Time card used to keep track of time for potentially hazardous foods, damaged and with times indicating that point has passed point that these items must be replaced
Two sanitizer buckets in preparation area with chlorine residual of 0ppm
Many flies throughout facility.
6/21/2011
88
Observed soiled wiping cloths being used to wipe hands instead of washing hands and then continuing food preparation
Do not wipe hands on soiled wiping cloths and prepare food right after without washing hands first
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