McDonald's - Inspection Report
Address:6406 Troost Kansas City MO 64131
Establishment Type:Restaurant/Deli
Phone No.:(816) 523-0400

Inspection details
Inspection Date26 January, 2015
Inspection TypeRoutine
Critical Violations10
Non-critical Violations7

Violation Details
Regulation Code
Reference
Violation & Comments
4-101.110
Nonscratching utensil not used with nonstick coatings; and/or Nonfood-contact surfaces not made of durable, smooth materials
Comply by : Apr 26, 2015
RECOMMENDED RESOLUTION: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection eight shelves in the dry storage area had wood shelving.
4-903.11
Single-service/use items not stored as specified in the Food Code; and/or Single-service/use items stored in prohibited areas
Comply by : Apr 26, 2015
RECOMMENDED RESOLUTION: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection a case of cups found stored directly on the floor in the prep area of the kitchen.
5-202.13
Air gap not provided between water supply inlet & flood level rim of plumbing fixture *
CRITICALCorrected On Site
RECOMMENDED RESOLUTION: Must have spray hose at least one inch above the sink fixture.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the spray hose in the dish area was found hanging down into sink. Manager moved out of sink.
4-602.11
Eq. & Food-Contact-Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION: Nozzles, spigots, and dispensers, must be wash, rinsed, and sanitized daily to prevent build up.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the dispensers, spray heads, and nozzles on the soda fountains were found to have build up of black residue. Manager had fountains cleaned.
4-602.13
Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue
Comply by : Apr 26, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the following was found: The shelving and fan in the beverage cooler on line was found to have dust and residue. The gaskets on the walk in cooler, and freezer were found to have buildup of residue. Shelving under the front counter were found to have food spillage and debris.
3-501.18
RTE PHF, Disposition - Ready-to-Eat, Potentially Hazardous Food was not discarded in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection four melts found in the line reach in were found to have expired on 1/25/15.
2-402.11
Hair restraints & clothes that cover body hair not worn by employees
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the employees on the food line did not have proper hair restraints. Employees put on hair restraint after inspection began.
3-501.17
RTE PHF, Date Marking - Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours was not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection burritos stored in the walk in cooler were not date marked. Manager date marked products.
3-501.19
Time as a Public Health Control - Potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
CRITICALComply by : Jan 29, 2015
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection cheese package marked 12 hours, cheese on table marked four hours and at 73 degrees., and sauces n(ot marked) on the food line were not marked correctly or marked with proper time control indicators. Manager discovered machine was not adjusted for day light savings and products were had additional hour added to stickers. Some items were getting shelf unopened stickers and not table stickers. Manager working to correctly mark products.
6-403.11
Employee accommodations not clearly designated for eating/drinking/smoking
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection employee beverage was found store on the shelf with micro wave. Manager moved beverage
3-301.11
Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION: Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection employees were found using bare hands and contacting ready to eat French fries in the service area. Manager had gloves put a fry station
2-301.14
When to Wash - Food Employees did not clean their hands and exposed portions of their arms according to Food Code guidelines
CRITICALComply by : Jan 29, 2015
RECOMMENDED RESOLUTION: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection employees working on the service line were found touching clothing, computers, head sets, handling money, removing and changing gloves with out washing hands and then preparing beverages, packing food, donning gloves and handling fries, making ice cream.
4-501.11
Equipment not in good repair & adjusted per manufacturer's specs; and/or Scratched cutting boards not resurfaced or discarded
Comply by : Apr 26, 2015
RECOMMENDED RESOLUTION: Equipment must be repaired by re-inspection in 3 to 10 days
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection the reach in beverage cooler in the drive thru was not maintaining internal temperatures of 41 degrees or below. Products discarded.
3-501.16
Cold Holding - Potentially hazardous cold food was not maintained at temperatures in accordance with the Food Code.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection milk products found stored in drive thru cooler that was not maintaining the internal temperature of 41 degrees or below. Products were discarded.
4-601.11
Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.
CRITICALComply by : Jan 29, 2015
RECOMMENDED RESOLUTION: Clean dishes must be stored clean and protected
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection dishes found stored on the clean dish rack were found to be greasy and have food debris on food contact surfaces.
4-702.11
Before Use After Cleaning - Utensils and food-contact surfaces of equipment are not sanitized before use after cleaning.
CRITICALCorrected On Site
RECOMMENDED RESOLUTION: Sanitizer must be available at every working station.
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection no sanitizer buckets were found set up on the cook line or assembly line. Manager had sanitizer set up.
3-304.14
Cloths used for wiping are used for other purposes; Wet wiping cloths not stored in sanitizer; Wet & dry cloths not stored clean
Corrected On Site
RECOMMENDED RESOLUTION:
OBSERVATIONS & CORRECTIVE ACTIONS: At the time of the inspection towels were found at the grill station, the assembly stations and in the dish area not stored in sanitizer. Manager placed in sanitizer