Mcdonald's #3269

Inspector notes: Observed the top inner panel of the ice machine in need of cleaning from clear slimy substance. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed management of the need to clean the inside of the ice machine by product requirements.

Inspector notes: Observed the entire area behind the front service counter in need of cleaning from grease and debri accumulation and water pooling underneath the 3C sink and inside the walk in freezer. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.EHS informed management of the need to deep clean the facility.

Inspector notes: Observed damaged tile around the 3C sink allowing water to pool underneath the sink. (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair.EHS informed management of the need to repair the floor tiles.

Inspector notes: Observed no light available for the walk in cooler. Per employee, the light went out this morning. (f) Lighting Intensity. The light intensity shall be: 1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; 2. At least 20 foot candles (215 lux): (i) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption; (ii) Inside equipment such as reach-in and under-counter refrigerators; (iii) At a distance of 30 inches (75 cm) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet roo...

Inspector notes: Observed jacket stored on shelving with the facility items near the back/side door. (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. EHS informed the manager of making sure staff is stored belongings in the designated area near the walk in cooler.