Name of facility
EL JALAPENO |
Licsense holder
RICK A TUCKER |
Address: 315 CLEVELAND AVE NW
CANTON OH 44702 |
Category/Descriptive
COMMERCIAL CLASS 2 <25,000 SQ. FT. |
License no.
1370 |
Date
01-25-2006 |
Inspection Time (min)
90 |
Travel Time (min)
0 |
| Comments: |
| Facility has not been doing much food. Most food is made to order in the evening when people are at the bar. They were |
| finishing making salsa when I arrived. No other work with food was observed. |
| |
| 1) Observed clean uniforms. |
| 2) Person-in-charge demonstrated knowledge of food safety. |
| 3) Observed food at proper temperatures. Food in cool down was put in cooler at approximately 2:30 p.m. |
| 4) Observed proper storage of food products. |
| 5) Observed food thermometer. |
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| VIII. Date Marking/time as a Public Health Control: OBSERVED NO DATE MARKING ON FOOD IN COOLERS. |
| READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD HELD LONGER THAN 24 HOURS SHALL BE MARKED WITH THE |
| DATE TO BE CONSUMED OR DISCARDED. FOOD HELD AT OR BELOW 41F CAN BE KEPT 7 DAYS AND THEN |
| DISCARDED. FOOD HELD BETWEEN 41-45F CAN BE KEPT 4 DAYS AND THEN DISCARDED. DATE MARKING FACT |
| SHEET LEFT AT FACILITY. |
| |
| 3717-1-03.4 Food: Limitation of Growth of Organisms of Public Health Concern |
| |
| (G) Ready-to-eat, potentially hazardous food - date marking. |
| |
| (1) Except for individual meal portions served or repackaged for sale from a bulk container upon a consumer's |
| request, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food service operation or a |
| retail food establishment for more than twenty-four hours shall be clearly marked to indicate the date or day by |
| which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time |
| combinations specified below. The day of preparation shall be counted as day 1. |
| |
| (a) The food is maintained at a temperature of forty-one degrees Fahrenheit (five degrees Celsius) or less |
| for a maximum of seven days; or |
| |
| (b) The food is maintained at forty-five degrees Fahrenheit (seven degrees Celsius) or between forty-one |
| degrees Fahrenheit (five degrees Celsius) and forty-five degrees Fahrenheit (seven degrees Celsius) for |
| a maximum of four days in existing refrigerated equipment as specified under paragraph (F)(1)(c) of this rule. |
| |
| (2) Except for individual meal portions served or repackaged for sale from a bulk container upon a consumer's |
| request, and for whole, unsliced portions of a cured and processed product with original casing maintained on |
| the remaining portion, such as bologna, salami, or other sausage in a cellulose casing; refrigerated, ready-to-eat |
| potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time |
| the original container is opened in a food service operation or retail food establishment and if the food is held for |
| more than twenty-four hours, to indicate the date or day by which the food shall be consumed on the premises, sold, |
| or discarded, based on the temperature and time combinations specified in paragraph (G)(1) of this rule and: |
| |
| (a) The day the original container is opened in the food service operation or retail food establishment shall be |
| counted as day one; and |
| |
| (b) The day or date marked by the food service operation or retail food establishment may not exceed a |
| manufacturer's use-by date if the manufacturer determined the use-by date based on food safety. |
| |
| (3) A refrigerated, ready-to eat potentially hazardous food that is frequently rewrapped, such as lunchmeat or a roast, |
| or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine, may be date marked |
| as specified in paragraph (G)(1) or (G)(2) of this rule, or by an alternative method acceptable to the licensor. |
| |
| (4) A refrigerated, ready-to-eat, potentially hazardous food ingredient or a portion of a refrigerated, ready-to-eat, |
| potentially hazardous food that is subsequently combined with additional ingredients or portions of food shall |
| retain the date marking of the earliest-prepared or first-prepared ingredient. |
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