Standard Inspection Report

Authority Chapters 3717 and 3715 Ohio Revised Code
Name of facility
TURNAROUND COMMUNITY OUTREACH 		Check one
  FSO    RFE		 License number
    1320		 Date
11-14-2017
Address:  321 CHERRY AVE NE
                CANTON OH 44702 		Category/Descriptive
NON-COMMERCIAL CLASS 3 <25,000 SQ. FT.
License holder
TURNAROUND COMMUNITY OUTREACH, INC. 		Inspection Time (min)
    120		 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
 X 4.3  Location and installation
 X 4.4  Maintenance and operation
 X 4.5  Cleaning of equipment and utensils
 X 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
HALL, MARIA 		R.S./SIT #
3237 		Licensor
Canton City Health Department
Received by
 Title
PERSON IN CHARGE 		Phone
1-330-456-1581
 

Continuation Report

Authority: Chapters 3717 and 3715 Ohio Revised Code
Facility Name
TURNAROUND COMMUNITY OUTREACH 		Type of inspection
Standard
Violation(s)/Comment(s)
   
  3717-1-03.4 Food: limitation of growth of organisms of public health concern.
  [Comment: For publication dates of the C.F.R. referenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01
  of the Administrative Code.]
  (A)Frozen food - temperature and time control.
  Stored frozen foods shall be maintained frozen.
   
  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.
     
  3717-1-04.4 Equipment, utensils, and linens: maintenance and operation.
  [Comment: For publication dates of the C.F.R. referenced in this rule, see paragraph (B)(15)(b) of rule 3717-1-01
  of the Administrative Code.]
  (A)Equipment - good repair and proper adjustment.
     
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  Violation: Microwave, oven floor and reach in refrigerator floor are observed to have food residues on them and need to be
  cleaned.
   
  3717-1-04.5 Equipment, utensils, and linens: cleaning of equipment and utensils.
  (A)Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils.
   
  3717-1-04.5 Equipment, utensils, and linens: cleaning of equipment and utensils.
  (D)Nonfood-contact surfaces - cleaning frequency.
   
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  Violaiton: Handsink, sinks and warewashing counter areas are all observed to need sealed to the wall to facilitate cleaning. 
   
  3717-1-04.3 Equipment, utensils, and linens: location and installation
  (B)Fixed equipment installation - spacing or sealing.
         
   
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  Violaiton: There is no measurable sanitizer in the buckets with wiping cloths. Santiizer concentration needs to be 50 ppm at a
  minimum. Please adjust accordingly and show volunteers how to measure sanitizer strength using test strips.
   
  3717-1-04.6 Equipment, utensils, and linens: sanitizing of equipment and utensils.
  (C)Hot water and chemical sanitizing - methods.
   
   
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  Cold holding is under 41°F. 
  Pot roast 202°F during preparation.
  Information left with PIC for employee health reporting training and to create a vomit clean up procedure. 
  Kitchen volunteers are wearing hats to restrain hair, using gloves and observed washing hands. 
  Warewashing machine highest measured temp is 172°F as recorded using waterproof irreversible max registering thermometer. The
  highest temp observed on the readout is 161°F. The thermometer on the unit should be looked at to ensure it is accurate.