disposition of which is provided for by Chapter 8, Article 3, Section 111895.

    I (We) hereby voluntarily agree to the condemnation and destruction of the following material(s) listed in violation number 52. By signing this Offical Inspection Report (OIR), I (We) hereby release the County of San Bernardino and its agent from any and all liability.
    Discarded 11 half pint bottles of milk due to violation #7.
  • Proper eating, tasting, drinking or tobacco use (-2 points)
    Employees shall not eat, drink, or use tobacco in non-designated areas where contamination may result. (113977) An employee shall not use a utensil to taste food more than once without being properly washed, rinsed and sanitized between uses. (113976)
    Observed employee's soda cup with straw sitting on sandwich prep table. Store personal drink at designated area in a manner to prevent contamination of retail food or food contact surface.


    • Post inspection comments:
    Note: According to nutritional information maintained on site, Reese's Peanut Butter Mcflurry and Snickers Mcflurry ice cream contain 1gram or 1.5grams of tans fat per serving. Both products contain partially hydrogenated vegetable or soy bean oil as ingredients. Trans fat content in retail food that source from partially hydrogenated oil should not exceed 0.5gram per serving.
 3/17/11Inspection - Routine86
  • Plumbing
    1
    The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
  • Wiping cloths: properly used and stored (-1 point)
    Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3 (d-e)) Sponges shall not be used in contact with cleaned and sanitized or in-use food contact surfaces. (114135)
    Observed multiple damp towels sitting on prep tables. Maintain wiping towel in sanitizer solution between uses.
  • Food Worker Certification (-2 points)
    All food handlers shall obtain a valid food worker certificate within 14 days of employment. (33.0410, 33.044)
    Observed no food handler card for 3 employees. Obtain cards immediately and fax copies to this office.
  • Adequate ventilation and lighting
    1
    Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6"" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
  • Equipment, utensils and linens: storage and use (-1 point)
    All clean and soiled linen shall be properly stored
    non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5) Pressurized cylinders must be securely fastened to a rigid structure. (114172)
  • Proper eating, tasting, drinking or tobacco use (-2 points)
    Employees shall not eat, drink, or use tobacco in non-designated areas where contamination may result. (113977) An employee shall not use a utensil to taste food more than once without being properly washed, rinsed and sanitized between uses. (113976)
    Observed employee's cup of soda next to French fry holders in cabinet at front serving area. Store personal drink at designated area in a manner to prevent contamination of retail food or food contact surface.


    • Post inspection comments:
    Note: Hot water stream in one hand washing sink in kitchen was too small.
 10/20/10Inspection - Routine92
No violation noted during this evaluation. 2/2/10Inspection - Routine93
No violation noted during this evaluation.

Post inspection comments:
Observed facility being remodeled at time of inspection. No DEHS approved plans were observed on site. Maintain a DEHS approved set of plans on site during remodel project.

Additional time spent investigating remodeling issues.
9/24/09Inspection - Routine90
No violation noted during this evaluation. 3/9/09Inspection - Routine94
No violation noted during this evaluation.

Post inspection comments:
Immediately correct the following violations for reinspection within 1 week:

- Repair/replace handwashing sink faucet fixture.
- Ensure all employees are properly washing hands as often as required.
- Repair/replace support for sprayer nozzle at 3-compartment sink.
- Ensure all sanitizer bucket have approved level of sanitizer.
- Ensure all in-use cloth towels are properly stored in sanitizer solution.

Failure to comply may result in addition inspections charged at $99 per hour.

Notes:
- Observed raw shell eggs stored above boxes of cheese in walk-in refrigerator. Store raw shell eggs below ready-to-eat foods.
- Observed employee lunch bag stored on box of retail food inside walk-in refrigerator. Store all employee person items, food, and drinks in designated area only.

B card posted. Card shall not be removed or covered.
10/1/08Inspection - Routine80
No violation noted during this evaluation. 2/28/08Inspection - Routine96
No violation noted during this evaluation. 9/26/07Inspection - Routine94

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