Name of facility
MR. HERO |
Licsense holder
MINAXIBEN R. PATEL |
Address: 3312 CLEVELAND AVE NW
CANTON OH 44709 |
Category/Descriptive
COMMERCIAL CLASS 3 <25,000 SQ. FT. |
License no.
420 |
Date
02-24-2017 |
Inspection Time (min)
60 |
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. PER PIC, EMPLOYEES ARE SENT HOME IF THEY COME IN SICK. |
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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. EMPLOYEES EAT IN THE DINING AREA AND ARE NOT OBSERVED |
| EATING IN THE KITCHEN. |
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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. TWO HANDSINKS ARE AVAILABLE FOR HANDWASHING. HOWEVER, ONE HAS A SOAP DISPENSER THAT |
| DOES NOT WORK, AND NO PAPER TOWLES IN THE DISPENSER. tHE OTHER HAS SOAP BUT THE PAPER TOWEL |
| DISPENSER DOES NOT WORK. |
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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 IS TAKING AN ONLINE LEVEL TWO FOOD |
| SAFETY CLASS BUT DOES ANSWER QUESTIONS CORRECTLY. |
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| 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. FOODS ARE OBTAINED FROM APPROVED |
| SOURCES. |
| |
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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. Time as a public health control procedures and record. |
| HOT AND COLD HOLDING TEMPERATURES ARE WITHIN PROPER RANGES. NO BULK REHEATS AND NO LONGER |
| USING TIME IN LIEU OF TEMPERATURES. |
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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. FOODS ARE PROPERLY STORED IN REFRIGERATION. THAWING IS DONE UNDER |
| REFRIGERATION. |
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| VIII. Consumer Advisory |
| Consumer advisory provided for raw or undercooked foods. FOODS ARE ALL COOKED WELL DONE, NOTHING SERVED |
| UNDERCOOKED. |
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| X. Chemical |
| Food additives approved and properly used. Toxic substances properly identified, stored, and used.CHEMICALS ARE STORED |
| AWAY FROM FOODS AND FOOD PREP SURFACES. |
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