Standard Inspection Report

Authority Chapters 3717 and 3715 Ohio Revised Code
Name of facility
AULTMAN HOSPITAL 		Check one
  FSO    RFE		 License number
    131		 Date
11-29-2016
Address:  2600 - 6TH ST SW
                CANTON OH 44710 		Category/Descriptive
NON-COMMERCIAL CLASS 4 <25,000 SQ. FT.
License holder
AULTMAN HOSPITAL 		Inspection Time (min)
    120		 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
GERO, BRIAN 		R.S./SIT #
1364 		Licensor
Canton City Health Department
Received by
 Title
 Phone
1-330-452-9911
 

Continuation Report

Authority: Chapters 3717 and 3715 Ohio Revised Code
Facility Name
AULTMAN HOSPITAL 		Type of inspection
Standard
Violation(s)/Comment(s)
  Walk-in cooler (cook-chill) @ 31°       All walk-in coolers and reach-in coolers were checked @ 30° -  38°
   
  1) Handwashing by food handlers, Gloves,tongs, spoons,and spatulas used when handling exposed food.
  2) Hot food held @ 135° or greater, cold food held @ 41° or below. Tray line temperatures recorded on the CCP inspection
  3) Food reheated to 165° within required time by use of rethermal units. Recorded on the CCP inspection.
  4) No cross contamination of raw animal foods with ready-to-eat foods /raw ready-to-eat food..
  5) Date marking on time/temperature controlled for safety food. (Observed)
  6) Temperature log sheets /charts maintained for the following: a) cook-chill process, b) all coolers and walk-ins, and c) all
  freezer units and walk-in freezer for 6 months by operator.
   
  Equipment /utensils are clean/ maintained.    Main dishwasher (high temp) a) wash cycle @ 161°; sanitize cycle @ 184° 
   
  Note: Charts and log sheets used in the cook-chill process were checked for accuracy and frequency. Cook-chill foods held
  under refrigeration in walk-in cooler have a continuous electronic monitoring system for time /temperature. It is visibly
  checked twice a day. All record keeping is maintained for 6 months. Rethermal units on the hospital floors were checked for
  the proper reheating of time/temperature controlled for safety foods.
   
                                                   Kitchen facility conditions - Clean at time of inspection.