Standard Inspection Report

Authority Chapters 3717 and 3715 Ohio Revised Code
Name of facility
TIM'S TAVERN AND APPLE FRITTERS 		Check one
  FSO    RFE		 License number
    5420		 Date
09-01-2009
Address:  
                 		Category/Descriptive
COMMERCIAL TEMPORARY
License holder
GREG TRINER 		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
 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 #
3321 		Licensor
Canton City Health Department
Received by
 Title
 Phone
1-330-323-6035
 

Continuation Report

Authority: Chapters 3717 and 3715 Ohio Revised Code
Facility Name
TIM'S TAVERN AND APPLE FRITTERS 		Type of inspection
Standard
Violation(s)/Comment(s)
  FISH - HOT HOLD @ 192F; CHEESE SAUCE - HOT HOLD @ 137F.
   
  STORE RAW SHELL EGGS ON BOTTOM OF COOLER INSTEAD OF ABOVE POP TO PREVENT CROSS CONTAMINATION.
  THE ISSUE WAS DISCUSSED WITH THE PERSON IN CHARGE AND WAS CORRECTED IMMEDIATELY.
   
  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.
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  KEEP HANDWASING / THREE COMPARTMENT SINKS CLEAN FOR EFFECTIVE HANDWASHING. SHOULD HAVE SEPARATE
  HANDWASHING SETUP.
   
  THREE COMPARTMENT SETUP = OK.
   
  GLOVES, TEMPERATURE MEASURING DEVICES, CHLORINE SANITIZER AND TEST KIT WERE PROVIDED.