Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
No violation noted during this evaluation. | Inspection Preoperation | Aug 5, 2010 | 100 |
|
Standard Inspection | Aug 16, 2010 | 92 |
No violation noted during this evaluation. | Critical Control Point | Aug 16, 2010 | 100 |
No violation noted during this evaluation. | Standard Inspection | Dec 28, 2010 | 100 |
No violation noted during this evaluation. | Critical Control Point | Dec 28, 2010 | 100 |
No violation noted during this evaluation. | Standard Inspection | Mar 25, 2011 | 100 |
No violation noted during this evaluation. | Critical Control Point | Mar 25, 2011 | 100 |
|
Standard Inspection | Sep 19, 2011 | 94 |
No violation noted during this evaluation. | Critical Control Point | Sep 19, 2011 | 100 |
|
Standard Inspection | Apr 16, 2012 | 76 |
No violation noted during this evaluation. | Critical Control Point | Apr 16, 2012 | 100 |
No violation noted during this evaluation. | - | Apr 24, 2012 | 100 |
|
Followup Inspection | May 1, 2012 | 98 |
|
Standard Inspection | Oct 22, 2012 | 70 |
No violation noted during this evaluation. | Critical Control Point | Oct 22, 2012 | 100 |
|
Followup Inspection | Nov 5, 2012 | 99 |
STANDARD INSPECTION
Observed license and verified ownership
Reviewed menu and verified if a consumer advisory was necessary
No need for parasite destruction
No need to maintain shell stock tags
Food thermometer present and calibrated
Inspection of air gaps and water inlet backflows
Inspection of handsinks and signage
Identified mop sink
Date marking and labels
All NSF/commercial equipment
Verified if pests present in facility
Verified thermometers in all coolers
Maximum registering thermometer available if required.
Inspection of dish machine
Test strips present
Equipment; gaskets, cutting boards etc. working and maintained
Check food sources
Unit maintained
Reviewed employee illness policy and updated green sign.
CRITICAL CONTROL INSPECTION
Discussed hand washing, glove usage and general safe food handling practices.
The PIC was provided with information regarding the CPH web site.
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 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.
Under refrigeration
Update sign
Mar 25, 2011Update sign
Mar 25, 2011GOOD LINE TEMPS.
Sep 19, 2011Update sign
Sep 19, 2011Good line temps.
Good lable and food dating was good.
PIC: Laura
Updated green 'Inspected' sign at time of inspection.
Discussed:
I. Employee Health (+) Has policy.
Management is aware and has policy regarding handling employee health situations. Visible or known symptoms/or known diagnoses are addressed according to Ohio Administrative Code.
III. Handwashing, Prevention of Contamination from Hands (-) Observed no hand washing sign at hand sinks throughout facility.
Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Foods in correct temperature. Discussed proper cooling and reheating methods.
Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165F. Cooked potentially hazardous foods are cooled from 135F to 70F within two hours and from 70F to 41F or below within 4 hours. Hot foods are being held at 135F or above and cold foods are being held at 41F or below.
VIII. Date Marking/Time as a Public Health Control (+) Observed and discussed proper date marking procedures.
Ready to eat potentially hazardous foods are date marked and discarded when required. When time only is used as a public health
Consult on air gap problem at facility.
May 1, 2012PIC: Kyle
All previous critical violations corrected.
PIC: Dave/Laura
Reviewed report with PIC, Laura
Updated green 'Inspected' sign at time of inspection.
Discussed:
III. Handwashing, Prevention of Contamination from Hands (+) Hand wash sinks properly stocked; gloves being used when preparing ready-to-eat foods.
Handwashing facilities are adequate, conveniently located and accessible for employees. Handwashing facilities are properly supplied. Hands are properly washed when required. Exposed ready-to-eat foods are not touched by bare hands.
IV. Person In Charge/Demonstration of Knowledge (+) PIC answered all questions effectively.
Person In Charge demonstrates knowledge with one of the following: manager certified in food protection, code compliance, or responses to food safety questions regarding the operation.
VII. Cooking, Reheating, Cooling, Hot and Cold Holding (+) Foods in proper temperature; discussed cooling of blanched french fries.
Proper cooking temperatures and parameters are as specified in Ohio Administrative Code. Potentially hazardous foods that have been cooked and refrigerated are reheated for hot holding within 2 hours to 165F. Cooked potentially hazardous foods are cooled from 135F to 70F within two hours and from 70F to 41F or below within 4 hours. Hot foods are being held at 135F or above and cold foods are being held at 41F or below.
VIII. Date Marking/Time as a Public Health Control (-) Observed food prepared/opened for slicing in facility not properly date
PIC: Dave/Laura
Reviewed report with PIC, Dave/Laura
All previous critical violations corrected.
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Address |
Distance |
---|---|---|
PIZZA RUSTICA | 1558 N High St, Columbus | 0.00 miles |
CHARLIE BEAR | 1562 N High St, Columbus | 0.00 miles |
THE GATEWAY THEATER | 1550 N High St, Columbus | 0.00 miles |
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KILDARE'S IRISH PUB | 1576 N High St, Columbus | 0.01 miles |
MAD MEX | 1542 N High St, Columbus | 0.02 miles |
BERRY BLENDZ | 1585 N High St, Columbus | 0.04 miles |
TACO BELL OF N HIGH | 1525 N High St, Columbus | 0.04 miles |
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