Name of facility
DESERT INN LOUNGE |
Licsense holder
MARK & TINA SHAHEEN |
Address: 204 - 12TH ST NW
CANTON OH 44703 |
Category/Descriptive
COMMERCIAL CLASS 4 <25,000 SQ. FT. |
License no.
86 |
Date
02-08-2018 |
Inspection Time (min)
60 |
Travel Time (min)
0 |
| Comments: |
| Noting of process: Kibi is a raw meat/food product, prepared and offered to the customers on Thursdays. All the preparation is |
| done in a sanitary manner with clean/ sanitary equipment and gloves. The raw meat is delivered fresh under refrigeration and |
| used the same morning. The meat is thoroughly ground up and ingredients are added. The finished food product is quick chilled in |
| the freezer, then kept under refrigeration and is scooped out as needed. This product is made and used up the same day. If any |
| kibi is left over, it is cooked and served as a hot item the next day. |
| =================================================================================== |
| 1) Hand washing, Prevention of Contamination from Hands - Hand washing facilities are properly supplied. Exposed ready-to-eat |
| foods are not touched by bare hands. Gloves, tongs, spatulas are used while handling ready to eat food. |
| |
| 2) Person in Charge/Demonstration of Knowledge - Person in charge demonstrates knowledge with responses to food safety |
| questions regarding the operation. |
| |
| 3) Time/Temperature Controlled Safety Food - Hot foods are being held at 135°F or above, cold foods are being held at 41°F |
| or below. Reheating to 165° as required, Ready-to-eat potentially hazardous foods properly date marked. |
| |
| 4) Protection from Contamination - Raw animal food separated from raw ready to eat foods/ cooked ready to eat foods. |
| |
| 5) Temperature Measuring Devices - Temperature measuring devices are provided and accessible. |
| |
| 6) Consumer Advisory - Consumers informed about increased risk when eating animal foods in a raw or undercooked form. A |
| reminder is on the menu. |
| 7) Employee Health Person in charge does not have an employee health policy, or an employee health verification form for |
| each food employee working in the kitchen area. Visible or known symptoms and/or diagnoses of illness must be addressed |
| according to Ohio Administrative Code. Discussed this with the person in charge. |
| |
