Mc Donalds

Year by year

Inspections

1. Aug 20, 2026 Routine · 2 priority, 1 core
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee stated she would was her hands every 15 minutes. Discussion was had with employee about when to wash hands and hand out was provided via email to manager.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The Kay 5 Sanitizer is not being used according to EPA registered label use instructions and is at 0 PPM. Bucket was dumped and remixed to 50 PPM during inspection.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Core Corrected on site

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment. CFM was posted during inspection.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

2. Sep 30, 2025 Follow Up · 1 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat

     HANDWASHING FACILITIES - LOCATION AND PLACEMENT

     Handwashing sink in front (only hand sink) is not conveniently located for easy access to food employees.

     Correction: Provide a handwashing sink to facilitate handwashing by food employees (back of restaurant for warewashing and grill). If providing a second hand sink is not feasible, a letter will be provided by a plumber.

     Code 5-204.11

3. Sep 29, 2025 Pre-inspection · 1 priority, 2 priority foundation
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Smooth mix in smoothie 1 door cooler is cold held at 59°F. Machine was put out of use during inspection.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     No hot water was available at front hand sink.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Priority Foundation

     HANDWASHING FACILITIES - LOCATION AND PLACEMENT

     Handwashing sink in front (only hand sink) is not conveniently located for easy access to food employees.

     Correction: Provide a handwashing sink to facilitate handwashing by food employees (back of restaurant for warewashing and grill). If providing a second hand sink is not feasible, a letter will be provided by a plumber.

     Code 5-204.11