Mcdonald's #1381 · Bryan C. Ltd. Partnership

605 North Bedford Road, Bedford Hills, NY 10507

Overview

Mcdonald's #1381 (NYS Health Operation #455642) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 605 North Bedford Road, Bedford Hills, NY 10507. The food service type is Food Service Establishment - Food Service Establishment. The last inspection date is January 17, 2025.

Facility Overview

NYS Health Operation ID455642
NYSDOH Gazetteer595000
Facility NameMCDONALD'S #1381
Operation NameMCDONALD'S
Facility Address605 NORTH BEDFORD ROAD, BEDFORD HILLS
Permitted DBAMCDONALD'S
Permitted Corporation NameBRYAN C. LTD. PARTNERSHIP
Permitted Operator NameEDGAR RIZO
Address605 North Bedford Road
Bedford Hills
NY 10507
MunicipalityBEDFORD
CountyWESTCHESTER
Local Health DepartmentWestchester County
Food Service DescriptionFood Service Establishment - Food Service Establishment
Permit Expiration Date2026-12-31

Last Inspection Results

Inspection Date2025-01-17
Inspection TypeInspection
Total Noncritical Violations2
ViolationsItem 12C- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces;
Inspection CommentsAll measured hot and cold holding temperatues adequate.
Ecolab pest control service regular and adequate 1.14.25

Discussed:
? Westchester County Department of Health Website:
https://health.westchestergov.com/sanitation
? Westchester County Food Allergy Restaurant Safety Law:
https://health.westchestergov.com/images/stories/PDF/foodallergylaw-chapter541.pdf
English Poster: https://health.westchestergov.com/images/stories/PDF/foodallergylaw.pdf
Spanish Poster: https://health.westchestergov.com/images/stories/PDF/foodallergylawsp.pdf
Required Certification - Below are links to the approved allergy courses accepted by Westchester County Health Department (Available in English and Spanish):
https://www.servsafe.com/ServSafe-Allergens
https://www.statefoodsafety.com/food-allergens
https://menutrinfo.com/training/
https://www.foodallergy.org/our-initiatives/education-programs-training/farecheck
? New Single Use Law:
English:
https://health.westchestergov.com/images/stories/PDF/singleusefoodwareposter.pdf https://health.westchestergov.com/images/stories/PDF/singleusefoodwarefactsheet.pdf
Spanish:
https://health.westchestergov.com/images/stories/PDF/singleuseplasticsposter-Spanish.pdf
https://health.westchestergov.com/images/stories/PDF/singleuseplasticsfactsheet-Spanish.pdf
Chinese:
https://health.westchestergov.com/images/stories/PDF/singleuseplasticsposter-chinese.pdf
https://health.westchestergov.com/images/stories/PDF/singleuseplasticsfactsheet-Chinese.pdf
? Cooling and Reheating Method:
English: https://www.health.ny.gov/publications/3140.pdf
Spanish: https://www.health.ny.gov/publications/3158.pdf

? Hand Washing and Glove Use for Food Workers:
English: https://www.health.ny.gov/publications/1334.pdf
Spanish: https://www.health.ny.gov/publications/1352.pdf
Chinese: https://www.health.ny.gov/publications/1353.pdf
? Bare Hands, Ready-to-Eat Food:
English: https://www.health.ny.gov/publications/3138.pdf
Spanish: https://www.health.ny.gov/publi

Inspection Results

Inspection DateInspection TypeViolations
2025-01-17InspectionCritical: , Noncritical: 2, Violation Items: 12C; 15A
All measured hot and cold holding temperatues adequate.|Ecolab pest control service regular and adequate 1.14.25||Discussed:|? Westchester County Department of Health Website: |https://health.westchestergov.com/sanitation |? Westchester County Food Allergy Restaurant Safety Law: |https://health.westchestergov.com/images/stories/PDF/foodallergylaw-chapter541.pdf|English Poster: https://health.westchestergov.com/images/stories/PDF/foodallergylaw.pdf|Spanish Poster: https://health.westchestergov.com/images/stories/PDF/foodallergylawsp.pdf|Required Certification � Below are links to the approved allergy courses accepted by Westchester County Health Department (Available in English and Spanish): |https://www.servsafe.com/ServSafe-Allergens |https://www.statefoodsafety.com/food-allergens|https://menutrinfo.com/training/|https://www.foodallergy.org/our-initiatives/education-programs-training/farecheck|? New Single Use Law: |English:|https://health.westchestergov.com/images/stories/PDF/singleusefoodwareposter.pdf https://health.westchestergov.com/images/stories/PDF/singleusefoodwarefactsheet.pdf |Spanish: |https://health.westchestergov.com/images/stories/PDF/singleuseplasticsposter-Spanish.pdf|https://health.westchestergov.com/images/stories/PDF/singleuseplasticsfactsheet-Spanish.pdf|Chinese: |https://health.westchestergov.com/images/stories/PDF/singleuseplasticsposter-chinese.pdf|https://health.westchestergov.com/images/stories/PDF/singleuseplasticsfactsheet-Chinese.pdf|? Cooling and Reheating Method: |English: https://www.health.ny.gov/publications/3140.pdf |Spanish: https://www.health.ny.gov/publications/3158.pdf | |? Hand Washing and Glove Use for Food Workers:|English: https://www.health.ny.gov/publications/1334.pdf|Spanish: https://www.health.ny.gov/publications/1352.pdf|Chinese: https://www.health.ny.gov/publications/1353.pdf|? Bare Hands, Ready-to-Eat Food:|English: https://www.health.ny.gov/publications/3138.pdf|Spanish: https://www.health.ny.gov/publi
2024-09-10InspectionCritical: , Noncritical: 2, Violation Items: 12C
All measured hot and cold holding temperatures adequate. All TCS food items not under hot or could holding labeled properly. Observed staff food handling procedures adequate. Extermination regular and adequate. Violations to be corrected by next routine inspection.
2023-05-10InspectionCritical: , Noncritical: 2, Violation Items: 11C; 14B
All measured hot and cold holding temperatures acceptable at this time. Observed staff wearing gloves and using utensils to handle ready to eat foods. Discussed new food allergy law. 2 new food allergy posters on site. A food allergen certified staff is to be on site at all times. Food allergen certification may be found on the Servsafe website. Dish machine functioning and reaching acceptable sanitizing concentrations.
2021-04-08InspectionCritical: , Noncritical: 3, Violation Items: 10B; 14B
All cold and hot holding temperatures acceptable at this time. Discussed NYS forward safety plan to be maintained on site for review. Daily health screening log for employees conducted daily. Log to be maintained on site for review. No indoor seating excessable at this time.
2019-11-18InspectionCritical: , Noncritical: 3, Violation Items: 11C; 15A; 16
measured temperatures acceptable
2018-02-28InspectionCritical: , Noncritical: 3, Violation Items: 11D; 8E
2017-02-27Re-InspectionCritical: , Noncritical: 1, Violation Items: 10B
All other violations cited on previous inspection report observed corrected at this time.
2017-01-25InspectionCritical: , Noncritical: 8, Violation Items: 10B; 11A; 11D; 12A; 12D; 16
Measured hot/cold holding temperatures adequate at this time. Reinspection for compliance on or around 2/25/2017
2016-01-06InspectionCritical: , Noncritical: 3, Violation Items: 10B; 12A; 8E
Hot/cold holding temperatures adequate at this time.
2015-02-25InspectionCritical: 1, Noncritical: 3, Violation Items: 10A; 11D; 1H; 8A
2014-01-27InspectionCritical: , Noncritical: 2, Violation Items: 11A; 16
2013-01-11InspectionCritical: , Noncritical: 4, Violation Items: 10B; 11D; 8A
2012-01-12InspectionCritical: , Noncritical: 3, Violation Items: 10B; 8A
2011-02-10Re-InspectionCritical: , Noncritical: , Violation Items:
2011-01-27InspectionCritical: 1, Noncritical: 2, Violation Items: 12C; 2C; 8A
2010-08-31InspectionCritical: 2 (2 not corrected), Noncritical: 13, Violation Items: 12D; 12E; 14A; 15A; 15B; 5A; 8A
2008-12-16Re-InspectionCritical: , Noncritical: , Violation Items:
2008-11-13Re-InspectionCritical: , Noncritical: 4, Violation Items: 10B; 12C; 15A
2008-10-21InspectionCritical: 1 (1 not corrected), Noncritical: 8, Violation Items: 10B; 11C; 12C; 12D; 15A; 5A; 8A; 8E
2007-12-03InspectionCritical: , Noncritical: , Violation Items:
2006-11-17Re-InspectionCritical: , Noncritical: , Violation Items:
2006-11-01InspectionCritical: , Noncritical: 2, Violation Items: 13A; 16
2006-10-20Re-InspectionCritical: , Noncritical: 5, Violation Items: 12C; 13A; 15B; 16; 8A
2006-10-06InspectionCritical: 1 (1 not corrected), Noncritical: 8, Violation Items: 12C; 12D; 13A; 15A; 15B; 16; 3B; 8A; 8E
3B-Food employee eating food while walking through cooking area, rinsed hands with water only and then went back to work. Corrective action:Asked employee to properly wash hands.|13A-Dumpster lids opened and dumpster leaking near a drain.|8A-Food stored on floor on wood boards in walk-in freezer-unacceptable food must be 6in or more off floor.|12D-Men's bathroom inoperable-repairman contacted (using women's bathroom)|8E-Thermometer inaccurate in walk-in fridge; Thermometer not visible/present in fridge by grills.|15A-Corner of ceiling in basement above dry storage was a leak now there is black mold-like buildup.; Holes in ceilling in basement above dry storage.; tiles missing under shelving in dry storage.|12C-black hose lying in mop sink (no air gap) lacking proper back flow prevention (obtain a watts connector)|15B-Lights not shielded/shatterproof in basement above dry storage.|16-Fire extinguisher in drive through room expired on Feb 2006 (last serviced 2/2005); Electrical outlet that walkin fridge plugs into is broken-Reppair/replace.
2005-12-21Re-InspectionCritical: , Noncritical: , Violation Items:
2005-12-20InspectionCritical: , Noncritical: , Violation Items:
2005-01-28InspectionCritical: , Noncritical: , Violation Items:
2004-01-26InspectionCritical: , Noncritical: , Violation Items:

Violation Code Descriptions

Violation ItemCritical ViolationViolation Description
1HCritical ViolationFood from unapproved source, spoiled, adulterated on premises.
2CCritical ViolationCooked or prepared foods are subject to cross-contamination from raw foods.
3BCritical ViolationFood workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
5ACritical ViolationPotentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
Not Critical Violation
10ANot Critical ViolationFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
10BNot Critical ViolationNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
11ANot Critical ViolationManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
11CNot Critical ViolationFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
11DNot Critical ViolationNon food contact surfaces of equipment not clean
12ANot Critical ViolationHot, cold running water not provided, pressure inadequate
12CNot Critical ViolationPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
12DNot Critical ViolationToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
12ENot Critical ViolationHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
13ANot Critical ViolationAdequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
14ANot Critical ViolationInsects, rodents present
14BNot Critical ViolationEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
15ANot Critical ViolationFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
15BNot Critical ViolationLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
16Not Critical ViolationMiscellaneous, Economic Violation, Choking Poster, Training.
8ANot Critical ViolationFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
8ENot Critical ViolationAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

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Location Information

Street Address 605 NORTH BEDFORD ROAD
CityBEDFORD HILLS
StateNY
Zip Code10507

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Dataset Information

This dataset includes about 90k food service facilities inspected by New York State Department of Health (NYSDOH). In New York State, environmental health protection programs are carried out at the central, regional, district and county levels. Each service facility is registered with facility name, business address, inspection dates, violations, etc.

SubjectBusiness and Economy
JurisdictionState of New York
Data ProviderNew York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection
Sourcedata.ny.gov

Dataset Details

The New York State Department of Health's Bureau of Community Environmental Health and Food Protection works to protect the public health by assuring that food service establishments are operated in a manner that eliminates hazards through design and management, resulting in a decreased incidence of foodborne illness in our communities. The Bureau's Food Protection Program also coordinates foodborne outbreak investigations, analyzes the findings and uses this information to develop regulations and guidance designed to prevent similar outbreaks in the future. This data includes the name and location of food service establishments and the violations that were found at the time of their inspections. Violation details are collected on inspection reports (i.e., the actual food item, quantity and temperature of food found out of temperature control) as well as corrective actions for critical violations; this data set is limited to the violation number and the corresponding general violation description.

There are over 90,000 food service establishments in New York State. The Food Protection Program provides guidance and assistance to county and city health departments and State District Offices which in turn permit and inspect food service establishments, some institutional food services, temporary and mobile food service establishments and food and beverage vending machines. Each food service establishment is registered with facility name, business address, inspection dates, violations, etc.

To give New Yorkers the access they deserve to government data and information, Governor Andrew M. Cuomo launched the Open NY initiative in March 2013 and signed Executive Order 95. It directs state agencies to identify, catalog, and publish their data on the state's open data website administered by the Office of Information Technology Services (ITS). Open NY increases transparency, improves government performance, empowers New Yorkers to participate in government, and encourages research and economic opportunities statewide.