Standard Inspection Report

Authority Chapters 3717 and 3715 Ohio Revised Code
Name of facility
GEORGES LOUNGE 		Check one
  FSO    RFE		 License number
    6321		 Date
08-04-2017
Address:  
                 		Category/Descriptive
COMMERCIAL TEMPORARY
License holder
GEORGES LOUNGE 		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
  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
 X 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
CAMPBELL, KIM 		R.S./SIT #
3321 		Licensor
Canton City Health Department
Received by
 Title
 Phone
1-330-327-8198
 

Continuation Report

Authority: Chapters 3717 and 3715 Ohio Revised Code
Facility Name
GEORGES LOUNGE 		Type of inspection
Standard
Violation(s)/Comment(s)
  GLOVES, THERMOMETERS, SANITIZER, ALCOHOL WIPES, TEST KIT  PROVIDED.
   
  RAW BEEF - COLD HOLD @ 42.9°F, AMERICAN CHEESE - COLD HOLD @ 46°F, BURGER - COOKED AT 180°F,
  MUSHROOM SAUCE - HOT HOLD @ 119°F, ALL OTHER SAUCES WERE HOT HOLDING AT 135°F OR ABOVE.
   
  OBSERVED SLICED TOMATOES WITH ICE USED AS COOLANT IN DIRECT CONTACT WITH TOMATOES. THE ICE WAS
  ALSO CONTACTING CHEESE IN OPEN PACKAGES. THE ISSUE WAS DISCUSSED AND CORRECTED. ITEMS IN
  CONTACT WITH ICE WERE DISCARDED. THEY WILL USE ZIP LOCK BAGS IN FUTURE TO PACKAGE FOODS.
   
  3717-1-03.2 Food: protection from contamination after receiving.
  (C)Packaged and unpackaged food - preventing contamination by  separation, packaging, and segregation.
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -  - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  SEE PREVIOUS VIOLATION CITED.
   
  3717-1-03.2 Food: protection from contamination after receiving.
  (H)Ice used as exterior coolant - prohibited as ingredient.
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -  - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  MAINTAIN TCS FOODS HOT HOLDING AT 135°F OR ABOVE OR COLD HOLDING AT 41°F OR BELOW. CHEESE WAS
  DISCARDED AND MUSHROOM SAUCE WAS PROPERLY REHEATED.
   
  EXTRA UTENSILS PROVIDED. EQUIPMENT TO BE CLEANED AND SANITIZED AT RESTAURANT.