Standard Inspection Report

Authority Chapters 3717 and 3715 Ohio Revised Code
Name of facility
GERVASI VINEYARD 		Check one
  FSO    RFE		 License number
    6245		 Date
05-25-2017
Address:  
                 		Category/Descriptive
COMMERCIAL TEMPORARY
License holder
GERVASI 		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
  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
 X 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
1-330-497-1000
 

Continuation Report

Authority: Chapters 3717 and 3715 Ohio Revised Code
Facility Name
GERVASI VINEYARD 		Type of inspection
Standard
Violation(s)/Comment(s)
  PORK - REHEATED @ 190°F.
   
  SHORT RIB* - HOT HOLD @ 133°F, (DISCUSSED WITH PIC. HE SAID HE WILL REHEAT).MAINTAIN TCS FOODS
  AT 135°F OR ABOVE. WING SAUCE - HOT HOLD @ 147°F, BUTTERMILK EMULSION - COLD HOLD @ 53°F.
  DISCUSSED WITH PIC. WILL DISCARD ANY REMAINING PRODUCT AT 7:30 PM (4 HOURS FROM TIME REMOVED
  FROM COLD HOLDING). HE ALSO AGREED TO ADD ICE SO THAT IT COMPLETELY SURROUNDS PRODUCT TO
  BETTER COLD HOLD. ALL COLD TCS FOODS MUST E COLD HELD AT 41°F OR BELOW.
   
  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.
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -  - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  QUAT SANITIZER DID NOT MEET THE MINIMUM REQUIRED SANITIZER CONCENTRATION. PIC WILL HAVE
  SOMEONE BRING NEW SANITIZER FROM RESTAURANT. EXTRA CLEAN UTENSILS WERE AVAILABLE.
   
  3717-1-04.4 Equipment, utensils, and linens: maintenance and  operation.
  (N)Manual and mechanical warewashing equipment, using chemical  sanitization - temperature, pH, concentration, and hardness.
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -  - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  *NO HANDWASH STATION WAS PROVIDED. PIC WENT AND PURCHASED HAND SANITIZER WHICH WILL BE
  PERMITTED FOR THIS EVENT ONLY AS THERE IS NO HAND CONTACT WITH FOOD. USING UTENSILS TO HANDLE
  FOOD.