Name of facility
LOONG FUNG CHINESE RESTAURANT |
Licsense holder
WEI TAO CHEN |
Address: 2317 TUSCARAWAS ST W CANTON OH 44708 |
Category/Descriptive COMMERCIAL CLASS 3 <25,000 SQ. FT. |
License no. 923 |
Date 01-15-2010 |
Inspection Time (min)
90 |
Travel Time (min) 0 |
Comments: |
II - PERSONNEL CLEANLINESS -Personal appearance and hygiene of staff was good. |
|
  III - PREVENTION OF CONTAMINATION FROM HANDS - Observed no bare hand contact of ready-to-eat foods. Utensils |
  are used to handle ready-to-eat foods. Separate utensils are used for different raw animal foods. |
|
IV- PERSON IN CHARGE - Person in Charge demonstrated good food safety knowledge. |
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VI - THAWING - Frozen foods are thawed in accordance with Ohio Administrative Code. |
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  VII - Observed proper cooking temperatures and parameters as specified in Ohio Administrative Code. All potentially |
  hazardous foods that have been cooked are refrigerated and reheated for hot holding within 2 hours to 165F; are cold held below |
  41F; and hot held above 135F except for cooked rice used to make rice vinegar stored at room temperature; cooked foods are cooled |
  to 70F within 2 hours and from 70F to 41F or below within 4 hours. |
|
  The issue with the white rice used to make rice vinegar was discussed with the PIC. The PIC was asked to cease making and |
  serving the vinegar until it is determined if a variance and or haacp plan is needed for this process. |
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  XI - PROTECTION FROM CONTAMINATION - Raw animal products were properly stored and separated from ready to eat |
  foods and foods with a lower minimum cooking temperature. Observed washed and cut broccoli stored in the original cardboard box it |
  came in. Also, observed a container of cabbage stored directly on top of the broccoli. Broccoli should be stored in a clean and |
  sanitized food grade container after it is washed and cut. Other containers should not be directly stored on top of the broccoli |
  to prevent contamination. |
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XV - TEMPERATURE MEASURING DEVICE - Temperature measuring devices were provided and available for use. |
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  A FOLLOW UP OF THE ABOVE CITED VIOLATIONS AND VIOLATIONS CITED IN THE STANDARD INSPECTION |
  WILL BE CONDUCTED ON FRIDAY, JANUARY 29, 2010. |
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
|
WALK IN COOLER
|
COLD HOLDING
|
36
|
FRIED PORK
|
COLD HOLDING
|
38
|
REACH IN COOLER
|
COLD HOLDING
|
41
|
RAW CHICKEN
|
COLD HOLDING
|
41 |
PREP COOLER
|
COLD HOLDING
|
39
|
FRIED RICE
|
HOT HOLDING
|
166
|
WONTON SOUP
|
HOT HOLDING
|
178
|
|
|
0
|
WHITE RICE
|
HOT HOLDING
|
174
|
|
|
0
|
FRIED RICE
|
HOT HOLDING
|
170
|
|
|
0
|
SHRIMP
|
COLD HOLDING
|
39
|
|
|
0
|
Inspected by CAMPBELL, KIM |
R.S./SIT # 3321 |
Licensor Canton City Health Department |
Received by
|
Title |
Phone 1-330-452-3808 |