Name of facility
AMVETS 555 |
Licsense holder
SYLVESTER PREMIER |
Address: 216 - 4TH ST NW
CANTON OH 44702 |
Category/Descriptive
COMMERCIAL CLASS 3 <25,000 SQ. FT. |
License no.
37 |
Date
12-02-2014 |
Inspection Time (min)
30 |
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. EMPLOYEES NOT PERMITTED TO WORK WHEN THEY ARE ILL. |
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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. ALL EMPLOYEES APPEAR HEALTHY WITHOUT SIGNS OF |
| FLU/COLDS. |
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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. OBSERVED GOOD USE OF GLOVES WITH RTE 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. PIC CORRECTLY RESPONDS TO QUESTIONS |
| REGARDING FOOD SAFETY. |
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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. ALL TEMPERATURES WITHIN ACCEPTABLE RANGE. |
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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. FOOD PROTECTED WITH COVERS, SURFACES SANITIZED WITH QUAT SANITIZER. |
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| VIII. Consumer Advisory |
| Consumer advisory provided for raw or undercooked foods. CONSUMER ADVISORY PRINTED ON MENUS. |
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| X. Chemical |
| Food additives approved and properly used. Toxic substances properly identified, stored, and used. ALL CHEMICALS STORED |
| SEPARATELY FROM FOOD. |
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