Name of facility
MCDONALD'S |
Licsense holder
JN HOUSE ENTERPRISES INC |
Address: 112 DUEBER AVE SW
CANTON OH 44706 |
Category/Descriptive
COMMERCIAL CLASS 4 <25,000 SQ. FT. |
License no.
647 |
Date
05-10-2018 |
Inspection Time (min)
140 |
Travel Time (min)
0 |
| Comments: |
| I. Employee Health |
| Person in charge is aware of Ohio Administrative Code requirements, and has an employee health policy. Visible or known |
| symptoms and/or diagnoses of illness are addressed according to Ohio Administrative Code. Proper use of restriction and |
| exclusion. |
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| II. Good Hygienic Practices |
| Food employees eat, drink, and use tobacco only in designated area; no discharge from eyes, nose, and mouth. Breakroom is |
| located in back of store. |
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| III. Preventing Contamination by Hands |
| Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready-to-eat |
| foods. One of the two sinks is not producing hat water, hot water is to be fixed. |
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| IV. Demonstration of Knowledge |
| Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding |
| the operation, or operation complies with the Ohio Administrative Code both Christina Tsocheff and Veronica Bingham are |
| certified. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| V. Food from Approved Source |
| Food: obtained from approved source; received at proper temperature; good condition, safe & unadulterated. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| VI. Time/Temperature Controlled Safety Food |
| Proper: cooking time and temperatures; reheating procedures for hot holding; cooling time and temperatures; hot holding |
| temperatures; cold holding temperatures; date marking and disposition. Time as a public health control procedures and record. |
| Time in lieu of temperature is properly used for items on prep line. |
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| VII. Protection from Contamination |
| Food separated and protected; food contact surfaces cleaned and sanitized; proper disposition of returned, previously served, |
| reconditioned, and unsafe food. |
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| VIII. Consumer Advisory |
| No raw or undercooked foods served. |
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| IX. Highly Susceptible Populations |
| Pasteurized foods used; prohibited foods not offered. |
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| X. Chemical |
| Toxic substances properly identified, stored, and used. |
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| XI. Conformance with Approved Procedures |
| Compliance with variance, specialized process, and HACCP |
| plan. |
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