HANNAH NEIL CENTER FOR CHILDREN, 301 Obetz Rd, Columbus, OH 43207 - Restaurant inspection findings and violations



Business Info

Restaurant: HANNAH NEIL CENTER FOR CHILDREN
Address: 301 Obetz Rd, Columbus, OH 43207
Total inspections: 8
Last inspection: Nov 12, 2012
Score
(the higher the better)

86

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • After being cleaned, equipment food-contact surfaces and utensils were not sanitized by immersion at the proper temperature for the proper amount of time.
  • Non-food contact surfaces are dirty.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Time/temperature controlled for safety foods were being held at temperatures below 135 degrees F [or a roast was being held below 130°F].
Standard Inspection Jul 7, 2010 79
No violation noted during this evaluation. Followup Inspection Jul 12, 2010 100
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.
  • The food facility is not preventing cross contamination between different types of raw animal products.
  • The physical facilities are not cleaned as often as necessary.
Standard Inspection Nov 22, 2010 88
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
Standard Inspection Jun 23, 2011 95
  • Poisonous or toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, single-service articles, or single-use articles.
  • Ready-to-eat food was not protected from cross-contamination by separation from raw animal food.
Standard Inspection Nov 16, 2011 90
  • Nonfood-contact surfaces are not cleaned frequently enough.
  • PIC did not have an irreversible registering temperature indicator (maximum registering thermometer or heat strips) available to test the maximum temperature of the hot water in the dish washing machine.
  • Ready-to-eat, time/temperature controlled for safety food that was prepared in a food processing plant and subsequently opened in a food service operation or a retail food establishment is not properly date marked.
  • Temperature measuring devices are missing, not correctly placed, not readable, or of improper design.
  • The person in charge failed to ensure that employees used proper methods to rapidly cool time / temperature controlled for safety foods.
  • The physical facilities were not maintained in good repair.
  • There is no test kit available for measuring the concentration of the sanitizer.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Unsafe food was not discarded or properly reconditioned
Standard Inspection May 10, 2012 75
No violation noted during this evaluation. Followup Inspection Jun 1, 2012 100
  • Equipment food-contact surfaces and utensils were not properly sanitized.
  • The can opener blade was dull and creating metal fragments
  • There were persons unnecessary to the operation present in restricted areas.
  • Time/temperature controlled for safety foods were being held at temperatures above 41 °F (5°C)..
  • Wall and ceiling covering materials were not attached so that they are easily cleanable.
  • Working containers of poisonous or toxic materials are not labeled.
Standard Inspection Nov 12, 2012 86

Violation descriptions and comments

Jul 7, 2010

pic-david
updated green sign

Jul 12, 2010

Chicken must be put in bottom of freezer - and final rinse- 180 -other violations abated
645-7135

Nov 22, 2010

observed Irene
updated green sign
final Rinse 180° F

Jun 23, 2011

Pic Irene
updated green sign

Nov 16, 2011

Pic Irene
updated green sign

May 10, 2012

Person in charge- Andy. *=critical violation.
Facility is cooking meat, cooling, reheating then cutting meat, cooling it down again, and then reheating again when mixing with other food for the final product. Informed person in charge that the facility may be upgraded to a risk level 4 for the following license year. Spoke with employees about cooling procedures, temperatures, etc. related to food safety.
Please have all violations corrected within 2 weeks.

Jun 1, 2012

PIC-ANDY. Observed no violations at the time of the inspection. Both critical and noncritical violations have been addressed. Please continue to monitor temperatures.

Nov 12, 2012

This report was reviewed and signed by Ms. Irene. Updated green sign.

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