Standard Inspection Report

Authority Chapters 3717 and 3715 Ohio Revised Code
Name of facility
TEAM CO. 		Check one
  FSO    RFE		 License number
    6270		 Date
06-15-2017
Address:  
                 		Category/Descriptive
COMMERCIAL TEMPORARY
License holder
GREGORY FIRESTONE 		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
  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
1-772-285-1143
 

Continuation Report

Authority: Chapters 3717 and 3715 Ohio Revised Code
Facility Name
TEAM CO. 		Type of inspection
Standard
Violation(s)/Comment(s)
  Chicken- 55°F (just prepped)  mozzerella cheese 40°F, fries 32°F chicken (cooking) 127°F
   
  Chest freezer is not maintaining frozen foods frozen, all foods inside are being held refrigerated. 
   
  chicken (hot hold) 110-147°F  Watch sterno, temps low where sterno has gone out. 
  Cheesesteak 151°F, mac and cheese 146°F, chicken 141°F salad 80°F. Salad was voluntarily discarded and will not be sold as
  there is no provision to maintain temperature for this item. If it is considered for salem, chill ingredients before making
  salad and maintain on ice or in refrigeration to maintain 41°F or under.
   
  Handwash set up ok, 3 sink set up and thermometers present. Sanitizer is 100 ppm.
    *** temperatures were rechecked a half hour later for chicken, with all serno lit chicken maintains above 135°F***