Name of facility
TOP CHINA BUFFET |
Licsense holder
STACEY ZHENG |
Address: 4309 TUSCARAWAS ST W
CANTON OH 44708 |
Category/Descriptive
COMMERCIAL CLASS 4 <25,000 SQ. FT. |
License no.
1216 |
Date
02-22-2018 |
Inspection Time (min)
30 |
Travel Time (min)
0 |
| Comments: |
| I. Employee Health |
| Person in charge is aware of Ohio Administrative Code requirements, PIC has been informed of code and is in the process of |
| completing training |
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| II. Good Hygienic Practices |
| Food employees eat, drink, and use tobacco only in designated area; do not use utensils more than once to taste food that is sold |
| or served; no discharge from eyes, nose, and mouth. |
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| III. Preventing Contamination by Hands |
| Adequate handwashing facilities supplied and accessible; hands clean and properly washed; no bare hand contact with ready-to-eat |
| foods. |
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| IV. Demonstration of Knowledge |
| Person in Charge demonstrates knowledge but is not certified in food protection. In formation on upcoming classes was given |
| during inspection. |
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| V. Food from Approved Source |
| Food: obtained from approved source; received at proper temperature; good condition, safe & unadulterated. |
| Required records available for shellstock tags and/or parasite destruction. |
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| VI. Time/Temperature Controlled Safety Food |
| Proper: cooking time and temperatures; reheating procedures for hot holding; cooling time and temperatures; hot holding |
| temperatures; cold holding temperatures; date marking and disposition. Time as a public health control procedures and record. |
| TILT is properly used on all foods at buffet. |
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| VII. Protection from Contamination |
| Food separated and protected; food contact surfaces cleaned and sanitized; proper disposition of returned, previously served, |
| reconditioned, and unsafe food. |
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| VIII. Consumer Advisory |
| Consumer advisory provided for raw or undercooked foods. |
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| IX. Highly Susceptible Populations |
| Pasteurized foods used; prohibited foods not offered. |
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| X. Chemical |
| Toxic substances properly identified, stored, and used. |
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| XI. Conformance with Approved Procedures |
| Compliance with variance, specialized process, and HACCP |
| plan. |
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