Mcdonald's

Inspector notes: -- Chlorine sanitizer undetectable on dishes in low temp sanitizing dishwasher. Reviewed chlorine concentration ppm requirements with the person in charge (PIC): must be between 50ppm-100ppm. The dishwasher was ran multiple times, and it consistently tested below the required concentration range. At the time of inspection, the PIC turned the dishwasher off and placed a "Do not use/Out of order" sign on dishwasher until repairs can be completed. The establishment has sufficient dishwashing space to use the 3-compartment sink for washing/rinsing/sanitizing dishes until repairs can be completed on dishwasher. Ensure employees are utilizing test strips to verify dishes are getting properly sanitized

Inspector notes: -- Final cooking temperature for multiple Hot ‘n Spicy McChicken patties measured between 129°F-136°F using probing thermometer. Reviewed final cooking temperature requirements for chicken/poultry with the PIC: minimum 165°F (instantaneous). At the time of inspection, the chicken patties were voluntarily discarded. An employee remade more chicken patties, and the final cooking temperature measured at 165°F minimum. Discussed with PIC ensuring employees are separating frozen pieces of raw animal products so that the items meet the minimum final cooking temperature requirements. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: -- The ambient temperature of the walk-in refrigerator measured at 47.6°F-50.6°F using min/max thermometer. See violation above. A technician arrived onsite during the inspection to repair the walk-in refrigerator. All TCS items were removed from the walk-in and placed in alternative units during repairs. The establishment has capacity to temporarily continue operating safely using alternative cold holding units until walk-in refrigerator is repaired. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below