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Business Info

Restaurant: COLUMBUS GLOBAL ACADEMY
Address: 2001 Hamilton Av, Columbus, OH 43211
Total inspections: 14
Last inspection: Nov 2, 2012

Score
(the higher the better)
100

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Violation descriptions and comments

Discussed using stickers on open lunch meat to ensure dates to not rub off.
PIC: April
Changed date on placard.
FAX 614-365-6909

II. Personnel Cleanliness (+)
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
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 question regarding the operation
V. Thawing (+)
Foods are thawed in accordance with OAC .

VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
Potentially hazardous foods that have been cooked and refrigerated are heated for hot holding with in 2 hours to 165 F.
Cooked potentially hazardous foods are cooled from 140 F to 70 F within 2 hours or less and from 70 F to 41 F within 4 hours or less.
Hot foods are being held at 135 F and cold foods are being held at 41 F

VIII. Date Marking/Time as a Public Health Control (+)
Ready to eat potentially hazardous foods are date

THERE WERE NO VIOLATIONS OBSERVED.
THE PIC WAS APRIL NEWTON.
THE GREEN PLACARD WAS UPDATED AND REMOVED AND POSTED IN THE CAFETERIA.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+) HANDWASH SINKS SUPPLIED;SINGLE-USE GLOVES USED.
IV. Person in Charge/Demonstration of Knowledge (+) MANAGER IS SERVSAFE CERTIFIED.
V. Thawing (N/A)
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) HOT FOODS HELD ABOVE 135F.
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (N/A)
X. Highly Susceptible Populations (N/A)
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (N/A)
XV. Temperature Measuring Devices (+) CALIBRATED DAILY/DISPLAYED IN ALL COOLERS.

PIC April. Green sign updated.

I. Employee Health (+) Has Policy
II. Personnel Cleanliness (+) All employees washing hands and have clean clothes.
III. Hand washing, Prevention of Contamination from Hands (+) Stocked and used appropriately
IV. Person in Charge/Demonstration of Knowledge (+) servesafe certified
V. Thawing (+) All thawing done while cooking
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 NA
XV. Temperature Measuring Devices (+) Present and calibrated

PIC Gina. Green sign updated.

(-)*see violations on standard report
Discussed
Provided information
I. 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 NA
XV. Temperature Measuring Devices (+) Present and calibrated

Pic April
updated green sign no Violations

Discussed
Provided information
I. Employee Health (+)Ok
II. Personnel Cleanliness (+)OK
III. Hand washing, Prevention of Contamination from Hands (+)Ok
IV. Person in Charge/Demonstration of Knowledge (+)Serve safe
V. Thawing (+)walk-in
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (+ NA
X. Highly Susceptible Populations (+)NA
XI. Protection from contamination (+)covered
XII. Chemical (+)labeled
XIV. Transporting Food off Premise (+)OK
XV. Temperature Measuring Devices (+)provided

PIC- April
Inspection report discussed and reviewed with PIC.
Updated green sign.
NOTE: Observed three large cockroaches on stick pad in dry storage area adjacent to metal cabinet. Also observed mouse droppings in same area along the wall in dry storage area. Did not observe any live pests or other evidence of pest issues and PIC stated facility has pest control that comes out once a month and had just come this week. Continue to thoroughly clean all food storage and kitchen areas and monitor pest traps. If pest issue worsens, contact pest control provider.

Discussed with PIC- April
Provided information to PIC.
I. Employee Health (+)
Management is aware and has a policy regarding employee health situations. Discussed downloaded employee illness log with PIC at time of inspection.
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 ServSafe certified and certification has not yet expired.
Manager has demonstrated knowledge through compliance with the food code
Manager demonstrated knowledge by responding to food safety questions regarding the operation
V. Thawing (+)
Foods are thawed in accordance with the OAC.
Foods are all precooked foods that are thawed as part of the cooking process as discussed with PIC at time of inspection.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+)
PIC stated most food is

PIC- April
Report reviewed with PIC.
Gave facility new green sign as it was missing during standard inspection.
Facility is also going to call and get a new copy of license to be printed as it cannot be found.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Ohio small cities
2. Ohio smaller cities
3. Ohio
4. Franklin County, OH Restaurants