Name of facility
HOF FITNESS CTR. INC |
Licsense holder
JOSEPH THOMAS |
Address: 2700 ROBERTS AVE NW
CANTON OH 44709 |
Category/Descriptive
COMMERCIAL CLASS 3 <25,000 SQ. FT. |
License no.
472 |
Date
05-14-2012 |
Inspection Time (min)
60 |
Travel Time (min)
0 |
| Comments: |
| II - PERSONNEL CLEANLINESS - Physical appearance and hygiene of staff was good. |
| |
| III - HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS - Observed no barehand contact of ready to eat |
| foods. Gloves were provided and used to handle ready to eat foods. |
| |
| IV - PERSON IN CHARGE - Person in Charge (PIC) demonstrated basic food safety knowledge. |
| |
| VI - THAWING - Foods are thawed in accordance with Ohio Administrative Code. |
| |
| VII- COOKING, REHEATING, COOLING, HOT AND COLD HOLDING - Proper cooking temperatures and parameters are as |
| specified in Ohio Administrative Code. Cooked potentially hazardous 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 are held at 135°F or above and cold foods are held at 41°F (+/-2°F) or |
| below. The PIC was prepping multiple TCS salads at the same time. This issue was discussed. It was recommended that only one |
| TCS salad be prepped at a time to minimize the time in which a TCS food or salad is out of refrigeration. |
| |
| VIII - DATE MARKING - Observed open packages of american cheese held for more than 24 hours that were not datemarked. The |
| issue was discussed with the PIC and will be corrected. Datemark all ready to eat and unpackaged TCS foods according to rule |
| requirements and consume or discard before expiration date. |
| |
| XI - PROTECTION FROM CONTAMINATION - All raw animal products were properly stored and separated from ready-to-eat |
| foods and foods with a lower minimum cooking temperature. |
| |
| XV - Temperature measuring devices were provided and available for use. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| A FOLLOW UP OF THE ABOVE CITED VIOLATION WILL BE CONDUCTED DURING THE NEXT REGULAR |
| INSPECTION. |
| |
| |
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
|
| WEDDING SOUP
|
HOT HOLDING
|
165
|
|
|
0
|
|
|
|
0
|
|
|
0 |
|
|
|
0
|
|
|
0
|
|
|
|
0
|
|
|
0
|
|
|
|
0
|
|
|
0
|
|
|
|
0
|
|
|
0
|
|
|
|
0
|
|
|
0
|
Inspected by
CAMPBELL, KIM |
R.S./SIT #
3321 |
Licensor
Canton City Health Department |
Received by
|
Title
|
Phone
1-330-455-7788 |
