Name of facility
CABOOSE RESTAURANT |
Licsense holder
MICHAEL G GIAVASIS |
Address: 110 CENTRAL PLAZA S
CANTON OH 44702 |
Category/Descriptive
COMMERCIAL CLASS 4 <25,000 SQ. FT. |
License no.
144 |
Date
12-05-2007 |
Inspection Time (min)
90 |
Travel Time (min)
0 |
| Comments: |
| 1) Observed clean uniforms and hair restraints. |
| 2) Person-in-charge demonstrated knowledge of food safety. |
| 3) Observed food at proper temperatures. |
| 5) Observed date marking on food products. |
| 5) Observed consumer advisory on menu. |
| 6) Observed proper storage of food products. |
| 7) Observed food thermometer. |
| |
| *BY 3/1/08, ALL POTENTIALLY HAZARDOUS COLD HOLDING SHALL BE NSF COMMERCIALLY APPROVED AND |
| HOLD FOOD TEMPERATURES BELOW 41F. |
| |
| OBSERVED TOAST TOUCHED WITH GLOVES THAT HAD BEEN USED TO CRACK EGGS ONTO GRILL. REMOVE |
| GLOVES AND WASH HANDS AND PUT ON NEW GLOVES ACCORDING TO THE RULE REQUIREMENTS TO PREVENT |
| POSSIBLE CONTAMINATION OF FOOD. |
| |
| 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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| 3717-1-03.2 Food: Protection from Contamination after Receiving |
| |
| (A) Preventing contamination from hands. |
| |
| (1) Food employees shall wash their hands as specified under paragraph (B) of rule 3717-1-02.2 of the Administrative Code. |
| |
| (2) Except when washing fruits and vegetables as specified under paragraph (G) of this rule or as specified in |
| paragraph (A)(3) of this rule, food employees may not contact exposed, ready-to-eat food with their bare hands and |
| shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. |
| |
| (3) Food employees not serving a highly susceptible population, may contact exposed, ready-to-eat food with their |
| bare hands provided the retail food establishment or food service operation has received prior approval from |
| their licensor. |
| |
| (4) Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form. |
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| 3717-1-02.2 Management and Personnel: Personal Cleanliness |
| |
| (C) Hands and arms - when to wash. |
| |
| Food employees shall clean their hands and exposed portions of their arms as specified under paragraph (B) of |
| this rule immediately before engaging in food preparation including working with exposed food, clean equipment |
| or utensils, or unwrapped single-service or single-use articles and: |
| |
| (1) After touching bare human body parts other than clean hands or clean,exposed portions of arms; |
| |
| (2) After using the toilet room; |
| |
| (3) After caring for or handling service animals or aquatic animals as specified in paragraph (D) of rule 3717-1-02.3 |
| of the Administrative Code; |
| |
| (4) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking except |
| as specified in paragraph (A) of rule 3717-1-02.3 of the Administrative Code for a food employee drinking from a |
| closed beverage container; |
| |
| (5) After handling soiled equipment or utensils; |
| |
| (6) During food preparation, as often as necessary to remove soil and contamination and to prevent cross |
| contamination when changing tasks; |
| |
| (7) When switching between working with raw food, and working with ready-toeat food; |
| |
| (8) After engaging in any other activities that contaminate the hands; and |
| |
| (9) Before putting on single-use or durable non-absorbent gloves for working with food. |
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