Mcdonald's

Inspector notes: Observed the mop sink, next to the 3-compartment sink, to be very slow draining. PIC contacted a plumber during the inspection. Discussed the requirement to close the kitchen if an active backup happens and waste water begins to flow out of any drain. Improper disposal of waste provides a potential for contamination of food, utensils, and equipment and, therefore, may cause serious illness or disease outbreaks. Also discussed cleaning the floor sink under the lobby beverage machine and under the 3-compartment sink. All plumbing must be maintained in good repair at all times

Inspector notes: Observed an employee working on the make-line touch hairnet and hair (adjusting headset) with gloved hands (clear gloves) and begin touching clean utensils and RTE food without changing gloves and washing hands. PIC instructed employee to wash hands and remove/dispose of any contaminated items. PIC will retrain employees on proper handwashing and when to wash. The hands are particularly important in transmitting foodborne pathogens. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing in accordance with the procedures outlined in the Food Code

Inspector notes: Observed a final internal cooking temperature of a spicy chicken, cooked from raw, to be 71F, probe thermometer, verified by PIC and cook. The temperature was taken immediately after placing it into the hot holding tray and being ready to serve. After inspecting the spicy chicken, there appeared to be two pieces stuck together. According to PIC, pieces of the chicken that are stuck together must be separated prior to cooking or discarded. Food safety checks were performed 15 minutes prior to inspection and periodically throughout the day. Chicken cooked from raw must reach at least 165F in all parts. PIC discarded the chicken, see embargo form. All raw animal proteins must reach a final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code