Mcdonald's

Inspector notes: Observed deep, covered and stacked plastic containers of shredded lettuce and covered, stacked plastic containers of sliced tomatoes cooling in the make-line refrigerator below the toppings rail, with internal temperatures of 48-51F, probe thermometer, verified by PIC. According to PIC, the lettuce and tomatoes were prepped 30 minutes prior to inspection. PIC placed the cooling TCS foods into the walk-in cooler to rapidly cool to 41F or less. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination, during the cooling period to facilitate heat transfer from the surface of the food. PIC will retrain employees on proper cooling methods such as using shallow metal pans that are loosely covered and placed into the walk-in cooler/freezer on a speed rack or top shelf to facilitate airflow. TCS foods starting at 70F or less have 4 hours to cool to 41F or less

Inspector notes: Observed in use low temperature chlorine dish machine with 0ppm Chlorine concentration. Notified Person In Charge (PIC). Checked and ran unit 4 times, 0ppm. Whole tray inside with lids and tcs food containers. Display on machine indicated sanitizer refill despite sanitizer inside unit pod. Directed PIC to close down machine and re-wash, re-sanitize entire tray in working three compartment sink. =====Proper food safety concentration of chlorine is 50ppm-100ppm