Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | Sep 9, 2010 | 95 |
No violation noted during this evaluation. | Critical Control Point | Sep 9, 2010 | 100 |
|
Standard Inspection | Sep 23, 2010 | 94 |
No violation noted during this evaluation. | Critical Control Point | Sep 23, 2010 | 100 |
|
Standard Inspection | May 26, 2011 | 83 |
No violation noted during this evaluation. | Critical Control Point | May 26, 2011 | 100 |
|
Standard Inspection | Dec 27, 2011 | 89 |
No violation noted during this evaluation. | Critical Control Point | Dec 27, 2011 | 100 |
No violation noted during this evaluation. | Standard Inspection | Mar 16, 2012 | 100 |
No violation noted during this evaluation. | Critical Control Point | Mar 16, 2012 | 100 |
PIC: Joe
Sep 9, 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: Joe
Sep 23, 2010Discussed
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 (-) see standard report
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 - Joe
Updated green sign.
VII. Date marking
Observed missing date marking from a few lunch meats. PIC immediately discarded the items. CDC risk factor: Improper holding temperature.
PIC - Joe/John
- Updated green "INSPECTED" sign
- Discussed inspection report with the person-in-charge.
- All critical violations observed were corrected during the inspection.
Discussed CCP’s with the person-in-charge.
TCS= time/temperature controlled for safety foods.
VIII. Date Marking/Time as a Public Health Control (-)
Observed refrigerated, ready-to-eat, TCS foods that were not labeled with a 7-day discard date (cooked flank eye steak, cooked rib eye steak, and salami). Refrigerated, ready-to-eat, TCS foods shall be labeled with a 7-day discard date to prevent the consumption of food potentially contaminated with bacteria (Listeria species). All unlabeled refrigerated, ready-to-eat, TCS foods in the walk-in-cooler were discarded during the inspection. CDC Risk Factor 4- Unsafe Source.
I. Employee Health
Management is aware and has a policy regarding employee health situations
II. Personnel Cleanliness
Food employees eat, and drink only in designated areas.
Food employees experiencing persistent sneezing, coughing, or runny nose do not work with exposed foods, clean equipment, utensils, linens or unwrapped single service /use articles
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 is certified in food safety.
Manager has demonstrated
TALKED TO GEOFF AND JOHN SERVSAFE CERTIFIED EXPIRED 2016
NO VIOLATIONS AT TIME OF INSPECTION
T-STRIPS ARE USED TO TEST POT AND PAN DISHWAHER TO VERIFY SANITIZING
UPDATED GREEN FOOD SAFETY SIGN
CHEF JOHN SERVSAFE CERTIFIED
FOODS WERE DATE MARKED IN COOLER
VEGGIES WASHED BEFORE USED
NO EVIDENCE OF READY TO EAT BELOW RAW
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Name |
Address |
Distance |
---|---|---|
COLS SPORTSERVICE-MARTINI BAR | 200 W Nationwide Blvd, Columbus | 0.00 miles |
COLS SPORTSERVICE-MARCHE ICE CREAM | 200 W Nationwide Blvd, Columbus | 0.00 miles |
COLS SPORTSERVICE-FOUNDERS CLUB | 200 W Nationwide Blvd, Columbus | 0.00 miles |
COLS SPORTSERVICE-RINKSIDE LOUNGE | 200 W Nationwide Blvd, Columbus | 0.00 miles |
COLS SPORTSERV-PIZZUTI CLUB LOUNGE | 200 W Nationwide Blvd, Columbus | 0.00 miles |
COLS SPORTSERVICE-MARCHE GRILL TWO | 200 W Nationwide Blvd, Columbus | 0.00 miles |
COLS SPORTSERVICE-MARCHE GRILLE ONE | 200 W Nationwide Blvd, Columbus | 0.00 miles |
COLS SPORTSERVICE-PIZZA CONC #102 | 200 W Nationwide Blvd, Columbus | 0.00 miles |
COLS SPORTSERVICE- GRILLE CONC #119 | 200 W Nationwide Blvd, Columbus | 0.00 miles |
COLS SPORTSERVICE-GENERAL #108 | 200 W Nationwide Blvd, Columbus | 0.00 miles |
Restaurant representatives - add corrected or new information about COLS SPORTSERV-COMMISSARY KITCHEN, 200 W Nationwide Blvd, Columbus, OH 43215 »