Name of facility
THE LODGE AT NEW DAWN-MAIN KITCHEN |
Licsense holder
DAN HERSHBERGER |
Address: 3660 GREENTREE AVE SW
CANTON OH 44706 |
Category/Descriptive
COMMERCIAL CLASS 4 <25,000 SQ. FT. |
License no.
515 |
Date
06-18-2018 |
Inspection Time (min)
45 |
Travel Time (min)
0 |
| Comments: |
| - PERSONNEL CLEANLINESS - Personal appearance and hygiene of staff was good. |
| |
| - PREVENTION OF CONTAMINATION FROM HANDS - Observed no bare hand contact of ready-to-eat foods. Gloves |
| were provided for handling ready to eat foods. |
| |
| - PERSON IN CHARGE - The PIC demonstrated good food safety knowledge except where where critical violations were cited |
| in the standard inspection. Education was provided. The PIC has completed Level 2 Serv Safe. ODH issued certificates were |
| available. Employee health verification forms could not be located. The issue was discussed and will be corrected. |
| |
| - THAWING - Observed foods thawing in accordance with the Ohio Administrative Code. |
| |
| - Cold TCS foods were cold holding at 41°F or below and Hot TCS foods were hot holding at 135°F or above. All potentially |
| hazardous foods that have been cooked are refrigerated and reheated for hot holding within two hours to 165°F. Discussed |
| cooling methods with the PIC. Changes were suggested to make sure that foods are cooled properly according to the Ohio |
| Administrative Code. Did not observe any foods cooling at the time of inspection. |
| |
| - DATE MARKING - Observed good date marking except for mozzarella cheese dated 06/11 and cooked noodles dated 04/01 and |
| "10". The issue was discussed with the PIC and he agreed to discard the expired items and properly datemark the cooked noodles |
| dated 04/01 that had just been pulled from freezer yesterday. |
| |
| - HIGHLY SUSCEPTIBLE POPULATIONS - Pasteurized juices are served and pasteurized eggs are used. Unopened food |
| packages are not reserved. |
| |
| - PROTECTION FROM CONTAMINATION - Observed raw animal foods properly stored and separated from ready-to-eat foods |
| and foods with a lower minimum cooking temperature. Observed residue buildup on deli slicer. The issue was discussed with the |
| Person in Charge and will be corrected. |
| |
| - TEMPERATURE MEASURING DEVICE - Temperature measuring devices were provided and available for use. |
| |
| |
| **************************************************************************************************************************************** |
| Inspection report emailed to John Rey at johnreyll@hotmail.com |
| |
| |
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
|
| TOMATO SOUP
|
HOT HOLDING
|
162
|
|
|
0
|
| TURKEY NOODLE SOUP
|
HOT HOLDING
|
159
|
|
|
0 |
| AMERICAN CHEESE
|
COLD HOLDING
|
38
|
|
|
0
|
| PIEROGIE
|
HOT HOLDING
|
162
|
|
|
0
|
| CORN DOG
|
HOT HOLDING
|
151
|
|
|
0
|
|
|
|
0
|
|
|
0
|
|
|
|
0
|
|
|
0
|
Inspected by
CAMPBELL, KIM |
R.S./SIT #
3321 |
Licensor
Canton City Health Department |
Received by
|
Title
CHEF |
Phone
1-330-484-5888 |
