Name of facility
AULTMAN HOSPITAL |
Licsense holder
AVI FOODSYSTEMS, INC |
Address: 2600 - 6TH ST SW CANTON OH 44710 |
Category/Descriptive COMMERCIAL CLASS 4 <25,000 SQ. FT. |
License no. 562 |
Date 02-20-2018 |
Inspection Time (min)
50 |
Travel Time (min) 0 |
Comments: |
  Observations: Part of the CCP inspection includes checking the rethermal units. These units are located on each floor of the |
  hospital. The rethermal units are used to reheat food products to 165° within the required time on one side and keep cold food |
  products at 41° or below on the other side. The rethermal units on floors (5th) were checked today. |
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  1) Hand washing facilities are properly supplied. Hands are washed when required. Exposed ready-to-eat foods are not touched |
  by bare hands. Vinyl gloves, tongs, scoops, and spoons are used as barriers.The employee health form was available as related to |
  the 13 diseases caused by food. |
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  2) Persons-in-charge does demonstrate knowledge by giving responses to food safety questions regarding this operation and is |
  Servsafe Certified and Certified by the OHD. All managers and head linemen have Servsafe Certification |
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  3) Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that |
  have been cooked and refrigerated are reheated for hot holding within 2 hours to 165°F. Time/temperature controlled for safety |
  foods are cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. Hot foods held at 135°F or |
  above and cold foods held at 41°F or below. |
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4) Time/temperature controlled foods are date marked / discarded when required. . |
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5) Pasteurized juices are served. Pasteurized raw shelled eggs / pasteurized egg products are used. |
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6) Raw animal foods are separated from raw ready-to-eat foods / cooked ready-to-eat foods. (Observed) |
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7) Temperature measuring devices are provided / calibrated. |
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8) Time/temperature controlled for safety foods maintained at temperatures during transport. Approved equipment used. |