Name of facility
ALPHABET NURSERY & CATERING |
Licsense holder
BARBARA BOWE |
Address: 1711 FULTON RD NW
CANTON OH 44703 |
Category/Descriptive
COMMERCIAL CLASS 4 <25,000 SQ. FT. |
License no.
61 |
Date
01-24-2013 |
Inspection Time (min)
60 |
Travel Time (min)
0 |
| Comments: |
| I. Employee Health |
| Management is aware and has policy regarding handling employee health situations. Visible or known symptoms/or known diagnoses |
| are addressed according to Ohio Administrative Code. |
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| II. Personal Cleanliness |
| Food employees eat, drink and use tobacco only in designated areas/do not use utensils more than once to taste food that is sold |
| or served/do not handle or care for animals present. Food employees experiencing persistent sneezing, coughing or runny nose do |
| not WORK with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single-use articles. |
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| III. Hand washing, Prevention of Contamination from Hands |
| Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are properly |
| supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands. |
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| IV. Person in Charge/Demonstration of Knowledge |
| Person in charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or |
| responses to food safety questions regarding the operation. |
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| VII. Cooking, Reheating, Cooling, Hot and Cold Holding |
| Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have |
| been cooked and refrigerated are reheated for hot holding within 2 hours to 165°F. Cooked potentially hazardous foods are cooled |
| from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. Hot foods are being held at 135°F or above |
| and cold foods are being held at 41°F or below. |
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| VIII. Date Marking/time as a Public Health Control |
| Ready to eat potentially hazardous foods are date marked and discarded when required. When time is only used as a public health |
| control, the procedure is approved by local health departments and the food is cooked and served within 4 hours. |
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| X. Highly Susceptible Populations |
| Pasteurized juices are served. Pasteurized eggs are used if undercooked. Raw shell eggs may be used for baking and for |
| individual orders served immediately. HAACP plan is used if raw shell eggs are combined. Raw or partially cooked animal food |
| and raw seed sprouts are not served. Unopened food packages are not reserved. |
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| XV. Temperature Measuring Devices |
| Temperature measuring devices are provided and readily accessible and are properly designed and calibrated. |
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