Name of facility
EL PATIO MEXICAN GRILL |
Licsense holder
GHR, LLC. |
Address: 4123 TUSCARAWAS ST W
CANTON OH 44708 |
Category/Descriptive
COMMERCIAL CLASS 4 <25,000 SQ. FT. |
License no.
448 |
Date
09-18-2015 |
Inspection Time (min)
60 |
Travel Time (min)
0 |
| Comments: |
| I - PERSONNEL CLEANLINESS -Personal appearance and hygiene of staff was good. |
| |
| II - PREVENTION OF CONTAMINATION FROM HANDS - Observed no bare hand contact of ready-to-eat foods. |
| |
| III - PERSON IN CHARGE - Person in Charge has not completed an approved level 1 food safety course. The PIC could not |
| demonstrate basic food safety knowledge and could not correctly answer basic food safety knowledge regarding reheat temperature |
| requirements and time and temperature requirements for cooling TCS foods. Education was provided. A PIC must be present at all |
| times that has completed an approved level 1 food safety course and must be able to demonstrate basic food safety knowledge. |
| |
| IV - THAWING - Frozen foods are thawed in accordance with Ohio Administrative Code. |
| |
| V - Observed proper cooking temperatures and parameters as specified in Ohio Administrative Code. All potentially hazardous |
| foods are cold held below 41°F; and hot held above 135°F. Discussed proper cool down procedures and time / temperature |
| requirements for cheese sauce. Also, discussed proper re-heating of cheese sauce. |
| |
| VI - Date Marking/time as a Public Health Control - Ready to eat and TCS foods held for more than 24 hours were not date |
| marked. The issue was discussed and will be corrected. |
| |
| VII - CONSUMER ADVISORY - A consumer advisory was provided on the menu for steak that may be ordered and served raw or |
| undercooked. |
| |
| VIII - PROTECTION FROM CONTAMINATION - Raw animal products were properly stored and separated from ready to eat |
| foods except for raw beef stored above beverages and tamale leaves in walk in cooler and raw chicken stored above cut tomatoes in |
| prep cooler. The issue was discussed and was corrected immediately. Properly store and separate raw animal foods from ready to |
| eat foods and foods with a lower minimum cooking temperature to prevent cross contamination. |
| |
| IV - TEMPERATURE MEASURING DEVICE - Temperature measuring devices were provided and available for use. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| |
| |
Food item |
Indicate state food is in
(receiving, storage,
preparation, cooling
holding, reheating, etc.) |
Temparature
|
Food item |
Indicate state food is in
(receiving, storage,
preparation, cooling
holding, reheating, etc.) |
Temparature
|
| SOUR CREAM
|
COLD HOLDING
|
42
|
FISH
|
COOKING
|
163
|
| PICO DE GALLO
|
COLD HOLDING
|
42
|
SHREDDED CHICKEN
|
HOT HOLDING
|
158 |
| GUACAMOLE
|
COOLING
|
45
|
RICE
|
HOT HOLDING
|
161
|
| SHREDDED LETTUCE
|
COLD HOLDING
|
40
|
CHICKEN TAMALE
|
HOT HOLDING
|
141
|
| SHREDDED CHEESE
|
COLD HOLDING
|
41
|
GROUND BEEF
|
HOT HOLDING
|
168
|
| RED SAUCE
|
HOT HOLDING
|
146
|
BEANS
|
HOT HOLDING
|
153
|
| BEEF TIPS
|
HOT HOLDING
|
139
|
CHEESE SAUCE
|
HOT HOLDING
|
145
|
Inspected by
CAMPBELL, KIM |
R.S./SIT #
3321 |
Licensor
Canton City Health Department |
Received by
|
Title
|
Phone
1-330-754-6581 |
