McDonald's #3452: inspecciones de salud – Wake County, NC

Historial de inspecciones

14 abr 2025 · 1 - Inspection

Puntuación 99

Importante Problemas con el lavado de manos
El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
Redacción oficial (en inglés): Handwashing sinks supplied & accessible
Nota del inspector (en inglés): Observation: The hand sink at the front service area/drive through service is not in working condition. Employees do not have convenient accessibility to wash hands. Staff manager is utilizing 30 minute hand wash reminders for staffing; ensuring that staff are using glove properly during food production tasks. 5-203.11 Handwashing Sinks - Numbers and Capacities (Pf) Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Verification for corrective action of hand sink by 4/24/2025.

5 dic 2024 · 1 - Inspection

Puntuación 98

Hallazgo Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Proper cold holding temperatures
Nota del inspector (en inglés): Observation: The temperature controlled whip cream in a can was observed at 48F. Although the can is being stored in the top section of the prep refrigerator; the whip cream is unable to maintain temperature of 41F or below during storage/use in this equipment. CDI: Operator discarded can during inspection and placed new can of temperature controlled whip cream into a differing prep refrigerator for storage/use. Discussed using ice in food containers during increased use time when whip cream cannot be stored under temperature in the prep refrigerator. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P
Hallazgo Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Proper cooling methods used; adequate equipment for temperature control
Nota del inspector (en inglés): Observation: Room temperature prepared foods (cut leafy greens) were observed at (48F- 50F) in the prep refrigerator. Production time on the product was 7:41am and air temperature in the prep refrigerator was observed at 37F. Sauce observed in prep refrigerator was measured at 38F. The cut leafy greens are stored in plastic containers with tight fitting lids disallowing the room temperature prepared product to cool down to 41F within 4 hours. CDI: The lids on the containers were removed so that proper cooling could occur for these products. Temp check at 1130AM reflected product tempearture at 41F. Time control for cut leafy greens does not begin until removed from the prep refrigerator and placed on the service line for use. Ensure that cut leafy greens and sliced tomatoes; once prepped into prep containers are cooled by keeping lid removed; may place into walk in refrigerator to increase rapid cooling to 41F. 3-501.15 Cooling Methods (Pf) Quickly cool foods within required time fram. Room temperature prepared TCS (temperature control safety) food products must reach 41F within 4 hours after production. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf .
Hallazgo Señales de roedores o insectos
El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
Redacción oficial (en inglés): Insects & rodents not present; no unauthorized animals
Nota del inspector (en inglés): Observation: The fly light is installed over the single service storage area where contamination can occur front produciton area. Move fly light away and/or over single service; equipment; production and food. 6-202.13 Insect Control Devices; Design and Installation (C) Properly locate mechanical insect control devices.
Hallazgo Higiene o políticas de salud del personal
Incluye cosas como el uso de redes para el cabello, joyas, ropa limpia, comer o beber en las áreas de preparación, tocar alimentos listos para comer con las manos descubiertas, o no tener una política para empleados enfermos.
Redacción oficial (en inglés): Personal cleanliness
Nota del inspector (en inglés): Observation: Two staff members performing food production: cooking/packaging fries; production tasks were not wearing hair restraints. 2-402.11; Core; (A) Except as provided in par. (B) of this section; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS; hostesses; and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI: PIC corrected during inspection by ensuring staff were given hair net or ball cap.
Hallazgo Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Nota del inspector (en inglés): Observation: The door slide lock on the walk in freezer is in poor repair. The warewash machine is not operating. Repair or repalce euqipment and/or remove if not continued use for facility. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) All equipment must be maintained clean and in good repair.
Hallazgo Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Physical facilities installed; maintained & clean
Nota del inspector (en inglés): Observation: The rear utility sink area in the kitchen is being used to dry mops; however there is not a device to hang the mop by handle to ensure the mophead dries between use. 6-501.16 Drying Mops (C) Store mops for air drying after use.

23 may 2024 · 1 - Inspection

Puntuación 100

Menor Higiene o políticas de salud del personal
Incluye cosas como el uso de redes para el cabello, joyas, ropa limpia, comer o beber en las áreas de preparación, tocar alimentos listos para comer con las manos descubiertas, o no tener una política para empleados enfermos.
Redacción oficial (en inglés): Personal cleanliness
Nota del inspector (en inglés): 2-402.11; Core; (A) Except as provided in par. (B) of this section; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS; hostesses; and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI: PIC corrected during inspection by ensuring staff were given hair net or ball cap.
Menor Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Nota del inspector (en inglés): Observation: The compressor line on the walk in freezer is leaking. 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
Menor Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Warewashing facilities: installed; maintained & used; test strips
Nota del inspector (en inglés): Observation: The warewash machine is not operating according to the manufacturer requirements on specification label. The chlorine minimal requirement is 25ppm to reach proper sanitization which is what was observed during testing; however the specification label requires the chlorine to be at a minimum of 50ppm. Have machine adjusted to operate in accordance with specification label. 4-501.15; Core; A) A WAREWASHING machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.

Los registros provienen de Wake County Environmental Services. Describen las condiciones en la fecha de la inspección y es posible que no reflejen las condiciones actuales.