Name of facility
RALLYS #4069 |
Licsense holder
SETLA LLC |
Address: 4321 TUSCARAWAS ST W CANTON OH 44708 |
Category/Descriptive COMMERCIAL CLASS 4 <25,000 SQ. FT. |
License no. 1289 |
Date 08-18-2009 |
Inspection Time (min)
60 |
Travel Time (min) 0 |
Comments: |
II - PERSONNEL CLEANLINESS - Personal appearance and hygiene of staff was good. |
|
  III - PREVENTION OF CONTAMINATION FROM HANDS - Observed good glove use. Observed no barehand contact of ready |
  to eat foods. Be sure to wash hands before putting on a new pair of gloves. An employee was observed changing gloves without |
  first washing hands. The issue was discussed with all employees present and will be corrected. |
|
IV - PERSON IN CHARGE- Person in Charge demonstrated basic food safety knowledge. |
|
  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 except for prep line; and hot held above 135F. Cooked foods are cooled to 70F within 2 hours and from 70F to 41F or below |
  within 4 hours. This facility has an approved time in lieu of temperature policy for the TCS foods on the prep line. Not all of |
  the TCS food items were properly marked with the time by which to discard. The issue was discussed with the PIC and was |
  corrected. The tomatoes and cheese were discarded and replaced with fresh cheese and tomatoes from the walk in cooler and were |
  properly marked with the time they were placed on the line. |
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  VIII - DATE MARKING - Observed open packages of sliced cheese that are held for more than 24 hours that were not marked |
  with day stickers or othwerwise datemarked. The issue was discussed with the PIC and was corrected immediately. |
|
  XI - PROTECTION FROM CONTAMINATION - Observed raw animal foods properly stored and separated from ready-to-eat |
  foods. |
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  XV- TEMPERATURE MEASURING DEVICE - Temperature measuring devices were provided and available for use. A probe |
  thermometer with a scale of 50F- 550F for hot foods. Provide a temperature measuring device with a scale of 0-220F to monitor |
  internal temperatures of hot and cold foods. The issue was discussed with the PIC and will be corrected. |
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A FOLLOW UP OF THE ABOVE CITED ISSUES WILL BE CONDUCTED DURING THE NEXT REGULAR INSPECTION. |
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
|
SLICED TOMATOES
|
TIME IN LIEU OF TEMP
|
55
|
CHICKEN WING
|
HOT HOLDING
|
136
|
SLICED CHEESE
|
TIME IN LIEU OF TEMP
|
53
|
FISH FILLET
|
HOT HOLDING
|
147 |
CHILI
|
HOT HOLDING
|
150
|
WALK IN COOLER
|
COLD HOLDING
|
33
|
CHEESE SAUCE
|
HOT HOLDING
|
139
|
|
|
0
|
HAMBURGER
|
COOKING
|
190
|
|
|
0
|
HAMBURGER
|
HOT HOLDING
|
152
|
|
|
0
|
HOT DOG
|
HOT HOLDING
|
145
|
|
|
0
|
Inspected by CAMPBELL, KIM |
R.S./SIT # 3321 |
Licensor Canton City Health Department |
Received by
|
Title |
Phone 1-330-479-0045 |