Standard Inspection Report

Authority Chapters 3717 and 3715 Ohio Revised Code
Name of facility
SIMONS CONCESSIONS 		Check one
  FSO    RFE		 License number
    5977		 Date
07-30-2014
Address:  1412 CHELTON AVE
                PITTSBURG PA 15226 		Category/Descriptive
COMMERCIAL TEMPORARY
License holder
TINA KOUTOU FARIS 		Inspection Time (min)
    60		 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
 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
 X 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
BUTUSOV, ANNMARIE 		R.S./SIT #
122896 		Licensor
Canton City Health Department
Received by
 Title
 Phone
1-412-979-7149
 

Continuation Report

Authority: Chapters 3717 and 3715 Ohio Revised Code
Facility Name
SIMONS CONCESSIONS 		Type of inspection
Standard
Violation(s)/Comment(s)
  VIOLATION:  No chlorine test kit
   
  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.
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  VIOLATION: Drainage at sink not hooked up properly, water draining onto ground.
   
  3717-1-05.1 Water, plumbing, and waste: plumbing system.
  (S)Plumbing system - maintained in good repair.
  A plumbing system shall be:
      (1) Repaired according to the Ohio building code; and
      (2) Maintained in good repair.
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  VIOLATION: Prep cooler not maintaining 41°F or below. Food inside was 45°F. All food immediately removed from cooler and
  placed into a properly operating cooler. Broken cooler removed from operation immediately and placed back into storage.
   
  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.
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  All other cold holding below 41°F, hot holding above 135°F.
  Three compartment sink and tubs with chlorine
  Handwash sink, soap, papertowels, hand sanitizer, gloves, extra utensils available