Standard Inspection Report

Authority Chapters 3717 and 3715 Ohio Revised Code
Name of facility
GEORGES LOUNGE 2/10 		Check one
  FSO    RFE		 License number
    6025		 Date
05-21-2015
Address:  224 CLEVELAND AVE NW
                CANTON OH 		Category/Descriptive
NON COMMERCIAL TEMPORARY
License holder
GEORGES LOUNGE 		Inspection Time (min)
    20		 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
BUTUSOV, ANNMARIE 		R.S./SIT #
122896 		Licensor
Canton City Health Department
Received by
 Title
 Phone
 

Continuation Report

Authority: Chapters 3717 and 3715 Ohio Revised Code
Facility Name
GEORGES LOUNGE 2/10 		Type of inspection
Standard
Violation(s)/Comment(s)
  burgers 144°F   kale just prepared 65°F    king george sauce 141°F   blue ribbon sauce 141°F   burger, raw 40°F
  cannoli cream 39°F
   
  VIOLATION: No thermometer available on site. A thermometer must be provided. Cook will call George 's Lounge to have
  thermometer brought over.
   
  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.
       - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  Hand sanitizer, extra utensils, gloves provided.
   
  Quat sanitizer for tables at 400ppm. Test kit available.
   
  NOTE: Kale at 65°F was just cut and will not be used as a ready to eat food; it will be cooked in lard (deep fried) as a kill
  step, and will be used within 3 hours. Cut leafy greens must be maintained at 41°F or lower. Ice will be added under kale
  storage pan to control temperature.