Name of facility
IRISH EXCHANGE |
Licsense holder
BONNIE SCHNEIDERS |
Address: 3824 TUSCARAWAS ST W
CANTON OH 44708 |
Category/Descriptive
COMMERCIAL CLASS 4 <25,000 SQ. FT. |
License no.
514 |
Date
06-07-2018 |
Inspection Time (min)
60 |
Travel Time (min)
0 |
| Comments: |
| I. Employee Health |
| Employees were trained to health reporting requirements, signed forms are in each file. |
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| II. Good Hygienic Practices |
| Employees have the ability to eat and drink in the dining area or out back. Employees drinking from lidded cups at the bar- |
| please maintain these away from preparation areas. |
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| III. Preventing Contamination by Hands |
| Hand washing sinks area available and supplied with soap and paper towels. Employees wear gloves when handling food in the |
| kitchen but are not observed washing hands prior to donning gloves and when changing activities, like handling dirty dishes and |
| then dishing out popcorn. |
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| IV. Demonstration of Knowledge |
| There is no level 2 person in charge. There are critical violations that do not seem to get corrected despite kitchen staff |
| understanding proper food handling and storage. |
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| V. Food from Approved Source |
| Foods are from approved sources. One home canned jar of peppers was found in the cooler at the bar, the bartender indicated this |
| is hers and not part of any menu item. She is taking it home tonight. |
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| VI. Time/Temperature Controlled Safety Food |
| Hot and cold holding temperatures are within proper ranges. There is a need to write a time in lieu of temperature policy for |
| the blanched fries held by the fryers. There is a cooler currently not working and waiting for the part. It will be repaired |
| tomorrow. Food items are being held on ice and at proper temperature but need to be in a mechanical cooler unless using time in |
| lieu of temperature. |
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| VII. Protection from Contamination |
| Food in the walk in walk in cooler are well organized. Food in the prep tables in the grill area are not. Raw meats are found |
| stored above ready to eat foods in these refrigerators despite clear understanding of the risk of cross contamination exhinited by |
| the kitchen staff. |
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| VIII. Consumer Advisory |
| Consumer advisory is absent from menus. |
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| X. Chemical |
| Chemicals are stored away from foods. |
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