Name of facility
BASIL ASIAN BISTRO |
Licsense holder
DST DBA BASIL ASIAN BISTRO LLC |
Address: 585 MARKET AVE N
CANTON OH 44702 |
Category/Descriptive
COMMERCIAL CLASS 4 <25,000 SQ. FT. |
License no.
338 |
Date
06-13-2018 |
Inspection Time (min)
60 |
Travel Time (min)
0 |
| Comments: |
| Comment: The sushi fish used are Shiro Magu (white tuna)(delivered frozen)and Hammachi (yellowfin)(delivered frozen) and |
| salmon (farmraised)(delivered frozen), and smoked salmon(delivered frozen). Eel, squid, imitation crab sticks,and octopus are |
| precooked meats. They are precooked, prepackaged meats are stored in separate display coolers. Records obtained to verify the |
| provisions of paragraphs 3.3 (D.2). |
| |
| 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 not addressed according to OAC |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| 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. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| 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. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| 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. |
| V. Food from Approved Source - Food: obtained from approved source; received at proper temperature; good condition, safe & |
| unadulterated. Required records available for shellstock tags and/or parasite destruction. |
| VI. Time/Temperature Controlled Safety Food - Observed prepared food not properly date marked. discussed this with the PIC |
| Proper: cooking time and temperatures; reheating procedures for hot holding; cooling time and temperatures; hot holding |
| temperatures; cold holding temperatures;Time as a public health control. |
| VII. Protection from Contamination - Food separated and protected; food contact surfaces cleaned and sanitized; proper |
| disposition of returned, previously served, reconditioned, and unsafe food. |
| VIII. Consumer Advisory - Consumer advisory provided for raw or undercooked foods. |
| |
