Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
No violation noted during this evaluation. | Standard Inspection | May 13, 2010 | 100 |
No violation noted during this evaluation. | Critical Control Point | May 13, 2010 | 100 |
No violation noted during this evaluation. | Standard Inspection | Oct 4, 2010 | 100 |
No violation noted during this evaluation. | Critical Control Point | Oct 4, 2010 | 100 |
|
Standard Inspection | May 24, 2011 | 95 |
No violation noted during this evaluation. | Critical Control Point | May 24, 2011 | 100 |
|
Standard Inspection | Feb 9, 2012 | 83 |
No violation noted during this evaluation. | Critical Control Point | Feb 9, 2012 | 100 |
|
Standard Inspection | Aug 10, 2012 | 85 |
No violation noted during this evaluation. | Critical Control Point | Aug 10, 2012 | 100 |
PIC: Kevin Nelson
Observed license and verified ownership- yes
Looked at Menu and verified if a consumer advisory was necessary- yes
Inspection of Air Gaps- yes
Inspection of handsinks and signage- yes
Identified mop sink- yes
Verified Datemarking- yes
Verified Commercial equipment- yes
Verified if pests present in facility- yes
No need for parasite destruction
No need to maintain shell stock tags
Verified thermometers in all coolers- yes
Verified Food thermometer present and calibrated- yes
Maximum registering thermometer- NA
Test strips- yes
Inspection of dish machine- NA
Updated green sign.
At time of inspection observed no violations.
I. Employee Health + Has a policy in place
II. Personnel Cleanliness + Good
III. Handwashing, Prevention of Contamination from Hands + Handwashing stations are stocked.
IV. Person in Charge/ Demonstration of Knowledge +
V. Food from an Approved Source + Yes
VI. Thawing + Approved methods used
VII. Cooking, Reheating, Cooling, Hot and Cold Holding + Acceptable temperatures
VIII. Date Marking/ Time as a Public Health Control + Good
IX. Consumer Advisory + N/A
X. Highly Susceptible Populations N/A
XI. Protection from Contamination +
XII. Chemical + Storage of chemicals is acceptable.
XIII. Variance Procedures N/A
XIV. Transporting Food off Premises N/A
XV. Temperature Measuring Devices + Calibrated and used appropriately.
PIC: Dave
At time of inspection observed no violations. Thanks.
Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+)
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+)
X. Highly Susceptible Populations (+)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)
PIC: David
May 24, 2011Discussed
Provided information
I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable, food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands (+)
Hand washing facilities are adequate and conveniently located and accessible for employees
Hand washing facilities are adequately supplied
Exposed ready-to-eat foods are not touched by bare hands
Hands are properly washed when required
IV. Person in Charge/Demonstration of Knowledge (+)
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+) As part of the cooking process, under refrigeration
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Hot foods are being held at 135 F or above and cold foods are being held at 41 F or below
VIII. Date Marking/Time as a Public Health Control (+) all items were properly date marked
IX. Consumer Advisory (+) - if applicable
Animal foods are served raw, undercooked or not otherwise processed to eliminate pathogens. Consumers are informed about the increased risk of eating these foods
X. Highly Susceptible Populations NA
XI. Protection from contamination (+)
Raw animal foods are separated from each other during storage, preparation, holding, and display. Foods
PIC Natalie
Updated Green Sign
Note: Make sure all food contact surfaces including the non-removable parts of the meat slicer are properly washed, rinsed and sanitized after use.
Discussed
Provided information
IV. Person in Charge/Demonstration of Knowledge
PIC is Servsafe certified and able to answer all basic food safety questions.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
All cold foods are maintained at or below 41 degrees F. Hot foods are maintained above 135 degrees F. PIC explained most hot foods are discarded after lunch. PIC stated foods are properly cooled in the walk-in cooler uncovered in shallow portions.
VIII. Date Marking/Time as a Public Health Control
Observed multiple foods in the walk-in cooler not discarded when the date mark exceeded 7 days. TTCS foods held refrigerated must be used or discarded within 7 days to prevent the growth of harmful bacteria. Food was discarded at time of inspection. PIC stated the food past the date mark would not have been sold.
XII. Chemical
Quat sanitizer in chemical spray bottle was properly measuring around 200ppm. Make sure to always use test strips to measure the sanitizer concentration levels.
XV. Temperature Measuring Devices
Observed no maximum registering thermometer or other testing device to measure the plate temperature in the high temp dish machine. Provide and use to ensure the plate temperature is reaching a minimum of 160 degrees F.
Update sign
Aug 10, 2012Temp control requires a temp of 41 F.
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