Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Standard Inspection | Aug 10, 2010 | 93 |
No violation noted during this evaluation. | Critical Control Point | Aug 10, 2010 | 100 |
|
Standard Inspection | Nov 15, 2010 | 84 |
No violation noted during this evaluation. | Critical Control Point | Nov 15, 2010 | 100 |
|
Standard Inspection | Jul 27, 2011 | 92 |
No violation noted during this evaluation. | Critical Control Point | Jul 27, 2011 | 100 |
|
Standard Inspection | Nov 2, 2011 | 90 |
No violation noted during this evaluation. | Critical Control Point | Nov 2, 2011 | 100 |
|
Standard Inspection | May 23, 2012 | 87 |
No violation noted during this evaluation. | Critical Control Point | May 23, 2012 | 100 |
|
Standard Inspection | Nov 7, 2012 | 89 |
No violation noted during this evaluation. | Critical Control Point | Nov 7, 2012 | 100 |
|
Standard Inspection | Nov 20, 2012 | 99 |
PIC Andrea
Aug 10, 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: Andrea
Nov 15, 2010Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (-) see standard report
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 (-) see standard report
PIC: Amanda
Jul 27, 2011PIC: Amanda
Discussed
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 (-) Observed hot water not available at the handsink. Facility needs to repair this ASAP. Hot water needs to be provided for proper washing of hands. CDC risk factor.
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 are protected from physical and environmental contamination during
Person in charge- Amanda
Updated green inspection sign.
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 not adequately supplied. Please provide paper towels.
Exposed ready-to-eat foods are not touched by bare hands
Observed several employees properly wash hands during inspection, observed gloves used as required by employees on the line
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, under cold running water (not submerged, and not to exceed 41 F)
As part of the cooking process Cooking, Reheating, Cooling, Hot and Cold Holding
VII. Cooking, Reheating, Cooling, Hot and Cold Holding
Update sign
May 23, 2012Good food storage -all foods covered.
Nov 7, 2012Update sign
Nov 7, 2012Good temperatures on foods in cold storage.
Foods covered in cold storage.
Update sign
Operator had futher questions reguarding violation
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Restaurant representatives - add corrected or new information about HAMILTON'S PUB, 4866 Thompson Rd, Columbus, OH 43230 »