Mcdonalds

Year by year

Inspections

1. Sep 11, 2025 Routine Score 92
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed damaged floor tiles by the walk-in cooler and across from the ice machine. Repair and keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed the gaskets at the stand-up freezer, the line cheese cooler, and the walk-in cooler to be torn. Observed ice build-up in the walk-in freezer. Service equipment and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed the floors/walls under and behind the french fry station fryer and the ice machine to be soiled. Observed the floor under the dish machine to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3 Corrected on site

     Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

     Observed buns to be stored underneath the fly trap across from the ice machine. The buns were moved to a different area during inspection. Make sure foods are stored away from pest control devices.

     Code MN Rule 4626.1385B

   • Serious Priority 1

     Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.

     Observed employee performing back-of-house duties, wash their hands for only a few seconds, and then start to handle french fries. Make sure that employees wash their hands, for a minimum, of 20 seconds.

     Code MN Rule 4626.0070A

   • Serious Priority 1

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     Observed employees to scoop french fries and use their bare hands to make sure that fries stayed in their containers. It was recommended that employees scooping and handling fries wear gloves. Make sure that employees don't touch ready-to-eat foods with their bare hands.

     Code MN Rule 4626.0225A

2. Sep 5, 2024 Routine Score 96
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed damaged floor tiles at the corners by the walk-in freezer and by the handwashing station at the sandwich assembly line. Observed damaged caulking along the 3-compartment sink. Repair these areas and keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed the gaskets of the stand-up cooler along the cookline and the walk-in cooler to be torn. Observed there to be ice build-up on the floors, walls, and ceilings of the walk-in freezer. Observed the dish machine to not be administering the sanitizer chemical. Service these pieces of equipment and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed the gaskets and the interior of the cookline stand-up freezer to have accumulated food debris. Clean this piece of equipment and keep clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed the floors behind the french fry fryer station to be soiled with grease, oil, and other debris. Observed the floors under the paper goods racking to be soiled. Clean these areas and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     Observed the dish machine to have a sanitizer concentration of 0 ppm chlorine. 3- compartment sink was properly set up. Use the 3-compartment sink until the dish machine provides chlorine sanitizer at an appropriate concentration. Make sure that the dish machine emits a chlorine concentration of 50 - 200 ppm.

     Code MN Rule 4626.0805C1

3. Sep 7, 2023 Routine Score 92
   • Not serious Priority 3

     Handle, display, and dispense all single-service and single use articles and clean utensils so that contamination of lip-contact and food-contact surfaces is prevented.

     Single-use takeout containers at the breakfast cart station were stored upright. Takeout containers were inverted during inspection. Ensure single-use takeout items are stored inverted to prevent debris from falling into the containers.

     Code MN Rule 4626.0965A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Lids, containers, and bottles that were stored as clean at the breakfast cart station were observed to have been soiled with food debris. Wash, rinse, sanitize items before next use. Ensure that food contact utensils are cleaned and stored clean to sight and touch.

     Code MN Rule 4626.0840A

   • Not serious Priority 2 Corrected on site

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     The handwashing sink next to the walk-in cooler was not equipped with paper towels to dry hands. The handwashing sink was restocked with paper towels during inspection. Ensure that handwashing sinks remain stocked with paper towels to promote handwashing.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The flooring and the base coving of the walls by the ice machine, mop sink, and the walk in freezer were damaged and need to be regrouted. Service this area and maintain in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Torn gaskets were observed at the service line drawer coolers, the walk-in cooler, and the service line stand up freezer. Service this equipment back to proper working order.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     There was ice accumulation in the french fry freezer and the walk-in freezer. The gaskets at the service line drawer coolers and the service line stand up freezer were soiled with food debris. Ensure that these areas are cleaned and maintained clean.

     Code MN Rule 4626.0840C

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     Person-In-Charge was not aware of the requirement to report all customer alleged foodborne illnesses to the health department. Discussion was had about the importance of reporting alleged foodborne illnesses in order to identify potential foodborne illness outbreaks. Ensure that all members of management are aware of requirement to report all customer alleged foodborne illnesses to the health department.

     Code MN Rule 4626.0040D

   • Not serious Priority 3

     Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.

     The self-service beverages at the pop station did not have ingredient lists for all of the beverages. Ensure that ingredient lists are provided and posted for all of the self-serve beverages.

     Code MN Rule 4626.0435C