| No violation noted during this evaluation. | 01/04/2016 | Foodborne Inspection |
- Food employee was demonstrating good hygiene practices.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee washing hands when required.
- The person in charge is Certified in Food Protection
- Observed ready to eat time/temperature controlled for safety foods being properly date marked, and discarded when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
|
12/15/2015 | Critical Control Point Inspection |
- (CORRECTED DURING INSPECTION) Observed improper use and/or maintenance of wiping cloths. - Observed soiled wiping cloth stored outside of sanitizer bucket.
(1) Cloths that are in use for wiping food spills from tableware and carry-out container that occur as food is being served shall be maintained dry and used for no other purpose
|
12/15/2015 | Standard and Complaint Inspection |
- Critical: Observed improper storage of poisonous or toxic materials. - Observed spray bottle of multi purpose cleaner hanging over cutlery by cashier window and spray bottles of chemicals hanging over paper food bags.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning
|
06/09/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge was knowledgeable to food safety questions regarding facility.
- Observed time/temperature controlled for safety foods being properly held using time as a public health control
the operation had a written procedure on file, foods were properly marked to indicate the time that the food was removed from temperature control, and food was discarded when required.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed imroper storage of toxic chemicals. - Observed spray bottle of multi purpose cleaner hanging over cutlery by cashier window and spray bottles of chemicals hanging over paper food bags.
|
06/09/2015 | Critical Control Point Inspection |
- Critical: Observed improper storage of poisonous or toxic materials. -Observed chemical spray bottles stored above straws in the drive thru area.
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles by: 1) Separating the poisonous materials by spacing or partitioning
|
11/25/2014 | Standard Inspection |
- Observed improper use and/or maintenance of wiping cloths.
Cloths that are in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer.
- Critical: Food equipment surfaces are not cleaned at the required frequency. -Observed buildup on the french fry bucket in the walk-in freezer.
Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified in this rule. -Corrected
- Critical: Observed improper storage of poisonous or toxic materials. -Observed chemicals stored above the clean dish drainboard. -Observed chemical spray bottle stored above food trays.
Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles. -Corrected
|
07/25/2014 | 30 day Inspection |
| No violation noted during this evaluation. | 07/01/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Mcdonald's Restaurant, 9192 Pearl Rd, Strongsville, OH 44136 »