Name of facility
TAPAS 218 |
Licsense holder
DST HALO DBA TAPAS 218 |
Address: 218 COURT AVE NW
CANTON OH 44702 |
Category/Descriptive
COMMERCIAL CLASS 4 <25,000 SQ. FT. |
License no.
318 |
Date
02-12-2015 |
Inspection Time (min)
90 |
Travel Time (min)
0 |
| Comments: |
| - PERSONNEL CLEANLINESS - Personal appearance and hygiene of staff was good. |
| |
| - PREVENTION OF CONTAMINATION FROM HANDS - Observed no bare hand contact of ready-to-eat foods except for the |
| Person in Charge (PIC) barehand contacted ready to eat tomatoes as he was taking temperature of tomatoes. The issue was |
| discussed and the tomatoes that had been barehand contacted were discarded. Gloves and utensils were provided for handling |
| ready-to-eat foods. |
| |
| - PERSON IN CHARGE- Person in Charge (PIC) demonstrated good food safety knowledge and is Serv Safe certified. |
| |
| - THAWING - Observed foods thawing in accordance with the Ohio Administrative Code. |
| |
| - TIME/TEMPERATURE CONTROLLED FOR SAFETY FOODS (TCS) - Observed proper temperatures and parameters as |
| specified in Ohio Administrative Code except where noted. TCS foods that have been cooked are refrigerated and reheated for hot |
| holding within 2 hours to 165°F; are cold held below 41°F except for cut lettuce in prep cooler top and TCS foods in walk in |
| cooler including but not limited to salas @ 46.5°F, ham @ 46.5°F, shredded mozzarella @ 46.5°F, heavy cream @ 45.8°F and |
| shrimp @ 46.8°F; and are hot held above 135°F. Cooked TCS foods are cooled to 70°F within 2 hours and from 70°F to 41°F or |
| below within 4 hours. |
| |
| The issue with the temperatures of cut lettuce in prep cooler and TCS foods in the walk in cooler was discussed with the PIC |
| and the lettuce and all TCS foods in the walk in cooler held for more than 4 hours were discarded. The PIC agreed not to use |
| walk in cooler until it is repaired and is cold holding at 41°F or below. |
| |
| - DATE MARKING - Observed ready to eat and TCS foods held for more than 24 hours that were not datemarked. The issue was |
| discussed with the PIC and will be corrected. |
| |
| - CONSUMER ADVISORY- A consumer advisory was provided on the menu. However, an asterisk mark was not placed next to each |
| menu item that may be ordered or served raw or undercooked (ex. salmon, shrimp and steak). The issue was discussed and will be |
| corrected when they print the new menus that are in the process of being completed. |
| |
| - 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 for raw ground beef in reach in freezer stored above foods with a lower |
| minimum cooking temperature requirement. The beef was placed in the freezer fresh to be frozen.The issue was discussed and |
| corrected immediately. Also, observed a buildup of residue on clean food equipment and utensils. The issue was discussed with the |
| PIC and will be corrected. Also, discussed cleaning frequency food contact surfaces and utensils. |
| |
| - TEMPERATURE MEASURING DEVICE - Temperature measuring devices were provided except in some coolers. The issue |
| was discussed and will be corrected. |
| |
| ALL COOLERS WERE COLD HOLDING AT OR BELOW 41°F EXCEPT WHERE NOTED ABOVE. |
| |
| *A FOLLOW UP OF THE ABOVE CITED VIOLATIONS AND THOSE CITED IN THE STANDARD INSPECTION WILL |
| BE CONDUCTED ON TUESDAY, MARCH 3, 2015.* |
