Standard Inspection Report

Authority Chapters 3717 and 3715 Ohio Revised Code
Name of facility
KAY'S PLACE 		Check one
  FSO    RFE		 License number
    5894		 Date
08-02-2013
Address:  3045 FLETCHER AVE NE
                CANTON OH 44705 		Category/Descriptive
COMMERCIAL TEMPORARY
License holder
NAKEYA JONES 		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
  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
 X 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 #
3321 		Licensor
Canton City Health Department
Received by
 Title
 Phone
1-330-949-8687
 

Continuation Report

Authority: Chapters 3717 and 3715 Ohio Revised Code
Facility Name
KAY'S PLACE 		Type of inspection
Standard
Violation(s)/Comment(s)
  CONEY SAUCE @ 141°F. NO OTHER HOT FOOD TEMPERATURES AVAILABLE AT  TIME OF INSPECTION.
   
  GLOVES AND CHLORINE SANITIZER WERE PROVIDED.
   
  PROVIDE A STEM THERMOMETER WITH A SCALE OF 0-220°F TO MONITOR  INTERNAL FOOD TEMPERATURES.
   
  3717-1-04.2 Equipment, utensils, and linens: numbers and  capacities.
  (G)Food temperature measuring devices.
      (1) Food temperature measuring devices shall be provided and  readily accessible for use in ensuring attainment
      and maintenance of food temperatures as specified under this  chapter.
      (2) A temperature measuring device with a suitable  small-diameter probe that is designed to measure the
      temperature of thin masses shall be provided and readily  accessible to accurately measure the temperature in
      thin foods such as meat patties and fish filets.
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -  - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  PROVIDE A TEST KIT FOR CHLORINE SANITIZER. CHLORINE SANITIZER MUST BE AT 50-100 PPM TO
  SANITIZE EQUIPMENT.
   
  3717-1-04.2 Equipment, utensils, and linens: numbers and  capacities.
  (I)Sanitizing solutions - testing devices.
  A test kit or other device that accurately measures the  concentration in ppm (mg/L) of sanitizing solutions shall
  be provided.
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -  - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  IT WAS NOTED THAT ALL FOOD MUST BE MADE IN A LICENSED COMMERCIAL  KITCHEN OR ON SITE.