Standard Inspection Report

Authority Chapters 3717 and 3715 Ohio Revised Code
Name of facility
B & C'S 		Check one
  FSO    RFE		 License number
    5097		 Date
07-10-2008
Address:  
                 		Category/Descriptive
COMMERCIAL TEMPORARY*
License holder
BRENDA CROCKET 		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
 X 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
 

Continuation Report

Authority: Chapters 3717 and 3715 Ohio Revised Code
Facility Name
B & C'S 		Type of inspection
Standard
Violation(s)/Comment(s)
  CHICKEN @ 138F- HOT HOLD; RIBS - COOKED @ 179F; RIBS - HOT HOLD @ 109F; MACARONI AND CHEESE -
  HOT HOLD @ 159F; COLLARD GREENS - HOT HOLD @ 142F; SWEET POTATOES - HOT HOLD @ 90F; FISH - HOT
  HOLD @ 89F.
   
  ALL POTENTIALLY HAZARDOUS FOODS MUST BE HOT HELD ABOVE 135F. PERSON IN CHARGE WAS INFORMED AND
  REHEATED THE RIBS ABOVE 165F AND AGREED NOT TO SELL FISH TO PUBLIC. THE FISH WAS REMOVED FROM
  THE WARMER AND SET ASIDE FOR PERSONAL CONSUMPTION.
   
  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.
   
       (2) Shell eggs that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated equipment 
       that maintains an ambient air temperature of forty-five degrees Fahrenheit (seven degrees Celsius) or less.
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  NO HANDSOAP OR HAND SANITIZER WAS PROVIDED ONLY DISH DETERGENT. PROVIDE HAND SOAP AND/OR HAND
  SANITIZER TO PROPERLY SANITIZE HANDS.
   
  3717-1-06.2 Physical Facilities:  Numbers and Capacities
   
  (B)     Handwashing cleanser - availability.
   
       Each handwashing lavatory or group of two adjacent lavatories shall be provided with a supply of hand cleaning 
       liquid, powder, or bar soap.  
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  3 COMPARTMENT SETUP = OK.