Name of facility
STONE CROSSING CARE CTR BY LAMPLIGHT COMMUNITIES |
Licsense holder
LL CANTON LLC |
Address: 836 - 34TH ST. NW
CANTON OH 44709 |
Category/Descriptive
COMMERCIAL CLASS 4 <25,000 SQ. FT. |
License no.
379 |
Date
02-15-2017 |
Inspection Time (min)
60 |
Travel Time (min)
0 |
| Comments: |
| - PERSONNEL CLEANLINESS - Personal appearance and hygiene of staff was good. |
| |
| - PREVENTION OF CONTAMINATION FROM HANDS - Observed no bare hand contact of ready-to-eat foods. Gloves were |
| available. |
| |
| - PERSON IN CHARGE - Person in Charge demonstrated good food safety knowledge and is Serv Safe certified except where |
| critical violations were noted in standard inspection. The critical violations were discussed and will be corrected. |
| |
| - THAWING - According to the Person in Charge and as observed, foods are thawed under refrigeration in accordance with Ohio |
| Administrative Code. |
| |
| - Observed proper cooking temperatures and parameters as specified in Ohio Administrative Code. All potentially hazardous |
| foods that have been cooked are properly cooled and refrigerated and then reheated for hot holding within two hours to 165°F; are |
| hot held above 135°F except for cream of mushroom soup @ 132°F and cream of wheat @ 118°F ; and are cold held at 41°F (+/-2°F) |
| or below except for TCS foods at 45.5°F held in reach in cooler in nurse's kitchen on upper level including chocolate milk, |
| white milk, yogurt, sour cream, whipped butter, and mighty shakes. The issue was discussed with the PIC and all TCS foods in |
| this cooler were discarded. The PIC agreed not to use the reach in cooler to store any TCS foods until it has been repaired |
| and is cold holding at 41°F or below at all times. |
| |
| - DATE MARKING - Observed good date marking. |
| |
| - HIGHLY SUSCEPTIBLE POPULATIONS - Pasteurized juices are served and pasteurized eggs are used. Unopened food |
| packages are not reserved. |
| |
| - PROTECTION FROM CONTAMINATION - Raw animal foods are properly separated from ready to eat foods and foods with a |
| lower minimum cooking temperature. Observed some residue buildup on clean food equipment. The issue was discussed and will be |
| corrected. Clean all equipment as often as necessary to maintain clean to sight and touch. Also, observed toxic chemical |
| cleaners stored next to and above food items in small nurse's kitchen on upper level. The issue was discussed and corrected |
| immediately. |
| |
| - TEMPERATURE MEASURING DEVICE - Temperature measuring devices were provided and available for use. Daily |
| temperature logs are maintained. |
| |
| |
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
|
| BBQ PORK RIBS
|
HOT HOLDING
|
185
|
MECHANICAL BBQ PORK
|
HOT HOLDING
|
145
|
| BAKED BEANS
|
HOT HOLDING
|
177
|
PUREED BEANS
|
HOT HOLDING
|
176 |
| POTATO WEDGES
|
HOT HOLDING
|
175
|
CHICKEN BREAST
|
HOT HOLDING
|
193
|
| HAMBURGER
|
HOT HOLDING
|
180
|
HOT DOG
|
HOT HOLDING
|
188
|
| MECHANICAL CHICKEN
|
HOT HOLDING
|
171
|
MASHED POTATOES
|
HOT HOLDING
|
170
|
| MECHANICAL HAMBURGER
|
HOT HOLDING
|
184
|
GRAVY
|
HOT HOLDING
|
166
|
| PUREED BBQ PORK
|
HOT HOLDING
|
143
|
AMERICAN CHEESE
|
COLD HOLDING
|
42
|
Inspected by
CAMPBELL, KIM |
R.S./SIT #
3321 |
Licensor
Canton City Health Department |
Received by
|
Title
|
Phone
1-330-492-7131 |
