Standard Inspection Report

Authority Chapters 3717 and 3715 Ohio Revised Code
Name of facility
DISHES BY DESIGN 		Check one
  FSO    RFE		 License number
    905		 Date
12-07-2007
Address:  333 25TH ST NW
                CANTON OH 44709 		Category/Descriptive
COMMERCIAL CLASS 4 <25,000 SQ. FT.
License holder
ROBIN SMUCKLER 		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
 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 #
052376 		Licensor
Canton City Health Department
Received by
 Title
 Phone
1-330-455-5197
 

Continuation Report

Authority: Chapters 3717 and 3715 Ohio Revised Code
Facility Name
DISHES BY DESIGN 		Type of inspection
Standard
Violation(s)/Comment(s)
  OBSERVED EGGS STORED ABOVE READY TO EAT FOOD IN REACH IN COOLER. PERSON IN CHARGE STATED THAT
  THE EGGS HAD TEMPORARILY BEEN PLACED THERE AND WERE GOING TO BE USED IN FOOD PREP SHORTLY.
  PROPERLY STORE AND SEPARATE RAW ANIMAL FOODS FROM READY TO EAT FOODS EVEN IF THE STORAGE IS FOR
  A SHORT PERIOD OF TIME. ISSUE WAS DISCUSSED WITH THE PERSON IN CHARGE AND THE ISSUE WAS
  CORRECTED.
   
  3717-1-03.2 Food: Protection from Contamination after Receiving
   
  (C)     Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation.
   
       Food shall be protected from cross contamination by
   
       (1)     Separating raw animal foods during storage, preparation, holding, and display from:
   
            (a)     Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or
            other raw ready-to-eat food such as vegetables, and
   
            (b)     Cooked ready-to-eat food;
   
       (2)     Except when combined as ingredients, separating types of raw animal foods from each other such as beef,
       fish, lamb, pork, and poultry during storage, preparation, holding, and display by:
   
            (a)     Using separate equipment for each type, or
   
            (b)     Arranging each type of food in equipment so that cross contamination of one type with another is prevented,
   
            and
   
            (c)     Preparing each type of food at different times or in separate areas;
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  OBSERVED A BOX OF SUGAR PACKETS ON THE FLOOR INSIDE CUPBOARD. ALL FOOD MUST BE STORED AT LEAST
  SIX INCHES OFF THE FLOOR TO PREVENT CONTAMINATION FROM THE PREMISES.
   
  3717-1-03.2 Food: Protection from Contamination after Receiving
   
  (Q) Food storage - preventing contamination from the premises.
       
       Except as hereinafter provided in this rule, food shall be protected from contamination by storing the food:
   
       (1) In a clean, dry location;
   
       (2) Where it is not exposed to splash, dust, or other contamination; and
   
       (3) At least six inches (fifteen centimeters) above the floor.
       
       Food in packages and working containers may be stored less than six inches (fifteen centimeters) above the floor
       on case lot handling equipment as specified under paragraph (II) of rule 3717-1-04.1 of the Administrative Code;
       and pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk
       containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  REACH IN COOLER @ 36F; REACH IN COOLER @ 36F; REACH IN COOLER @ 34F.
   
  GLOVES AND TEMPERATURE MEASURING DEVICES WERE PROVIDED.
   
  HI TEMP DISHWASHER = OK.
   
  OBSERVED GOOD DATEMARKING.