I've repeatedly posted pictures in the work group chat and talked to the manager in private but they dont give a fuck.
I was left with no choice but to file a complaint with local food safety inspectors.
Here is a Google drive link with all the pictures and videos as well as the list of complaints:
https://drive.google.com/drive/folders/1F1PjmORBd4Muy3pP66yurPmiISBV_L5M?usp=sharing
Front area:
1- The McCafé machine, which contains dairy products, hasn't been cleaned with either the small tablet or the detergent liquid for at least several weeks (since I noticed the problem). They don't actually have any supply of the cleaning products at all.
2- The coffee makers are rarely washed with the detergent sachet OR rinsed; I've often seen employees simply pour fresh coffee over the old brew.
3- The ice cream machine station is dirty and currently locked (in "freezer locked" mode) because it hasn't been cleaned in a while.
4- The same rags are used in the kitchen, front and lobby, whereas normally there should be a color code to differentiate them
5- Employees handle cash and then touch the fries and prepare drinks without washing their hands or using gloves. Normally, the cashier stays at the register and doesn't prepare food without washing their hands.
6- The fryer basket hadn't been cleaned for at least several weeks. The employees didn't know it was removable... especially since it had become extremely heavy due to the weight of all the accumulated grease. The fryer basket is only wiped down with towels each night. It's not even rinsed with water or washed with soap. The fryer basket has a metal plate underneath the holes to collect excess grease. This plate was physically stuck to the basket due to a polymerization of the grease, creating a kind of flexible plastic connecting the two. It took me a knife, hot soapy water, and about 30 minutes to disconnect the two pieces of metal. The shift supervisor asked me to stop filming and taking pictures because it was embarrassing for him and to just clean it up if I saw anything dirty.
7- Soda dispenser nozzles... So poorly cleaned and so rarely cleaned that I found an astronomical amount of biofilm; an employee who was with me almost vomited.
8- Drains on the soda machines are not cleaned. There's a foul odor and flies, especially in the drive-through soda machine.
9- Timers are not always respected. Often, whipped cream is found well past the timer's expiration date in the refrigerator above the first drive-through register (just ask to see the cream in the "Strawberry Swirl Coke").
Kitchen area:
1- The grill is very poorly cleaned. Employees only clean the metal surface and not the purple Teflon pads. Result: The Teflon coating is covered with a layer of carbonized meat, preventing heat transfer. Therefore, every time meat is placed on the grill, especially on the left side, it comes out raw, and employees have to guess when it's cooked.
2- The hoods above the grill are cleaned only by me, despite numerous communications with the manager, the shift supervisors I work with, and the other employees on the day, evening, and night shifts.
3- The area behind the grill is a pool of grease, posing a health and fire hazard.
4- The cooking oil in the kitchen is black and constantly emits smoke.
5- Employees contaminate the kitchen by using the same container for both raw and cooked chicken.
Employees tend to touch raw meat with blue gloves, then touch the button to start the grill, then close the freezer, take the tray containing the cooked meat, and use a spatula to transfer the meat from the grill to the cooked meat tray... all while wearing the same blue gloves they used to handle the raw meat. I even saw a shift supervisor do this and he told me he "didn't know."
- Timers are used only for show, or not even respected. Sometimes cooked bacon is left out for several days. I have two photos of bacon that exceeded the 24-hour timer. But you'll often see things without any timer at all.
- The "first in, first out" rotation is poorly executed for several foods, especially shredded lettuce. It's almost always the case (not just "sometimes") that an employee puts fresh lettuce on top of old lettuce in the same container for periods of 12 hours or more.
Sometimes, after several of these "refills," when you get to the bottom of the old lettuce container, you'll find a slimy liquid.
9- Employees touch their cell phones after handling food without washing their hands.
10- There's a serious risk of fish allergy contamination. Employees often put fish fillets in direct contact with cooked chicken during the night shift to minimize dishwashing and speed up the process. When I say direct contact, I mean taking the fish fillets and placing them directly on top of the chicken.
