McDonalds, 4174 Salem Road, Covington; Routine, Aug. 1, 88 B
Observations & Corrective Actions
6-1D: .04(6)(i) Observed sliced tomatoes and sliced cheese being placed on time control without the time control label. // Labels were added. // "When using Time Control (TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; 2) the food items shall be labeled with a start and discard time, not to exceed 4 hours; 3) foods not consumed before the discard time shall be discarded; 4) when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; 5) written procedures TPHC shall be created in advance and made available upon the Health Authorities request."
12B: .03(5)(i) Observed several employees prepping food without proper hair restraints. // Employees put on hair net. // Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and shallaches longer than one half inch (1/2").
12B: .03(5)(g) Observed employee prepping food while wearing a bracelet. // Employee removed bracelet. // Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band).
12B: .03(5)(f) Observed employee prepping food with nail polish and not wearing gloves. // Employee donned gloves. // Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food.