MCDONALDS

4 findings recorded on Sep 18, 2026.

1. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   Observed two containers of dehydrated onions prepared more than 4 hours ago that had not cooled to 41F. ***SECOND CONSECUTIVE VIOLATION***// Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Onions were discarded.//

   Inspector’s full note

   Inspection item: Inspection item 6-1C

   Code .04(6)(d)

   Observed two containers of dehydrated onions prepared more than 4 hours ago that had not cooled to 41F. ***SECOND CONSECUTIVE VIOLATION***// Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Onions were discarded.//

   Official report · Item 6-1C ↗

   Correction status not recorded

2. Inspector observationItem 11A ↗

   Cooling methods and equipment

   Observed rehydrated onions cooling in thick plastic containers stacked inside of a metal container with a tight-fitting lid. ***SECOND CONSECUTIVE VIOLATION***// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Advised person in charge on improved cooling methods such as using…

   Inspector’s full note

   Inspection item: Inspection item 11A

   Code .04(6)(e)

   Observed rehydrated onions cooling in thick plastic containers stacked inside of a metal container with a tight-fitting lid. ***SECOND CONSECUTIVE VIOLATION***// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Advised person in charge on improved cooling methods such as using container with thin walls and leaving food uncovered on the top shelf of the walk-in cooler.//

   Official report · Item 11A ↗

   Correction status not recorded

3. Inspector observationItem 12C ↗

   Wiping cloth use and storage

   Observed several wiping cloths stored in two chlorine solutions with less than 50ppm chlorine.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were removed. Sanitizer was remade to 50-100ppm chlorine.//

   Inspector’s full note

   Inspection item: Inspection item 12C

   Code .04(4)(m)

   Observed several wiping cloths stored in two chlorine solutions with less than 50ppm chlorine.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were removed. Sanitizer was remade to 50-100ppm chlorine.//

   Official report · Item 12C ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.