Standard Inspection Report

Authority Chapters 3717 and 3715 Ohio Revised Code
Name of facility
SEIVERS CONCESSIONS 		Check one
  FSO    RFE		 License number
    5124		 Date
08-02-2006
Address:  141 AMSTERDAM RD
                GROVE CITY PA 16127 		Category/Descriptive
COMMERCIAL TEMPORARY
License holder
TIM SEIVERS 		Inspection Time (min)
    30		 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
LANE, KIM 		R.S./SIT #
052376 		Licensor
Canton City Health Department
Received by
 Title
 Phone
1-724-748-4788
 

Continuation Report

Authority: Chapters 3717 and 3715 Ohio Revised Code
Facility Name
SEIVERS CONCESSIONS 		Type of inspection
Standard
Violation(s)/Comment(s)
  CORN DOGS WERE HOT HOLDING @ 115F. ISSUE WAS DISCUSSED WITH PERSON IN CHARGE AND CORRECTED
  IMMEDIATELY. MUST BE HELD ABOVE 135F OR DISCARDED AFTER 4 HOURS.
   
  3717-1-03.4 Food: Limitation of Growth of Organisms of Public Health Concern
   
  (F) Potentially hazardous food - hot and cold holding.
   
       (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified 
        in paragraph (I) of this rule, and except as specified in paragraph (F)(2) of this rule, potentially hazardous food shall
       
       be maintained at a temperature specified as follows:
   
            (a) At one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) or above, except that roasts 
            cooked to a temperature and for a time specified under paragraph (A)(2) of rule 3717-1-03.3 of the 
            Administrative Code or reheated as specified in paragraph (G)(1) of rule 3717-1-03.3 of the Administrative 
            Code may be held at a temperature of one hundred thirty degrees Fahrenheit or above (fifty-four degrees Celsius); 
   
            or
   
            (b) At forty-one degrees Fahrenheit (five degrees Celsius) or less; or (c) At forty-five degrees Fahrenheit 
            (seven degrees Celsius) or between forty-five degrees Fahrenheit (seven degrees Celsius) and forty-one 
            degrees Fahrenheit (five degrees Celsius) in existing refrigeration equipment that is not capable of 
            maintaining the food at forty-one degrees Fahrenheit (five degrees Celsius) or less if:
   
                 (i) The equipment is in place and in use in the food service operation or retail food establishment; and
   
                 (ii) Within seven years from March 1, 2001, the equipment is upgraded or replaced to maintain food at 
                 a temperature of forty-one degrees Fahrenheit (five degrees Celsius) or less.
        - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  GLOVES, TEMPERATURE MEASURING DEVICES, CHLORINE SANITIZER AND TEST STRIPS WERE PROVIDED.
   
  SETUP OK.