MCDONALD'S, 1020 Alum Creek Dr, Columbus, OH 43209 - Restaurant inspection findings and violations

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Business Info

Restaurant: MCDONALD'S
Address: 1020 Alum Creek Dr, Columbus, OH 43209
Total inspections: 12
Last inspection: Sep 17, 2012
Score
(the higher the better)

80

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
  • Equipment and/or components were not maintained in good working order.
  • There is no covered receptacle in women's restroom.
  • Wash compartment of the sink or manual warewashing equipment did not contain cleaning agent as required by manufacturer's label instructions.
Standard Inspection Aug 3, 2010 95
  • After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
  • Food-contact surfaces were dirty.
  • In-use utensils are improperly stored.
  • The flooring in an area subject to moisture is absorbent.
Standard Inspection Dec 17, 2010 92
  • A chlorine sanitizing solution was being used improperly.
  • Cloths use for wiping counters and other equipment surfaces are not laundered daily [as specified in OAC õõ3717-1-04.7].
  • The windows or doors were not protected against the entry of insects and rodents.
Standard Inspection May 23, 2011 93
  • In-use utensils are improperly stored.
  • Non-food contact surfaces are dirty.
  • Pesticide was applied by a person who is not a Certified Applicator.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • The operator is using time without temperature without a written procedure.
  • The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
Standard Inspection Oct 26, 2011 72
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
Followup Inspection Nov 18, 2011 90
No violation noted during this evaluation. Followup Inspection Nov 21, 2011 100
  • Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling were not constructed of a corrosion-resistant, nonabsorbent, and smooth material.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • The physical facilities are not cleaned as often as necessary.
  • There is no covered receptacle in women's restroom.
  • Wall and ceiling covering materials were not attached so that they are easily cleanable.
Standard Inspection Apr 5, 2012 90
No violation noted during this evaluation. Critical Control Point Apr 5, 2012 100
No violation noted during this evaluation. Complaint Inspection Jun 21, 2012 100
No violation noted during this evaluation. Complaint Inspection Aug 14, 2012 100
  • Equipment and/or components were not maintained in good working order.
  • Equipment components were not intact, tight or properly adjusted.
  • Handwashing sinks were not conveniently located.
  • In-use utensils are improperly stored.
  • The physical facilities are not cleaned as often as necessary.
  • The presence of insects, rodents, and other pests is not being adequately controlled or minimized.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
Standard Inspection Sep 17, 2012 80
No violation noted during this evaluation. Critical Control Point Sep 17, 2012 100


Violation descriptions and comments

Aug 3, 2010

PIC: Teri
Changed date on placard.
superteri@columbus.rr.com


Dec 17, 2010

PIC - Sarah

Updated green sign.


May 23, 2011

PIC - John
Updated green sign.


Oct 26, 2011

PIC- Marco
Updated green sign.


Nov 18, 2011

PIC Tracey
Updated green sign.


Nov 21, 2011

PIC - teri
Observed time in lieu of temperature has been approved for this location and observed all parts of time in lieu were carried out properly. All foods were holding properly at the time of inspection.


Apr 5, 2012

PIC Sarah
Updated Green Sign


Apr 5, 2012

Discussed
Provided information

III. Hand washing, Prevention of Contamination from Hands
Hand washing sinks were fully stocked with soap and paper towels. Employee demonstrated proper blue glove method when handling raw meat.

VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Cold foods were maintained at or below 41 degrees F. Hot foods were maintained above 135 degrees F. Facility does not cool any food items.

VIII. Date Marking/Time as a Public Health Control
All TTCS foods are used within 24 hours after opening/ preparing. Facility was using time in lieu of temperature on sliced tomatoes and cheese. Facility was using a little manual clock method. Food is discarded if not used within 2 hours.

IX. Consumer Advisory N/A

XI. Protection from contamination
Observed Raw eggs and bacon stored above RTE lettuce and cheese in upright cooler. Raw food must be stored below RTE food to prevent contamination. Food was properly stored at time of inspection.

XII. Chemical
Chlorine sanitizer in dish machine and in sanitizer wiping buckets were measuring properly.

XV. Temperature Measuring Devices
Observed broken thermometer in salad cooler. Replace with working thermometer to


Jun 21, 2012

On-site consultation with Store Manager Marco about the complaint.

During the complaint investigation I did not observed any pests. Store manager showed invoice that Terminix was just out earlier that morning and will be out frequently to treat. All employees who were handling ready-to-eat food were wearing gloves. All trash was under control. Discussed the cleaning frequency of the Frappe machine. Manager stated blender in rinsed out between every drink and all food contact parts are taken off and fully washed, rinsed and sanitized every hour. At time of investigation I did not observe any construction and/ or unsanitary conditions. PIC stated sometimes the trash gets backed up at the later night shifts. There is no cause for further action. Complaint closed.


Aug 14, 2012

During complaint investigation I did not observe any roaches in the facility. PIC stated licensed pest control operator is coming out frequently to treat and monitor the facility. The restrooms were clean at time of inspection. Also observed employees handling food were all wearing gloves. Hands were being washed and gloves were being changed when changing tasks. Complaint closed. No cause for further action.

During complaint investigation I observed tomatoes and cheese holding on the line in unfrozen containers at 63-70 degrees F. These items were voluntarily discarded at time of inspection. PIC stated these items are held for a very little time on the line. The facility must maintain cold products at or below 41 degrees F at all times or follow the time in lieu of temperature procedure and be increased to a Risk Level 4. Discussed fixing/ repairing base coving and some wall tiles throughout the facility to make smooth and easily cleanable.

PIC Cesar


Sep 17, 2012

PIC Cesar
Updated Green Sign

Went over report with PIC.


Sep 17, 2012

Discussed
Provided information

III. Hand washing, Prevention of Contamination from Hands
Observed only one hand washing sink in the kitchen. Provide additional hand washing sink in front of kitchen to allow easy access for all kitchen staff.

IV. Person in Charge/Demonstration of Knowledge
PIC was able to answer basic food safety questions.

VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Observed box of breakfast burritos in front of walk-in cooler holding at 50 degrees F. Observed other foods in walk-in cooler holding between 45-47 degrees F. Breakfast burritos were voluntarily discarded at time of inspection. Foods were moved and freezer door was opened to rapidly cool walk-in cooler/ other foods to 41 degrees F and below. Must ensure all cold TTCS foods maintain at or below 41 degrees F at all times.

XI. Protection from contamination
Observed multiple flies throughout the facility/ kitchen. Must adequately control pests and clean facility more frequently. Talk with pest control operator about traps/ possible means to effectively control flies.

XII. Chemical
Observed chlorine dish machine measuring around 50ppm.

XV. Temperature Measuring Devices
Facility provided properly calibrated/ working food probe.


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