✓

Mcdonalds

April 26, 2010 · Pass

😇clean

official resultPass
resultPass
inspection typeEating & Drinking w/ Take Out
failed findings0
critical findings0

✓ No failed findings were recorded; 4 code checks were marked passed.

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Checks marked passed

Hot Holdingcritical

Inspector note: Fish fillet tested at a range between 128F and 143F at various areas of fillet and various fillets tested.All other products tested were over 140F hotholding.Provide proper holding at a minimum of 140F throughout product.4-21-2010:Breakfast ham tested at 115-121F.ALL hot foods need to maintain a temperature of 140F.
code 03-3-501.16*** · critical food-safety factorstatus: Pass
Food Protection

Inspector note: Employee food stored in walk-in refridge over customer food(?).Properly store employee food brought from home seperately.4-21-2010:Same issue.
code 08-3-305-307.11* · lower-severity findingstatus: Pass
Clean Cloths Hair Restraint

Inspector note: "Blue shirt"-supervisor preparing food at line without a hair restraint.Remember that even management that becomes a foodhandler at times when they need to help out need approved hair restraints4-21-2010:Food handler at egg flattop grill (Blue shirt) not wearing approved hair restraint.
code 13-2-304/402.11* · lower-severity findingstatus: Pass
Non-Food Contact Surfaces

Inspector note: No spacing between multiple handsinks and other equipment.To protect against contamination of clean sanitized equipment provide splash gaurds or adequate spacing.4-21-2010:One splash gaurd installed.No spacing provided on other sink until splash gaurd installed??
code 15-4-202.16* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on April 14, 2010: 6 previous findings did not recur.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.