Name of facility
PETER SHEAR'S |
Licsense holder
AVANT GARDE CULINARY CONCEPTS, LLC |
Address: 427 TUSCARAWAS ST E
CANTON OH 44702 |
Category/Descriptive
COMMERCIAL CLASS 4 <25,000 SQ. FT. |
License no.
1165 |
Date
02-03-2012 |
Inspection Time (min)
70 |
Travel Time (min)
0 |
| Comments: |
| 1) Personal Cleanliness - Food employees eat, drink and use tobacco only in designated areas. Food handlers personal |
| cleanliness is good. |
| |
| 2) Hand washing, Prevention of Contamination from Hands - Hand washing facilities are adequate and accessible for employees. |
| Hand washing facilities are properly supplied. Exposed ready-to-eat foods are not touched by bare hands. |
| |
| 3) Person in Charge/Demonstration of Knowledge - Person in charge demonstrates knowledge with responses to food safety |
| questions regarding the operation. |
| |
| 4) Cooking, Reheating, Cooling, Hot and Cold Holding - Potentially hazardous foods that have been cooked and refrigerated |
| are reheated (observed) for hot holding within 2 hours to 165FERA. 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. |
| |
| 5) Date Marking/time as a Public Health Control - Ready to eat potentially hazardous foods are date marked. The chefs have |
| started the date marking. |
| |
| 6) Protection from Contamination - Raw animal foods are separated from raw ready to eat foods and cooked ready to eat foods. |
| Foods are protected from physical and environmental contamination during storage, preparation and display. |
| |
| 7) Temperature Measuring Devices - Temperature measuring device is provided and readily accessible. |
| |
