Standard Inspection Report

Authority Chapters 3717 and 3715 Ohio Revised Code
Name of facility
MOM'S KITCHEN 		Check one
  FSO    RFE		 License number
    224		 Date
02-24-2015
Address:  115 CENTRAL PLAZA N
                CANTON OH 44702 		Category/Descriptive
COMMERCIAL CLASS 4 <25,000 SQ. FT.
License holder
CHARLES CLARK 		Inspection Time (min)
    75		 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
  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
BUTUSOV, ANNMARIE 		R.S./SIT #
122896 		Licensor
Canton City Health Department
Received by
 Title
 Phone
1-330-280-1050
 

Continuation Report

Authority: Chapters 3717 and 3715 Ohio Revised Code
Facility Name
MOM'S KITCHEN 		Type of inspection
Standard
Violation(s)/Comment(s)
  VIOLATION: PIC/Owner (Chuck) is unable to correctly answer cooling time and temperature questions. He states he was not aware
  of cooling time and temperature requirements. (Chuck took a Level One Food Handler's Course in January 2014 and provided
  certification to Health Dept.) Hot foods must be cooled from 135°F to 70°F in within two hours, and from 70°F to 41°F in four
  hours. PIC stated that he places hot pans on the counter and cools them to about 135°F, then places them in the refrigerator.
  He currently does not check temperatures upon arrival the next morning. Chill sticks or pans of ice would be beneficial to use
  so as to ensure the proper cooling of hot food within the required time frame. **Food temperature instructions and logs were
  provided as educational materials.**
   
  3717-1-03.4 Food: limitation of growth of organisms of public health concern.
  (D)Cooling - temperature and time control.
      (1) Cooked time/temperature controlled for safety food shall be cooled:
          (a) Within two hours from one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius) to seventy
          degrees Fahrenheit (twenty-one degrees Celsius); and
          (b) Within a total of six hours from one hundred thirty-five degrees Fahrenheit (fifty-seven degrees Celsius)
          to forty-one degrees Fahrenheit (five degrees Celsius) or less.
      (2) Time/temperature controlled for safety food shall be cooled within four hours to forty-one degrees Fahrenheit
      (five degrees Celsius) or less if prepared from ingredients at ambient temperature, such as reconstituted foods
      and canned tuna.
      (3) Except as specified under paragraph (D)(4) of this rule, time/temperature controlled for safety food 
      received in compliance with laws allowing a temperature above forty-one degrees Fahrenheit (five degrees Celsius)
      during shipment from the supplier as specified in paragraph (H)(1) of rule 3717-1-03.1 of the Administrative 
      Code, shall be cooled within four hours to forty-one degrees Fahrenheit (five degrees Celsius) or less.
      (4) Raw eggs shall be received as specified under paragraph (H)(1) of rule 3717-1-03.1 of the Administrative
      Code and immediately placed in refrigerated equipment that maintains an ambient air temperature of forty-five
      degrees Fahrenheit (seven degrees Celsius) or less.
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  All cold holding below 41°F. All hot holding above 135°F.
  Quat sanitizer, test kit, gloves, and food thermometers available.
  Quat sanitizer in three compartment sink at 400ppm.
  Hot/cold water, soap, and paper towels provided at hand sink.
  Observed good datemarking on all RTE food kept for more than 24 hours.