Standard Inspection Report

Authority Chapters 3717 and 3715 Ohio Revised Code
Name of facility
RHYTHM & BREWS 		Check one
  FSO    RFE		 License number
    6264		 Date
06-22-2016
Address:  
                 		Category/Descriptive
COMMERCIAL TEMPORARY
License holder
CHELSA DIETLE 		Inspection Time (min)
    120		 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
  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
HALL, MARIA 		R.S./SIT #
3237 		Licensor
Canton City Health Department
Received by
 Title
 Phone
1-330-492-5225
 

Continuation Report

Authority: Chapters 3717 and 3715 Ohio Revised Code
Facility Name
RHYTHM & BREWS 		Type of inspection
Standard
Violation(s)/Comment(s)
  Buffalo Shepard pie- 165°F, Meatballs- 102°F ** , sweet and sour meatballs, 154°F, wings 135°F, queso dip 145°F
   
  Approved handwipes at each station for hand hygeine. 
  Vendors have access to the kitchena nd sink for washing of utensils, most brought extras for the event. (There is no hot water
  in the building at this time, dishwasher may not be used).
  All venders are using disposable utensils or taking utensils back to their restaurant for washing. 
   
  **Cavatellis/TD Grill brought meatballs at less than 135°F. They used the oven in the back to raise temp back to 165°F and
  verified priior to serving. They had three pans with them, at time I left there remained two to complete reheating. prior to
  service. Cavatelli 's would need to borrow a thermometer from another vendor to test temperature as they did not bring a
  thermometer.