No violation noted during this evaluation. | 07/13/2015 | Complaint Inspection |
- Critical: Food-contact surfaces and utensils were not sanitized using an approved combination of exposure time, chemical concentration, temperature, and/or pH. Low temperature dishwasher had 0ppm of Chlorine sanitizer. Empty bottle replaced and line charged.
To prevent pathogen growth, after being cleaned, food-contact surfaces and utensils shall be properly sanitized by a method approved in this rule.
- Critical: Observed working containers of poisonous or toxic chemicals that were not properly labeled with the name of the material. Observed pressurized spray container without a label indicating the liquid inside. Label put in bottle.
To prevent health hazards, working containers used for poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
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06/11/2015 | Standard Inspection |
- Food employee was demonstrating good hygiene practices.
- Hand washing facilities are properly supplied.
- 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 food employee washing hands when required.
- 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.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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06/11/2015 | Critical Control Point Inspection |
No violation noted during this evaluation. | 01/07/2015 | Standard Inspection |
No violation noted during this evaluation. | 07/15/2014 | Standard Inspection |
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