Name of facility
MELS TAVERN |
Licsense holder
CHRIS H HECKMAN |
Address: 1424 6TH ST SW
CANTON OH 44707 |
Category/Descriptive
COMMERCIAL CLASS 4 <25,000 SQ. FT. |
License no.
84 |
Date
10-07-2009 |
Inspection Time (min)
90 |
Travel Time (min)
0 |
| Comments: |
| Note: Time in lieu of temperature.Tomatoes are used on sandwiches. One tomato is washed and cut on a sanitized surface with a |
| sanitized knife. Gloves are used in this process. The tomato slices are placed in a pan and left out at room temperature during |
| the hrs. of 11AM-2 PM. |
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| 1) Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands. Gloves are used while |
| handling ready to eat foods. |
| |
| 2) Person in charge demonstrates knowledge with responses to food safety questions regarding the operation. |
| |
| 3) 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. |
| |
| 4) Raw animal foods are separated from raw ready to eat foods and cooked ready to eat foods. |
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| 5) Temperature measuring device is provided and readily accessible. |
| |
| 6) Tomato is sliced and kept @ room temperature. (See above Note) Time is used as a public health control. The procedure is |
| approved by the health department and the tomato is served within 4 hours. I discussed this issue with the operator, A label |
| shall be attached to pan with the time frame. |
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