- Critical: CLEANING PROCEDURE
Observation: Food employee observed improperly washing hands by wetting hand, placing soap on and then rinsing off. The manager did address with the employee during the inspection.
Correction: Food employees shall be trained in proper handwashing techniques ensuring that they use both hands, vigorously lather fingers, finger tips, in between the fingers, hands, arms and underneath nails. Correct By: 02-Jun-2014
- Critical: POTENTIALLY HAZARDOUS FOOD, COLD HOLDING
Observation: The grill area cooler observed at 56 F. Salad was just prepped and then placed into the cooler. The salads would not be able to properly cool and cold hold since the cooler is maintaining 56 F. The manager removed all the salads from the cooler.
Correction: Repair the cooler to maintain cold potentially hazardous foods at or below 41°F. Correct By: 02-Jun-2014
- Critical: HANDSINK - USED FOR NO OTHER PURPOSE
Observation: Grease observed in the handwash sink at the start of the inspection. The manager stated that it may have been from cleaning the grills the night before. The manager cleaned the handwash sink.
Correction: Train food employees that handwashing sinks shall not be used for any other purpose than handwashing. Correct By: 02-Jun-2014
- IN-USE UTENSILS, BETWEEN USE STORAGE (corrected on site)
Observation: Ice scoops observed on top of the ice machine instead of the designated holder inside of the machine.
Correction: 3-304.12. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION
Observation: The seals to the grill area cooler are broken.
Correction: Maintain equipment in good repair to ensure the cooler can maintain potentially hazardous foods at 41 F or below.
- EQUIPMENT, NONFOOD CONTACT SURFACES, AND UTENSILS (DIRT; DUST)
Observation: Non-food contact surfaces underneath the to-go soda dispenser and in the cabinets under the consumer self-service counter is soiled with debris.
Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.
- STORING REFUSE, RECYCLABLES, AND RETURNABLES
Observation: Grease water from cleaning the grills was left in an open box overnight near the back door.
Correction: Refuse shall be removed before leaving at night to prevent harborage conditions for insects and rodents .
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05/20/2014 | Routine | |
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