Standard Inspection Report

Authority Chapters 3717 and 3715 Ohio Revised Code
Name of facility
MENCHE'S BROTHERS
Check one
  FSO    RFE
License number
    5999
Date
08-27-2014
Address:  
                
Category/Descriptive
COMMERCIAL TEMPORARY
License holder
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
 X 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
  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
1-330-904-5760
 

Continuation Report

Authority: Chapters 3717 and 3715 Ohio Revised Code
Facility Name
MENCHE'S BROTHERS
Type of inspection
Violation(s)/Comment(s)
  COOKED CHICKEN - COLD HOLD @ 41°F, SWISS CHEESE - COLD HOLD @ 40°F, HOT DOG - HOT HOLD @ 160°F,
  CHEESE SAUCE - HOT HOLD @ 155°F, CHILI - HOT HOLD @ 145°F, MASHED POTATOES - HOT HOLD @ 135°F,
  GRAVY - HOT HOLD @ 135°F, SLICED TOMATOES - COLD HOLD @ 40°F, SHREDDED LETTUCE - COLD HOLD @
  40°F.
   
  OBSERVED RAW HAMBURGER STORED ABOVE PICKLES IN REACH IN COOLER. ISSUE WAS DISCUSSED AND
  CORRECTED IMMEDIATELY. PROPERLY STORE AND SEPARATE RAW ANIMAL FOODS FROM READY TO EAT FOODS.
   
  3717-1-03.2 Food: protection from contamination after receiving.
  (C)Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation.
  Food shall be protected from cross contamination by:
      (1) Except as specified in paragraph (C)(1)(c) of this rule, separating raw animal foods during storage,
      preparation, holding, and display from:
          (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish,
          or other raw ready-to-eat food such as fruits and vegetables; and
          (b) Cooked ready-to-eat food.
          (c) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or 
          above frozen, commercially processed and packaged, ready-to-eat food.
      (2) Except when combined as ingredients, separating types of raw animal foods from each other such as beef,
      fish, lamb, pork, and poultry during storage, preparation, holding, and display by:
          (a) Using separate equipment for each type; or
          (b) Arranging each type of food in equipment so that cross contamination of one type with another is
          prevented; and
          (c) Preparing each type of food at different times or in separate areas.
      (3) Not storing and displaying comminuted or otherwise non-intact meats above whole-muscle intact cuts of
      meat unless they are packaged in a manner that precludes the potential for cross-contamination;
      (4) Cleaning equipment and utensils as specified under paragraph (B)    (1) of rule 3717-1-04.5 of the
      Administrative Code and sanitizing as specified under paragraph (C) of rule 3717-1-04.6 of the Administrative
      Code;
      (5) Cleaning hermetically sealed containers of food of visible soil before opening;
      (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the
      case or overwrap is opened;
      (7) Storing damaged, spoiled, or recalled food being held in the food service operation or retail food
      establishment as specified under paragraph (D) of rule 3717-1-06.3 of the Administrative Code;
      (8) Separating fruits and vegetables, before they are washed as specified under paragraph (G) of this rule 
      from ready-to-eat food; and
      (9) Storing the food in packages, covered containers, or wrappings. This provision does not apply to:
          (a) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before
          consumption;
          (b) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or 
          placed on clean, sanitized racks;
          (c) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on 
          clean, sanitized racks;
          (d) Food being cooled as specified under paragraph (E)(2)(b) of rule 3717-1-03.4 of the Administrative Code;
          or
          (e) Shellstock.
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  ALL COOLERS WERE COLD HOLDING AT 41°F OR BELOW.
   
  GLOVES, TEMPERATURE MEASURING DEVICES, QUAT SANITIZER AND TEST KIT WERE PROVIDED.
   
  HANDWASH STATION AND THREE SINK SETUP = OK. QUAT AT 200 PPM.