Name of facility
WENDY'S # 11712 |
Licsense holder
CANTON S-GROUP LTD |
Address: 1301 - 30TH ST NW
CANTON OH 44709 |
Category/Descriptive
COMMERCIAL CLASS 4 <25,000 SQ. FT. |
License no.
486 |
Date
02-26-2018 |
Inspection Time (min)
30 |
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. |
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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. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| 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. |
| |
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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. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| 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. |
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| IX. Highly Susceptible Populations |
| Pasteurized foods used; prohibited foods not offered. |
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| X. Chemical |
| Food additives approved and properly used. Toxic substances properly identified, stored, and used. |
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| XI. Conformance with Approved Procedures |
| Compliance with variance, specialized process, and HACCP |
| plan. |
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