Mcdonalds

Inspector notes: Observed two spray bottles of a disinfectant hanging from a wire rack with various packaged food items on the rack, near the drive through window and boxes of gloves stored below chemicals on the rack across from the walk-in cooler. Person in charge moved both bottles of chemicals to the proper chemical storage rack and moved the food gloves above the chemicals. Discussed storing chemicals in a place away from food, equipment, utensils etc. to avoid contamination of food and food contact surfaces. Toxic substances shall be stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles

Inspector notes: Observed the walk-in cooler with an ambient air temperature of 45.2F, min/max thermometer, verified by PIC. The TCS food in the unit had an internal temperature of 47-48F, see violation #22. PIC opened the attached freezer door to ensure that 41F or less is maintained while awaiting repair. Discussed not using the walk-in to hold TCS foods if it is not maintaining 41F or less. Equipment for cooling and cold holding TCS food must be sufficient in number and capacity to provide proper food temperatures (41F or below). Re-inspection 24 hours

Inspector notes: Observed closed boxes of raw shell eggs stored on the rack above ready-to-eat (RTE) foods such as containers of cut lettuce, pickles, and wrapped burritos in the walk-in cooler. PIC moved the raw shell eggs to the bottom of the rack, below the RTE foods. Discussed proper food storage to prevent cross-contamination. Food storage is based on cooking temperatures. Ready to eat foods should be above and separated from other foods that require cooking such as raw proteins