No violation noted during this evaluation. | 01/22/2016 | Critical Control Point Inspection |
- Critical: Observed no air gap or approved backflow prevention device on the plumbing system.
To prevent contamination, a plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FSO or RFE, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by the Ohio building code, by: (1) Providing an air gap as specified under paragraph (D) of this rule
- 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 floor surface under ice machine to address dirt/accumulate.
|
01/22/2016 | Standard Inspection |
- Critical: TCS foods were not being held at the proper temperature. Observed shredded lettuce at 55F. Manager voluntarily discarded the lettuce.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
|
07/15/2015 | Follow-up Inspection |
- The operation had an employee health policy on file.
- Observed food employee changing gloves when required.
- Observed food employee washing hands when required.
- The operation is in compliance with Chapter 3717-1 of the Administrative Code.
- 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.
|
07/15/2015 | Critical Control Point Inspection |
- Critical: TCS foods were not being held at the proper temperature. Observed shredded lettuce at 55F. Manager voluntarily discarded the lettuce.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less.
|
06/15/2015 | Standard Inspection |
No violation noted during this evaluation. | 01/23/2015 | Standard Inspection |
No violation noted during this evaluation. | 06/30/2014 | Standard Inspection |
Restaurant representatives - add corrected or new information about Mcdonald's Restaurant, 7245 Pearl Rd, Middleburg Heights, OH 44130 »