Name of facility
FOREVER MOM'S |
Licsense holder
CHARLES CLARK |
Address: 115 CENTRAL PLAZA N CANTON OH 44702 |
Category/Descriptive COMMERCIAL CLASS 4 <25,000 SQ. FT. |
License no. 333 |
Date 04-09-2014 |
Inspection Time (min)
60 |
Travel Time (min) 0 |
Comments: |
I. Employee Health |
  Person in charge is aware of Ohio Administrative Code requirements, and has an employee health policy. Visible or known |
  symptoms and/or diagnoses of illness are addressed according to Ohio Administrative Code. Proper use of restriction and |
  exclusion. EMPLOYEES NOT PERMITTED TO WORK WHEN ILL. |
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
II. Good Hygienic Practices |
  Food employees eat, drink, and use tobacco only in designated area; do not use utensils more than once to taste food that is sold |
  or served; no discharge from eyes, nose, and mouth. EMPLOYEES EAT/DRINK/USE TOBACCO IN |
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
III. Preventing Contamination by Hands |
  Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready-to-eat |
  foods. OBSERVED GOOD HANDWASHING. |
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
IV. Demonstration of Knowledge |
  Person in Charge demonstrates knowledge by being certified in food protection, responding to food safety questions regarding the |
  operation, or operation complies with the Ohio Administrative Code. EDUCATION PROVIDED REGARDING REHEATING AND |
  HOT HOLDING TEMPERATURES AND SANITIZER CONCENTRATION. |
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
VI. Time/Temperature Controlled Safety Food |
  Proper: cooking time and temperatures; reheating procedures for hot holding; cooling time and temperatures; hot holding |
  temperatures; cold holding temperatures; date marking and disposition. Time as a public health control procedures and record. NO |
  DATEMARKING ON ITEMS IN DELI PREP COOLER. COLD HOLDING TEMPERATURES ABOVE 41°F WERE |
  DISCUSSED IN PERSON AND ON INSPECTION REPORT. |
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
VII. Protection from Contamination |
  Food separated and protected; food contact surfaces cleaned and sanitized; proper disposition of returned, previously served, |
  reconditioned, and unsafe food. RAW FOOD IS SEPARATED FROM READY TO EAT. |
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
X. Chemical |
  Food additives approved and properly used. Toxic substances properly identified, stored, and used. CLEANING CHEMICALS |
  STORED BELOW SINK AND AWAY FROM FOOD ITEMS. |
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
|