Critical Control Point Inspection

Authority Chapters 3717 Ohio Revised Code
 Name of facility
 MERCY MEDICAL CENTER 		 Licsense holder
 SODEXHO HEALTH CARE SERVICES
 Address:   1320 MERCY DR NW
                 CANTON OH 44708 		 Category/Descriptive
 COMMERCIAL CLASS 4 <25,000 SQ. FT.
 License no.
                   90		   Date
  12-29-2011		  Inspection Time (min)
     120		  Travel Time (min)
     0
  Comments:
  II - PERSONAL 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 by
  employees. Observed good handwashing and glove use.
  
  IV - PERSON-IN-CHARGE - Persons in Charge demonstrated good food safety knowledge and were Serv Safe certified.
  
  VI - THAWING - Observed foods thawing in accordance with Ohio Administrative Code.
  
  VII - Observed potentially hazardous foods cold held below 41°F  (+/-2°F) and hot held above 135F except for pizzas in
  cafeteria  and foods under the approved time in lieu of temperature policy.  The issue with the pizzas was discussed with the
  Person in Charge and was corrected immediately. The pizzas were added to the  approved time in lieu of temperature policy. The
  pizzas will be consumed or donated to Harvest for Hunger within 4 hours. All potentially hazardous foods are cooked, cooled, and
  reheated within the time and temperature parameters required by the Ohio  Administrative Code.
  
  VIII - DATE MARKING - Observed good date marking except products marked with day dots should also be marked with the
  date. The issue was discussed with the Person in Charge and will be corrected.
  
  X - HIGHLY SUSCEPTIBLE POPULATIONS - Pasteurized eggs are used for patient trays and raw shell eggs are used for
  cafeteria or for hardboiled eggs.
  
  XI - PROTECTION FROM CONTAMINATION - Observed raw animal foods properly stored separate from ready-to-eat foods
  and foods with a lower minimum cooking temperature. Observed chemicals stored with clean bowls and food containers in warewashing
  area. Properly separate toxic chemicals from food equipment to prevent chemical contamination.
  
  XV- TEMPERATURE MEASURING DEVICE - Temperature measuring devices were provided.
  
  ALL CRITICAL VIOLATIONS WERE CORRECTED IMMEDIATELY.
   Temperature Log

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
 SHREDDED CHEESE  COLD HOLDING  40   NOODLES  COLD HOLDING  38 
 FISH PATTY  HOT HOLDING  150   CHICKEN SALAD  COLD HOLDING  38 
 CHICKEN BREAST  HOT HOLDING  191   STUFFED CABBAGE  HOT HOLDING  146 
 MASHED POTATOES  HOT HOLDING  181   HAMBURGER  HOT HOLDING  146 
 GRAVY  HOT HOLDING  176   FRIED CHICKEN  HOT HOLDING  148 
 CHICKEN VEG. SOUP  HOT HOLDING  154   PIZZA  HOT HOLDING  122 
 CRM. OF BROCCOLI SOUP  HOT HOLDING  149   RICE  HOT HOLDING  146 
Inspected by
CAMPBELL, KIM 		R.S./SIT #
3321 		Licensor
Canton City Health Department
Received by
 Title
 Phone
1-330-489-1319