GEORGIA DEPARTMENT OF PUBLIC HEALTH
Food Service Establishment Inspection Report
Establishment Name:  MCDONALD'S #32463
Address:  4890 POST RD
City:  Cumming Time In:  11 :  30 AM Time Out:  01 :  30 PM
Inspection Date:    10/21/2016   CFSM:   Delores Cruz
Purpose of Inspection:    Routine    Followup    Initial   
     Issued Provisional Permit    Temporary     
Risk Type:   1   2   3 Permit#:  058-FS-2012-05031
Risk Factors are food preparation practices and employee behaviors most commonly reported to the Centers for Disease Control and Prevention as contributing factors in foodborne illness outbreaks. Public Health Interventions are control measures to prevent illness or injury. Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Last Score

93
Grade

A
Date

06/26/15
Prior Score

95
Grade

A
Date

01/06/15
CURRENT SCORE CURRENT GRADE
 
64
  
U
SCORING AND GRADING:     A=90-100    B=80-89    C=70-79    U≤69

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
(Mark designated compliance staus (IN, OUT, NA, or NO) for each numbered item. For items marked OUT, mark COS or R for each item as applicable.)

IN=in compliance    OUT=not in compliance    NO=not observed    NA=not applicable    COS=corrected on-site during inspection      R=repeat violation of the same code provision=2 points
Compliance Status COS R
1 IN OUT NA NO Supervision 4 points
  circle circle     1-2A. PIC present, demonstrates knowledge, performs duties circle circle
  circle circle circle   1-2B. Certified Food Protection Manager circle circle
2 IN OUT NA NO Employee Health, Good Hygienic Practices, Preventing Contamination by Hands 9 points
  circle circle     2-1A. Proper use of restriction & exclusion circle circle
  circle circle   circle 2-1B. Hands clean and properly washed circle circle
  circle circle circle circle 2-1C. No bare hand contact with ready-to-eat foods or approved alternate method properly followed circle circle
  4 points
  circle circle     2-2A. Management knowledge, responsibilities, reporting circle circle
  circle circle   circle 2-2B. Proper eating, tasting, drinking, or tobacco use circle circle
  circle circle   circle 2-2C. No discharge from eyes, nose, and mouth circle circle
  circle circle     2-2D. Adequate handwashing facilities supplied & accessible circle circle
  circle circle     2-2E. Response procedures for vomiting & diarrheal events circle circle
3 IN OUT NA NO Approved Source 9 points
  circle circle     3-1A. Food obtained from approved source circle circle
  circle circle circle circle 3-1B. Food received at proper temperature circle circle
  circle circle     3-1C. Food in good condition, safe, and unadulterated circle circle
  circle circle circle circle 3-1D. Required records: shellstock tags, parasite destruction circle circle
4 IN OUT NA NO Protection From Contamination 9 points
  circle circle circle circle 4-1A. Food separated and protected circle circle
  circle circle     4-1B. Proper disposition of returned, previously served, reconditioned, and unsafe food circle circle
  4 points
  circle circle circle   4-2A. Food stored covered circle circle
  circle circle circle   4-2B. Food-contact surfaces: cleaned & sanitized circle circle
 
Compliance Status COS R
5 IN OUT NA NO Cooking and Reheating of TCS Foods, Consumer Advisory 9 points
  circle circle circle circle 5-1A. Proper cooking time and temperatures circle circle
  circle circle circle circle 5-1B. Proper reheating procedures for hot holding circle circle
    4 points
  circle circle circle   5-2. Consumer advisory provided for raw and undercooked foods circle circle
6 IN OUT NA NO Holding of TCS Foods, Date Marking of TCS Foods 9 points
  circle circle circle circle 6-1A. Proper cold holding temperatures circle circle
  circle circle circle circle 6-1B. Proper hot holding temperatures circle circle
  circle circle circle circle 6-1C. Proper cooling time and temperature circle circle
  circle circle circle circle 6-1D. Time as a public health control: procedures and records circle circle
    4 points
  circle circle circle circle 6-2. Proper date marking and disposition circle circle
7 IN OUT NA NO Highly Susceptible Populations 9 points
  circle circle circle   7-1. Pasteurized foods used: Prohibited foods not offered circle circle
8 IN OUT NA NO Chemicals 4 points
  circle circle circle   8-2A. Food additives: approved and properly used circle circle
  circle circle     8-2B. Toxic substances properly identified, stored, used circle circle
9 IN OUT NA NO Conformance with Approved Procedures 4 points
  circle circle circle   9-2. Compliance with variance, specialized process and HACCP plan circle circle
GOOD RETAIL PRACTICES
(Mark the numbered item OUT, if not in compliance. For items marked OUT, mark COS or R for each item as applicable. R = Repeat Violation of the same code provision = 1 point)
Good Retail Practices are preventive measures to control the introduction of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
10 OUT Safe Food and Water, Food Identification 3 points
  circle 10A. Pasteurized eggs used where required circle circle
  circle 10B. Water and ice from approved source circle circle
  circle 10C. Variance obtained for specialized processing methods circle circle
  circle 10D. Food properly labeled; original container circle circle
11 OUT Food Temperature Control 3 points
  circle 11A. Proper cooling methods used: adequate equipment for temperature control circle circle
  circle 11B. Plant food properly cooked for hot holding circle circle
  circle 11C. Approved thawing methods used circle circle
  circle 11D. Thermometers provided and accurate circle circle
12 OUT Prevention of Food Contamination 3 points
  circle 12A. Contamination prevented during food preparation, storage, display circle circle
  circle 12B. Personal cleanliness circle circle
  circle 12C. Wiping cloths: properly used and stored circle circle
  circle 12D. Washing fruits and vegetables circle circle
13 OUT Postings and Compliance with Clean Air Act 1 point
  circle 13A. Posted: Permit/Inspection/Choking Poster/Handwashing circle circle
  circle 13B. Compliance with Georgia Smoke Free Air Act circle circle
 
Compliance Status COS R
14 OUT Proper Use of Utensils 1 point
  circle 14A. In-use utensils: properly stored circle circle
  circle 14B. Utensils, equipment and linens: properly stored, dried, handled circle circle
  circle 14C. Single-use/single-service articles: properly stored, used circle circle
  circle 14D. Gloves used properly circle circle
15 OUT Utensils, Equipment and Vending 1 point
  circle 15A. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used circle circle
  circle 15B. Warewashing facilities: installed, maintained, used; test strips circle circle
  circle 15C. Nonfood-contact surfaces clean circle circle
16 OUT Water, Plumbing and Waste 2 points
  circle 16A. Hot and cold water available; adequate pressure circle circle
  circle 16B. Plumbing installed; proper backflow devices circle circle
  circle 16C. Sewage and waste water properly disposed circle circle
17 OUT Physical Facilities 1 point
  circle 17A. Toilet facilities: properly constructed, supplied, cleaned circle circle
  circle 17B. Garbage/refuse properly disposed; facilities maintained circle circle
  circle 17C. Physical facilities installed, maintained, and clean circle circle
  circle 17D. Adequate ventilation and lighting; designated areas used circle circle
18 OUT Pest and Animal Control 3 points
  circle 18. Insects, rodents, and animals not present circle circle
Person in Charge (Signature)   (Print)   Delores Berrios Date:   10/21/2016
Inspector (Signature)  
Follow-up: YES circle   NO circle
Follow-up Date:  
Food Establishment Inspection Report Addendum
Violations cited in this report must be corrected within the time frames specified below, or as stated in the Georgia Department of Public Health Rules and Regulations Food Service Chapter 511-6-1, Rule .10 subsections (2)(h) and (i).
Establishment
MCDONALD'S #32463		 Permit #
058-FS-2012-05031		 Date
10/21/2016
Address
4890 POST RD 		City/State
CUMMING GA		 Zipcode
30040
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Cold Holding, Main Kitchen, Reach-in Freezer, FFS, 00.0 ° F Cold Holding, Main Kitchen, Walk In Freezer, FFS, 00.0 ° F Cold Holding, Front Food Service, Coffee cream machine, half and half, machine 2 41.0 ° F
Cold Holding, Front Food Service, Coffee cream machine, half and half, machine 1 38.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Cheese, 38.0 ° F Cold Holding, Main Kitchen, Walk in Cooler, Tomatoes, 36.0 ° F
Cold Holding, Main Kitchen, Walk in Cooler, raw whole shell eggs, 35.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, liquid eggs, 40.0 ° F Cold Holding, Main Kitchen, Reach In Cooler, Tomatoes, 39.0 ° F
Cold Holding, Main Kitchen, Cooler, canadian bacon, 41.0 ° F Cold Holding, Main Kitchen, Cooler, raw whole shell eggs, 40.0 ° F Cold Holding, Main Kitchen, Prep Top Cooler, southwest mix, 38.0 ° F
Cold Holding, Main Kitchen, Prep Top Cooler, Tomatoes, 38.0 ° F Just Cooked, Main Kitchen, Grill, beef patties, 170.0 ° F Just Cooked, Main Kitchen, Grill, beef patties, discarded 136.0 ° F
Hot Holding, Main Kitchen, warmer drawer, chicken patty, 174.0 ° F Hot Holding, Main Kitchen, warmer drawer, chicken nuggets, 186.0 ° F Hot Holding, Main Kitchen, warmer drawer, grill chicken, 163.0 ° F
Hot Holding, Main Kitchen, warmer drawer, fish filet, 145.0 ° F        
Item
Number		 OBSERVATIONS AND CORRECTIVE ACTIONS
1-2A Violation of Code: [511-6-1.03(2)(a)-(n)(p),(q)] Active Managerial Control measures are not satisfactory for establishment to be in compliance with code / CA: Persons in charge, managers or CFSM must be properly trained or retrained  New Violation.
2-2B Violation of Code: [511-6-1.03(5)(k)1&2] Employees' drinks were located on prep top and tables next to food in kitchen. Advised PIC that employees' drinks shall be located in designated area away from food and food contact surfaces. COS relocated  Corrected On-Site.  Repeat Violation.
2-2D Violation of Code: [511-6-1.06(2)(o)] An employee's cup was located in the hand sink. Advised PIC that the hand sink shall be used for hand washing only.  New Violation.
4-2B Violation of Code: [511-6-1.05(7)(a)1] Soda drink nozzles, in lobby, were soiled with mildew like substance. Advised PIC to clean to sight and touch. COS cleaned  Corrected On-Site.  New Violation.
5-1A Violation of Code: [511-6-1.04(5)(a)] Raw beef patties were not cooked to 155 degrees F or greater. Advised PIC that raw beef patties shall be cooked to 155 degrees F or greater for 15 seconds. COS discarded  Corrected On-Site.  New Violation.
6-1D Violation of Code: [511-6-1.04(6)(i)] TCS foods that use time as a public health control were time stamped incorrectly or not time stamped at all. Advised PIC that TCS foods shall be time stamped immediately upon removal from cooler. COS time stamped  Corrected On-Site.  New Violation.
12B Violation of Code: [511-6-1.03(5)(g)] Employee prepping food was wearing a bracelet. Advised PIC that employees prepping food shall not wear any jewelry except for one plain band ring.  New Violation.
12B Violation of Code: [511-6-1.03(5)(i)] Employees prepping/cooking food were not properly restraining hair. Advised PIC that employees prepping/cooking food shall properly restrain hair by wearing a hat, visor or hair net and long hair pulled up in a bun.  Repeat Violation.
12C Violation of Code: [511-6-1.04(4)(m)] Wiping cloths were stored on prep tops and prep tables in kitchen. Advised PIC that wiping cloths shall be stored in sanitizing solution.  Corrected On-Site.  Repeat Violation.
Remarks *three compartment sink - 400ppm quat
*sanitizing solution - 50ppm chlorine
*CFSM Delores Cruz 3/29/17
*Reinspection fee is $100 which needs to be paid before resinpection. The reinspection will be conducted within 10 business days from failing inspection.
Person in Charge (Signature)    Date: 10/21/2016
Inspector (Signature) Bonnie Huff Date: 10/21/2016