Name of facility
MC DONALDS |
Licsense holder
ZEE GROUP INC |
Address: 319 TUSCARAWAS ST E
CANTON OH 44702 |
Category/Descriptive
COMMERCIAL CLASS 4 <25,000 SQ. FT. |
License no.
235 |
Date
07-10-2014 |
Inspection Time (min)
30 |
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. Manager states that employees are sent home if they are ill with fever, vomiting, or diarrhea, and are not permitted to |
| return to work until they are well. |
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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. Observed no eating, drinking or smoking in food prep areas. Employees are |
| provided a designated break room. All appear healthy. |
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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. Observed handwash sinks well supplied and good glove use and handwashing by employees. |
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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. Manager, Zach, is knowledgeable about food safety and |
| answers food safety questions correctly. |
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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. |
| Observed good datemarking and good time stamps on time in lieu of temperature items. All items within expiration limits and |
| time/temperature limits. |
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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. Food is covered and food grade sanitizer is used to clean dishes, utensils, and countertops. |
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| X. Chemical |
| Food additives approved and properly used. Toxic substances properly identified, stored, and used. Chemicals are safely stored |
| away from food products. |
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