Name of facility
MERCY MEDICAL CTR. |
Licsense holder
METZ CULINARY MANAGEMENT |
Address: 1320 MERCY DR. NW
CANTON OH 44708 |
Category/Descriptive
COMMERCIAL CLASS 4 <25,000 SQ. FT. |
License no.
343 |
Date
02-07-2018 |
Inspection Time (min)
105 |
Travel Time (min)
0 |
| Comments: |
| I. Employee Health: |
| Employees appeared healthy at the time of inspection. They have trained staff on employee health reporting requirements in a |
| "verifiable manner" by having employee sign training form, however, the form they are using conforms to the FDA standards and not |
| the new Ohio standards. They are in process of getting all employees trained on ODH form that meets Ohio requirements. They |
| disclosed that they have not gotten 100% trained but are about 90% done. Continue training and maintain records to demonstrate |
| "verifiable" training. |
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| II. Good Hygienic Practices: |
| Employees do not eat in the kitchen except for approved beverage cups and tasting spoons. Employees eat in the dining area. |
| During the inspection, no bodily fluid discharges were observed. A vomit/ diarrheal cleanup plan was observed. It stated |
| that the area be closed off and environmental services be called. The PIC checked with environmental services since last |
| inspection and had a spec sheet to show they are using an approved disinfectant. |
| They also have guidance from ODH. |
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| III. Preventing Contamination by Hands: |
| Observed well supplied handwashing facilities. Observed good handwashing practices and glove use practices. |
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| IV. Demonstration of Knowledge: |
| The PIC was able to answer food safety questions. The PIC has the required level II "Ohio Department of Health certified |
| in food protection" certificate. |
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| V. Food from Approved Source |
| The PIC stated they have established contractors for deliveries. The PIC stated they inspect and take temperatures of |
| delivers prior to putting away. |
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| VI. Time/Temperature Controlled Safety Food: |
| Observed proper cold holding and hot holding temperatures. Observed food thawing in cooler. Observed good date marking. They |
| have blast chiller for rapid cooling (not observed in use). They use time in lieu of temperature policy for 2 cold bars (salad |
| and fruit) in cafeteria. |
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| VII. Protection from Contamination: |
| Observed raw meats and eggs stored below and separate from ready-to-eat foods. Both high temperature dishwashers heated |
| equipment/ utensils to 160F. The sanitizer wiping cloth buckets had the approved sanitizer concentrations (150-400 ppm |
| quaternary ammonium). |
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| VIII. Consumer Advisory: |
| They do not offer food undercooked, therefore, no consumer advisor is necessary. |
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| IX. Highly Susceptible Populations: |
| They only use pasteurized juices. |
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| X. Chemical: |
| Observed proper storage of chemicals - below and separate from food and food related products. |
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| Email inspection report to John Olihan: ma5019@metzcorp.com |
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