MCDONALD'S

3 findings recorded on Jul 22, 2026.

1. Inspector observationItem 2-1B ↗

   Handwashing

   Observed 3 employees on several occasions handle raw meat while wearing single use gloves, remove gloves, then proceed to handle fryer baskets and tray liners for fully cooked foods without first washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food…

   Inspector’s full note

   Inspection item: Inspection item 2-1B

   Code .03(5)(c)

   Observed 3 employees on several occasions handle raw meat while wearing single use gloves, remove gloves, then proceed to handle fryer baskets and tray liners for fully cooked foods without first washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employees washed hands. Tray liners were discarded. Containers and fryer baskets were taken to the dish machine and washed , rinsed, and sanitized. Training on when to wash hands was provided.

   Official report · Item 2-1B ↗

   Correction status not recorded

2. Inspector observationItem 6-1D ↗

   Time as a public health control

   At time of inspection, observed a stack of clocked cheese stored in a 4 hour time control and held past the discard time. Observed 2 co trainers of shredded cheese placed on time control with an initial starting temperature greater than 41F. Observed whipped cream intended for time control not marked with a start or discard time. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was…

   Inspector’s full note

   Inspection item: Inspection item 6-1D

   Code .04(6)(i)

   At time of inspection, observed a stack of clocked cheese stored in a 4 hour time control and held past the discard time. Observed 2 co trainers of shredded cheese placed on time control with an initial starting temperature greater than 41F. Observed whipped cream intended for time control not marked with a start or discard time. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Foods discarded.

   Official report · Item 6-1D ↗

   Correction status not recorded

3. Inspector observationItem 15A ↗

   Equipment design and condition

   The ambient air temperature of the creamer cooler is greater than 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: CFSM placed an out of order sign on creamer cooler and removed from service.

   Inspector’s full note

   Inspection item: Inspection item 15A

   Code .05(6)(a)

   The ambient air temperature of the creamer cooler is greater than 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: CFSM placed an out of order sign on creamer cooler and removed from service.

   Official report · Item 15A ↗

   Correction status not recorded

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