McDonald's
Permit ID: FD-48802
Permit Type: E & D
1601 E Glendale Ave Phoenix 85020
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash---Employee handled raw beef then went to handle clean equipment at make line without changing gloves and washing hands. Same employee handled raw chicken at fryer then went to handle clean equipment at make line and grill without changing gloves and washing hands. Employee was asked to wash hands when changing tasks. Ensure that employees wash hands often enough during food preparation to prevent cross contamination.
Corrected At Time Of Inspection
16
Proper cooking time & temperatures
PRIORITY VIOLATION-3-401.11, P: Raw Animal Foods-Cooking----Beef patties cooked to 146-152F. Employee voluntarily discarded patties-see embargo form. Ensure that raw animal foods are cooked to proper minimum temperatures.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding----Shell eggs-67F in reach in cooler under make line. Yogurt smoothie mix, mocha frappe mix, and caramel frappe mix-56-57F in reach in under frappe machine. PIC stated that all items had been in units for an extended amount of time and discarded all items-see embargo form. Keep PHF/TCS foods in cold holding at 41F or below.
**Ambient temp of reach in under frappe machine at 57F. PIC stated that unit would not be used until repaired.
Corrected At Time Of Inspection
22
Time as a public health control: procedures & record
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation---Two pans of shredded lettuce at make line with no set discard times. PIC stated that items had been placed onto make line within last thirty minutes and provided discard times. The FOOD shall be marked or otherwise identified to indicate the time of discard following internal policies not to exceed four hours.
Corrected At Time Of Inspection
Inspection Comments
This establishment received a(n) D Grade and had 3 Priority, 1 Priority Foundation and 0 Core violations on this inspection. No County legal action will result from this inspection.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
