- Food employee was demonstrating good hygiene practices.
- The hand washing sink(s) were not accessible for convenient use by employees. - Observed access to hand sink on cookline blocked by cart.
A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing area, and in, or immediately adjacent to, toilet rooms.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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 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.
- Toxic materials are properly identified and stored.
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01/13/2016 | Critical Control Point Inspection |
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of food debris inside low boy freezer and hanging freezer on cookline, and a build-up of food debris in trays containing paper sandwich wrappings.
Nonfood-contact surfaces of equipment shall be kept clean. - Clean and sanitize interior of freezers and trays to remove build-up and prevent contamination of food.
- Observed accumulation of soil residue on nonfood-contact surfaces. - Observed a build-up on baffle of ice machine.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. - Clean and sanitize baffle to remove build-up and prevent contamination of ice.
- Critical: The handwashing sink was not easily accessible. - Observed cart blocking hand sink along cookline.
To ensure frequent and proper handwashing, a handwashing sink shall be maintained so that it is accessible at all times for employee use. - Discontinue storing items in front of hand sink.
- Observed a build-up of dirt and debris. - Observed a build-up on floor of walk-in freezer.
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.
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01/13/2016 | Standard Inspection |
- Observed a build-up of dirt and debris on floor of walk-in freezer.
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.
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07/01/2015 | Standard Inspection |
- Food employee was eating food in designated area.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- 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.
- 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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07/01/2015 | Critical Control Point Inspection |
- Critical: Observed food that was not properly protected from contamination by separation, packaging, and segregation. -Observed raw eggs stored above salads and other ready to eat items on a cart in the walk-in cooler.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food as described in this rule. -Corrected
- Observed improper use and/or maintenance of wiping cloths. -Observed several wet wiping cloths stored on countertops, shelves, etc outside of the sanitizer bucket when not in use.
Cloths that are in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer. -Corrected
- The plumbing system was not properly maintained. -Observed a broken waste pipe under one of the hand sinks.
A plumbing system shall be properly maintained. -Repair and/or replace parts as necessary so that the hand sink is usable.
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09/25/2014 | Standard Inspection |
- Observed improper use and/or maintenance of wiping cloths. -Observed several wet wiping cloths out on counters.
Cloths that are in use for wiping food spills from tableware and carry-out containers shall be maintained dry and used for no other purpose
- Observed accumulation of soil residue on nonfood-contact surfaces. -Observed buildup inside the soda machine nozzles.
Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Clean soda machine nozzles to remove buildup.
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04/04/2014 | Standard Inspection |
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