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Home My WebLink AboutMcDonalds 13420 011223 06 30 17.GK.PDFFood Establishment Inspection Report Score: 98 Establishment Name: MCDONALD'S 13420 Establishment ID: 2018011223 Location Address: 2251 HWY 70 SE .-Pal1rispection ❑ Re -Inspection City: HICKORY State: NC Date: 0 6 1 3 0 1 1 0 1 7 Status Code: A Zip: 28601 County: 18 Catawba Time In: 0 7 :'S 0 0 pm Time Out: 9 : 1 00 PPm : Permittee CHRISTINE NEVANT MANAGEMENT LLC Total Time: 1 hr 20 minutes Telephone: (828)324-g!)05 Category #: II Wastewater System: *MunicipallCommunity ❑ FDA Establishment Type:an-site System � No. of Risk Factor/Intervention Violations: Water Supply: ❑r MunicipallCommunity ❑Gn-Site Supply No. of Repeat Risk Factorllntervention Violations: Foodborne Illness Risk Factors and Public Health Interventions Risk factors: Contributing factors that increase the chance ofdeveloping foodborne illness. Public Heath Interventions: control measures to prevent foodborne illness or injury. Good Retail Practices Good Retail Practices: Preventative measuresto controlthe addition ofpathogens, chemicals, and physical objects into foods. u -.1 1-1 — Compliance Status avr col R 1111 1 n our u,n uro Cam pliance Status avr col n vR Supervision .2652 Safe Food end Water .2653, .2655, 1658 1 ❑ ❑ PIC Present; Demonstration -Certification by accredited program and perform duties 2 ❑ ❑ ❑ ❑ 23 ❑ ❑ Pasteurized eggs used where required ❑ = o ❑ ❑ ❑ Emp oyee Health -2652 29 ❑ Water and ice from approved source 0 + o ❑ ❑ ❑ 2 ❑ Management. employees knowledge; es onslhllltles & re ortin 10Rl ❑ ❑ ❑ 3Q ❑ ❑ Variance obtained fors ecialized rocessin P P 9 methods 0 . o ❑ ❑ ❑ 3 ❑ Proper use of reporting. restriction &exclusion o00 ❑ ❑ ❑ Food Temperature Control .2653, .2654 Good Hygienic Practices .26 52, .2653 31 ❑ Proper cooling methods used; adequate equipment for temperature control ❑ ❑ ❑ ❑ ❑ 4 ❑ Proper eating, tasting. drinking or tobacco use 0Do ❑ ❑ ❑ 32 [V ❑ ❑ ❑ Plant food properly cooked for hot holding El °❑ ❑ ❑ ❑ 5 ❑ No discharge from eyes. nose or mouth + ❑❑o ❑ ❑ ❑ 33 ❑ ❑ E] Approved thawing methods used ❑ Ei °❑ ❑ ❑ ❑ Preventing Contamination by Hands .2652,.2653,2655,.2656 6 1 ❑Hands clean & properly washed a 00 E:] E:] E:]34 J [E] Thermometers provided & accurate El := o El El El7 ❑ ❑ ❑ No bare hand c0ntactwith RTE foods or pre- a roved alternate rocedure ro erl followed 3 ❑❑ ° El ❑ ❑ Food €denfification .2653 35 It I ElFood properly labeled- original container z❑ OEI El El El 9 ElHandwashing sinks supplied & accessible z l°❑ ❑ ❑ ❑ P revieneon of Food Contamination .2652,.2653, 2 6 54, .2 65 6, .2 65 7 App.royed Source .26 53, 2655 1as ❑ Insects & rodents not present; no unauthorized animals El , 0 ❑ ❑ ❑ 9 ❑ Food obtained from approved source z 00 ❑ ❑ ❑ 37 ❑ Contamination prevented during food preparation. storage &display O 1 O ❑ ❑ ❑ 78 ❑ ❑ p� N Food received at proper temperature z 1❑0 ❑ ❑ ❑ 38 ❑ Personal cleanliness l : o❑ ❑ ❑ ❑ 77 ❑ Food in good condition. safe & unadulterated o00 ❑ ❑ ❑ 39 IC ❑ Wiping cloths: properly used & stored lE 0❑ ❑ ❑ ❑ 12 d� 4J ❑ ❑ ❑ Required records available: shell stock tags. parasite destruction ` ❑0 ❑ ❑ ❑ 40 ® ❑ ❑ Washing fruits &vegetables El EE FolEl El El Protection from Contamination .2653, .2654 13 kJ ❑ ❑ ❑ Food separated & protected 3 ❑El ❑ ❑ ❑ Proper se of Utensils .2653, .2554 41 ❑ In -use utensils: properly stored s = o ❑ ❑ ❑ 14 €] ❑ Food -contact surfaces: cleaned & sanitized a 0 °❑ ❑ ❑ ❑ 42 ❑ utensils, equipment & linens: properly stored. dried & handled o EEE 15 ❑ Proper disposition of returned, previously served, reconditioned. & unsafe food z Do ❑ ❑ ❑ 43 ❑ AU Single -use & single -service articles: properly stored & used ° ❑ ❑ ❑ ❑ Potentially Hazardous Food T[mefFem perature .2653 18 ❑ ❑ ❑ Proper cooking time &temperatures 3 El °❑ ❑ ❑ ❑ 44 [ ❑ Gloves used properly 0 ❑ ❑ ❑ 17 ❑ ❑ ❑ W Proper reheating procedures for hot holding 3 0® ❑ ❑ ❑ utensils and Equipment .2653,.2654, 1663 45 El[] Equipment, food & non-food contact surfaces approved. cleanable. properly designed, constructed. & used Fol El El El 18 El El El Proper cooling time &temperatures 3 0 °❑ ❑ ❑ ❑ 19 ❑ ❑ ❑ Proper hot holding temperatures 3 00 ❑ ❑ ❑ 4841 ❑ Wed: tes stri facilities: installed, maintained. & used: test st ps s : o ❑ ❑ ❑ 20 ; ❑ ❑ ❑ Proper cold holding temperatures s EE ❑ ❑ ❑ 47 ❑ Non-food contact surfaces clean o ❑ ❑ ❑ 21 ❑ ❑ ❑ Proper date marking & disposition s 0 0❑ ❑ ❑ ❑ Physical Facilities .2654, 2655, 1656 22 ❑ ❑ [f ❑ Time as a public health control: procedures & records z ❑❑ ❑ ❑ ❑ 43 ❑ ❑ Hot & cold water available: adequate pressure z]e o ❑ ❑ ❑ Consumer Advisory .2653 49 [9 ❑ Plumbing installed; proper backflow devices z +❑❑ ❑ ❑ ❑ 23 ❑ ❑ Consumer advisory provided for raw or 00 ❑ ❑ ❑ foods 50 ❑ Sewage & waste water properlydisposed z 1 of El El Elundercooked Highly susceptible Populations .2653 51 [4 ❑ ❑ Toilet facilities: properly constructed, supplied & cleaned S ° El El El 24 ❑ ❑ foods used: prohibited foods not offered o00 ❑ ❑ El, 52 � El Garbage &refuse pro perlydisposed ; facilities maintainedo _ El El El Chemical 2 553,.2657 25 ❑ ❑ .4]Food additives: approved & properly used ❑ °❑ ❑ ❑ ❑ 53 0 El Physical facilities installed- maintained & clean s Fol El El El 28 & El El7oxicsubstances properly identified stored, 3 used 2 00 El El El El Meets ventilation & ligdesignated areas used hting requirements; _ , O El El El Conformance with Approved Procedures .2853, .2554, 1858 Deductions: 2 27 ❑ ❑ Compliance with variance. specialized process, ❑O ElElElTotal reduced oxygen packing criteria or HA plan JI.I. North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program y�n DHHS is an equal opportunity employer. �R �l rnr Page 1 of Food Esta bi is ment Inspection Report, 312013 Comment Addendum to Food Establishment Inspection Report Establishment Name: IVICDONALD's 13420 Establishment ID: 2018011223 Location Address: 2251 HWY 70 SE 0 Inspection ❑ Re -Inspection Date: 06130.2017 City: HICKORY State: INC Comment Addendum Attached? ❑ Status Code: A County: 18 Catawba Zip: 28601 Category #: II Wastewater System: 0M u n i cipa I/C o m m u n ity ElOn -Site System Email 1: Water Supply: 0 Municipal/Community F-1On-SiteSystem Permittee: CHRISTINE NEVANT MANAGEMENT LLC Email 2: Telephone: (828) 324-9905 Email 3: Temperature Observations Item Location Temp Item Location Temp Item Location Temp eggs hat hold 150 hamburger hat hold 145 Observations and Corrective Actions Violations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code. 43 4-903.11 (A) and (C) Equipment, Utensils, Linens and Single -Service and Single -Use Articles -Storing - C keep sleeves pulled up on single use cups 45 4-202.16 Nonfood -Contact Surfaces - C replace rusty shelves walk in, any cracked dented or scortched pans replace please 47 4-602.13 Nonfood Contact Surfaces - C Glean containers holding Containers First Last Person in Charge Print &Signj: Christy Horan ` 1 First Last Regu latory Auth ority (Print & Sigrigreg kan 41 � �� REHS ID: 1655 - Kain, Greg Verification Required Date: 1 1 REHS Contact Phone Number: ( ) - North Carolina Cepartmentof Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program A ❑HHS is an equal opportunity employer. Page 2 of Food Establishment Inspection Report, aIH1a Y Spell Comment Addendum to Food Establishment Inspection Report E5tabIishment Name: MCDCNALUS 13420 Establishment ID: 2018011223 Observations and Corrective Actions Violations cited in this report must he corrected within the time frames below, or as stated in sections 8-405.11 of the food code. North Carolina Department of Health & Human Services • Division of Public Health • Environmental Health Section • Food Protection Program DHHS is an equal opportunity employer. Ak.' Page 3 of Faced Establishment m2pection Report, 312013 Y Spell