| No violation noted during this evaluation. | 12/04/2015 | Follow-up Inspection |
- The person in charge properly applies restrictions and exclusions for ill employees.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed food employee washing hands prior to donning single use gloves.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: Anderson Debose
- 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 raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
|
11/12/2015 | Critical Control Point Inspection |
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed buildup on the interior of the ice machine
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Remove buildup on the interior of the ice machine to prevent possible contamination.
- The physical facilities are not being maintained in good repair. Small holes in the tiling beneath the countertop were observed.
The physical facilities shall be maintained in good repair. Repair holes in the tiling to deter pests.
- Observed a build-up of dirt and debris between and beneath equipment in hard to reach-areas, especially along the floor-wall junction.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
- Critical: Observed the presence of live insects, rodents, and other pests. No pests were observed at the time of inspection
however, per discussion with cashier, insect activity was present beneath the counter, near the sanitizer bucket of wiping cloths.
|
11/12/2015 | Standard and Complaint Inspection |
- Observed floors, walls, and/or ceilings that were not constructed of approved materials.
Where FSO or RFE activities are conducted, materials for indoor floor, wall, and ceiling surfaces shall be smooth, durable, and easily cleanable
- Observed a build-up of dirt and debris.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Thoroughly clean floors behind/under/and around equipment i.e., floor surface under 3 compartment sink
|
08/27/2015 | Standard and Complaint Inspection |
- Observed improper use of time as a public health control for up to four hours.
If time as a public health control is used for up to a maximum of four hours: the food shall have an initial temperature of 41°F or less or 135°F or greater when removed from temperature control
|
08/27/2015 | Critical Control Point Inspection |
- Critical: There is no test kit available for measuring the concentration of the sanitizer.
To ensure proper sanitization, a test kit or other device that accurately measures the concentration in PPM (mg/L) of sanitizing solutions shall be provided. [Provide test papers for the 3 compartment sink quaternary ammonia sanitizer.]
- The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code.
To prevent pathogen growth, a chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code.
- Critical: The sanitizer concentration is not being monitored with a test kit or other device.
To ensure proper sanitization, the concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. [The sanitizer container was empty.]
|
01/21/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- 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 food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Toxic materials are properly identified and stored.
|
01/21/2015 | Critical Control Point Inspection |
- Critical: Food employee(s) did not wash hands in situations that specifically require them to do so.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
- Critical: The person in charge did not ensure that employees are properly sanitizing equipment or utensils.
To prevent contamination, the person in charge shall ensure that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused. [Automatic dish machine did not have any sanitizer. CORRECTED] Correct By: 13-Mar-2014
- Critical: Observed single-use gloves being used improperly.
If used, single-use gloves shall be used for only one task, used for no other purpose, and discarded when damaged or soiled or when interruptions occur in the operation. [Employees did not change gloves between tasks, food preparation and wiping up spills. CORRECTED] Correct By: 13-Mar-2014
- Critical: The concentration and/or temperature of a chlorine sanitizing solution did not meet the minimum requirements specified in the code.
A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as specified in the code. [There was no residual chlorine after the sanitizing rinse of the automatic dish machine. CORRECTED] Correct By: 13-Mar-2014
|
03/13/2014 | Standard Inspection |
- Proper hand washing technique was used
- Employees did not change gloves when changing tasks. Employees did not wash hands when changing tasks or changing gloves.
- Food items were cooked to proper temperatures.
- Food items were held at proper temperatures, greater than 135 degrees Fahrenheit or below 41 degrees Fahrenheit.
- Temperature controlled for safety foods are date marked. Time in lieu of temperature is used for cut vegetables at the prep line. Times are monitored.
- Automatic dish machine was not sanitizing utensils. Sanitizer container was empty.
CORRECTED. Sanitizer container was changed.
|
03/13/2014 | Critical Control Point Inspection |
Restaurant representatives - add corrected or new information about Mcdonald's Restaurant, 22535 Lorain Rd, Fairview Park, OH 44126 »