Name of facility
NATIONWIDE INS EMP CAFETERIA |
Licsense holder
COMPASS GROUP |
Address: 1000 MARKET AVE N
CANTON OH 44702 |
Category/Descriptive
COMMERCIAL CLASS 3 <25,000 SQ. FT. |
License no.
572 |
Date
01-29-2010 |
Inspection Time (min)
90 |
Travel Time (min)
0 |
| Comments: |
| -II - Personnel Cleanliness - Personal cleanliness and appearance of staff was good. |
| |
| -III- Handwashing - Observed no barehand contact of ready to eat foods. Utensils and gloves are used to handle ready to eat |
| foods. Observed employee eat stick candy and then put on gloves without washing hands first and another employee cooking raw eggs |
| put on gloves to handle bread without first washing hands. The issue was discussed with the Person-in-Charge and will be |
| corrected. |
| |
| -IV- Person-in-Charge - Person-in-Charge at the time of inspection is in the process of being Serv Safe certified. The head |
| manager is Serv Safe certified. |
| |
| -VI - Observed foods thawing in accordance with the Ohio Administrative Code. |
| |
| -VII - All potentially hazardous foods are cooked to the proper temperatures, cold held below 41F except for Time/Temperature |
| Controlled for Safety (TCS) foods on salad bar, reheated above 165F, hot held above 135F and cold from 135F to 70F or below |
| within 2 hours and then cooled to 41F or below within 4 hours. |
| |
| TCS foods on salad bar included but are not limited to the following: peeled hardboiled egg @ 43F, shredded cheese @ 42f, |
| green melon @ 45F, orange melon @ 46F, diced tomatoes @ 46F, shredded cheddar cheese @ 42F. The issue was discussed with the |
| PIC. The salad bar had been setup approximately 30 minutes ago. There was not sufficient ice surrounding the containers to |
| properly cold hold below 41F. The PIC agreed to return the TCS foods to the cooler to cool them down below 41F and add more |
| ice to salad bar so that the containers are completely surrounded by ice to properly cold hold below 41F. |
| |
| VIII. Date Marking/time as a Public Health Control - Ready to eat potentially hazardous foods are date marked and discarded |
| when required. |
| |
| -XI- Protection from Contamination - All raw animal products are properly stored and separated from ready-to-eat foods and |
| foods with a lower minimum cooking temperature except in walk in freezer. Raw ground beef was stored above raw beef steaks and |
| both beef products were stored above vegetables. The issue wad discussed with the PIC and was corrected immediately. |
| |
| -XV- Temperature measuring devices were provided. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| ALL REACH IN COOLERS AND WALK IN COOLER WERE COLD HOLDING BELOW 41F. |
| |
| A FOLLOW UP OF THE ABOVE CITED VIOLATIONS AND THOSE CITED IN THE STANDARD INSPECTION WILL |
| BE CONDUCTED ON MARCH 1, 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
|
| SCRAMBLED EGGS
|
HOT HOLDING
|
170
|
PEPER JACK CHEESE
|
COLD HOLDING
|
38
|
| HASHBROWNS
|
HOT HOLDING
|
159
|
HARDBOILED EGG
|
COLD HOLDING
|
43 |
| SAUSAGE LINK
|
HOT HOLDING
|
147
|
GREEN MELON
|
COLD HOLDING
|
45
|
| SAUSAGE PATTY
|
COOKING
|
158
|
ORANGE MELON
|
COLD HOLDING
|
46
|
| SAUSAGE PATTY
|
HOT HOLDING
|
151
|
DICED TOMATOES
|
COLD HOLDING
|
46
|
| SAUSAGE LINK
|
HOT HOLDING
|
142
|
SHREDDED CHEDDAR
|
COLD HOLDING
|
42
|
| SLICED TOMATO
|
COLD HOLDING
|
37
|
OATMEAL
|
HOT HOLDING
|
196
|
Inspected by
CAMPBELL, KIM |
R.S./SIT #
3321 |
Licensor
Canton City Health Department |
Received by
|
Title
|
Phone
1-330-489-5829 |
