Inspection Report

Business Name
McDonald's

Business Address
3130 E BROADWAY RD PHOENIX AZ 85040

Permit Number
FD-58759

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
CI Food Routine Inspection

Inspection Date
7/16/2024

Grade
Not Participating

Priority Violation
2

Inspection Status
Re-inspection required

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: McFlurry spoon stored on mixer with excessive old food debris present. The PIC stated that the spoon is supposed to be cleaned or changed every 4 hours and had not been cleaned since the previous day. The PIC removed the spoon to be cleaned. Ensure that equipment, food-contact surfaces and utensils that come into contact with PHF/TCS foods are cleaned throughout the day at least every four hours. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: French fries-63F in the fry dispensing unit and in a basket below the unit.PIC stated that the fries were placed into the unit the previous day and voluntarily discarded-see embargo form. Keep PHF/TCS foods in cold holding at 41F or below. *Ambient temperature of the fry dispensing unit/freezer was 58-62F. PIC stated that the unit would be scheduled for maintenance/repair. Establishment has sufficient refrigeration/freezers. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage

Addl Notes: In use container of coffee stirring spoons stored directly below automatic soap dispenser in the drive thru area. PIC relocated the spoons away from the soap dispenser. Ensure that toxic materials are stored in a manner to prevent contamination of food, equipment, utensils, and single service items. Corrective Action: Corrected at time of inspection.

Violation #: 38

Description: Insects, Rodents and Animals not Present

Comments:

6-501.111 (C) - Priority Foundation: Controlling Pests; Approved Trapping Methods/Existence Addl Notes: There are small flying insects in the storage room, office, bathroom, and dining room areas. Ensure that proper pest control is performed. Corrective Action: Correct prior to re-inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: There is a brown residue that is beginning to drip on the shelves next to the washing machine. There is excess soil residue and on the walls in the ware wash area over the three compartment sink and behind the Mcflurry mixer. Ensure that physical facility is cleaned as frequently as necessary. Corrective Action: Correct prior to next routine inspection.

Comments/Details

*Re-Inspection is scheduled for 7/30/2024.
Predefined Comment: No County legal action will result from this inspection.
Discussed with the PIC about ensuring that times are accurately marked for butter items stored at room temperature in the drive thru area to indicate the time of discard following internal policies.

A complaint was addressed during this inspection. Violations noted on the inspection report support the allegations made in the complaint.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.