Standard Inspection Report

Authority Chapters 3717 and 3715 Ohio Revised Code
Name of facility
OLD CAROLINA BBQ 		Check one
  FSO    RFE		 License number
    5840		 Date
05-23-2013
Address:  
                 		Category/Descriptive
COMMERCIAL TEMPORARY
License holder
TIM HUG 		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
CAMPBELL, KIM 		R.S./SIT #
33321 		Licensor
Canton City Health Department
Received by
 Title
 Phone
1-330-268-6575
 

Continuation Report

Authority: Chapters 3717 and 3715 Ohio Revised Code
Facility Name
OLD CAROLINA BBQ 		Type of inspection
Standard
Violation(s)/Comment(s)
  PULLED CHICKEN - HOT HOLD @ 175°F, PULLED PORK - HOT HOLD @ 162°F, RIBS* - HOT HOLD @ 103°F,
  PASTA SALAD* - COLD HOLD @ 55°F, COLE SLAW* - COLD HOLD @ 58°F AND 56°F, PORK - HOT HOLD @
  158°F, CHICKEN* - HOT HOLD @ 116°F AND 124°F, AND RIBS - HOT HOLD @ 140°F.
   
  ALL HOT FOODS MUST BE HOT HELD AT 135°F OR ABOVE AT ALL TIMES AND ALL COLD FOODS MUST BE COLD
  HELD AT 41°F OR BELOW AT ALL TIMES. THE ISSUE WAS DISCUSSED AND PRODUCTS OUT OF TEMPERATURE
  WERE DISCARDED. DOUBLE PANS WERE CHANGED TO SINGLE PANS. EXTRA ICE WAS BROUGHT TO BETTER COLD
  HOLD COLD FOODS. FRESH HOT FOODS WILL BE BROUGHT FROM THE RESTAURANT.
   
  3717-1-03.4 Food: limitation of growth of organisms of public health concern.
  (F)Time/temperature controlled for safety food - hot and cold holding.
      (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as 
      specified under paragraph (I) of this rule, and except as specified under paragraph (F)(2) and in paragraph 
      (F)(3) of this rule, time/temperature controlled for safety food shall be maintained at a temperature specified 
      as follows:
          (a) At one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) or above, except that roasts
          cooked to a temperature and for a time specified in paragraph (A)(4) of rule 3717-1-03.3 of the 
          Administrative Code or reheated as specified in paragraph (H)    (1) of rule 3717-1-03.3 of the 
          Administrative Code may be held at a temperature of one hundred thirty degrees Fahrenheit (fifty-four 
          degrees Celsius) or above; or
          (b) At forty-one degrees Fahrenheit (five degrees Celsius) or less.
      (2) Eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment
      that maintains an ambient air temperature of forty-five degrees Fahrenheit (sevn degrees Celsius) or less.
      (3) Time/temperature controlled for safety food in a homogenous liquid form may be maintained outside of the
      temperature control requirements, as specified under paragraph (F)    (1) of this rule, while contained within
      specially designed equipment that complies with the design and construction requirements as specified under 
      paragraph (P)(5) of rule 3717-1-04.1 of the Administrative Code.
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  GLOVES, TEMPERATURE MEASURING DEVICES, QUAT SANITIZER @ 200 PPM AND TEST KIT WERE PROVIDED.
   
  3 TUB SETUP = OK.
   
  ALL CRITICALS WERE CORRECTED IMMEDIATELY.