Standard Inspection Report

Authority Chapters 3717 and 3715 Ohio Revised Code
Name of facility
AVI FOODSYSTEMS INC
Check one
  FSO    RFE
License number
    840
Date
12-15-2016
Address:  2590 ELM RD NE
                WARREN OH 44483
Category/Descriptive
VENDING LOCATION/COMMISSARY
License holder
AVI FOODSYSTEMS INC
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
  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
 X 4.1  Design and construction
  4.2  Numbers and capacities
  4.3  Location and installation
  4.4  Maintenance and operation
 X 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 #
3321
Licensor
Canton City Health Department
Received by
Title
Phone
1-330-372-6000
 

Continuation Report

Authority: Chapters 3717 and 3715 Ohio Revised Code
Facility Name
AVI FOODSYSTEMS INC
Type of inspection
Standard
Violation(s)/Comment(s)
  COLD STORAGE COOLER @ 35°F.
   
  COLD FOOD MACHINES WERE COLD HOLDING AT 41°F OR BELOW. SAFETY SHUTOFF SWITCHES WERE 0K EXCEPT
  ON COLD FOOD MACHINE CLOSEST TO COFFEE MACHINE. THE "OUT OF SERVICE" NOTICE DID NOT FLASH UNTIL
  TEMPERATURE REACHED 44-45°F. THE MACHINE MUST SHUTOFF SERVICE ONCE TEMPERATURE REACHES ABOVE
  41°F. RE-PROGRAM SHUTOFF SWITCH ACCORDINGLY.
   
  3717-1-04.1 Equipment, utensils, and linens: design and construction.
  (X)Vending machines - automatic shutoff.
      (1)A machine vending time/temperature controlled for safety food shall have an automatic control that prevents
      the machine from vending food:
         (a)If there is a power failure, mechanical failure, or other condition that results in an internal machine
         temperature that cannot maintain food temperatures as specified under rule 3717-1-03.4 of the Administrative
         Code; and
         (b)If a condition specified under paragraph (X)(1)(a) of this rule occurs, until the machine is serviced and
          restocked with food that has been maintained at temperatures specified under rule 3717-1-03.4 of the
          Administrative Code.
      (2)When the automatic shutoff within a machine vending time/temperature controlled for safety food is 
      activated:
         (a)In a refrigerated vending machine, the ambient temperature may not exceed forty-one degrees Fahrenheit 
         (five degrees Celsius) for more than thirty minutes immediately after the machine is filled, serviced, or 
         restocked; or
         (b)In a hot holding vending machine, the ambient temperature may not be less than one hundred thirty-five 
         degrees Fahrenheit (fifty-seven degrees Celsius) for more than one hundred twenty minutes immediately after 
         the machine is filled, serviced, or restocked.
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  OBSERVED A BUILDUP OF COFFEE GROUNDS INSIDE COFFEE MACHINES. CLEAN INSIDE COFFEE MACHINES AS
  OFTEN AS NECESSARY TO MAINTAIN CLEAN.
   
  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.   
  - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  PROIDE A THERMOMETER IN COLD STORAGE COOLER O MONITO AMBIENT AIR TEMPERATURE IN COOLER.
   
  3717-1-04.1 Equipment, utensils, and linens: design and construction.
  (Y)Temperature measuring devices.
      (1) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall
      be located to measure the air temperature or a simulated product temperature in the warmest part of a 
      mechanically refrigerated unit and in the coolest part of a hot food storage unit.
      (2) Cold or hot holding equipment used for time/temperature controlled for safety food shall be designed to 
      include and shall be equipped with at least one integral or permanently affixed temperature measuring device
      that is located to allow easy viewing of the device's temperature display. This requirement does not apply to
      equipment for which the placement of a temperature measuring device is not a practical means for measuring the
      ambient air temperature surrounding the food because of the design, type, and use of the equipment, such as 
      calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad
      bars.
      (3) Temperature measuring devices shall be designed to be easily readable.
      (4) Water temperature measuring devices on warewashing machines and food temperature measuring devices shall
      have a numerical scale, printed record, or digital readout in increments no greater than two degrees Fahrenheit
      or one degree Celsius in the intended range of use.
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -