Name of facility
COLONIAL NURSING CENTER |
Licsense holder
COLONIAL NURSING CENTER |
Address: 1528 MARKET AVE N
CANTON OH 44714 |
Category/Descriptive
COMMERCIAL CLASS 4 <25,000 SQ. FT. |
License no.
260 |
Date
07-09-2010 |
Inspection Time (min)
60 |
Travel Time (min)
0 |
| Comments: |
| II - PERSONNEL CLEANLINESS - Personal appearance and hygiene of staff was good. |
| III - PREVENTION OF CONTAMINATION FROM HANDS - Observed no bare hand contact of ready-to-eat foods. Observed |
| good handwashing and glove use. |
| IV - PERSON IN CHARGE- Person in Charge demonstrated good food safety knowledge. |
| VII - Observed proper cooking temperatures and parameters as specified in Ohio Administrative Code. All potentially |
| hazardous foods that have been cooked are refrigerated and reheated for hot holding within 2 hours to 165F; are cold held below |
| 41F; and hot held above 135F. |
| VII - DATEMARKING - Observed good datemarking. |
| X - HIGHLY SUSCEPTIBLE POPULATIONS - Pasteurized juices are served and pasteurized eggs are used. Unopened food |
| packages are not reserved. |
| XI - PROTECTION FROM CONTAMINATION - Observed raw animal foods properly stored and separated from ready-to-eat |
| foods and foods with a lower minimum cooking temperature. |
| XV- TEMPERATURE MEASURING DEVICE - Temperature measuring devices were provided and available for use. |
| |
| ALL COOLERS WERE COLD HOLDING BELOW 41F. |
| |
Food item |
Indicate state food is in
(receiving, storage,
preparation, cooling
holding, reheating, etc.) |
Temparature
|
Food item |
Indicate state food is in
(receiving, storage,
preparation, cooling
holding, reheating, etc.) |
Temparature
|
| MILK
|
COOLING
|
46
|
|
|
0
|
| MIXED VEGGIES
|
COOLING
|
44
|
|
|
0 |
| SALISBURY STEAK
|
COOKING
|
166
|
|
|
0
|
| PUREED CARROTS
|
COOKING
|
169
|
|
|
0
|
| FISH FILET
|
COOKING
|
205
|
|
|
0
|
| PUREED FISH
|
COOKING
|
161
|
|
|
0
|
| CORN
|
COOKING
|
176
|
|
|
0
|
Inspected by
CAMPBELL, KIM |
R.S./SIT #
3321 |
Licensor
Canton City Health Department |
Received by
|
Title
|
Phone
1-330-453-8456 |
