Name of facility
WILLIAM HUNTER FAMILY DEVELOPMENT CTR. |
Licsense holder
STARK COUNTY COMMUNITY ACTION AGENCY |
Address: 3015 MAHONING RD NE
CANTON OH 44705 |
Category/Descriptive
NON-COMMERCIAL CLASS 4 <25,000 SQ. FT. |
License no.
1371 |
Date
02-05-2018 |
Inspection Time (min)
100 |
Travel Time (min)
0 |
| Comments: |
| I. Employee Health |
| Person in charge is aware of Ohio Administrative Code requirements, and has an employee health policy, Policy can be found on |
| information board at the front of the kitchen. Visible or known symptoms and/or diagnoses of illness are addressed according to |
| Ohio Administrative Code. Proper use of restriction and exclusion. |
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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 by being certified in food protection, responding to food safety questions regarding the |
| operation, or operation complies with the Ohio Administrative Code. |
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| V. Food from Approved Source |
| Food: obtained from approved source; received at proper temperature; good condition, safe & unadulterated. |
| |
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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. |
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| VII. Protection from Contamination |
| Food separated and protected; food contact surfaces cleaned and sanitized. Sanitizing wiping cloth buckets are made with bleach |
| with a concentration of 100-200ppm |
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| VIII. Consumer Advisory |
| No raw or undercooked food served. |
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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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| Email inspection report to Michellle Kelly at michelle.kelly@sccaa.org |
