Standard Inspection Report

Authority Chapters 3717 and 3715 Ohio Revised Code
Name of facility
GRECIAN FESTIVAL 		Check one
  FSO    RFE		 License number
    5998		 Date
08-14-2014
Address:  
                 		Category/Descriptive
COMMERCIAL TEMPORARY
License holder
HOLY TRINITY ORTHODOX CHURCH 		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
  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
1-330-354-2950
 

Continuation Report

Authority: Chapters 3717 and 3715 Ohio Revised Code
Facility Name
GRECIAN FESTIVAL 		Type of inspection
Standard
Violation(s)/Comment(s)
  Reach in cooler #1 41°F, rice pilaf 143°F, pork 140°F, chicken 141°F, gyro meat 177°F, reach in #2 42°F, lemon chicken 148°F,
  salad cooler 39°F, reach #3 28°F, walk in cooler 37°F
   
  Hand sanitizer, gloves, three tub set up with chlorine, and food thermometer provided.
  Chlorine sanitizer 200ppm.
  _______________________________________________________________________________________________
   
  VIOLATION: NO 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: THAWING FOOD AT ROOM TEMPERATURE. THAWING MUST BE ACCOMPLISHED UNDER REFRIGERATION.
  DISCUSSED WITH PIC, LARRY, AND ALL FOOD ITEMS WERE IMMEDIATELY MOVED TO WALK IN COOLER TO
  FINISH THAWING.
   
  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)(4) 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)(4) 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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