- The person in charge properly applies restrictions and exclusions for ill employees.
- The operation had an employee health policy on file.
- Food employee was eating food in designated area.
- Food employee was demonstrating good hygiene practices.
- Observed food employee washing hands when required.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- The person in charge is Certified in Food Protection
- 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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
- Toxic materials are properly identified and stored.
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09/17/2015 | Critical Control Point Inspection |
- 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.
- Observed mops being dried using an unapproved method.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
- Critical: Observed improper display or storage of poisonous or toxic materials offered for retail sale. Observed glass cleaner on the same shelf as drinking cups for service
To prevent contamination, poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single-service articles, or single use articles by separating the poisonous or toxic materials, and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, single-service articles, or single-use articles.
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09/17/2015 | Standard Inspection |
- Critical: The concentration and/or temperature of a chlorine sanitizing solution in the low temp dishmachine 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.
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08/12/2015 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed foods being received at the proper temperature, in good condition, safe and unadulterated.
- Observed food employee cooking foods to the required temperatures.
- 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. Hot holding tempertures were above 135F.
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08/12/2015 | Critical Control Point Inspection |
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed a build-up of mold on interior surface of ice machine.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize interior of ice machine to prevent contamination of ice.
- Non-food contact surfaces of equipment are dirty. Observed a build-up of food debris on interior bottom of hanging freezer, located next to fryers.
Nonfood-contact surfaces of equipment shall be kept clean. Clean interior of freezer to provide a sanitary surface.
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10/27/2014 | Standard Inspection |
- Critical: Equipment food-contact surfaces or utensils are dirty. Observed a build-up of mold in interior of ice machine.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize ice machine to prevent contamination of ice. Correct By: 27-Aug-2014
- Non-food contact surfaces of equipment are dirty. Observed a build-up of food debris on interior bottom of hanging freezer, located next to fryers. Observed a build-up of food debris in gasket of left reach-in cooler door, located under coffee machines.
Nonfood-contact surfaces of equipment shall be kept clean. Clean interior of hanging freezer and door gaskets of cooler, to provide a smooth and sanitary surface.
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08/27/2014 | Standard Inspection |
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