MCDONALD'S 16 Fast Food

HOT WATER CAPACITY

Clean equipment or single-use items (like plates or cups) were not being stored properly to keep them sanitary.

The sink used for sanitizing dishes and equipment wasn't set up with the correct amount of cleaning chemicals.

The restaurant does not have a staff member with a required food safety certification.

The restaurant's operating permit was either expired or not displayed where customers can see it.

Food was not being stored safely — it needs to be kept at least 6 inches off the floor, in a dry area, and covered to prevent contamination.

There was no backflow prevention device on the plumbing, meaning contaminated water could potentially flow backward into the clean water supply.

The walls and ceilings were dirty, damaged, or not up to health code standards.

There is a problem with the restaurant's plumbing or the trap that catches grease from drains.

The restaurant didn't have soap or paper towels available at the handwashing sink.

The bathroom was dirty, lacked a proper trash can, or the door doesn't close properly.

The bathroom was dirty, lacked a proper trash can, or the door doesn't close properly.

There is no thermometer available to check food temperatures.