Standard Inspection Report

Authority Chapters 3717 and 3715 Ohio Revised Code
Name of facility
PRO FOOTBALL HALL OF FAME-DIAMOND VENUE 		Check one
  FSO    RFE		 License number
    6292		 Date
08-03-2017
Address:  
                 		Category/Descriptive
COMMERCIAL TEMPORARY
License holder
 Inspection Time (min)
    60		 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
 X 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
1-330-724-2211
 

Continuation Report

Authority: Chapters 3717 and 3715 Ohio Revised Code
Facility Name
PRO FOOTBALL HALL OF FAME-DIAMOND VENUE 		Type of inspection
Standard
Violation(s)/Comment(s)
  GLOVES, THERMOMETERS, HANDWASH STATION AND QUAT SANITIZER   PROVIDED.
   
  RIBS - HOT HOLD @ 147-160°F, SAUSAGE - HOT HOLD @ 157-160°F, CANTALOUPE- COLD HOLD @ 41°F,
  SLICED WATERMELON @ 63°F, MACARONI AND CHEESE @ 165°F, CHICKEN - HOT HOLD @ 166°F.
   
  HANDWASH STATION WAS NOT YET SETUP BEFORE EMPLOYEES WERE DONNING GLOVES TO HANDLE FOOD /
  EQUIPMENT. HANDS MUST BE PROPERLY WASHED BEFORE DONNING FOOD HANDLERS GLOVES.
   
  3717-1-02.2 Management and personnel: personal cleanliness.
  (C)Hands and arms - when to wash.
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -  - - - - - - - - - - - - - - - -
  CUT WATERMELON MUST BE COLD HELD AT 41°F OR BELOW AT ALL TIMES. WATERMELON HA BEEN CUT AT
  SHOP PRIOR TO ARRIVAL. PIC SAID THEY WOULD PLATE IT UP AND PUT IN REFER TRUCK TO COOL TO 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.
     - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -  - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  NOTE: PROVIDE THREE TUB WAREWASHING SETUP IN FUTURE TO WASH, RINSE AND SANITIZE EQUIPMENT.