OSHA Inspection: MCDONALD'S RESTAURANTS OF NEW YORK, INC.

Issued

Aug 5, 2015

Penalty

Initial $6,000 · Current $6,000

General-duty citation text

29 CFR 1910.138(a): The employer did not select and require employee(s) to use appropriate hand protection when employees' hands were exposed to hazards such as those from skin absorption of harmful substances; severe cuts or lacerations; severe abrasion; punctures; chemical burns; thermal burns; and harmful temperature extremes.  (a) McDonald's Store #3294 located at 265 E. Route 59 Nanuet, NY 10954  When employees manually cleaned a Taylor grill after each run of product, they were exposed to the hazard of skin contact with hot grill surfaces ranging from 375 to 425 degrees Fahrenheit which may burn their hands.  The employer did not take steps necessary to require those employees to use appropriate hand protection (e.g., heat-resistant gloves) against this hazard when they perform this grill cleaning task; on or about 3/6/2015.

Issued

Aug 5, 2015

Abate by

Sep 9, 2015

Penalty

Initial $4,000 · Current $4,000

General-duty citation text

29 CFR 1910.1200(h)(2)(iii): Employees were not informed of the location and availability of the written hazard communication program, including the required list(s) of hazardous chemicals as required by 29 CFR 1910.1200:   (a) McDonald's Store #3294 located at 265 E. Route 59 Nanuet, NY 10954  Employees are exposed to hazardous chemicals when they open packages containing such chemicals and pour their contents into dispensers to be diluted into solutions used for cleaning.  Those hazardous chemicals include, but are not necessarily limited to, Kay Solid Sense Sanitizer (a corrosive that also poses an ingestion hazard); Kay Concentrated Heavy Duty Degreaser (a corrosive that also poses a skin contact hazard as a sensitizer); Kay 5 Sanitizer (a chemical that poses an ingestion hazard and a skin contact hazard as a sensitizer); and Kay Sink Sanitizer (a skin irritant that also poses ingestion and inhalation hazards).  Employees were not informed of the location and availability of the written hazard communication program, including the list of hazardous chemicals in use at the restaurant; on or about 3/6/2015