Standard Inspection Report

Authority Chapters 3717 and 3715 Ohio Revised Code
Name of facility
AVI FOODSYSTEMS 		Check one
  FSO    RFE		 License number
    6266		 Date
06-13-2017
Address:  
                 		Category/Descriptive
COMMERCIAL TEMPORARY
License holder
BETH GOTTER 		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
  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
1-330-316-8077
 

Continuation Report

Authority: Chapters 3717 and 3715 Ohio Revised Code
Facility Name
AVI FOODSYSTEMS 		Type of inspection
Standard
Violation(s)/Comment(s)
  ARTICHOKE TAPENADE (3:00PM AT 40°F) -TILT @ 84°F. CHIM CHURRI - TILT @ 51°F, CHICKEN - HOT
  HOLD @ 143°F, POTATOES @ (HOT HOLD) 121°F (3:30 180°F), COOKED CARROTS - HOT HOLD @ 120.5°F
  (145 @ 4:30), SALAD AT AMBIENT AIR TEMPERATURE ON TABLES (4:00PM @ 38°F)
   
  ALL TCS FOODS MUST BE COLD HELD AT 41°F OR BELOW FOR COLD FOODS OR HOT HELD AT 135°F OR
  ABOVE FOR HOT FOODS. IF USING TIE IN LIEU OF TEMPERATURE (CHIM CHURRI, SALAD, ARTICHOKE
  TAPENADE, ETC.), THE PROCESS MUST BE APPROVED AS PART OF THE LICENSE APPLICATION AND
  PRODUCTS MUST BE TIME MARKED. THE PIC WAS ABLE TO DETERMINE THE EXACT TIME THE TAPENADE,
  CHIM CHURRI, POTATOES, SALAD AND CARROTS WERE REMOVED FROM HOT HOLDING / COLD HOLDING AND
  THE TEMPERATURE FROM LOG SHEETS KEPT. SHE AGREED TO DISCARD ANY OF THE REMAINING FOOD ITEMS
  WITHIN 4 HOURS OF THOSE TIMES (INDICATED IN PARENTHESIS).
   
  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.
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