Name of facility
MCKINLEY HEALTH CARE CTR. LLC |
Licsense holder
MC KINLEY HEALTH CARE CTR., LLC |
Address: 800 MARKET AVE N STE. 1560
CANTON OH 44702 |
Category/Descriptive
COMMERCIAL CLASS 4 <25,000 SQ. FT. |
License no.
445 |
Date
02-05-2018 |
Inspection Time (min)
105 |
Travel Time (min)
0 |
| Comments: |
| I. Employee Health: |
| Employees appeared healthy at the time of inspection. They have an employee health policy and the PIC could demonstrate in a |
| "verifiable manner" that employees have had employee health training. |
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| II. Good Hygienic Practices: |
| Employees can have drinks/ food in the break area. During the inspection, no bodily fluid discharges were observed. A vomit/ |
| diarrheal cleanup plan and kit are available. |
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| III. Preventing Contamination by Hands: |
| Observed well supplied handwashing facilities. Observed good handwashing practices and glove use practices. |
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| IV. Demonstration of Knowledge: |
| The PIC has an Ohio Department of Health certification in food protection. The PIC was able to answer food safety |
| questions. |
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| V. Food from Approved Source |
| They have established contractors for deliveries the facility uses. The PIC stated that deliveries are inspected by staff |
| prior to putting away. |
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| VI. Time/Temperature Controlled Safety Food: |
| Observed proper cold holding and hot holding temperatures of all food except for one cart of food in walk-in cooler. All the |
| food on the cart was at 60F. When brought to the attention of the PIC, the entire cart was placed in Dishroom to be wasted |
| out and cleaned/ sanitized. Observed food thawing in cooler. Observed food cooling in shallow container in walk-in cooler. |
| Observed date marking of food that was made this weekend with the date the food was made and a disposal date that exceeded 7 |
| days. The PIC stated that there is a policy that foods are only to be kept for 3 days. He will do some education with the |
| staff that worked the weekend. |
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| VII. Protection from Contamination: |
| Observed bacon stored above cooked cauliflower on a cart in walk-in cooler (this was the cart that was out of temp - the PIC |
| discarded everything). Observed proper sanitizer concentration in 3-compartment sink and sanitizer wiping cloth buckets. |
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| IX. Highly Susceptible Populations: They have unpasteurized eggs and pasteurized eggs. They do not offer foods undercooked. |
| All juices are pasteurized. |
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| X. Chemical: |
| Observed spray bottle of sanitizer hanging from shelf above puree machine. The spray bottle was placed on shelf under counter |
| during the inspection. |
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| Email inspection report to Calvin Pretorius: dietary@mckinleyhc.com |
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