Standard Inspection Report

Authority Chapters 3717 and 3715 Ohio Revised Code
Name of facility
GATOR BBQ 		Check one
  FSO    RFE		 License number
    5784		 Date
08-02-2012
Address:  19 DON JON
                PORT DOVER, CANADA 		Category/Descriptive
COMMERCIAL TEMPORARY
License holder
LOUISE SMITH 		Inspection Time (min)
    30		 Travel Time (min)
    0		 Other
0
Type of visit (check)
  Standard       Follow Up       Foodborne       30 Day
  Complaint      Prelicensing    Consultation     Other specify		 Follow-up date
(if required)
 Sample date/result
(if required)
Chapter 3717-1 OAC Violation Checked
Management and Personnel Poisoness and Toxic Materials
  2.1  Employee health
  2.2  Personal cleanliness
  2.3  Hygienic practices
  2.4  Supervision
Food
  3.0  Safe, unadulterated and honestly
 presented
  3.1  Sources, specification and
 original containers
  3.2  Protection from contamination after
 receiving
  3.3  Destruction of organisms
 X 3.4  Limitation of growth of organisms
  3.5  Identity,presentation on
 premise labeling
  3.6  Discarding or reconditioning
 unsafe, adulterated
  3.7  Special requirements for
 highly susceptible populations
Equipment, Utensils,Linens
  4.0  Materials for construction and repair
  4.1  Design and construction
  4.2  Numbers and capacities
  4.3  Location and installation
  4.4  Maintenance and operation
  4.5  Cleaning of equipment and utensils
  4.6  Sanitizing of equipment and utensils
  4.7  Laundering
  4.8  Protection of clean items
Water,Plumbing, and Waste
  5.0  Water
  5.1  Plumbing system
  5.2 Mobile water tank and mobile
FSO/RFE water tanks
  5.3 Sewage, other liquid
waste and rainwater
  5.4 Refuse, recyclables, and
returnables
Physical Facilities
  6.0 Materials for construction and repair
  6.1 Design, construction and installation
  6.2 Numbers and capacities
  6.3 Location and placement
  6.4 Maintenance and operation
 
 
  7.0 Labeling and identification
  7.1 Operational supplies and
applications
  7.2 Stock and retail sale separation
Special Requirements
  8.0 Fresh jucie production
  8.1 Heat treatment dispensing
freezers
  8.2 Custom processing
  8.3 Bulk water machine criteria
  8.4 Acidified white rice
preparation criteria
  9.0 Facility layout and equipment
specificatins
  20 Existing facilities and equipment
901:3-4 OAC RFE Only
  12 Articles - Cease use
  13 Records
  14 Food sample collected
  15 Embargo of food/Voluntary
destruction
3701-21 OAC FSO Only
  27 Embargo of food
  
  
Inspected by
MCCONNELL, PATTY 		R.S./SIT #
062416 		Licensor
Canton City Health Department
Received by
 Title
 Phone
1-519-583-9298
 

Continuation Report

Authority: Chapters 3717 and 3715 Ohio Revised Code
Facility Name
GATOR BBQ 		Type of inspection
Other Specify
Violation(s)/Comment(s)
  OBSERVED 7 CASES OF RIBS THAWING AT AMBIENT AIR TEMPERATURES. INTERNAL TEMPERATURES OF RIBS
  WERE OK. DISCUSSED WITH PERSON IN CHARGE AND WILL BE CORRECTED.
   
  3717-1-03.4 Food: Limitation of Growth of Organisms of Public Health Concern
   
  (C)      Thawing - temperature and time control.
   
       Except as specified in paragraph (C)(4) of this rule, time/temperature controlled for safety food shall be thawed:
   
        (1) Under refrigeration that maintains the food temperature at forty-one degrees Fahrenheit (five degrees Celsius)
       or less; or
   
       (2)      Completely submerged under running water:
   
            (a)      At a water temperature of seventy degrees Fahrenheit (twenty-one degrees Celsius) or below,
   
            (b)      With sufficient water velocity to agitate and float off loose particles in an overflow, and
   
             (c) For a period of time that does not allow thawed portions of ready-to-eat food to rise above forty-one
            degrees Fahrenheit (five degrees Celsius), or
   
             (d) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as
            specified under paragraph (A)(1)(a), (A)(1)(b), (A)(1)(c) or (A)(2) of rule 3717-1-03.3 of the Administrative Code
            to be above forty-one degrees Fahrenheit (five degrees Celsius), for more than four hours including:
   
                 (i)      The time the food is exposed to the running water and the time needed for preparation for cooking, or
   
                  (ii) The time it takes under refrigeration to lower the food temperature to forty-one degrees Fahrenheit
                 (five degrees Celsius);
   
       (3)      As part of a cooking process if the food that is frozen is:
   
             (a) Cooked as specified under paragraph (A)(1)(a), (A)(1)(b), (A)(1)(c) or (A)(2) of rule 3717-1-03.3 of the
            Administrative Code or paragraph (B) of rule 3717-1-03.3 of the Administrative Code, or
   
             (b) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no
            interruption in the process; or
   
        (4) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in
       response to an individual consumer 's order.
   
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