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2. Ohio smaller cities
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4. Franklin County, OH Restaurants

Business Info

Restaurant: IFTIN CHILD CARE CENTERS EASTON
Address: 4242 Stelzer Rd, Columbus, OH 43230
Total inspections: 16
Last inspection: Oct 24, 2012

Score
(the higher the better)
95

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Violation descriptions and comments

PIC Katina. Received payment of $628 for a risk level 4 license (CK#0404). Within 14 days please show: Most show Level 1 or Level 2 (ServSafe training certificate. Facility not operating at the time of inspection. Fridge 39F. Thermometer new, Quat, No Dumpster. Provide a copy of the menu.
Inspected and Approved to operate as a risk level 4. Opening 7/5/10.

consulted with the site director, will not operate untill the end of august 2010.

THE DATE ON THE SIGN PER COLUMBUS CITY RESOLUTION WAS UPDATED AND PROVIDED TO THE PERSON IN CHARGE/OWNER AT THE TIME OF INSPECTION. THE SANITARIAN OBSERVED THE SIGN POSTED ON THE FRONT DOOR OF THE LICENSED FACILITY.
the person in charge at time of inspection was Angie Ferguson.Had Serv safe certificate # 6683487 expires 9/29/2014.
Note: There was a dishwasher which is not been used for washing dishes

Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health
Management shall have 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 shall 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 was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands 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 question regarding the operation
V. Thawing
Foods shall be 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

P1C at time of inspections were Angela Ferguson Ser safe certificate #6683487 expires 9/29/2014 and Car mine Macri with level one training.
*Note, when the mechanical dishwasher which uses hot water as a sanitizer is repaired, and in use, must provide a t. sticks or irreversible thermometer to measure the water temperature of cleaned dishes.

Discussed
Provided information
I. Employee Health (+)
II. Personnel Cleanliness (+)
III. Hand washing, Prevention of Contamination from Hands (+)
IV. Person in Charge/Demonstration of Knowledge (+) (Angela Ferguson, s Seri safe certified and Car min Mactri level I)
VII. Hot and Cold Holding (+)
VIII. Date Marking/Time as a Public Health Control (+)
IX. Consumer Advisory (n/a
X. Highly Susceptible Populations (yes
XI. Protection from contamination (+)
XII. Chemical (+)
XIV. Transporting Food off Premise (+)
XV. Temperature Measuring Devices (+)
Beginning of prep food at time of inspection.

Elements of the Critical Control Point Inspection. Consulted with the owner Michah cell # 778-4476 I Antoine Mills.
Discussed Menu, food allergens.
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management shall have a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
Hands 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 question regarding the operation
V. Thawing (N/A)
Foods shall be 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 (+)
Using proper cooking temperatures
Temperature control for safety of foods that have been cooked and refrigerated shall be heated for hot holding with in 2 hours to 165 F.

Consulted with Antoine Mills
Discussed food allergens
Green sign was updated and posted.

CONSULTED WITH SHEILA STUBBENVILLE,DEE BATTLE AND ELDER ANDRE,PIC CARMINE MARCRI
DISCUSSED MENUS,MAJOR FOOD ALLERGENS AND FOOD RECALLS.
OUTSIDE DUMPSTER + RESTROOMS WERE INSPECTED.
FOOD THERMOMETER + SANITIZER WERE AVAILABLE.
MEALS ARE PREPARED AT THIS CENTER AND TRANSPORTTED TO 2 OTHER SCHOOLS,(2753 NORTHLAND PLAZA AND 4350 CLEVELAND AVE).
GREEN SIGN WAS UPDATED AND POSTED.

Elements of the Critical Control Point Inspection
Discussed
Provide information
Please read and understand the following requirements;
I. Employee Health (+)
Management is aware and l have a policy regarding employee health situations
II. Personnel Cleanliness (+)
Food employees eat, and drink only in designated areas
III. Hand washing, Prevention of Contamination from Hands(+)
Hand washing facilities was adequate and conveniently located and accessible for employees
Hand washing facilities was adequately supplied
Exposed ready-to-eat foods not touched by bare hands
Hands 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 question regarding the operation
V. Thawing (-) Observed chicken been thawed in cold standing water.Discussed the correct methods of proper thawing.
Foods shall be 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,

PERSON IN CHARGE: MISS D
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE

PERSON IN CHARGE: MISS D
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager has attended CPH Level One Training.
VI. THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours.
Hot foods shall be held at 135 F. Observed cold foods are being held at 41 F.
VIII. DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded when required.
XI. PROTECTION FROM CONTAMINATION
Raw foods are separated from each other during storage, preparation, holding, & display.
Foods are protected from physical contamination

DUE TO CONFIRMED CASES OF THE SHIGELLA OUTBREAK IDENTIFIED AT THE CHILDCARE CENTER AN INSPECTION WAS CONDUCTED. KHRISTINE GREER (ADMINISTRATOR) DISCUSSED THE SOP'S CONCERNING EMPLOYEE ILLNESS, SANITIZER USAGE, WIPING CLOTHES, CROSS CONTAMINATION ISSUES, AND GENERAL SANITATION IN RELATION TO THE SHIGELLA PROBLEM. FOOD SAFETY EDUCATION CONCERNING THE KITCHEN STAFF WAS ALSO DISCUSSED. THIS CENTER MAKES FOOD FOR OTHER LOCATIONS BUT NO TEMPERATURE LOGS ARE MAINTAINED. A COPY OF THE CODE CONCERNING EMPLOYEE ILLNESS AND AN EMPLOYEE ILLNESS LOG WAS LEFT WITH THE DIRECTOR. SEE AGREED FOOD TEMPERATURE LOGS AND EMPLYEE ILLNRSS LOGS WILL BE STARTED AND MAINTAINED.
KHRISTINE CONFIRMED THE NEW CURRENT COOK WOULD SOON BE ATTENDING A FOOD SAFETY CLAS. ALTHOUGH THERE ARE CURRENTLY TWO VALID FOOD SAFETY CERTIFICATES HANGING IN THE KITCHEN, NEITHER PERSON LISTED CURRENTLY WORKS AT THE CENTER.
WHEN THE CENTER HAS A STAFF MEETING INVITE A SANITARIAN TO SPEAK FOR A SHORT WHILE ABOUT A TOPIC IMPORTANT TO THE CENTER.

DUE TO CONFIRMED CASES OF THE SHIGELLA OUTBREAK IDENTIFIED AT THE CHILDCARE CENTER AN INSPECTION WAS CONDUCTED. KHRISTINE GREER (ADMINISTRATOR) DISCUSSED THE SOP'S CONCERNING EMPLOYEE ILLNESS, SANITIZER USAGE, WIPING CLOTHES, CROSS CONTAMINATION ISSUES, AND GENERAL SANITATION IN RELATION TO THE SHIGELLA PROBLEM. FOOD SAFETY EDUCATION CONCERNING THE KITCHEN STAFF WAS ALSO DISCUSSED. THIS CENTER MAKES FOOD FOR OTHER LOCATIONS BUT NO TEMPERATURE LOGS ARE MAINTAINED. A COPY OF THE CODE CONCERNING EMPLOYEE ILLNESS AND AN EMPLOYEE ILLNESS LOG WAS LEFT WITH THE DIRECTOR. SEE AGREED FOOD TEMPERATURE LOGS AND EMPLYEE ILLNRSS LOGS WILL BE STARTED AND MAINTAINED.
KHRISTINE CONFIRMED THE NEW CURRENT COOK WOULD SOON BE ATTENDING A FOOD SAFETY CLAS. ALTHOUGH THERE ARE CURRENTLY TWO VALID FOOD SAFETY CERTIFICATES HANGING IN THE KITCHEN, NEITHER PERSON LISTED CURRENTLY WORKS AT THE CENTER.
WHEN THE CENTER HAS A STAFF MEETING INVITE A SANITARIAN TO SPEAK FOR A SHORT WHILE ABOUT A TOPIC IMPORTANT TO THE CENTER.

PERSON IN CHARGE: DEEQU
REVIEWED REPORT WITH OWNER, PERSON IN CHARGE, AND DIRECTOR
ISSUED NEW DATE FOR POSTED GREEN SIGNAGE.

PERSON IN CHARGE: DEEQU
II. PERSONNEL CLEANLINESS
Food employees eat, and drink only in designated areas.
III. HANDWASHING, PREVENTION OF CONTAMINATION FROM HANDS
Hand washing facilities are adequate and conveniently located and accessible for employees.
Hand washing facilities are adequately supplied and hands are properly washed when required.
Exposed ready-to-eat foods are not touched by bare hands.
IV. PERSON IN CHARGE / DEMONSTRATION OF KNOWLEDGE
Manager(s) shall attend next upcoming Level One Training at Columbus Public Health. Change in personnel and no Level One trained personnel at facility now.
VI. THAWING
Foods are thawed under refrigeration, under cold running water, cooking process.
VII. COOKING, REHEATING, COOLING, HOT AND COLD HOLDING
Facility is using proper cooking temperatures.
TCS foods that have been cooked and refrigerated are reheated within 2 hours to 165 F.
TCS foods are cooled from 140 F to 70 F within 2 hours; & 70 F to 41 F within 4 hours.
Hot foods shall be held at 135 F. Observed cold foods are being held at 41 F.
VIII. DATE MARKING / TIME AS A PUBLIC HEALTH CONTROL
Ready-to-eat TCS foods are date marked and discarded when required.
XI. PROTECTION FROM CONTAMINATION
Raw foods are separated

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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