CANTON HOUSE scored 88; newer inspection records 83

1. 01

   Toxic substance storage and use

   Item 8-2B ↗

   Observed a butane torch on top of a prep surface with the spout directly over seasonings. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: The butane torch was moved to the bottom shelf of the prep table.

   Inspector’s full note +

   Code .07(6)(c)

   Observed a butane torch on top of a prep surface with the spout directly over seasonings. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: The butane torch was moved to the bottom shelf of the prep table.

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
2. 02

   Wiping cloth use and storage

   Item 12C ↗

   Observed multiple sanitizer buckets stored on the floor throughout the restaurant. Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Corrective Actions: The outside of the buckets were cleaned and moved to the bottom shelf of the prep table.

   Inspector’s full note +

   Code .04(4)(m)

   Observed multiple sanitizer buckets stored on the floor throughout the restaurant. Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Corrective Actions: The outside of the buckets were cleaned and moved to the bottom shelf of the prep table.

   Official report · Item 12C ↗
   No correction or repeat marker recorded.
3. 03

   Wiping cloth use and storage

   Item 12C ↗

   Observed multiple wet wiping cloths on prep surfaces throughout the kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: *** 3RD REPEAT OF CODE VIOLATION***All wet wiping cloths were moved to sanitizer buckets held at the correct concentration for QUAT sanitizer. Educated the person in charge and the kitchen staff about how to properly store their sanitizer wipes in between uses.

   Inspector’s full note +

   Code .04(4)(m)

   Observed multiple wet wiping cloths on prep surfaces throughout the kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: *** 3RD REPEAT OF CODE VIOLATION***All wet wiping cloths were moved to sanitizer buckets held at the correct concentration for QUAT sanitizer. Educated the person in charge and the kitchen staff about how to properly store their sanitizer wipes in between uses.

   Official report · Item 12C ↗
   No correction or repeat marker recorded.
4. 04

   Utensil storage

   Item 14A ↗

   Observed a rice scoop and spatula in water held at room temperature. See temperature log. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient…

   Inspector’s full note +

   Code .04(4)(k)

   Observed a rice scoop and spatula in water held at room temperature. See temperature log. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Utensils were moved to the warewashing area to be washed, and new clean utensils were placed in a dry bowl for use.

   Official report · Item 14A ↗
   No correction or repeat marker recorded.
5. 05

   Utensil storage

   Item 14A ↗

   Observed Bowls and cups without handles being used as scoops for rice and seasoning. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity…

   Inspector’s full note +

   Code .04(4)(k)

   Observed Bowls and cups without handles being used as scoops for rice and seasoning. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Bowls and cups were removed from the food items.

   Official report · Item 14A ↗
   No correction or repeat marker recorded.
6. 06

   Utensil, equipment and linen storage

   Item 14B ↗

   1,2,4Observed multiple dishes stored as clean, stacked wet in the warewashing area and the kitchen. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Food employees rewashed, rinsed, and sanitized the dishes and placed them in a self-drying position.

   Inspector’s full note +

   Code .05(10)(e)

   1,2,4Observed multiple dishes stored as clean, stacked wet in the warewashing area and the kitchen. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Food employees rewashed, rinsed, and sanitized the dishes and placed them in a self-drying position.

   Official report · Item 14B ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.