Name of facility
HARRISON PIZZA |
Licsense holder
HOLGER IDU CARDENAS |
Address: 900 HARRISON AVE SW
CANTON OH 44706 |
Category/Descriptive
COMMERCIAL CLASS 3 <25,000 SQ. FT. |
License no.
1954 |
Date
01-23-2006 |
Inspection Time (min)
120 |
Travel Time (min)
0 |
| Comments: |
| Facility has changed owners. A license transfer form was left with new owner. |
| |
| Food is made on an "as ordered basis". Pasta is the only food they cook and then reheated. |
| |
| 1) Observed clean uniforms and hair restraints. |
| 2) Observed handwashing and glove use. |
| 3) Person-in-charge demonstrated knowledge of food safety. |
| 4) Observed food thawing in cooler. |
| 5) Observed food at proper temperatures. |
| 6) Observed food thermometer. |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| VIII. Date Marking/time as a Public Health Control: OBSERVED NO DATE MARKING ON DELI MEATS AND |
| MEATBALLS. READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD HELD LONGER THAN 24 HOURS SHALL BE |
| MARKED WITH THE DATE TO BE CONSUMED OR DISCARDED. FOOD HELD AT OR BELOW 41F CAN BE KEPT 7 |
| DAYS AND THEN DISCARDED. FOOD HELD BETWEEN 41-45F CAN BE KEPT 4 DAYS AND THEN DISCARDED. DATE |
| MARKING FACT SHEET LEFT AT FACILITY. |
| |
| 3717-1-03.4 Food: Limitation of Growth of Organisms of Public Health Concern |
| |
| (G) Ready-to-eat, potentially hazardous food - date marking. |
| |
| (1) Except for individual meal portions served or repackaged for sale from a bulk container upon a consumer's |
| request, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food service operation or a |
| retail food establishment for more than twenty-four hours shall be clearly marked to indicate the date or day by |
| which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time |
| combinations specified below. The day of preparation shall be counted as day 1. |
| |
| (a) The food is maintained at a temperature of forty-one degrees Fahrenheit (five degrees Celsius) or less |
| for a maximum of seven days; or |
| |
| (b) The food is maintained at forty-five degrees Fahrenheit (seven degrees Celsius) or between forty-one |
| degrees Fahrenheit (five degrees Celsius) and forty-five degrees Fahrenheit (seven degrees Celsius) for |
| a maximum of four days in existing refrigerated equipment as specified under paragraph (F)(1)(c) of this rule. |
| |
| (2) Except for individual meal portions served or repackaged for sale from a bulk container upon a consumer's |
| request, and for whole, unsliced portions of a cured and processed product with original casing maintained on |
| the remaining portion, such as bologna, salami, or other sausage in a cellulose casing; refrigerated, ready-to-eat |
| potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time |
| the original container is opened in a food service operation or retail food establishment and if the food is held for |
| more than twenty-four hours, to indicate the date or day by which the food shall be consumed on the premises, sold, |
| or discarded, based on the temperature and time combinations specified in paragraph (G)(1) of this rule and: |
| |
| (a) The day the original container is opened in the food service operation or retail food establishment shall be |
| counted as day one; and |
| |
| (b) The day or date marked by the food service operation or retail food establishment may not exceed a |
| manufacturer's use-by date if the manufacturer determined the use-by date based on food safety. |
| |
| (3) A refrigerated, ready-to eat potentially hazardous food that is frequently rewrapped, such as lunchmeat or a roast, |
| or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine, may be date marked |
| as specified in paragraph (G)(1) or (G)(2) of this rule, or by an alternative method acceptable to the licensor. |
| |
| (4) A refrigerated, ready-to-eat, potentially hazardous food ingredient or a portion of a refrigerated, ready-to-eat, |
| potentially hazardous food that is subsequently combined with additional ingredients or portions of food shall |
| retain the date marking of the earliest-prepared or first-prepared ingredient. |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| XI. Protection from Contamination: OBSERVED RAW CHICKEN THAWING ABOVE READY-TO-EAT FOOD IN THE |
| COOLER. STORE ALL RAW MEATS SEPARATE/ BELOW READY-TO EAT FOODS TO PREVENT POSSIBLE |
| CONTAMINATION. PROPER FOOD STORAGE FACT SHEET LEFT AT FACILITY. |
| |
| 3717-1-03.2 Food: Protection from Contamination after Receiving |
| |
| (C) Packaged and unpackaged food - preventing contamination by separation, packaging, and segregation. |
| |
| Food shall be protected from cross contamination by |
| |
| (1) Separating raw animal foods during storage, preparation, holding, and display from: |
| |
| (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or |
| other raw ready-to-eat food such as vegetables, and |
| |
| (b) Cooked ready-to-eat food; |
| |
| (2) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, |
| fish, lamb, pork, and poultry during storage, preparation, holding, and display by: |
| |
| (a) Using separate equipment for each type, or |
| |
| (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, |
| |
| and |
| |
| (c) Preparing each type of food at different times or in separate areas; |
| |
| (3) Cleaning equipment and utensils as specified under paragraph (B)(1) of rule 3717-1-04.5 of the Administrative |
| Code and sanitizing as specified under paragraph (C) of rule 3717-1-04.6 of the Administrative Code; |
| |
| (4) Cleaning hermetically sealed containers of food of visible soil before opening; |
| |
| (5) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case |
| or overwrap is opened; |
| |
| (6) Storing damaged, spoiled, or recalled food being held in the food service operation or retail food establishment |
| as specified under paragraph (D) of rule 3717-1-06.3 of the Administrative Code; |
| |
| (7) Separating fruits and vegetables, before they are washed as specified under paragraph (G) of this rule from |
| ready-to-eat food; and |
| |
| (8) Storing the food in packages, covered containers, or wrappings. This provision does not apply to: |
| |
| (a) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before |
| consumption; |
| |
| (b) Primal cuts, quarters, or sides of raw meat or slab bacon that are hung on clean, sanitized hooks or placed |
| on clean, sanitized racks; |
| |
| (c) Whole, uncut, processed meats such as country hams, and smoked or cured sausages that are placed |
| on clean, sanitized racks; |
| |
| (d) Food being cooled as specified under paragraph (E)(2)(b) of rule 3717-1-03.4 of the Administrative Code; |
| |
| or |
| |
| (e) Shellstock. |
| |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| |
