Standard Inspection Report

Authority Chapters 3717 and 3715 Ohio Revised Code
Name of facility
BAJA WEST COAST KITCHEN 		Check one
  FSO    RFE		 License number
    6205		 Date
09-09-2016
Address:  
                 		Category/Descriptive
COMMERCIAL TEMPORARY
License holder
CHRISSY GLASS 		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
 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
  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
1-330-347-8636
 

Continuation Report

Authority: Chapters 3717 and 3715 Ohio Revised Code
Facility Name
BAJA WEST COAST KITCHEN 		Type of inspection
Standard
Violation(s)/Comment(s)
  GLOVES, THERMOMETERS, QUAT 40 SANITIZER AND TEST KIT WERE  PROVIDED. QT-40 @ 300 PPM.
   
  PREP COOLER @ 40°F, CORN - COLD HOLD @ 40°F, TOMATO SALSA - COLD HOLD @ 39°F, *RICE - HOT HOLD
  @ 115°F, *BLACK BEANS - HOT HOLD @ 111°F, *CHICKEN - HOT HOLD @ 129°F, FISH - HOT HOLD @
  136°F, CHICKEN BREAST - HOT HOLD @ 140°F, BEANS - HOT HOLD @ 138°F, RICE - HOT HOLD @ 152°F,
  AND RAW FISH - COLD HOLD @ 38°F.
   
  OBSERVED RAW FISH STORED NEXT TO RAW CHICKEN IN ICE COOLER. ISSUE WAS DISCUSSED AND CORRECTED.
  PROPERLY SEPARATE RAW ANIMAL FOODS TO PREVENT CROSS CONTAMINATION.
   
  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:
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -  - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  RICE, CHICKEN AND BEANS THAT WERE NOT HOT HOLDING AT 135°F OR ABOVE WERE DISCARDED. THE PIC
  AGREED TO PLACE FOIL AROUND BOTTOM OF CHAFING PAN AND COVER PANS WITH PLASTIC WRAP TO BETTER
  HOT HOLD AT 135°F OR ABOVE PER RULE REQUIREMENTS.
   
  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.
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -  - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  HANDWASH STATION AND 3 TUB SETUP = OK.