Food Process Review

Authority Chapters 3717 Ohio Revised Code
 Establishment Name:    Licsense No: 
 Address:   Date: //
 City/State/Zip:   Review Time: 
     Check below all processes applicable to the establishment's classification as a level 4 (or if applicable level 5).
   Thawing
      Under Refrigerator-food at 41 F
      Thawing in water:
 
 
 
 
 		  
 
 
 
 		       *Sufficient water velocity
       *Thawed portion of RTE food not above 41 F.
       *Thawed portions of food requiring cooking not
         above 41 F for more than 4 hours.
       *Water temperature 70 F or less.
      Part of continuous cooking process.
      Thawed in microwave & immediately transferred
     to conventional cooking equipment
   Cooking
      Eggs-155 F. for 15 sec. (or chart)
      Comminuted fish, meat, & game animals -
     155 F. for 15 sec. (or chart)
      Pork or beef roasts: 130 F. for 121 min. (or charts)
      Ratites & injected meats: 155 F. for 15 sec. (or chart)
      Poultry, stuffed fish/ meat / pasta / poultry /
   ratites; or stuffing with fish, meat, poultry,
   or ratites cooked to 165 F. for 15 sec.
      Whole-muscle, intact beef steaks: Surface
   temp. of 145 F. & surfaces have a cooked color.
      Microwave: Raw animal foods rotated, stirred,
   covered, heated to 165 F. Stand: 2 min. after
   cooking.
      Fish, meat, pork, game animals cooked to
   145 F. for 15 sec.
      Fruits & vegetables cooked to 140 F. or above
   for hot holding.
      Records
   Cooling
      Acceptable method of cooling (SOP for process).
      Cooked PHF cooled: 140 F.-70 F. (2 hrs.);
   70 F. to 41 F. (4 hrs.)
      Records.
   Reheating
      PHF rapidly reheated to 165 F. or above for 15 sec.
      Food reheated to 165 F. or above in a microwave.
      Commercially processed RTE food heated to 140 F.
   or above for hot holding.
      Remaining unsliced portions of beef roasts reheated
   for hot holding using oven / time / temperature charts.
      Two hour maximum reheating time.
      Records.
   Holding
      Hot PHF held at 140 F or above
      Roasts at 130 F. or above
      Cold PHF held at 41 F. (45 F.) or less
      Records.
   Freezing Fish for Parasite Destruction (on premise)
      Approved source.
      -4 F or below for 168 hrs. (7 days) in a freezer, or
   -31 F. or below for 15 hrs. in blast freezer.
      Records retained:
              *Species (if not amenable to freezing).
            *Freezing temperature & time.
            *For 90 calendar days.
   Raw Menu Item
      Approved source.
      Records retained:
              *Source.
            *Product receiving temperature.
            *Product storage temperature.
            *Display temp. (amblent if packaged, product if not)
      Consumer advisory (otherwise a variance).
      Protection from contamination.
   Time in Lieu of Temperature
      Used only for:
            *A working supply of PHF before cooking.
          *RTE PHF displayed or held for immediate service
      Requirements:
             *Food is identified to indicate when 4 hrs. are up.
           *At end of 4 hrs.: Food cooked and served, served if
            RTE, or discarded
           *Discard food not marked, or marked to exceed 4 hrs.
      Written procedures for use of time not temperature
      Cooling records showing proper cooling for food
     prepared, cooked, and refrigerated prior to use of time
   Transport of Food as a Caterer
      Method of transport & protection from contamination
      Method of cold & hot food temperature maintenance
     during transport & at site.
      Method of hand washing
      Method of minimizing hand contact with RTE foods.
      Protection from contamination by consumers.
      Records of food temperatures before serving.
 
 
 
   Coding:
    U           Unsatisfactory-Observed
    S           Satisfactory-Observed
    U-PIC     Person in Charge-Not Knowledgeable
    S-PIC     Person in Charge-Knowledgeable
    N/A       Not Applicable
 
 
      See continuatiion page for specific comments
 
 
 Inspected By:    Received By:
 Lincensor:  Canton City Health Department  Title/Phone: /

Continuation Report

Authority Chapters 3717 and 3715 Ohio Revised Code
Facility Name
Type of inspection
Prepared Food Review
Violation(s)/Comment(s)