Food Process Review

Authority Chapters 3717 Ohio Revised Code
 Establishment Name:  GIANT EAGLE # 4387  Licsense No: 2060
 Address: 3100 CROMER AVE NW  Date: 02/28/2018
 City/State/Zip: CANTON OH 44709  Review Time: 60
     Check below all processes applicable to the establishment's classification as a level 4 (or if applicable level 5).
   Thawing
   S-PIC  Under Refrigerator-food at 41 F
   S-PIC  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.
   N/A  Part of continuous cooking process.
   N/A  Thawed in microwave & immediately transferred
     to conventional cooking equipment
   Cooking
   N/A  Eggs-155 F. for 15 sec. (or chart)
   N/A  Comminuted fish, meat, & game animals -
     155 F. for 15 sec. (or chart)
   N/A  Pork or beef roasts: 130 F. for 121 min. (or charts)
   N/A  Ratites & injected meats: 155 F. for 15 sec. (or chart)
   S-PIC  Poultry, stuffed fish/ meat / pasta / poultry /
   ratites; or stuffing with fish, meat, poultry,
   or ratites cooked to 165 F. for 15 sec.
   N/A  Whole-muscle, intact beef steaks: Surface
   temp. of 145 F. & surfaces have a cooked color.
   N/A  Microwave: Raw animal foods rotated, stirred,
   covered, heated to 165 F. Stand: 2 min. after
   cooking.
   N/A  Fish, meat, pork, game animals cooked to
   145 F. for 15 sec.
   N/A  Fruits & vegetables cooked to 140 F. or above
   for hot holding.
     Records
   Cooling
   S-PIC  Acceptable method of cooling (SOP for process).
   N/A  Cooked PHF cooled: 140 F.-70 F. (2 hrs.);
   70 F. to 41 F. (4 hrs.)
     Records.
   Reheating
   S-PIC  PHF rapidly reheated to 165 F. or above for 15 sec.
   N/A  Food reheated to 165 F. or above in a microwave.
   S-PIC  Commercially processed RTE food heated to 140 F.
   or above for hot holding.
   N/A  Remaining unsliced portions of beef roasts reheated
   for hot holding using oven / time / temperature charts.
   S-PIC  Two hour maximum reheating time.
     Records.
   Holding
   S  Hot PHF held at 140 F or above
   N/A  Roasts at 130 F. or above
   S  Cold PHF held at 41 F. (45 F.) or less
     Records.
   Freezing Fish for Parasite Destruction (on premise)
   N/A  Approved source.
   N/A  -4 F or below for 168 hrs. (7 days) in a freezer, or
   -31 F. or below for 15 hrs. in blast freezer.
   N/A  Records retained:
              *Species (if not amenable to freezing).
            *Freezing temperature & time.
            *For 90 calendar days.
   Raw Menu Item
   N/A  Approved source.
   N/A  Records retained:
              *Source.
            *Product receiving temperature.
            *Product storage temperature.
            *Display temp. (amblent if packaged, product if not)
   N/A  Consumer advisory (otherwise a variance).
   S  Protection from contamination.
   Time in Lieu of Temperature
   N/A  Used only for:
            *A working supply of PHF before cooking.
          *RTE PHF displayed or held for immediate service
   N/A  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.
   N/A  Written procedures for use of time not temperature
   N/A  Cooling records showing proper cooling for food
     prepared, cooked, and refrigerated prior to use of time
   Transport of Food as a Caterer
   N/A  Method of transport & protection from contamination
   N/A  Method of cold & hot food temperature maintenance
     during transport & at site.
   N/A  Method of hand washing
   N/A  Method of minimizing hand contact with RTE foods.
   N/A  Protection from contamination by consumers.
   N/A  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:  DRIA, GUS  Received By:
 Lincensor:  Canton City Health Department  Title/Phone: SENIOR TEAM LEADER /1-330-492-5160

Continuation Report

Authority Chapters 3717 and 3715 Ohio Revised Code
Facility Name
GIANT EAGLE # 4387 		Type of inspection
Prepared Food Review
Violation(s)/Comment(s)
Observed raw chicken held in cooler at 35F. Observed chicken being cooked in rotisserie oven. PIC sated it is cooked to at least 170F. PIC stated that chicken is hot held for sale in hot holding unit at 140F. PIC stated chicken is removed from container and cooled on baking sheet. Observed 2 chickens cooled in cooler from last night on a baking sheet with baking paper covering. It was being cold held at 35F. PIC stated chicken is picked after it is cooled (normally next day) PIC stated chicken pot pie mix is received frozen and thawed in cooler overnight. If they need and it is frozen, they thaw submerged under running cold water. Observed pot pie mix cold held in cooler at 37F. PIC stated that chicken pot pies are prepared and cooked in oven to at least 170F. PIC stated pot pies are hot held at 140F or above. PIC stated pot pies are removed from package and cooled on baking sheet in cooler. PIC stated cold pot pies are packaged for sale in cold display unit. Observed pot pies cold held at 38F.