Food Process Review

Authority Chapters 3717 Ohio Revised Code
 Establishment Name:  FISHER FOODS # 3  Licsense No: 2063
 Address: 1272 HARRISON AVE SW  Date: 01/28/2016
 City/State/Zip: CANTON OH 44706  Review Time: 30
     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:  GERO, BRIAN  Received By:
 Lincensor:  Canton City Health Department  Title/Phone: /1-330-452-9644

Continuation Report

Authority Chapters 3717 and 3715 Ohio Revised Code
Facility Name
FISHER FOODS # 3 		Type of inspection
Prepared Food Review
Violation(s)/Comment(s)
I attempted to do a process review inspection at this time. They are not reheating at this store. They stopped reheating soups and similar food products. They roast whole chickens, but don't reheat any left over chickens. They sell them cold.