Name of facility
BLUE JELLY FISH |
Licsense holder
MIGUEL CASTRO |
Address: 3020 ATLANTIC BLVD NE
CANTON OH 44705 |
Category/Descriptive
COMMERCIAL CLASS 3 <25,000 SQ. FT. |
License no.
19 |
Date
01-28-2010 |
Inspection Time (min)
90 |
Travel Time (min)
0 |
| Comments: |
| II - PERSONNEL CLEANLINESS - Personal appearance and hygiene of staff was good. |
| |
| III - PREVENTION OF CONTAMINATION FROM HANDS - Observed no bare hand contact of ready-to-eat foods. Gloves |
| were provided. |
| |
| IV - PERSON IN CHARGE- Person in Charge (PIC) demonstrated basic food safety knowledge except for the issues cited |
| during this inspection. Education was provided where food safety knowledge was deficient. |
| |
| VI - THAWING - Frozen foods are thawed in accordance with the rule requirements except for a box of raw beef thawing at room |
| temperature. The issue was discussed with the PIC and was corrected immediately. The beef was placed in the cooler. |
| |
| VII - Observed proper cooking temperatures and parameters as specified in Ohio Administrative Code. All potentially |
| hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165F; are cold held below |
| 41F(+/- 2F); and hot held above 135F; and hot foods are cooled from 135F to 70F within 2 hours and then from 70F down to 41F or |
| below within 4 hours. |
| |
| VIII. Date Marking/Time as a Public Health Control - Observed containers of fresh salsa in cooler that will be held for more |
| than 24 hours that were not properly datemarked. The issue was discussed with the Person in Charge and will be corrected. |
| |
| XI - CONSUMER ADVISORY - A consumer advisory was provided on menu. |
| |
| XI - PROTECTION FROM CONTAMINATION - Observed raw animal foods properly stored and separated from ready-to-eat |
| foods and foods with a lower minimum cooking temperature except in walk in freezer and in prep coolers. The issue was discussed |
| with the PIC and was corrected immediately. |
| |
| XV- TEMPERATURE MEASURING DEVICE - Temperature measuring devices were provided. |
| |
| ALL COLD HOLDING UNITS WERE COLD HOLDING BELOW 41F. A FOLLOW UP OF THE ABOVE CITED ISSUES |
| WILL BE CONDUCTED 03/04/2010. |
| |
Food item |
Indicate state food is in
(receiving, storage,
preparation, cooling
holding, reheating, etc.) |
Temparature
|
Food item |
Indicate state food is in
(receiving, storage,
preparation, cooling
holding, reheating, etc.) |
Temparature
|
| SLICED TOMATO
|
COLD HOLDING
|
40
|
|
|
0
|
| RICE
|
HOT HOLDING
|
145
|
|
|
0 |
| SHREDDED BEEF
|
HOT HOLDING
|
151
|
|
|
0
|
| SHRIMP
|
COLD HOLDING
|
42
|
|
|
0
|
| RAW BEEF
|
COLD HOLDING
|
42
|
|
|
0
|
| REFRIED BEANS
|
HOT HOLDING
|
169
|
|
|
0
|
| GROUND BEEF
|
HOT HOLDING
|
173
|
|
|
0
|
Inspected by
CAMPBELL, KIM |
R.S./SIT #
3321 |
Licensor
Canton City Health Department |
Received by
|
Title
|
Phone
1-330-454-6664 |
