Standard Inspection Report

Authority Chapters 3717 and 3715 Ohio Revised Code
Name of facility
TJK CONCESSION - FAWCETT BARN 		Check one
  FSO    RFE		 License number
    5526		 Date
08-07-2010
Address:  
                 		Category/Descriptive
COMMERCIAL TEMPORARY
License holder
JOHN KALOGERAS 		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
 X 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
  4.1  Design and construction
 X 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
1-330-235-3274
 

Continuation Report

Authority: Chapters 3717 and 3715 Ohio Revised Code
Facility Name
TJK CONCESSION - FAWCETT BARN 		Type of inspection
Standard
Violation(s)/Comment(s)
  HOT DOG - COOKED @ 154F.
   
  NO HANDWASH SETUP OR HAND SANITIZER WAS PROVIDED.
   
  3717-1-02.2Management and Personnel: Personal Cleanliness
   
  (B)      Hands and arms - cleaning procedure.
   
        (1) Food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic
       devices for hands or arms for at least twenty seconds, using a hand cleaner in a handwashing sink that is equipped as
       specified under paragraph (C) of rule 3717-1-05.1 of the Administrative Code and paragraphs (A) to (F) of rule
       3717-1-06.2 of the Administrative Code.
   
        (2) Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed
       portions of their arms, including surrogate prosthetic devices for hands and arms:
   
            (a)      Rinse under clean, running warm water;
   
            (b)      Apply an amount of hand cleaner recommended by the product manufacturer:
   
            (c)      Rub together vigorously for at least ten to fifteen seconds while:
                 
                  (i) Paying particular attention to removing soil from underneath the fingernails during the cleaning
                 procedure, and
   
                  (ii) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and
                 arms, finger tips, and areas between the fingers;
   
            (d)      Thoroughly rinse under clean, running warm water; and
   
             (e) Immediately follow the cleaning procedure with thorough drying using a method as specified under paragraph
            (C) of rule 3717-1-06.2 of the Administrative Code.
   
        (3) To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper
       towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or
       the handle of a restroom door.
   
        (4) If approved and capable of removing the types of soils encountered in the food operations involved, an automatic
       handwashing facility may be used by food employees to clean their hands or surrogate prosthetic devices.
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  NO TEMPERATURE MEASURING DEVICE WAS PROVIDED.
   
  3717-1-04.2 Equipment, Utensils, and Linens:  Numbers and Capacities
   
  (G)      Food temperature measuring devices.
   
        (1) Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and
       maintenance of food temperatures as specified under this chapter.
   
        (2) A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature
       of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat
       patties and fish filets.
   - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
  THE ISSUE WAS DISCUSSED WITH THE PERSON IN CHARGE AND WILL BE CORRECTED.
   
  GLOVES WERE PROVIDED.