| No violation noted during this evaluation. | 01/12/2016 | Complaint Inspection |
- Observed food employees wearing jewelry on arms or hands during food preparation. Observed food prep employee with a bracelet and watch on wrist at grilll line - remove both to prevent cross contamiantion.
To prevent contamination, except as provided by (G)(2) and (G)(3) of this rule, food employees may not wear jewelry on their arms or hands.
- Critical: Observed improper use of time as a public health control for up to four hours. Provide labels for sliced cheese at food prep line for proper discarding. Corrected.
To prevent the growth of pathogens: If time without temperature control is used for up to a maximum of four hours, the food shall: (a) The food shall have an initial temperature of 41° F or less when removed from cold holding temperature control, or 135° F or greater when removed from hot holding temperature control
- Non-food contact surfaces of equipment are dirty. Clean the McFlurry machine and underside of McFlurrry mixer to remove food buildup.
Nonfood-contact surfaces of equipment shall be kept clean.
- Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. Low Temp dish machine is not providing at least 500ppm of chlorine. Utilize 3 compartment sink to wash/rinse/sanitize equipment/utensils.
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule.
|
08/20/2015 | Standard and Complaint Inspection |
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Anderson Dubose
- Observed improper use of time as a public health control for up to four hours. Provide marking/sticker for sliced cheese at food prep line for proper discarding time. Corrected.
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
- 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.
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08/20/2015 | Critical Control Point Inspection |
- Observed a build-up of dirt and debris. Clean floor at walk in freezer to remove buildup. Remove ice buildup on ceiling of same.
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.
|
03/10/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- Foods are received from the following sources: Anderson Dubose
- 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.
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03/10/2015 | Critical Control Point Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Foods are received from the following sources: A&D
- 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.
|
11/18/2014 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. Clean interior of microwaves (top) and grill line equipment.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed a build-up of dirt and debris. Clean freezer floor and floor behind McFlurry area to remove food buildup.
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.
|
11/18/2014 | Standard Inspection |
- Non-food contact surfaces of equipment are dirty Clean nozzle area & around McFlurry machine to remove food buildup. Clean by cup/cone holder as well to remove buildup.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed a build-up of dirt and debris. Clean floor at walk in freezer to remove debris/food buildup.
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.
|
04/22/2014 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- The person in charge is Certified in Food Protection
- 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.
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04/22/2014 | Critical Control Point Inspection |
Restaurant representatives - add corrected or new information about Mcdonald's Restaurant #5525, 5304 Royalton Rd, North Royalton, OH 44133 »