McDonalds Restaurant - Wal-Mart - Inspection Report

Inspection Information:

Facility Type:	Restaurant
Inspection type:	Routine
Inspection date:	January 29, 2008
Number of critical violations:	0
Number of non-critical violations:	1
Follow-up Required:	No

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description / Observation / Corrective Action
110	Food Not Protected - General Observation: 1) Some foods in walk-in freezer and walk-in cooler are not stored a minimum of 6 inches up off floor. Corrective Action: 1) Keeps all foods in walk-in cooler and freezer, a minimum of 6 inches up off floor. Recommend installation of more shelving.
110	Food Not Protected - General Observation: 2) Cooked meat tongs showing wear - cracked, chipped handles. Corrective Action: 2) Replace worn tongs, to provide utensils that are in good repair and easily cleanable.
110	Food Not Protected - General Observation: 3) Sandwich sauces stored at room temperature (label on product states must be refrigerated). Corrective Action: 3) Please provide Food Safety Plan for sandwich sauces. (What temperature should they be stored at - do they require refrigeration?)
110	Food Not Protected - General Observation: 4) Cooked bacon, cheese and raw sliced produce stored at room temperature in sandwich prep table. Corrective Action: 4) Potentially hazardous foods must be refrigerated (4C, or below), or hot-held (60C, or above). Please provide Food Safety Plan for food items in sandwich prep table and cooked bacon.

Comments:

Other items noted at time of inspection:

- Liquid handsoap and paper towels available at handwash station = good.
- Refrigeration temperatures monitored and recorded on daily Temperature log = good.
- Clean, wiping cloths stored in sanitizing solution (100ppm chlorine). Please provide test trips for staff to monitor sanitizer concentration.
- Walk-in cooler temperature recorded 2C = good.
- Walk-in freezer temperature recorded -18C = good.
- Cooked meats hot-holding above 65C = good.
- Separate tongs used for different cooked meat products = good.
- Facility clean and organized.
- Staff friendly and cooperative = thanks.

Please provide written response plan regarding Boil Water Notices (How does facility manage the following: ice machine; pop dispensing machine; vegetable washing/onion rehydration?)

Please provide names of all Foodsafe trained staff at this facility.