Standard Inspection Report

Standard Inspection Report
Authority Chapters 3717 and 3715 Ohio Revised Code

Name of facility VOUCC/VOICE OF UNITY COMMUNITY CHOIR	Check one FSO RFE	License number 5577	Date 03-05-2011
Address:		Category/Descriptive NON COMMERCIAL TEMPORARY
License holder CYNTHIA YOUNG	Inspection Time (min) 60	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
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

Embargo of food

Inspected by CAMPBELL, KIM	R.S./SIT # 3321	Licensor Canton City Health Department
Received by	Title		Phone 1-330-209-7580


Continuation Report
Authority: Chapters 3717 and 3715 Ohio Revised Code

Facility Name
VOUCC/VOICE OF UNITY COMMUNITY CHOIR

Type of inspection
Standard

Violation(s)/Comment(s)

COOLER @ 41F, FISH -COOKED @ 169F, BEANS - HOT HOLD @ 147F, GREEN BEANS - HOT HOLD @ 142F,
MACARONI AND CHEESE - HOT HOLD @ 155F, PASTA SAUCE WAS STILL REHEATING - BE SURE TO REHEAT TO
165F OR ABOVE THEN HOT HOLD ABOVE 135F.













































































































PROVIDE
A
TEST
KIT
FOR
CHLORINE
SANITIZER
TO
MONITOR
SANITIZER
CONCENTRATION.
CHLORINE
SANITIZER
SHOULD
BE
50-100
PARTS
PER
MILLION
TO
EFFECTIVELY
SANITIZE
EQUIPMENT.

3717-1-04.2 Equipment, Utensils, and Linens: Numbers and Capacities

(I) Sanitizing solutions - testing devices.

A test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be
provided.
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A TEMPERATURE MEASURING DEVICE WAS PROVIDED WITH A SCALE OF 50-550F. PROVIDE A TEMPERATURE
MEASURING DEVICE WITH A SCALE OF 0-220F TO ACCURATELY MONITOR INTERNAL TEMPERATURES OF HOT AND
COLD FOODS.



















































































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.
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GLOVES, HANDSOAP, PAPER TOWELS AND CHLORINE SANITIZER WERE PROVIDED.

THREE TUB SETUP = OK.

Canton City Health Department Public Inspection Reporting System

Standard Inspection Report

Continuation Report

Canton City
Health Department
Public Inspection Reporting System