Standard Inspection Report

Authority Chapters 3717 and 3715 Ohio Revised Code
Name of facility
CELEBRITY CUISINE 		Check one
  FSO    RFE		 License number
    6236		 Date
03-21-2017
Address:  
                 		Category/Descriptive
COMMERCIAL TEMPORARY
License holder
 Inspection Time (min)
    90		 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
 X 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
 

Continuation Report

Authority: Chapters 3717 and 3715 Ohio Revised Code
Facility Name
CELEBRITY CUISINE 		Type of inspection
Standard
Violation(s)/Comment(s)
  *ADD CONSUMER ADVISORY TO TICKET FOR RAW KIBBE*
   
  USE FOOD GRADE LINER FOR ICE FOR LEMONADE (ATLANTIC FOODS). ICE DISCARDED. NEW ICE PUT IN ICE
  COOLERS.
   
  3717-1-04.1 Equipment, utensils, and linens: design and  construction.
  (KK)Food equipment - certification and classification.
      (1) Except as provided in paragraph (KK)    (2) of this rule, food equipment that is acceptable for use in a
      food service operation or retail food establishment shall be  approved by a recognized food equipment testing
      agency.
      (2) The Ohio department of agriculture, the Ohio department  of health, or the licensor may approve the use of
      food equipment, other than vending machines, bulk water  machines, and equipment that displays time/temperature
      controlled for safety food in a micro market, that have not  been approved by a recognized testing agency if the
      equipment demonstrates compliance with this chapter.
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -  - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  3 COMPARTMENT SINK AND SANITIZER PROVIDED. HANDWASH SINK STOCKED IN KITCHEN. PROVIDE HAND
  TOWELETTES / SANITIZER A EACH BOOTH. THERMOMETERS WERE PROVIDED. GLOVES WERE PROVIDED.
   
  LOBSTER BISQUE - HOT HOLD @ 135°F, BEANS - HOT HOLD @ 167°F, CHICKEN - HOT HOLD @ 150°F,
  MASHED POTATOES - HOT HOLD @ 141°F, BEEF CHEEKS - HOT HOLD @ 157°F, PIZZA - HOT HOLD @
  104-117°F (SOL PIE)*, ITALIAN SAUSAGE AND PEPPERS -HOT HOLD @ 151°F, MACARONI AND CHEESE - HOT
  HOLD @ 136°F, RIBS - HOT HOLD @ 164°F, TZAZIKI SAUCE - COLD HOLD @ 38°F, IRISH STEW - HOT HOLD
  @ 136°F, SALSA* - COLD HOLD @ 55°F, TD TAILGATE MEATBALL - HOT HOLD @ 141°F, MIDDLE EASTERN
  EGG ROLL - HOT HOLD @ 151°F, RICE - HOT HOLD @ 157°F, RAW KIBBE * - COLD HOLD @ 46°F, MASHED
  POTATOES - HOT HOLD @ 178°F, LASAGNA - HOT HOLD @ 183°F, BUFFALO SHEPHERD PIE - HOT HOLD @
  157°F, MEATBALL - HOT HOLD @ 170°F, ASIAN CHICKEN - HOT HOLD @ 140°F, COUS COUS - HOT HOLD @
  156°F, BRAISED PORK - HOT HOLD @ 178°F, CHICKEN TORTILLA SOUP - HOT HOLD @ 136°F, BRISKET -
  HOT HOLD @ 145°F, QUESO SAUCE - HOT HOLD @ 140°F.
   
  HOT HOLD TCS FOODS AT 135°F OR ABOVE AND COLD HOLD AT 41°F OR BELOW. DISCUSSED FOOD
  TEMPERATURE ISSUES(*) WITH VENDORS. ALL OF THE ITEMS WILL BE CONSUMED OR DISCARDED WITHIN 4
  HOURS.
   
  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.
      (2) Eggs that have not been treated to destroy all viable  Salmonellae shall be stored in refrigerated equipment
      that maintains an ambient air temperature of forty-five  degrees Fahrenheit (seven degrees Celsius) or less.
      (3) Time/temperature controlled for safety food in a  homogenous liquid form may be maintained outside of the
      temperature control requirements, as specified under  paragraph (F)    (1) of this rule, while contained within
      specially designed equipment that complies with the design  and construction requirements as specified under
      paragraph (P)(5) of rule 3717-1-04.1 of the Administrative  Code.
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -  - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -