Name of facility
MC DONALD'S P & M CLEVELAND |
Licsense holder
SIEGFRIED ENTERPRISES |
Address: 3101 CLEVELAND AVE NW
CANTON OH 44709 |
Category/Descriptive
COMMERCIAL CLASS 4 <25,000 SQ. FT. |
License no.
691 |
Date
09-16-2016 |
Inspection Time (min)
45 |
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. EMPLOYEES ARE NOT PERMITTED TO WORK WHEN ILL. NO ILL EMPLOYEES WERE OBSERVED. |
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| II. Good Hygienic Practices |
| Food employees eat, drink, and use tobacco only in designated area; do not use utensils more than once to taste food that is sold |
| or served; no discharge from eyes, nose, and mouth. A BREAK ROOM OS PROVIDED, EMPLOYEES NOT PERMITTED TO |
| EAT IN THE KITCHEN. |
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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. HANDSINKS ARE CONVENIENT, WELL SUPPLIED AND USED OFTEN BY EMPLOYEES. EMPLOYEES WERE |
| OBSERVED USING HAND SANITIZER OFTEN AS WELL. GOOD USE OF GLOVES NOTED BY EMPLOYEES HANDLING |
| FOODS. |
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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. PIC HAS BEEN TRAINED IN SERVESAFE AND |
| DEMONSTRATES KNOWLEDGE WHEN DISCUSSING FOOD SAFETY. |
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| V. Food from Approved Source |
| Food: obtained from approved source; received at proper temperature; good condition, safe & unadulterated. |
| Required records available for shellstock tags and/or parasite destruction. ONLY APPROVED SUPPLIERS ARE USED. |
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| 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. |
| HOT HOLDING, COLD HOLDING TEMPERATURES ARE ALL WITHIN PROPER RANGE. DATE MARKING IS FAIRLY |
| CONSISTENT. LETTUCE FOUND TO BE OUT OF TEMP BEFORE THE TIME WAS UP UNDER THE TILT POLICY WAS |
| DISCARDED. Please note: PIC indicated that temperatures are not taken of TILT foods. TILT foods are to be disposed of |
| when the temperature reaches 70°F or four hours, whichever comes first. |
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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. FOODS IN THE COOLERS ARE PROPERLY STORED TO PREVENT CONTAMINATION. |
| EMPLOYEES ARE WORKING ON KEEPING ICE BINS AND THE PATTY FREEZER CLOSED BETWEEN USES TO |
| PREVENT CONTAMINATION FROM PREMISES. |
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| VIII. Consumer Advisory |
| Consumer advisory provided for raw or undercooked foods. NOT APPLICABLE, NO UNDERCOOKED ITEMS ARE SERVED. |
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| IX. Highly Susceptible Populations |
| Pasteurized foods used; prohibited foods not offered. N/A |
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| X. Chemical |
| Food additives approved and properly used. Toxic substances properly identified, stored, and used. CHEMICALS ARE NOT |
| STORED IN CLOSE PROXIMITY TO FOOD ITEMS. |
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| XI. Conformance with Approved Procedures |
| Compliance with variance, specialized process, and HACCP plan. |
| TILT IS IN USE ON THE BURGER PREP AREA. FOUND LETTUCE TO BE OUT OF TEMP BEFORE THE TIME WAS |
| UP. THIS WAS DISCARDED BY PIC. PIC NOTES THAT TEMPERATURES ARE NOT TAKEN OF THESE FOODS |
| ROUTINELY. PIC WILL ENSURE PERIODIC TEMPERATURES ARE TAKEN OF THESE ITEMS. |
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