Standard Inspection Report

Authority Chapters 3717 and 3715 Ohio Revised Code
Name of facility
HOLY TRINITY GRECIAN FESTIVAL 		Check one
  FSO    RFE		 License number
    6335		 Date
08-17-2017
Address:  
                 		Category/Descriptive
NON COMMERCIAL TEMPORARY
License holder
BETTY PIERCE 		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
GERO, BRIAN 		R.S./SIT #
1364 		Licensor
Canton City Health Department
Received by
 Title
CHAIRPERSON 		Phone
1-330-705-5181
 

Continuation Report

Authority: Chapters 3717 and 3715 Ohio Revised Code
Facility Name
HOLY TRINITY GRECIAN FESTIVAL 		Type of inspection
Standard
Violation(s)/Comment(s)
  sanitizer- bleach- 100 ppm
  shishkabob 165°F rice pudding 40°F gyro meat 147°F rice 149°F chicken 164°F (cambro chicken
  29°F (refrigeration) dolmathes 137°F cooler 40°F tomatoes 41°F lamb (hot hold) 146°F dolmathes
  161°F (cooling) walk in 39°F beans 177°F avgolemono soup 165°F rice 147°F pastistio 177°F, 160°F beans
  (hot hold) 164°F chicken 182°F (serving line) lamb 160°F (serving line) souvlaki 135°F (serving line)
   
  Temperatures are all good- hot foods are above 135°F, and cold is below 41°F.
   
  Items being held out of temp for sale are being marked with time (dolmathes)
   
  Good glove use. Reming volunteers not to smoke near the food prep area and to wash hands after smoking. 
   
  Refrigerated truck 40°F
   
  Please thaw foods for cooking under refrigeration. Pastistio observed thawing on a back table, gyro mear observed thawing in
  cambro with hot chicken and on a table. Thaw as part of cooking process, under refrigeration, or under running water only to
  help prevent foodborne illness.