Name of facility
TACO BELL # 4590 |
Licsense holder
TACO BELL OF AMERICA LLC |
Address: 3031 CLEVELAND AVE NW
CANTON OH 44709 |
Category/Descriptive
COMMERCIAL CLASS 4 <25,000 SQ. FT. |
License no.
119 |
Date
06-12-2018 |
Inspection Time (min)
30 |
Travel Time (min)
0 |
| Comments: |
| I. Employee Health |
| Person in charge has been informed of Ohio Administrative Code requirements but does not have employee health policy |
| information has bee given. Visible or known symptoms and/or diagnoses of illness need to be addressed according to Ohio |
| Administrative Code. Proper use of restriction and exclusion. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| II. Good Hygienic Practices |
| Food employees eat, drink, and use tobacco only in designated area (Dining area); do not use utensils more than once to taste |
| food that is sold or served; no discharge from eyes, nose, and mouth. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| 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. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| IV. Demonstration of Knowledge |
| Person in Charge demonstrates knowledge by being certified in serv safe but does not have food protection certification |
| information has been given to obtain certification. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| V. Food from Approved Source |
| Food: obtained from approved source; received at proper temperature; good condition, safe & unadulterated. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| 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. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| VII. Protection from Contamination |
| Food separated and protected; food contact surfaces cleaned and sanitized; proper disposition of returned, previously served, |
| reconditioned, and unsafe food. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| VIII. Consumer Advisory |
| No raw or undercooked foods served |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| IX. Highly Susceptible Populations |
| Pasteurized foods used; prohibited foods not offered. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| X. Chemical |
| Toxic substances properly identified, stored, and used. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| XI. Conformance with Approved Procedures |
| Compliance with variance, specialized process, and HACCP |
| plan. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| |
