| OBSERVED RAW SHRIMP AND RAW CHICKEN STORED ABOVE READY TO EAT FOODS SUCH AS LEMONS AND OTHER |
| FOODS WITH A LOWER MINIMUM COOKING TEMPERATURE IN THE WALK IN COOLER. PROPERLY STORE AND |
| SEPARATE RAW ANIMAL FOODS FROM READY TO EAT FOODS AND FOODS WITH A LOWER MINIMUM COOKING |
| TEMPERATURE. |
| |
| OBSERVED FOODS IN CONTAINERS IN WALK IN COOLER, FREEZES, AND IN PREP COOLER THAT WERE NOT |
| COVERED OR WRAPPED TO PROTECT FROM CONTAMINATION. ALSO, OBSERVED LARGE CONTAINER OF SUGAR UNDER |
| PREP TABLE AND BOWL OF SPICES ABOVE PREP TABLE THAT WERE NOT IN USE AT THE TIME OF INSPECTION |
| THAT WERE NOT COVERED TO PROTECT FROM CONTAMINATION. THE SUGAR CONTAINER APPEARED TO HAVE A |
| BROWNISH SPILLAGE THAT RAN DOWN INSIDE THE CONTAINER INTO THE SUGAR. COVER OR WRAP ALL |
| UNPACKAGED FOODS TO PREVENT CONTAMINATION. SUGAR SHOULD BE DISCARDED AND CONTAINER CLEANED AND |
| SANITIZED. |
| |
| 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 fruits and 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; |
| |
| (3) Cleaning equipment and utensils as specified under paragraph (B)(1) of rule 3717-1-04.5 of the Administrative |
| Code and sanitizing as specified under paragraph (C) of rule 3717-1-04.6 of the Administrative Code; |
| |
| (4) Cleaning hermetically sealed containers of food of visible soil before opening; |
| |
| (5) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or |
| overwrap is opened; |
| |
| (6) Storing damaged, spoiled, or recalled food being held in the food service operation or retail food establishment |
| as specified under paragraph (D) of rule 3717-1-06.3 of the Administrative Code; |
| |
| (7) Separating fruits and vegetables, before they are washed as specified under paragraph (G) of this rule from |
| ready-to-eat food; and |
| |
| (8) Storing the food in packages, covered containers, or wrappings. This provision does not apply to: |
| |
| (a) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before |
| consumption; |
| |
| (b) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed |
| on clean, sanitized racks; |
| |
| (c) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed on clean, |
| sanitized racks; |
| |
| |
| (e) Shellstock. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED CONTAINER OF UNPACKAGED SUGAR BELOW PREP TABLE AND BOWL OF UNPACKAGED SPICES STORED |
| ABOVE PREP TABLE THAT WERE NOT UNMISTAKABLY IDENTIFIABLE AND WERE NOT PROPERLY LABELED WITH THE |
| COMMON NAME OF THE FOOD. PROPERLY LABEL ALL CONTAINERS OF UNPACKAGED FOODS THAT ARE NOT |
| UNMISTAKABLY IDENTIFIABLE WITH THE COMMON NAME OF THE FOOD. |
| |
| 3717-1-03.2 Food: Protection from Contamination after Receiving |
| |
| (D) Food storage containers - identified with common name of food. |
| |
| Working containers holding food or food ingredients that are removed from their original packages for use in a food |
| service operation or retail food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and |
| sugar shall be identified with the common name of the food except that containers holding food that can be readily and |
| unmistakably recognized such as dry pasta need not be identified. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED METAL PANS OF COOKED FOOD STORED DIRECTLY ON TOP OF OTHER PANS OF UNCOVERED FOOD IN |
| PREP COOLER TOP. DO NOT STORE THE PANS DIRECTLY ON TOP OF OTHER FOOD AS THE BOTTOM OF THE PAN |
| MAY CONTAMINATE THE FOOD BELOW IT. FOOD MAY ONLY CONTACT THE SURFACE OF FOOD THAT IS PROPERLY |
| WASHED, RINSED, AND SANITIZED. |
| |
| 3717-1-03.2 Food: Protection from Contamination after Receiving |
| |
| (J) Food contact with equipment and utensils. |
| |
| Food shall only contact the surfaces of: |
| |
| (1) Equipment and utensils that are cleaned as specified under rule 3717-1-04.5 of the Administrative Code and |
| sanitized as specified under rule 3717-1-04.6 of the Administrative Code; or |
| |
| (2) Single-service and single-use articles. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED ICE SCOOP STORED ON TOP OF ICE MACHINE WHICH HAD A WHITE RESIDUE BUILDUP ON IT. STORE |
| ICE SCOOP IN A CLEAN AND SANITARY LOCATION BETWEEN USE. |
| |
| 3717-1-03.2 Food: Protection from Contamination after Receiving |
| |
| (K) In-use utensils - between-use storage. |
| |
| During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: |
| |
| (1) Except as specified under paragraph (K)(2) of this rule, in the food with their handles above the top of the |
| food and the container; |
| |
| (2) In food that is not time/temperature controlled for safety with their handles above the top of the food within |
| containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; |
| |
| (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the |
| food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency |
| specified under paragraphs (A) and (B) of rule 3717-1-04.5 of the Administrative Code and paragraph (B) of rule |
| 3717-1-04.6 of the Administrative Code; |
| |
| (4) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice |
| cream or mashed potatoes; |
| |
| (5) In a clean, protected location if the utensils, such as an ice scoops, are used only with a food that is not |
| time/temperature controlled for safety; |
| |
| or |
| |
| (6) In a container of water if the water is maintained at a temperature of at least one hundred thirty-five degrees |
| Fahrenheit (fifty-seven degrees Celsius) and the container is cleaned at a frequency specified under paragraph (B)(2)(g) |
| of rule 3717-1-04.5 of the Administrative Code. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED A MEDIUM SIZED BUCKET OF CURRY SAUCE (CONTAINING COCONUT MILK) COOLING AT ROOM |
| TEMPERATURE ON THE PREP TABLE. ACCORDING TO THE PERSON IN CHARGE THE CURRY SAUCE HAD BEEN |
| SITTING ON THE COUNTER FOR APPROXIMATELY ONE HOUR. THE TOP OF THE CURRY SAUCE WAS AT |
| APPROXIMATELY 114F AND THE CENTER WAS APPROXIMATELY 170F. TO EFFECTIVELY COOL THE SAUCE DOWN TO |
| 70F OR BELOW WITHIN 2 HOURS AND THEN DOWN TO 41F OR BELOW WITHIN ANOTHER FOUR HOURS USE ONE OF |
| THE APPROVED METHODS OF COOLING AS DESCRIBED IN RULE REQUIREMENTS CITED BELOW. THE ISSUE WAS |
| DISCUSSED WITH THE PERSON IN CHARGE. THE SAUCE WAS PLACED IN SMALLER CONTAINERS AND PLACED IN |
| THE COOLERS. |
| |
| 3717-1-03.4 Food: Limitation of Growth of Organisms of Public Health Concern |
| |
| (E) Cooling methods - temperature and time control. |
| |
| (1) Cooling shall be accomplished in accordance with the time and temperature criteria specified under paragraph (D) |
| of this rule by using one or more of the following methods based on the type of food being cooled: |
| |
| (a) Placing the food in shallow pans; |
| |
| (b) Separating the food into smaller or thinner portions; |
| |
| (c) Using rapid cooling equipment; |
| |
| (d) Stirring the food in a container placed in an ice water bath; |
| |
| (e) Using containers that facilitate heat transfer; |
| |
| (f) Adding ice as an ingredient; or |
| |
| (g) Other effective methods. |
| |
| (2) When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: |
| |
| (a) Arranged in the equipment to provide maximum heat transfer through the container walls; and |
| |
| (b) Loosely covered, or uncovered if protected from overhead contamination as specified under paragraph (Q)(2) |
| of rule 3717-1-03.2 of the Administrative Code, during the cooling period to facilitate heat transfer from the |
| surface of the food. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED WHITE RICE HOT HOLDING BETWEEN 116F - 133F. ALL TIME / TEMPERATURE CONTROLLED FOR |
| SAFETY (TCS) FOODS MUST BE HOT HELD ABOVE 135F. THE ISSUE WAS DISCUSSED WITH THE PERSON IN |
| CHARGE (PIC) AND THE RICE WAS DISCARDED. THE PIC WAS RELUCTANT TO DISCARD THE RICE. SHE WANTED |
| TO COOL THE RICE AND USE IT TO MAKE FRIED RICE THE NEXT DAY. |
| |
| 3717-1-03.4 Food: Limitation of Growth of Organisms of Public Health Concern |
| |
| (F) Time/temperature controlled for safety food - hot and cold holding. |
| |
| (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified |
| under paragraph (I) of this rule, and except as specified under paragraph (F)(2) and in paragraph (F)(3) of this rule, |
| time/temperature controlled for safety 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 in 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 (fifty-four degrees Celsius) or above; or |
| |
| (b) At forty-one degrees Fahrenheit (five degrees Celsius) or less. |
| |
| (2) 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. |
| |
| (3) Time/temperature controlled for safety food in a homogenous liquid form may be maintained outside of the |
| temperature control requirements, as specified under paragraph (F)(1) of this rule, while contained within specially |
| designed equipment that complies with the design and construction requirements as specified under paragraph (P)(5) of |
| rule 3717-1-04.1 of the Administrative Code. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED DRY CLOTH TOWEL LINING PREP COOLER UNDER CUTTING BOARD TO HOLD CUTTING BOARD IN PLACE. |
| THE CLOTH TOWEL WAS STAINED BROWN AND WAS HARDENED. THE ISSUE WAS DISCUSSED WITH AN EMPLOYEE |
| AND THE TOWEL WAS REMOVED AND THE CUTTING BOARD WAS SENT TO WAREWASHING AREA TO BE WASHED, |
| RINSED, AND SANITIZED. |
| |
| 3717-1-04 Equipment, Utensils, and Linens: Materials for Construction and Repair |
| |
| (I) Nonfood-contact surfaces - materials. |
| |
| Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require |
| frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| CAULKING BEHIND HANDWASH SINK HAS DETERIORATED SUCH THAT THEIR IS A SMALL GAP BETWEEN THE WALL |
| AND THE HANDWASH SINK. RE-CAULK BEHIND HANDWASH SINK SO THAT HANDWASH SINK IS SEALED TO THE |
| WALL TO FACILITATE CLEANING. |
| |
| 3717-1-04.3 Equipment, Utensils, and Linens: Location and Installation |
| |
| (B) Fixed equipment installation - spacing or sealing. |
| |
| (1) Equipment that is fixed because it is not easily movable shall be installed so that it is: |
| |
| (a) Spaced to allow access for cleaning along the sides, behind, and above the equipment; |
| |
| (b) Spaced from adjoining equipment, walls, and ceilings a distance of not more than one thirty-second inch or |
| one millimeter; or |
| |
| (c) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED A BUILDUP OF WHITE RESIDUE ON TOP AND ON EXTERIOR OF ICE MACHINE. OBSERVED A BUILDUP |
| OF FOOD RESIDUE ON DELI SLICER, CAN OPENER, CUTTING BOARDS, CLEAN EQUIPMENT ON WIRE RACKS NEAR |
| THREE COMPARTMENT SINK, CLEAN BOWLS AND PLATES, UTENSILS HANGING ON WIRE RACK, ON EXTERIOR OF |
| COOLERS AND FREEZERS, CONTAINER HOLDING SUGAR BELOW PREP TABLE, BOWL OF SPICES ABOVE PREP TABLE |
| AND THE UTENSIL USED TO HANDLE THE SPICES HAD FOOD RESIDUE CLUMPED TO IT. CLEAN ALL EQUIPMENT |
| AS OFTEN AS NECESSARY TO MAINTAIN CLEAN TO SIGHT AND TOUCH. CONTAINERS USED TO STORE NON TCS |
| FOODS SHOULD BE CLEANED BEFORE REFILLING AND AS OFTEN AS NECESSARY TO PREVENT A BUILDUP OF DIRT |
| AND RESIDUE. IF FOOD RESIDUE AND STAINING CANNOT BE REMOVED FROM CUTTING BOARDS DURING CLEANING |
| AND SANITIZING THE CUTTING BOARDS MUST BE RESURFACED OR REPLACED SO THAT THEY ARE SMOOTH, NON |
| ABSORBENT AND EASILY CLEANABLE. |
| |
| 3717-1-04.5 Equipment, Utensils, and Linens: Cleaning of Equipment and Utensils |
| |
| (A) Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. |
| |
| (1) Equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| |
| (2) The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and |
| other soil accumulations. |
| |
| (3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and |
| other debris. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED A BOX OF SINGLE SERVICE CONTAINERS STORED ON FLOOR IN THE DRY STORAGE ROOM. ALL SINGLE |
| SERVICE ITEMS MUST BE STORED AT LEAST SIX INCHES OFF THE FLOOR TO PREVENT CONTAMINATION FROM |
| THE PREMISES. |
| |
| 3717-1-04.8 Equipment, Utensils, and Linens: Protection of Clean Items |
| |
| (E) Equipment, utensils, linens, single-service articles, and single-use articles - storage. |
| |
| (1) Cleaned equipment and utensils, laundered linens, single-service articles, and single-use articles shall be |
| stored: |
| |
| (a) In a clean, dry location; |
| |
| (b) Where they are not exposed to splash, dust, or other contamination; and |
| |
| (c) At least six inches (fifteen centimeters) above the floor unless the items are kept in closed packages on |
| dollies, pallets, racks, and skids that are designed as specified under paragraph (II) of rule 3717-1-04.1 of the |
| Administrative Code. |
| |
| (2) Clean equipment and utensils shall be stored as specified under paragraph (E)(1) of this rule and shall be |
| stored: |
| |
| (a) In a self-draining position that allows air drying; and |
| |
| (b) Covered or inverted. |
| |
| (3) Single-service and single-use articles shall be stored as specified under paragraph (E)(1) of this rule and |
| shall be kept in the original protective package or stored by using other means that afford protection from contamination |
| until used. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED A BUILDUP OF FOOD AND RESIDUE UNDER PREP TABLES, WAREWASHING MACHINE AND UNDER OTHER |
| SHELVES AND EQUIPMENT. CLEAN THE FLOORS AS OFTEN AS NECESSARY TO MAINTAIN CLEAN. DETAIL |
| CLEANING AROUND EDGES OF THE FLOOR NEEDS IMPROVEMENT. |
| |
| 3717-1-06.4 Physical Facilities: Maintenance and Operation |
| |
| (B) Cleaning - frequency and restrictions. |
| |
| (1) The physical facilities shall be cleaned as often as necessary to keep them clean. |
| |
| (2) Cleaning shall be done during periods when the least amount of food is exposed such as after closing. This |
| requirement does not apply to cleaning that is necessary due to a spill or other accident. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| NO HOOKS WERE PROVIDED TO HANG MOPS SO THAT THEY CAN PROPERLY AIR DRY. PROVIDE MOP HOOKS SO |
| THAT MOPS CAN HANG AND PROPERLY AIR DRY WITHOUT SOILING THE MOP HANDLE AND OTHER EQUIPMENT. |
| |
| 3717-1-06.4 Physical Facilities: Maintenance and Operation |
| |
| (F) Drying mops. |
| |
| After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| OBSERVED BROKEN ICE CREAM FREEZER IN KITCHEN. THE PERSON IN CHARGE STATED THAT THEY TRIED TO |
| GET IT FIXED BUT THAT THEY COULD NOT REPAIR IT BECAUSE IT WAS REALLY EXPENSIVE TO REPAIR. THE |
| COOLER MUST BE REPAIRED OR REMOVED FROM THE PREMISES. THE PREMISES MUST BE KEPT FREE OF BROKEN |
| OR UNNECESSARY EQUIPMENT. |
| |
| 3717-1-06.4 Physical Facilities: Maintenance and Operation |
| |
| (N) Maintaining premises - unnecessary items and litter. |
| |
| The premises shall be free of: |
| |
| (1) Items that are unnecessary to the operation or maintenance of the food service operation or retail food |
| establishment such as equipment that is nonfunctional or no longer used; and |
| |
| (2) Litter. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| ALL COOLERS WERE COLD HOLDING BELOW 41F. ALL HOT FOODS WERE HOT HOLDING ABOVE 135F EXCEPT FOR |
| WHITE RICE @ 116F-133F SEE VIOLATION CITED ABOVE. |
| |
| TEMPERATURE MEASURING DEVICES, CHLORINE SANITIZER AND TEST KIT WERE PROVIDED. |
| |
| CHLORINE SANITIZER AT WAREWASHING MACHINE @ 50 PPM. |
| |
| NOTE: DO NOT REUSE PLASTIC BAGS FROM THE GROCERY STORE OR OTHER FOOD ITEMS TO STORE FOOD IN AS |
| THEY ARE MEANT TO BE SINGLE USE ONLY AND CANNOT BE EFFECTIVELY WASHED, RINSED AND SANITIZED. |
| |
| *PURSUANT TO SECTION 3701-21-26 OF THE OHIO ADMINISTRATIVE CODE, YOU ARE HEREBY ORDERED TO |
| APPEAR BEFORE THE BOARD OF HEALTH AT 12:00PM ON MONDAY, FEBRUARY 22, 2010, AT THE CANTON CITY |
| HEALTH DEPARTMENT LOCATED AT 420 MARKET AVE. N, CANTON, OH 44702. THE PURPOSE OF THIS HEARING |
| WILL BE TO DISCUSS THE UNRESOLVED AND REOCCURRING VIOLATIONS AT YOUR FACILITY.* |
| |
