Standard Inspection Report

Authority Chapters 3717 and 3715 Ohio Revised Code
Name of facility
A1 JAPANESE STEAKHOUSE 		Check one
  FSO    RFE		 License number
    5454		 Date
05-27-2010
Address:  
                 		Category/Descriptive
COMMERCIAL TEMPORARY
License holder
A1 STEAKHOUSE 		Inspection Time (min)
    15		 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
  4.5  Cleaning of equipment and utensils
 X 4.6  Sanitizing of equipment and utensils
  4.7  Laundering
 X 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
 X 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 #
 Licensor
Canton City Health Department
Received by
 Title
 Phone
1-330-492-8869
 

Continuation Report

Authority: Chapters 3717 and 3715 Ohio Revised Code
Facility Name
A1 JAPANESE STEAKHOUSE 		Type of inspection
Standard
Violation(s)/Comment(s)
  OBSERVED SINGLE SERVICE ARTICLES STORED OPEN ON GROUND
   
  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 3 TUB SET UP WITH NO RINSE WATER AND 2 SANITIZER WATERS
   
   
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -