Standard Inspection Report

Authority Chapters 3717 and 3715 Ohio Revised Code
Name of facility
CELEBRITY CUISINE 		Check one
  FSO    RFE		 License number
    5573		 Date
04-26-2011
Address:  100 30TH ST NW STE 102
                CANTON OH 44709 		Category/Descriptive
NON COMMERCIAL TEMPORARY
License holder
TRI COUNTY RESTAURANT ASSOCIATION 		Inspection Time (min)
    150		 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
  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 / BRIAN GERO 		R.S./SIT #
3321 / 2597 		Licensor
Canton City Health Department
Received by
 Title
 Phone
1-330-499-7007
 

Continuation Report

Authority: Chapters 3717 and 3715 Ohio Revised Code
Facility Name
CELEBRITY CUISINE 		Type of inspection
Standard
Violation(s)/Comment(s)
  MEATBALL - HOT HOLD @ 165F, BBQ SHREDDED PORK - HOT HOLD @ 192F, MEATBALL - HOT HOLD @ 192F,
  MEDDITERRANEAN PASTA - HOT HOLD @ 137F, ITALIAN SAUSAGE - HOT HOLD @ 150F, LOADED GRAINS - HOT
  HOLD @ 161F, BAKED SPAGHETTI - HOT HOLD @ 151F, STUFFED PEPPER SOUP - HOT HOLD @ 171F, RICE -
  HOT HOLD @ 173F, *FROG LEGS - HOT HOLD @ 114F, FISH - HOT HOLD @ 156F, SAUSAGE - HOT HOLD @
  147F, GYRO MEAT - HOT HOLD @ 136F, PULLED PORK - HOT HOLD @ 156F, MACARONI AND CHEESE - HOT
  HOLD @ 158F, HONEY GLAZED SALMON - HOT HOLD @ 140F, PORK - HOT HOLD @ 166F, BEEF BARLEY SOUP -
  HOT HOLD @ 151F, GREEK RICE - HOT HOLD @ 154F, PORK - HOT HOLD @ 164F, DRUNKEN SHRIMP - HOT
  HOLD @ 202F, STEAK SAUCE - HOT HOLD @ 147F, LASAGNA - HOT HOLD @ 176F, GUMBO - HOT HOLD @ 190F.
   
  *PRODUCT WILL BE CONSUMED OR DISCARDED WITHIN 4 HOURS.*