Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
No violation noted during this evaluation. | Standard Inspection | Aug 11, 2010 | 100 |
No violation noted during this evaluation. | Critical Control Point | Aug 11, 2010 | 100 |
|
Standard Inspection | Dec 6, 2010 | 99 |
No violation noted during this evaluation. | Critical Control Point | Dec 6, 2010 | 100 |
|
Standard Inspection | Apr 18, 2011 | 94 |
No violation noted during this evaluation. | Critical Control Point | Apr 18, 2011 | 100 |
|
Standard Inspection | Jan 25, 2012 | 95 |
No violation noted during this evaluation. | Critical Control Point | Jan 25, 2012 | 100 |
|
Standard Inspection | May 31, 2012 | 94 |
No violation noted during this evaluation. | Critical Control Point | May 31, 2012 | 100 |
At time of inspection observed no violations.
Aug 11, 2010I. 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: Donald
Dec 6, 2010I Employee Health +
II Personnel Cleanliness +
III Handwashing, Prevention of Contamination from Hands +
IV Person in Charge/ Demonstration of Knowledge + ser safe
V Food from an Approved Source +
VI 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 +
XIVTransporting Food off Premises +
XV Temperature Measuring Devices +
PIC: Matthew
Apr 18, 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
Green sign updated. PIC Matt
Jan 25, 2012I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) Acceptable
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) servsafe certified
V. Thawing (+)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Temperatures were acceptable
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory NA
X. Highly Susceptible Populations NA
XI. Protection from contamination (+) Acceptable
XII. Chemical (+) labeled and stored appropriately
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+) Present and calibrated
Update sign
May 31, 2012Good food temperatures.
Review employee illness program in the school.
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Name |
Address |
Distance |
---|---|---|
VFW POST 9857 | 2330 Stelzer Rd, Columbus | 0.13 miles |
TWINKLE STAR DAYCARE | 2280 Stelzer Rd, Columbus | 0.21 miles |
HERUYGOLA INC. | 2280 Stelzer Rd, Columbus | 0.21 miles |
PROVIDENCE GLEN AFTER SCHOOL | 2421 Adonai Blvd, Columbus | 0.44 miles |
LAS MARGARITAS | 2808 Stelzer Rd, Columbus | 0.51 miles |
ASIAN KITCHEN | 2828 Stelzer Rd, Columbus | 0.55 miles |
SONIC # 962 | 2846 Stelzer Rd, Columbus | 0.58 miles |
TIM HORTONS #11012 | 2845 Stelzer Rd, Columbus | 0.61 miles |
ROYAL MANOR ELEMENTARY SCHOOL | 299 Empire Dr, Gahanna | 0.84 miles |
COLUMBUS CHRISTIAN CENTER | 2300 N Cassady Ave, Columbus | 0.87 miles |
Restaurant representatives - add corrected or new information about COLS CULINARY INSTITUTE, 2435 Stelzer Rd, Columbus, OH 43219 »