Name of facility
HOG HEAVEN OF CANTON INC |
Licsense holder
BYRON C ROSENTHAL |
Address: 2730 CLEVELAND AVE NW
CANTON OH 44709 |
Category/Descriptive
COMMERCIAL CLASS 4 <25,000 SQ. FT. |
License no.
1784 |
Date
06-13-2018 |
Inspection Time (min)
80 |
Travel Time (min)
0 |
| Comments: |
| I. Employee Health |
| Person in charge is aware of Ohio Administrative Code requirements, and has an employee health policy. Visible or known |
| symptoms and/or diagnoses of illness are addressed according to Ohio Administrative Code. Proper use of restriction and |
| exclusion. Employee food- borne illness training forms are found in the main office all employees have been trained and have |
| signed a training form. |
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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 |
| Observed improper cold holding temperatures at the prep cooler. TCS food temperatures ranged from 52F to 63F. Observed |
| improper datemarking on items such as cajun rice, cajun ranch, and brown sugar butter. |
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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. Observed equipment to have residue buildup, equipment needs to be cleaned to sight and touch. |
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| VIII. Consumer Advisory |
| Consumer advisory provided for raw or undercooked foods. |
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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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| Email Inspection report to Jennifer Warden at jward1089@gmail.com |
